Vellutata di Pesce. Assorted seafood cream stew, served with roasted squash, thyme and pesto. Garnished with garlic crostini.
Insalata Caprese. Fresh mozzarella and tomatoes drizzled with extra virgin olive oil and pesto, garnished with fresh basil.
Pappardella alla Siciliana. House-made pappardella pasta tossed with roasted eggplant, fresh tomatoes, capers and oregano. Finished with shredded mozzarella and basil.
Pesce Spada alla Piacentina. Pan seared sword fish loin, with rosemary and white wine. Served with cannellini bean puree, lemon zest and roasted yellow tomatoes and thyme.
Uova di Vitello. Sliced veal strip loin stuffed with crimini mushrooms, roasted squash and arugula. Baked and garnished with fresh thyme, asiago cream sauce and balsamic vinegar reduction.
Fagottini alle Mele. House made green apple pocket, baked and garnished with sweet whipped cream and powdered sugar.