Soup of the day.
Peperoni Ripieni. Red bell pepper stuffed with ground beef and veal, topped with Asiago cheese, spicy pink sauce and garnished with pesto sauce.
Fettuccine al Ragu di Chinghiale. House - made egg fettuccine tossed with a wild boar ragu sauce. Garnished with grana padano shavings.
Fettuccine alla Fiorentina. House-made egg fettuccine tossed with sautéed garlic chicken, spring peas and sun dried tomatoes. Served in a creamy pesto sauce and garnished with toasted almonds.
Pollo alla Fisarmonica. Baked chicken breast topped with gruyere and pancetta. Served with mushrooms, asparagus and potatoes in a light curry sauce.
Filetto di Branzino. Baked sea bass fillet served with a spicy seafood sauce, red char, steamed potatoes and garlic crostini.