Zuppa di Patate e Porri. Fresh made potato leek soup, garnished with chives and extra virgin olive oil.
Quaglie al Forno con Polenta. Roasted semi boneless quail, wrapped with pancetta and rosemary, served with gorgonzola cheese polenta.
Ravioli di Zucca. House-made pumpkin ravioli, served in a light butter-sage sauce. Garnished with a dusting of crumbled lady fingers and parmesan cheese.
Pollo a Porchetta. Baked mortadella and fontina stuffed chicken breast, served with sautéed kale and carrots with a sweet balsamic rosemary glaze.
Agnello a Scottadito. Grilled rack of lamb marinated with garlic and thyme, served with caponata pepper sauce, sautéed spinach and roasted fingerling potato.