Ravioli di Formaggi di Capra con Gamberetto. House-made chive-goat cheese ravioli tossed with sautéed shrimp, zucchini and garlic in a light tomato sauce.
Risotto de Pesce Spada. Sauteed sword fish steak with a lemon basil and arugula sauce. Served with mushroom and chive risotto, and sautéed kale.
Pollo Arrosta con Verdure. Half chicken, roasted with rosemary and red wine. Served with mash potatoes and roasted carrots, cauliflower and brussels sprouts.
Pizza di Cavolini di Bruxelles. Roasted brussels sprouts, ricotta cheese, sliced potatoes and truffle oil.