Soup of the day.
Carpaccio di Tonno. Thinly sliced yellow tail tuna, marinated with fresh orange-lemon citrus dressing. Garnished with capers, diced tomatoes and baby sprouts.
Tagliatelle alla Crema di Zucca. House-made basil tagliatelle, sautéed red onions, pancetta and thyme, served in a creamy butternut squash sauce with pine nuts and Asiago cheese.
Petti di Pollo ai Porcini. Sliced chicken breast, baked with sage, prosciutto and crusted with parmesan. Served with cauliflower and roasted sweet potatoes, in a creamy porcini mushroom sauce.
Filetto al Pepe Verde. Grilled beef tenderloin, served with roasted carrots, parsnips, fingerling potatoes and sautéed mushrooms in a creamy peppercorn sauce.