Soup of the day.
Thinly sliced tuna, drizzled with extra olive oil and lemon juice, topped with shaved fennel, capers, red onion and arugala.
Fresh mussels sauteed in a garlic white wine sauce.
Fresh mozzarella, San Marzano tomato sauce, cherry tomatoes, basil and smoked prosciutto.
House-made tagliolini, sauteed with fresh salmon, shrimp and peas in a cream sauce.
Pan seared striped sea bass, served over saffron cous cous with roasted cauliflower and cherry tomatoes.
Pan seared veal porterhouse in a wild mushroom truffle sauce, served with roasted fingerling potatoes and brussel sprouts.