Soup of the day.
Fritelle di Bacala. Fried cod fillet served on a bed of arugula, with pesto aioli and lemon wedges.
Fettuccine al Ragu di Chinghiale. House - made egg fettuccine tossed with a wild boar ragu sauce. Garnished with grana padano shavings.
Tagliatelle All'Inferno. House-made egg tagliatelle pasta served with sautéed garlic, chili flakes, anchovies, capers and orange peel. Garnished with spicy bread crumbs and grana padano.
Pollo con Salsa ai Funghi. Lightly breaded chicken breast sautéed with garlic, red onion and sage. Served in a light carrot-mushroom sauce with Asiago risotto.
Trota Ripiena. Boneless rainbow trout, stuffed with bread crumbs, grana padano, garlic and parsley. Served with fresh sautéed green beans, cherry tomatoes and roasted rosemary potatoes.