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gli antipasti

Fegatini di pollo, Caramello Acetto balsamico, Cime di Rape sauteed chicken livers, in a balsamic caramel reduction and broccoli rabe				10.50
Tartara di Salmone All Arancia salmon tartar, topped with mixed greens, pine nuts, herbs, orange dressing				14
Caprino al erbe, Verdure di Stagione steamed vegetables with homemade herbed goat cheese				9.50
Vitello Tonnato braised veal in a reduction sauce of tuna, capers, and parsley				13
Calamari E Zucchini Fritti squid and zucchini lightly dusted in flour and fried golden				10
Minestra soup of the day				8.50
Bocconcini di Buffala tiepida, Pomodoro warm buffalo mozzarella in a light tomato and basil sauce				13.50
Luganica con Ceci warm salad of sweet sausage, chick peas and leeks				11.50

le paste

Gnocchi di Patate al Sugo di cingliale, Rosmarino potato gnochi with tuscan wild boar ragu, and rosemary				21
Tagliatelle al Succo di Agnello homemade flat noodle with braised lamb ragu				18
Spaghetti Pomodoro E Basilico with tomato and basdil				17.50
Panzotti Alla "casalinga" homemade ravioli with veal, in a wild mushroom sauce				18.50
Cavatelli, pancetta, Acetto balsamico, Basilico E Pecorino shell shaped pasta with panacetta ham, basil, tomatoes, balsamic vinegar, and pecorino romano cheese				19.50
Linguine Alle Vongole Veraci with clams, garlic, parsley, and olive oil				21
Penne Alla Siciliana penne with eggplant, mozzarella and tomato sauce				18
Risotto preparation changes daily				pa
Half Portion of Pasta				add 3

pesce

Salmone Alla griglia, Melanzane al Forno Pesto Alla Genovese salmon filet grilled, served over eggplant "pasticio", drizzled with pesto sauce				24
Merluzzo al naturale, Salsa di Porri cod fish filet broiled in its own juices, topped with asparagus, radish and fennel shavings, over a sweet red pepper sauce				27
Capesante Dorate All'olio d'oliva, Carciofi Stufati sea scallops sauteed in olive oil and lemon, with braised artichokes				25.50
Branzino Intero whole roasted wild striped bass served with vegetables of the day				mp

carne

Filetto di Manzo al Pepe nero, Salsa al chianti, Patate fritte, Timbalo di Spinaci black pepper crusted filet mignon, in a chianti sauce, with shoestring parmesan fries and spinach timballo				29.50
Ossobuco in "gremolata", Risotto Verde veal shank stewed with tomatoes, garlic, parsley, and lemon zest, served with spinach risotto				27.50
Petto di Anatra al Vin santo, Uva sultanina, Mela al Forno sliced breast of duck, marinated in vin santo, served with baked apples and raisins				23
Petto di Pollo "erbe Sotto la pelle", Verdure Saltate chicken breast, herbs inserted under the skin, roasted with autumn vegetables				23.50
Costolette di Agnello Alle griglia, "caponata" lamb chops grilled with herbs with "caponata" vegetables				29

le insalate

Insalata di Stagione salad of assorted seasonal greens				8.50
Insalata di Assisi salad of arugula, radicchio, carrot and walnuts				9
Insalata riccia, Gorgonzola Uva Passa frisee, gorgonzola cheese, raisins, pine nuts, lemon dressing				9.50

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