LUNCH MENU

ANTIPASTI

Soup of the Day 16

Beets and Burrata 16fresh horseradish and a sherry vinaigrette reduction

Artichoke Salad 18fava beans, sheep’s milk ricotta and shaved pecorino

Bresaola with Artichokes 18artichoke chips and shaved parmesan in a lemon vinaigrette

Prosciutto Melon and Figs 22

Chopped Spring Salad 18Topped with shaved parmesan

Heirloom Tomato, Buffalo mozzarella and Roasted Peppers 22with fresh Basil and virgin olive oil

Summer Salad 18 tomatoes, cucumbers, red onion, olives and mozzarella

Classic Wedge Salad 16iceberg, tomato, gorgonzola and guanciale

Vitello Tonnato 22thinly sliced cold veal with a tuna sauce

Salmon Tartare 25cucumber and avocado

Eggplant Parmesana 25

PASTA

Bucatini Amatriciana 22vidalia onions, fresh tomatoes and guanciale

Linguine with Clams and Mussels 25sweet bell peppers in a white wine sauce

Spaghetti Primavera 22mixed summer vegetables with garlic and oil

Ravioli Goat Cheese and Artichokes 25goat cheese sauce

Potato Gnocchi 20fresh tomato sauce topped with smoked mozzarella

Trofie (Homemade Fusilli) 22Basil pesto and fresh tomatoes

Penne Arrabiata 20spicy plum tomato sauce

Risotto Milanese 25saffron risotto

MAIN COURSE

Veal Scaloppini 35spinach, lemon and white wine

Chicken Breast Paillard 28parmesan encrusted with artichokes and lemon sauce

Chicken Caprese 28paillard of chicken with heirloom tomatoes, basil, onions and mozzarella

Crispy Skin Branzino 38spinach and porcini

Atlantic Salmon 35*roast baby beets, sherry vinegar and fresh horseradish

Chicken Meatballs 28peas, fava beans and fresh tomato sauce