Mixed lettuces, Prosciutto di Parma, pickled onions, Primo sale cheese, red wine vinaigrette
White wine braidsed artichoke hearts, spring onions, Raschera cheese, Malvasia vinegar
Red and yellow beets, robiola cheese, baby kale, hazelnuts, lemon dressing
Served with crispy pancetta, sunflower seeds and aged modena balsamic reduction.
Ricotta di Bufala and potato gnocchi with Parmigiano Reggiano and sauteed winter mushrooms.
Grilled Octopus, Lampascioni onions, celery, crispy Riso Venere
Semolina Gnocchi, Pecorino cheese, cherry tomatoes
Served with chicken liver crostini and organic vegetable giardiniera.
Thin sliced roasted veal round topped with a creamy sauce of Sicilian tuna, anchovies and capers, over a bed of crispy salad.
Served with winter squash, served with tartar sauce.
With caciocavallo ragusano and stracciatella heart.
Eggplant and smoked buffalo mozzarella timballo with spicy tomato sauce and crispy eggplant.
Farro salad with sautéed porcini, winter radicchio and puntarelle garnished with oven dried cherry tomatoes
Microgreens and goat cheese salad with shaved pecorino Romano.
Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce with sage and wild mushroom ragout.
With Winter wild radicchio salad.
Grilled octopus and fennel salad with Castelvetrano olives, pickled onions, extra virgin olive oil and lemon dressing.
Homemade friselle with burrata, anchovies and oven-dried tomatoes.
Honeydew, celery and cucumber salad with "Caesare Giaccone" moscato vinegar dressing.
With pickled eggplant, broccoli, cauliflower, and sauteed sweet shrimp.
Thinly sliced baby artichokes marinated with olive oil and lemon, over frisee salad, finished with shaved Parmigiano and micro greens.
Country bread salad with Campari tomatoes, roasted peppers and stracciatella Fiocco di Neve.
with organic chickpeas in extra virgin olive oil and lemon dressing
Roasted and pickled red and yellow beets with artisanal soft cheese, watercress and vino cotto dressing.
Panzanella style, with tomato soaked breadcrumbs, onions and basil, in extra virgin olive oil and vinegar dressing.
Over fennel and frisee salad with citrus segments.
Cacio e Pepe
Ricotta, seasonal vegetables, lemon and butter sauce
Sauteed eggplant, tomato, aged ricotta cheese.
Lobster, artichoke and bottarga.
Pork ragu', Marsala wine, piacentinu cheese.
Served with braised veal and ricotta in its own sauce scented with marjoram.
Slow cocked pork and onions.
Wild buckwheat. Straccetti pasta with veal and porcini mushrooms.
Filled with ricotta organic spring greens and Buffalo ricotta, in a fresh tomato and marjoram sauce.
Served with eggplant and Buffalo ricotta with fresh tomatoes and basil sauce.
Filled with fresh seasonal vegetables in a San Marzano tomato sauce.
Artisanal tortelloni of pumpkin and buffalo ricotta in butter and walnut sauce
with broccoli Romanesco, Gaeta olives and pecorino cheese, scented with Cetara anchovies
filled with porcini mushrooms and robiola cheese, in its own sauce
Wild buckwheat fettuccine with cherry tomatoes and basil sauce.
With rabbit ragout, Taggiasche olives and rucola.
And porcini mushroom ragu.
Manfredi pasta in Piennolo tomatoes and buffalo ricotta sauce
and Cetara anchovy sauce.
With guanciale, egg yolk, Pecorino Romano and black pepper.
Toasted ancient grains with a white ragout of octopus and Gaeta olives.
Trofie pasta in bronte pistachip and basil pesto.
Pistacchio di Bronte, basil and pecorino Romano.
Served with salmoriglio sauce and caponata ghiotta.
Served with lemon, capers and served with sauteed broccoli Romanesco.
Served with shelfish ragout and served in a skillet.
Marinated in fresh herbs, served with sauteed shiitake mushrooms and roasted potatoes.
Served with mashed potatoes and caramelized cipollini onions.
Served with organic arugula salad, oven dried cherry tomatoes and pearl onions.
Served with sauteed mixed mushrooms and roasted potatoes.
Topped with smoked mozzarella di Bufala on artisanal bread and served with rosemary french fries.
Serves 2 people. Served with rosemary french fries.
Scented with summer truffles, served with sauteed mushrooms and potatoes.
Chef's assortment of fresh seasonal vegetables, grilled and sauteed.
Served with a mosaic of summer vegetables.
With baby artichoke and fingerling potatoes.
Porchetta with fennel pollen, cipollini with aged balsamic vinegar, pickled raisins and vegetable caponata.
Pan-seared red snapper with fennel, capers and lemon sauce.
Sautéed swordfish steak with cherry tomatoes, capers and black olives
served with black whole grain “riso Venere”
Venison loin with juniper and red wine reduction served with braised fenne
Served with red pepper.
Brussels sprouts sautéed with pancetta
Sauteed with red onions, pinole nuts, and raisins.
Delicate sponge cake soaked in limoncello amalfitano with white chocolate curls.
Served with vanilla sauce and marron glace.
Covered with dark chocolate.
Served on hazelnut crunch.
Served with dried fruits, nuts and sweet mustard.
Seasonal fresh fruits on vanilla custard.
Covered with fresh strawberry gelatina.
Chestnut and buffalo ricotta Bavarese with chocolate sauce
Covered with dark chocolate.
Served with blueberry compote.
Served with pear with hazelnut biscotto.
Filled with sheep's milk ricotta and chocolate chips.
Crumbled praline alle mandorle layered with cream of fresh mango and lime, topped with passion fruit mousseline.
Walnut pear tart served with Italian gelato alla vaniglia
Served with hazelnut and vanilla sauce.
33.8 oz. bottle.
33.8 oz. bottle.