Il Divo

With prosciutto di parma aged 30 months served with warm caponata.

Served with ricotta mousse, anchovies, and lemon zest.

With oranges, grapefruit segment, fennel, and taggiasca olives.

Radicchio endive, pears, hazelnut, and taleggio cheese

Arugula, eggplant, cherry tomatoes, roasted peppers, caciocavallo, and sundried tomato dressing

Agnolotti stuffed with lobster, stracciatella served yellow cherry tomatoes sauce

With imported piennolo vesuvian tomato sauce finished with pecorino cheese.

Broccoli floret, crumbled almond tarallo, and anchovies

with 'nduja sausage ragout and shaved pecorino Toscano

eggplant, capers, black olives, and cherry tomato sauce

Steamed seasonal vegetables served with limoncello sauce

Salmoriglio, chickpeas puree and sautéed spinach

Rainbow roasted potatoes served with mint pistachio pesto

Caramelized cipollini and rosemary fries

Veal ossobuco and gremolata sauce

With wild cherry sauce, cremini, and oyster mushrooms.

Broccoli rabe, spicy chili peppers, served with light brown sauce

With wild cherry and bavarian cream.

With mix berries.

With strawberries

Asparagus, orange, arugula, taggiasca olives, raspberry dressing.

Crispy bread, heirloom tomato, basil, caper, olive, tuna in oil.

Topped with gorgonzola cream, broccoli in bagna cauda.

Served with our marmalade, spices bread.

On a coffee "tortina" cardamom seed.