DOC Wine Bar

Toasted with extra virgin olive oil, sea salt and rosemary.

Marinated with herbs.

With tomato sauce and pecorino.

Burrata with cherry tomatoes and basil salad

Tuscan kale with pears, walnuts, aged Parmesan and red wine vinegar.

Black rice and seafood salad with roasted peppers and lemon dressing (shrimps, calamari, baby scallops).

Roasted golden and red beets salad with baby spinach, toasted hazelnuts and goat cheese in balsamic reduction.

Paper-thin slices of cured beef with arugula and shaved Parmesan.

Sicilian pistachio and marscapone pesto.

Typical Sardinian pasta with homemade pork sausage, tomato sauce and pecorino.

Typical Sardinian pasta with pistacchio pesto and mascarpone.

Spaghetti with baby clams, parsley and garlic.

Spaghetti with homemade tomato sauce with touch of garlic.

Our Chef's famous Lasagna.

Homemade spinach and ricotta ravioli with sage butter sauce.

Spinach and ricotta ravioli with homemade tomato sauce with touch of garlic.

Sliced grilled Organic grass-fed ribeye, roasted potatoes.

Organic grilled chicken paillard with radicchio, auricle and cherry tomato salad, balsamic dressing.

Sauteed Striped Bass Filet with Vermentino, served with sauteed artichokes, cherry tomatoes and black olives.

Sardinian flatbread with extra virgin olive oil, sea salt and fresh rosemary.

Meatballs stewed in tomato sauce and pecorino cheese.

(Mushroom, lentils and seitan) in a light tomato sauce.

Selection of Italian olives marinated with herbs.

Saffran risotto cake with sautéed wild mushrooms and Parmesan cheese foundue.

Orange scented wild Irish salmon tartare with avocado, spring onion and fresh basil.

Homemade chicken liver pate with toasted bread and balsamic reduction.

Daily soup.

Our special Sicilian pistachio pesto with mascarpone.

Homemade olive paté made with gaeta olive.

Mediterranean white anchovies marinated in white vinegar.

Mixed cheeses and cold cuts with grilled zucchini and eggplant.

Selection of house cured meats including proscuitto di parma, proscuitto cotto, bresaola, mortadella, and salami.

Roasted Portobello with goat cheese, spinach, frisee, and pumpkin seeds, lemon dressing.

Tuscan kale salad with pears, walnuts, aged Parmesan, and red wine vinegar.

Burrata with seasonal tomatoes and fresh basil.

Sautéed cauliflower with raisins, caramelized onion, pine nuts, and toasted bread crumb.

Typical tuscan salad with tomatoes, cucumber, red onion, basil and country bread soaked in red wine vinegar and EVOO.

Paper thin slices of cured beef with shaved Parmesan and arugula.

Spaghetti with baby clams, parsley and garlic.

Typical sardinian pasta (similar to gnocchi) with homemade fresh pork sausage in tomato sauce, topped with grated pecorino.

Typical sardinian pasta (similar to couscous) with pistachio pesto and mascarpone.

Homemade spinach and ricotta ravioli with sage butter sauce.

Fresh pasta twists cooked in red wine reduction and served with caramelized onion and fresh goat cheese.

Grilled chicken paillard with radicchio, arugula, and cherry tomato salad, balsamic dressing.

Grilled organic australian grass-fed lamb chops with brussel sprouts.

Grilled grass-fed beef sirloin with balsamic reduction, served with a salad of radicchio and arugula topped with croutons.

Sautéed striped bass filet with vermentino, served with sautéed zucchini and broccoli fleurettes.

Sautéed scallops wrapped in prosciutto over a butternut squash cream and basil emulsion.

Sautéed brussel sprouts.

Sautéed spinach with garlic.

Roasted potatoes with rosemary.