Felice 83

burrata, chilled asparagus, zucchini, lemon dressing, mixed herbs

P.E.I mussels, white wine, cherry tomato, garlic, parsley

Organic salmon tartare, avocado, fried capers and Dijon vinaigrette.

18-month aged San Daniele prosciutto and crescenza cheese and coccoli.

farm vegetables, chickpeas, white beans, lacinato kale, Sant Ambroeus extra virgin olive oil

homemade veal meatballs, tomato sauce, Parmigiano-Reggiano

baked layers of thinly sliced eggplant, Parmigiano-Reggiano, tomato basil sauce

deep fried lightly breaded saffron rice balls filled with zucchini, eggplant, mozzarella, tomatoes, side of pink tartare mayo

ried baby artichokes and calamari, parsley, lemon

buffalo mozzarella, Kumato tomatoes, fresh organic basil, Sant Ambroeus extra virgin olive oil

Mixed greens, sliced kumato tomatoes, buffalo mozzarella, avocado, lemon vinaigrette.

Quinoa, organic baby spinach, seared black tiger shrimp, heirloom baby beets, mustard dressing.

thinly sliced raw artichokes, wild arugula, Parmigiano-Reggiano, house vinaigrette

misticanza, seared wild salmon, hard-boiled farm egg, carrots, celery, Kumato tomatoes, sun-dried tomatoes, mustard dressing

Slow roasted sliced chicken breast, lettuce, tomato, applewood smoked bacon, homemade mayonnaise. Choice of our freshly baked ciabatta, caraway seed rye or sunflower seed bread, served with mixed greens and roasted potatoes.

18-month aged San Daniele prosciutto, mozzarella, fresh tomato purée, basil. Choice of our freshly baked ciabatta, caraway seed rye or sunflower seed bread, served with mixed greens and roasted potatoes.

Fresh mozzarella, heirloom tomatoes, basil and extra virgin olive oil. Choice of our freshly baked ciabatta, caraway seed rye or sunflower seed bread, served with mixed greens and roasted potatoes.

3 Course menu

San Marzano tomato sauce, garlic confit, peperoncino, cherry tomatoes and parmigiano-reggiano.

Traditional veal ragù, 24-month aged parmigiano-reggiano.

Shrimp, clams, mussels and tomato calamari ragù.

Pecorino Romano, freshly ground black pepper 24-month aged Parmigiano-Reggiano

Sweet Italian sausage, braised endive, porcini mushrooms, herbs and truffle oil.

Artisanal fresh fusilli, San Marzano tomato sauce, creamy burrata cheese and basil.

hand-cut pesto, haricots verts, wild rucola

eggs, cream, Pecorino Romano, Parmigiano-Reggiano, crispy bacon

homemade pasta dough, slow-cooked veal ragù, creamy bechamel, Parmigiano-Reggiano sauce

housemade spinach and ricotta ravioli, butter and sage sauce, grated Parmigiano-Reggiano

Rubbed garlic, sea salt, crushed fresh tomato, homemade toasted ciabatta.

Fresh ricotta, Italian linden spicy honey, figs, sliced almonds.

crushed burrata, sautéed zucchini, shallot

Black olive tapenade, kumato tomatoes, 18-month aged san daniele prosciutto.

anchovies marinated in olive oil, butter

traditional Tuscan chicken liver mousse

grilled organic Scottish spice-rubbed salmon, sautéed spinach , green peas, shallots, mixed herbs, sun-dried tomato pesto

butterflied oven-roasted Mediterranean sea bass, herbs, scorched lemon, roasted tomatoes

Short-rib blend, taleggio, bacon, red onion confit, pickle, tomato, hand-cut fries.

Traditional chicken milanese, wild arugula, cherry tomatoes, shaved parmigiano, balsamic reduction.

Sliced sirloin steak, broccoli rabe, roasted yukon potatoes.

grilled organic free-range chicken paillard, heirloom tomatoes, Bibb lettuce, Dijon vinaigrette

Chef's selection of imported cheeses.

Chef's selection of imported cured meats.

Chef's selection of imported cheeses and cured meats.

Crispy brussels sprouts, roasted bacon.

Oven roasted potatoes, shallot confit.

Sautéed broccoli rabe, garlic, olive oil.

Sautéed spinach, garlic, olive oil.

heriloom tomatoes, cucumber, basil, olive oil

Espresso soaked sponge cake with mascarpone cream and cocoa powder

Lemon sponge layered between vanilla pastry creme and whipped cream, topped with almond marzipan.

chocolate mousse cake with a chocolate custard center

chocolate hazelnut mousse cake

Black olive tapenade, kumato tomatoes, and 18 month-aged San Daniele prosciutto.

Homemade toasted ciabatta, rubbed garlic, crushed fresh tomato, and sea salt.

Farm vegetables, chickpeas, Tuscan kale, Sant Ambroeus extra virgin olive oil, and toasted Tuscan bread.

18-month aged prosciutto San Daniele and buffalo mozzarella.

Homemade fried veal meatballs and lightly spicy tomato coulis topped with parmigiano-reggiano.

Deep fried lightly breaded saffron rice balls filled with zucchini, eggplant, mozzarella, tomatoes, and side of pink tartare mayo.

Baked layers of thinly sliced eggplant, Parmigiano-Reggiano, and tomato basil sauce.

Thinly sliced raw artichokes, wild arugula, Parmigiano-Reggiano, and house vinaigrette.

Buffalo mozzarella, roasted and peeled kumato tomatoes, fresh organic basil, and Sant Ambrosius extra virgin olive oil.

Quinoa, organic baby spinach, and seared black tiger shrimp with heirloom beets mustard dressing.

Mixed greens, sliced kumato tomatoes, buffalo mozzarella, avocado, and lemon vinaigrette.

San Marzano tomato sauce, garlic confit, peperoncino, cherry tomatoes, and parsley.

Traditional veal ragù and 24-month aged Parmigiano Reggiano.

Pecorino romano, cracked black pepper, butter, and grated Parmigiano-Reggiano.

Artisanal fresh fusilli, San Marzano tomato sauce, creamy burrata cheese, and basil.

Sweet Italian sausage, braised endive, porcini mushrooms, herbs, and truffle oil.

Housemade spinach and ricotta ravioli, butter and sage sauce, and grated Parmigiano-Reggiano.

Butterflied oven-roasted Mediterranean sea bass, herbs, scorched lemon, and roasted tomatoes.

Traditional chicken milanese, wild arugula, cherry tomatoes, shaved Parmigiano, and balsamic reduction.

Grilled organic free-range chicken palliard, herbs, garlic, and mashed potatoes.

Grilled organic Scottish salmon rubbed with spice, steamed crushed potatoes, lemon zest broccoli ragu, and wild arugula.

Filet mignon, red wine reduction, spring onion, and baby carrots.

Roasted spinach, garlic, and olive oil.

Crispy brussels sprouts, and roasted bacon.

Lemon sponge, vanilla pastry crème, and whipped cream, topped with almond marzipan.

Chocolate hazelnut cake.

Cocoa and almond flour cake with vanilla gelato.

Grandma's traditional recipe and cocoa powder.