Little neck clams, seasoned bread crumbs, extra virgin olive oil and white wine.

Oven roasted red peppers, white anchovies, extra virgin olive oil, sea salt.

Bresaola, baby arugula, shaved parmigiano reggiano, extra virgin olive oil.

Escargots, white wine, butter, mustard, garlic, parmigiano polenta.

Crusty bread, fresh tomatoes, oregano, basil, parsley, extra virgin olive oil.

Baby arugula, shaved parmigiano, grape tomatoes, extra virgin olive oil and lemon.

Baby spinach with crumbled goat cheese, toasted walnuts, balsamic vinaigrette.

Chopped mixed lettuces, mushrooms, red peppers, diced tomatoes and house dressing.

Classic salad with parmigiano, homemade croutons and chopped anchovies.

Lettuces, radicchio, mushrooms, peppers, watercress and house dressing.

Our homemade stuffed pasta of the day.

Our homemade fettuccine with your choice of sauce.

Penne, diced eggplant, melted mozzarella and a slightly spicy tomato sauce.

Rigatoni with a light tomato and cream sauce and some spiced up vodka.

Angel hair served with our tomato and basil sauce.

A handmade crepe filled with veal, spinach, cheeses with a light cream sauce.

A handmade crepe filled with fontina, ricotta, parmigiano, mozzarella, tomato sauce.

Potato dumplings, tomato and basil sauce, melted fresh mozzarella.

Lentil soup with parmigiano.

Scottish salmon, poached in a sauce of tomatoes, capers, onions and white wine.

Four jumbo shrimp broiled in the shell and served with a sauce of garlic, mustard, sherry and butter.

Two medallions of filet mignon with shallots, parsley, white wine and demi glace.

New York strip, grilled with a spicy tomato sauce with olives, capers and oregano.

Veal chop, pounded and lightly breaded, topped with fresh arugula and tomatoes.

Cutlet of veal, lightly breaded with a sauce of artichoke hearts, tomatoes, prosciutto cotto, shiitakes.

Cutlet of veal, lightly breaded, filled with fontina cheese, with a black truffle sauce.

Veal escalopes with prosciutto galloni and sage sautéed in white wine and veal stock.

Veal escalopes sautéed in white wine and butter with melted fontina cheese.

Veal escalopes sautéed with grape tomatoes, fresh mozzarella and basil.

Double cut pork chop, grilled and finished with a sauce of shiitake mushrooms, demi glace and white wine.

Chicken breast pounded thin, stuffed with veal, spinach and cheeses, black truffle sauce.

Breast of chicken, pounded and lightly breaded, with arugula, fennel, radicchio and extra virgin olive oil.

Breast of chicken, lightly breaded, on a bed of spinach served with a sauce of shiitake mushrooms.

Tender pieces of chicken, sautéed with grape tomatoes, shiitake mushrooms and baby arugula.

Broccoli rabe sautéed, garlic and parmigiano.

Belgian salsifis sautéed in brown butter.

Fresh spinach sautéed in extra virgin olive oil and garlic.

Bliss potatoes sautéed in butter and parsley.

Carrots, zucchini and fennel sautéed in butter and served to the table.