Puntino Pizza

Organic baby arugula salad, topped with shaved parmesan cheese, cherry tomatoes and balsamic vinaigrette.

Toasted bread topped with tomatoes and marinated in extra virgin olive oil with garlic and fresh basil.

Thin slices of chilled roasted veal served in creamy tuna capers aioli.

Toasted bread topped with a cream of eggplants and mullet bottarga.

Grill octopus with frisée salad, black olives, chickpeas, parsley and lemon vinaigrette.

Burrata cheese in a bed of grilled vegetables.

Toasted bread topped with pepper pesto, parma ham and burrata cheese with extra virgin olive oil.

Lightly fried calamari and zucchini served with a spicy tomato sauce.

Organic quinoa, artichokes, arugula, chickpeas, cherry tomatoes, feta cheese, parsley and cucumbers.

Thin slices of beef tenderloin, black truffle carpaccio, capers and shaved parmesan cheese.

Romaine lettuce with caesar dressing, seasoned croutons and shaved parmesan cheese.

Thin sliced octopus served with arugula, carrots, fennel in extra-virgin olive oil and lemon juice.

Fresh yellowfin sushi tuna chopped and mixed with avocado and citrus soy vinagrette.

Thin sliced wild salmon served with sweet peruvian peppers, ginger, microgreens and over a citrus soy dressing.

Thick slices of fresh wild salmon, citrus soy vinagrette and microgreens.

Thin sliced grouper served with cilantro, jalapeno, sweet peruvian peppers and over a citrus soy dressing.

Thin sliced yellowfin tuna topped with ginger, microgreens and over a citrus soy dressing.

Thin sliced wahoo served with cilantro, jalapeno, sweet peruvian peppers and over a citrus soy dressing.

Thin sliced main lobster served with pomegranate, jalapeno, microgreens and over a citrus soy dressing.

Spaghetti with light cream of parmigiano and pecorino cheese and topped with black pepper.

Fettuccine alla nerano, spaghetti cacio and pepe, pennette with the amatriciana.

Vialone nano rice with zafferano.

Organic whole grain pasta with tomato basil sauce, lightly fried eggplant and seasoned ricotta cheese.

Light fried zucchine served with a cream of parmigiano cheese, light butter and fresh basil.

Penne pasta served with a rich cream of eggplant and crispy pancetta.

Organic quinoa penne served with basil pesto, pine nuts, zucchini and sun dried tomatoes.

Homemade ravioli filled with buffalo ricotta and spinach, fresh tomatoes and basil and light tomato sauce.

Vialone nano rice with squid ink, sun dried tomatoes and fresh burrata cheese.

Fresh tagliatelle pasta with sautéed mushrooms and truffle oil in a creamy tomato sauce.

Spaghetti pasta with fresh clams, extra virgin olive oil, organic garlic and chili pepper flakes.

Homemade ravioli filled with pumpkin and ricotta cheese, served with a light butter and sage sauce.

Spaghetti with a rich creamy sauce based of eggs and parmigiano and served with cryspy guanciale.

Home made potato gnocchi with a fresh tomato sauce and bufala mozzarella cheese.

Homemade fettuccine pasta with beef tenderloin ragu sauce.

Grilled wild salmon with grape tomatoes, thyme, extra virgin olive oil and venere rice.

Lightly grilled yellowfin tuna, braised vegetables and organic arugula salad, in citrus soy vinagrette.

Fillet of mediterranean grilled sea bass served with vegetables and fresh cherry tomato sauce.

Lightly fried, breaded free range chicken breast, served with arugula and parmigiano.

Lightly fried, breaded veal chop served with arugula and cherry tomatoes.

Certified prime beef tenderloin over a mushroom sauce served with potatoes.

Veal scaloppine lightly floured and pan seared in a lemon butter sauce with seasonal vegetables.

Grilled sliced new york strip steak served with arugula and parmigiano salad.

Rack of lamb marinated with herbs, twenty five years aged balsamic in acetaia, served with potatoes.

Free range chicken breast pan seared with mushrooms in a marsala wine sauce, served with roasted potatoes.

Lightly grilled yellowfin tuna, braised vegetables and organic arugula salad, in citrus soy vinagrette.

Fillet of Mediterranean grilled sea bass served with vegetables and fresh cherry tomato sauce.

Grilled wild salmon with grape tomatoes, thyme, extra virgin olive oil and venere rice.

Lightly fried, breaded free range chicken breast, served with arugula and parmigiano.

Free range chicken breast pan seared with mushrooms in a marsala wine sauce, served with roasted potatoes.

Veal scaloppine lightly floured and pan seared in a lemon butter sauce, with seasonal vegetables.

Grilled sliced new york strip steak served with arugula and parmigiano salad.

Rack of lamb marinated with herbs, twenty five years aged balsamic in acetaia, served with potatoes.

Certified prime beef tenderloin over a mushroom sauce served with potatoes.

Toasted bread topped with pepper pesto, prosciutto di parma and burrata cheese with extra virgin olive oil.

Grill octopus with frisée salad, black olives, chickpeas, parsley, lemon vinaigrette.

Organic quinoa, artichokes, arugula, chickpeas, cherry tomatoes, feta cheese, parsley, cucumbers.

Romaine lettuce with caesar dressing, seasoned croutons, and shaved parmesan cheese.

Thin slices of beef tenderloin, black truffle carpaccio, capers and shaved parmesan cheese.

Thin slices of chilled roasted veal served in creamy tuna capers aioli.

Burrata cheese in a bed of grilled vegetables.

Organic baby arugula salad, topped with shaved parmesan cheese, cherry tomatoes, and balsamic vinaigrette.

Toasted bread topped with tomatoes and marinated in extra virgin olive oil with garlic and fresh basil.

Lightly fried calamari and zucchini served with a spicy tomato sauce.

Vialone nano rice with zafferano.

Spaghetti with light cream of parmigiano and pecorino cheese, topped with black pepper.

Tipical amalfi coast dish light fried zucchine served with a cream of parmigiano cheese, light butter and fresh basil.

Spaguetti pasta with selected bottarga of muggine from sardegna, light fried zucchine, extra virgin olive oil, organic garlic, and chili pepper flakes.

Fresh tagliatelle pasta with sautéed mushrooms, truffle oil in a creamy tomato sauce.

Homemade ravioli filled with pumpkin and ricotta cheese, served with a light butter and sage sauce.

Organic quinoa penne served with basil pesto, pine nuts, zucchini, sun dried tomatoes.

Home made potato gnocchi with a fresh tomato sauce and bufala mozzarella cheese.

Homemade ravioli filled with buffalo ricotta and spinach, fresh tomatoes and basil, light tomato sauce.

Homemade fettuccine pasta with beef tenderloin ragu sauce.

Spaghetti pasta with fresh clams, extra virgin olive oil, organic garlic, and chili pepper flakes.

Spaghetti with a rich creamy sauce based of eggs and parmigiano, served with cryspy guanciale.

Thick slices of fresh wild salmon, citrus soy vinagrette, microgreens.

Fresh yellowfin sushi tuna chopped and mixed with avocado and citrus soy vinagrette.

Thin sliced octopus served with arugula, carrots, fennel, in extra-virgin olive oil and lemon juice.