ZUPPA di POMODORO 7
Homemade soup with lightly cooked vine-ripened tomatoes, fresh basil and extra-virgin olive oil. Garnished with pecorino cheese.
ZUPPA del GIORNO 7
Soup of the day
BRODETTO del PESCATORE 14
Fisherman’s soup of prawns, mussels, scallops, fresh fish, tomatoes, leek, artichokes, peppers, red onion, white wine, cilantro, fennel and chili flakes.
INSALATA CAESAR 9
Crisp romaine lettuce tossed with caesar dressing, topped with shaved Parmigiano Reggiano and house-made croutons.
INSALATA MISTA 8
Mixed baby greens, toasted pine nuts, tomato and cucumber. Aged balsamic vinaigrette.
FUNGHI ARROSTO 12
Portabella mushroom in a focaccia crumb and herb crust, baked with garlic butter, with baby spinach, prosciutto ham, sun-dried tomatoes and pine nuts. Aged balsamic vinaigrette.
INSALATA con FORMAGGIO di CAPRA 14
Hazelnut-crusted goat cheese, baked in our open flame oven and served on a salad of mixed baby greens with poached pear, sun-dried cranberries. Lemon, pear and port-wine dressing.
INSALATA FRUTTI di MARE con DRAGONCELLO 16
Lemon prawns and seared scallops served on mixed greens with vine ripened tomatoes, cucumber and avocado. Creamy tarragon dressing.
INSALATA POLPETTE di GRANCHIO e SALMONE 16
Baked crab and salmon cakes on fresh arugula and mixed greens with julienned peppers, shaved red onion, roasted walnuts, and goat cheese. Poppy seed dressing.
PANINO al FORNO 15
Focaccia bread sandwich with panko breaded eggplant, garlic aioli, roasted pepper, onion, smoked cheddar and fresh basil. Served with a cup of soup or mixed greens with balsamic vinaigrette.
Spicy Italian sausage, caramelized onions, oven dried tomatoes, roasted garlic and pecorino.
Smoked bacon, artichokes, mixed herbs, roasted peppers and bocconcini cheese.
SPINACI e GORGONZOLA 15
Spinach, cherry tomatoes, mushrooms and gorgonzola cheese.
PASTA e RISOTTO
LINGUINE MARCO POLO 16
Chicken, toasted cashews, mango, fresh basil, pimentos, leeks and cream.
LINGUINE con FRUTTI di MARE 16
Fresh mussels, prawns, halibut, garlic, peppers and artichokes in a tomato cream sauce
SPAGHETTINI con CAPESANTE 17
Seared scallops, mushrooms, smoked bacon, red onion, leeks, fresh lemon and cream.
TORTELLINI PRIMAVERA 16
Fresh cheese tortellini with butternut squash, roasted garlic, grape tomatoes, peppers and artichoke in a buttery, lemon sauce finished with goat feta and fresh basil.
RISOTTO con ANITRA 16
Slow-cooked Arborio rice with shredded duck confit, roasted shallots, mushrooms sundried cranberries, fresh sage and shaved parmesan cheese.
BISTECCA con FUNGHI 19
Beef tenderloin served with pan fried garlic. mushrooms and grilled vegetables with linguine carbonara.n.
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