Lunch

ZUPPA

 

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

 

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

 

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.

 

PIZZETTA

 

SALSICCIA  15

Spicy Italian sausage, caramelized onions, oven dried tomatoes, roasted garlic and pecorino.

PANCETTA   15

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.

 

SECONDI

 

BISTECCA con FUNGHI      19

Beef tenderloin served  with pan fried garlic. mushrooms and grilled vegetables with linguine carbonara.n.


                                                                                                                                          

ALL INGREDIENTS MAY NOT BE LISTED FOR EACH DISH. GUESTS WITH FOOD ALLERGIES OR OTHER DIETARY CONCERNS SHOULD PLEASE INFORM THEIR SERVER PRIOR TO ORDERING

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