Soup of the day

Zuppa di Cipolle: vidalia onion soup topped with Gruyere cheese gratin


Carciofi Fritti: crispy artichokes, pickled fennel, olives, arugula, citrus dressing

Morso Salad: radicchio, endive, arugula, cherry tomatoes, red onions, avocado

Puntarelle Salad: wild green chicory with a garlic & anchovy dressing

Tuna Tartare: sashimi quality tuna with avocado & house-made potato chips

Polpo alla Griglia: grilled octopus, arugula, roasted cherry tomatoes & onions

Vongole Oreganate: breaded clams, roasted & served in half a shell (8)

Calamari al Forno: fresh squid dusted with breadcrumbs, spiced & over baked


Spaghetti Rustica: pasta, caramelized onions & tomato sauce

Rigatoni Buttera: pasta with hot & sweet sausage, peas, tomatoes, touch of cream

Bucatini Cacio e Pepe: pasta with pecorino cheese, black pepper sauce

Spaghetti con Vongole: pasta wtih a ragout of white clams out of shell, white wine & garlic sauce

Spaghetti Lobster fra Diavola: lobster in the shell served with spaghetti in a spicy tomato sauce (P.A.)

Spaghetti Puttanesca: pasta with tomatoes, black olives, anchovies, garlic & capers

Risotto alla Granseola: risotto with Dungeness crab, cherry tomatoes & chives

Secondi Piatti

Veal Scaloppine Tartufo Nero: with shavings of black truffles serve with potato gratinee

Pollo Martini: parmesan encrusted chicken breast with string beans & carrots

Polletto Mattone: semi-boneless Poussin, with sautéed spinach

Veal Parmigiana: pounded & breaded veal cutlet served with sautéed broccoli rabe

Bistecca alla Fiorentina: rib-eye grilled, sliced & seared with Extra Virgin Olive Oil, herbs & garlic served with Tuscan fries & sautéed spinach (P.A.)

Baccala alla Veneziana: codfish, Venetian-style, with cream, melted anchovies & cherry tomatoes

Cacciucco: Tuscan fish & shellfish stew, served with Tuscan fries

Salmone Arrosto: roasted Salmon served with sautéed spinach

Scampi e Capesante: shrimp & scallops, Scampi-style, over tomato & cous-cous

Branzino: whole Mediterranean Seabream, filleted & served woith sautéed spinach