Petto di Pollo ai Funghetti

Chicken breasts sautéed with Marsala wine and fresh shiitake mushrooms.
 

Pollo Parmigiana

Baked breaded chicken breasts topped with fresh tomato sauce and mozzarella cheese
 

Pollo Asparagi

Chicken breast stuffed with asparagus and fontina cheese, topped with butter and sage.
 

Costoletta di Vitello Milanese

Breaded veal chop topped with tricolor salad of endive, radicchio, and arugula.
 

Vitello al Limone

Veal medallions sautéed with olive oil, garlic, white wine, caper berries in a lemon sauce.
 

Vitello Saltimbocca alla Romana

Veal scaloppini topped with prosciutto and sage.
 

Anatra al Lamponi

Duck breast marinated in herbs and white wine served with raspberry sauce.
 

Bistecca Toscana

Black Angus rib eye grilled and served with Jerusalem artichokes, pearl onions, cherry peppers and fresh mint.
 

Filletto al Pepe Verde

Oak grilled prime cut fillet mignon topped with green peppercorn sauce.
 

Skirt Steak

Sliced skirt steak marinated with rosemary, thyme, elephant garlic and extra virgin olive oil. Served with cherry peppers and pearl onions, in a glaze of beef reduction.
 

Abbacchio al Forno

Colorado rack of lamb seasoned with fresh herbs and cooked in our wood oven. Served with goat cheese and lamb reduction sauce.
 

Nodino di Maiale alle Mele

Pork chop prepared in our wood oven served with house made green apple sauce.

Ossobuco alla Milanese

Braised veal shank served with saffron risotto.

PESCE
 

Cernia Livornese

Fresh grouper fillet baked with caper berries, green calamata olives, pearl onions, cherry tomatoes and sungold tomatoes.
 

Tilapia al Limone

Fresh tilapia sautéed in chardonnay with caper berries and fresh lemon.
 

Dentice Alle Mandorle

Baked Snapper filet with crispy sliced almonds, baby shrimp in a white wine and lemon sauce.

Salmone al Balsamico

Fillet of salmon baked in our wood oven on cedar planks served with fresh cucumbers, cherry and sungold tomatoes, pearl onion and reduction of balsamic vinegar.
 

Branzino Tricolore

Fresh Sea Bass sautéed with asparagus, roasted bell pepper in a white wine lemon sauce.

Cioppino alla Ligure

Fresh mussels, clams, calamari, shrimp and escarole sautéed in a light tomato broth; with crostini bread.