LUNCH MENU

LUNCH MENU 

ANTIPASTI

Soup of the Day  16

 Beets and Burrata  16

fresh horseradish and a sherry vinaigrette reduction

Artichoke Salad  18

fava beans, sheep’s milk ricotta and shaved pecorino

Bresaola with Artichokes  18

artichoke chips and shaved parmesan in a lemon vinaigrette

Prosciutto Melon and Figs  22

Chopped Spring Salad  18

Topped with shaved parmesan

Heirloom Tomato, Buffalo mozzarella and Roasted Peppers 22

with fresh Basil and virgin olive oil

 Summer Salad  18

tomatoes, cucumbers, red onion, olives and mozzarella

Classic Wedge Salad  16

iceberg, tomato, gorgonzola and guanciale

Vitello Tonnato  22

thinly sliced cold veal with a tuna sauce

 Salmon Tartare  25

cucumber and avocado

Eggplant Parmesana 25

PASTA

Bucatini Amatriciana  22

vidalia onions, fresh tomatoes and guanciale

Linguine with Clams and Mussels  25

sweet bell peppers in a white wine sauce

Spaghetti Primavera  22

mixed summer vegetables with garlic and oil

Ravioli Goat Cheese and Artichokes  25

goat cheese sauce

  Potato Gnocchi  20

fresh tomato sauce topped with smoked mozzarella

Trofie (Homemade Fusilli)  22

Basil pesto and fresh tomatoes

 Penne Arrabiata  20

spicy plum tomato sauce

Risotto Milanese  25

saffron risotto

MAIN COURSE

Veal Scaloppini  35

spinach, lemon and white wine

Chicken Breast Paillard  28

parmesan encrusted with artichokes and lemon sauce

Chicken Caprese  28

paillard of chicken with heirloom tomatoes, basil, onions and mozzarella

Crispy Skin Branzino  38

spinach and porcini

 Atlantic Salmon  35*

roast baby beets, sherry vinegar and fresh horseradish

Chicken Meatballs  28

peas, fava beans and fresh tomato sauce

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