Dishes Takeaway

Prosciutto parma 30 months, imported buffalo mozzarella served with roasted peppers
19

Traditional Parmigiana of eggplant
18

Braised veal and beef meatballs in ragout sauce
15

Steamed mussels finished with granulated peppercorn served with fresh lemon slices
18

Fresh burrata served with mix of cherry tomatoes and pesto basil sauce
19

Arugula, sliced peach, asparagus and stracciatella cheese dressing yogurt and cucumbers
15

Spinach, cantaloupe, cherry tomatoes and walnut mix with goat cheese, balsamic dressing
15

Linguine with mix seafood and light cherry tomatoes sauce
30

Malloreddus with sausage ragout sauce, shaved pecorino toscano
28

Fresh fusilli with fresh cherry tomatoes served with fresh burrata
28

Calamarata pasta, with fresh calamari and zucchini finished with zest lemon
29

Traditional lasagna with Bolognese ragout
28

Pan seared salmon with asparagus and cauliflower sauce
34

Fried calamari & shrimps and mix vegetables
30

Pan seared octopus with oyster mushrooms, fingerling potatoes and cherry tomatoes
30

Fresh cod fish all “acqua pazza” served with spinach
34

Flat iron steak sliced “ Tagliata” with arugula and beets salad shaved Grana Padano
35

Roasted marinated chicken thighs with Brussels sprouts and pancetta
30

Torta di ricotta (Italian cheesecake)
12

Tiramisu
11

Almond Caprese
14

Executive chef Antonio Savino