Warm apple tart of custard, caramelized apples and cinnamon, served with vanilla sauce
$23.00
Covered with a white chocolate dome on biscotto
$23.00
$160.00
$22.00
$22.00
delizia al limone / artisanal sponge cake filed with lemon custard soaked with limoncello | $22.00 |
torta amore / polenta cake with blueberry compote and marcorizzo olive oil | $22.00 |
frangiapane crostata with amarena cherries and mascarpone cheese | $22.00 |
tropical symphony / mango and passionfruit cream layered with almond sponge cake | $22.00 |
chocolate mousse with citrus heart and shortbread crumbs | $22.00 |
mascarpone panna cotta with rum salted caramel | $22.00 |
zabaione al ramandolo with mixed berries | $23.00 |
cassata siciliana with dark chocolate sauce | $22.00 |
selection of seasonal fresh fruit | $20.00 |
artisanal italian gelati and sorbetti | $20.00 |
chef's assortment of italian cheeses served with dried fruits, nuts and sweet mustard | $23.00 |
poached red snapper with clams, mussels and white wine broth | $60.00 |
codfish in casseruola with gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes | $53.00 |
pan seared boneless duck breast in red wine and juniper seeds sauce, served with braised fennel | $50.00 |
grilled free-range chicken breast with fresh thyme, served with brussels sprouts sautéed with guanciale and roasted potatoes | $52.00 |
veal chop milanese-style with organic arugula salad, olive oil and balsamic dressing | $65.00 |
veal filet wrapped in pancetta, with sage and white wine sauce, served with vegetable caponata | $66.00 |
colorado lamb sirloin, slow braised in chianti wine, served with castelluccio lentils | $62.00 |
grilled double r ranch angus grass-fed ribeye for two, served with roasted fingerling potatoes | $160.00 |
lightly smoked burrata pugliese with prosciutto culatta and pickled fennel | $32.00 |
crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots, and radishes, with red wine vinegar and olive oil | $27.00 |
parmigiana of zucchini with smoked mozzarella di bufala, finished with basil olive oil | $27.00 |
oven roasted baby beets with tuscan kale, red wine ubriaco cheese and toasted hazelnuts | $30.00 |
poached yellowfin tuna with pickled artichoke, taggiasche olives and menaica anchovies | $35.00 |
grilled octopus, over garbanzo beans purée, celery julienne and sundried tomatoes | $34.00 |
zuppetta of white controne beans and black mussels in light tomato broth | $32.00 |
sardinian fregola with porcini mushrooms, potatoes, chestnuts and saffron | $40.00 |
artisanal senatore cappelli cavatelli with shellfish ragout | $38.00 |
neapolitan linguine alle vongole with a touch of anchovy pesto | $38.00 |
spinach lasagna filled with veal and porcini mushrooms ragout and fior di latte | $38.00 |
artisanal spaghetti with grey mullet bottarga, garlic, parsley and spicy pepper flakes | $38.00 |
ravioli filled with pheasant and artichoke on its own sauce with marjoram | $38.00 |
homemade maltagliati pasta with rabbit ragout ischia style | $38.00 |
paccheri pasta with a genovese sauce of slow-cooked pork and onions | $37.00 |
risotto of the day | - |
crostatina alle melewarm apple tart of custard, caramelized apples and cinnamon, served with vanilla sauce | $23.00 |
pistacchio bavaresecovered with a white chocolate dome on biscotto | $23.00 |
torta di zuccapumpkin cake, with mascarpone cream, caramelized kabocha squash and fall spices | $23.00 |
chocolate moussewith citrus center and shortbread crumbs | $23.00 |
delizia al limoneartisanal sponge cake soaked with limoncello, filled with lemon custard | $23.00 |
pastierathe traditional neapolitan cake | $23.00 |
zabaione al ramandolowith mixed berries | $24.00 |
selection of seasonal fresh fruit | $22.00 |
artisanal italian gelati and sorbetti | $21.00 |
chef's assortment of italian cheesesserved with dried fruits, nuts and sweet mustard | $24.00 |
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Organic options
Good for groups
Chef's table
Parking available
Bar
Organic options
Good for groups
Chef's table
Parking available
Bar
$50–100
$30–50
$20–30