Dinner Menu

Steamed Mediterranean Mussels, Garlic, Pepper, Chili Flake, Basil, White Wine Marinara, served with Toast

Eggplant Roll, Mozzarella, Parmesan, Goat Cheese, Fresh Herbs, Marinara sauce, Touch of Pesto

Octopus Sautéed, Farro, Fresh Herbs, Mild Spicy Marinara, Arugula, Cherry Tomato, Vinaigrette

Fresh Burrata Cheese served with Tomato, Basil & Arugula

Raw Beef served with Parmesan, Capers, Olive Oil, Lemon, Arugula

Polenta, Melted Italian Cheese, Asparagus, Truffle Caviar Perlage

Lobster Bisque

Italian Bean Soup

Baby Spinach with Goat Cheese, Walnuts, Strawberries, Italian Mustard Dressing

Arugula, Beet, Grapefruit, Cherry Tomatoes, Parmesan Cheese, Italian Balsamic Dressing

Tomato, Gorgonzola, Basil, Olive Oil Dressing

Wedge of Butter lettuce, Pancetta, Onions, Tomato, Gorgonzola Dressing

Squid Ink Tagliolini with Calamari, Salmon, Scallop, Prawn, Mussels, Clams, White Wine Marinara

Squid Ink Tagliolini with Lobster tail in Brandy & Tomato cream sauce

Tagliolini with Egg, Parmesan, Pancetta, Black Pepper

Tagliolini with Italian Sausage with choice of spicy, mild or non-spicy

Tagliatelle with Duck Liver, Onion, Sage in Red Wine Sauce

Casareccia, Sliced Beef, Sun-dried tomatoes, Mushrooms, Onions, Demi-Glace

Italian Rice with Clams, Mussels, Scallops, Calamari, Prawn, Salmon, White Wine Marinara

Italian Rice with Porcini mushroom

Tortelloni stuffed with Porcini Mushroom in Truffle Caviar Perlage

Gnocchi with Gorgonzola Cheese

Mafaldine pasta, Speck, Walnuts, Mushroom, Cheese, in Demi-glace cognac sauce, touch of cream

Fresh Beet Pappardelle, Olives, Capers, Cherry Tomato

Chicken (Mary’s free-range) stuffed with Sundried Tomato, Onion, Mushroom, Pancetta, Bell Pepper in Truffle Demi-glace

Veal Cutlet served with Speck, Mozzarella Cheese in Red Wine Reduction

Bone-in Breaded Veal Chop with butter & Sage, served in traditional Milan Style

Bone-in Piedmontese Rib Eye steak grilled on open fire, served with Maitre D Butter, roasted Potato and sautéed Spinach

Fillet Mignon (Certified Angus Beef), Speck, Taleggio Cheese, Cognac Demi-glace

Pan Seared Australian Lamb Chop, Polenta & Sautéed Spinach, Truffle Demi-Glace

Petrale Sole Blackened with Cajun Herbs, Lemon Butter Coulis, Farro, Spinach

Chilean Sea Bass with Moscato, Lemon, Cherry Tomato, butter sauce

Wild King Salmon Fillet grilled, with Capers, Olives, Cherry Tomatoes, Garlic, Fresh herbs over Farro and sautéed Spinach

Baked Mediterranean Branzino (whole fish) with Rosemary sauce, Roasted Potatoes