ANTIPASTI
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BRUSCHETTA
Fresh Heirloom tomatoes-basil extra virgin olive oil bruschette. |
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PANZANELLA FIORENTINA
Tuscan bread-Heirloom tomatoes-farro salad with olive oil, balsamic, capers, onions and Cannellini beans. |
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CARPACCIO DI MANZO
Thin sliced raw beef tenderloin with shaved Parmigiano, capers, lemon and extra virgin olive oil. |
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PROSCIUTTO CON LE PERE
Parma prosciutto and fresh pears. |
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CIOPPINO DI CALAMARI
Fresh calamari cioppino in tomatoes-red wine-basil sauce with garlic crostini. |
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TARTARA DI TONNO ROSSO
Fresh Ahi tuna tartar with fresh Heirloom tomatoes, shallots, capers, lemon, Tuscan olive oil and crostini. |
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PIATTO TOSCANO
Antipasto plate with Parma prosciutto, salame felino, pancetta, olives & crostini. |
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ZUPPE E INSALATE
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ZUPPA DI FAGIOLI
Traditional Tuscan Soup puree of Cannellini beans, fresh sage and extra virgin olive oil. |
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CESARE
Cesar salad; hearts of romaine tossed in creamy homemade Parmigiano dressing with croutons |
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NOCETTA
Mix greens tossed in homemade balsamic dressing with crumble gorgonzola, walnuts and raisin. |
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PERE E PECORINO
Baby spinach in balsamic dressing with fresh pears, Pecorino Toscano, almonds and honey. |
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CAPRESE
Fior di latte mozzarella and fresh Heirloom tomatoes sprinkled with extra virgin olive oil and fresh basil |
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PIZZE
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MARGHERITA
Thin crusted pizza with fresh mozzarella, tomato sauce, fresh basil and extra virgin olive oil.
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NAPOLETANA
Neapolitan classic thin crust with San Marzano tomato sauce, capers, anchovies, olives and olive oil. |
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SALSICCIA E FUNGHI
Thin crusted pizza with Italian sausage, mushrooms, San Marzano tomato sauce and fresh mozzarella.
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QUATTRO FORMAGGI
Thin crusted “four cheese” pizza with mozzarella, gorgonzola, gruyere, Pecorino and light tomato sauce.
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FICHI E SALAME
Thin crusted pizza with Salami, black figs, tomato sauce and melted mozzarella. |
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PROSCIUTTO E RADICCHIO
Thin crusted with Parma prosciutto, fresh radicchio, tomato sauce, mozzarella and Tuscan olive oil. |
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PRIMI
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CAPELLINI AL POMODORO
Angel hair pasta with San Marzano tomatoes-fresh basil-extra virgin olive oil sauce.
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GNOCCHI VERDI ALLE TRE SALSE
Handmade spinach green gnocchi at your choice: Pomodoro & basilico or Pesto or meat sauce ragout. |
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AMATRICIANA
Bucatini with Pancetta, onions, & crushed pepper in Spicy tomatoes-garlic sauce with Pecorino Romano.
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PAPPARDELLE TOSCANE
Homemade Tuscan Pappardelle in heart meat sauce ragout with veal, sausage and rosemary.
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TORTELLINI AL PROSCIUTTO
Four cheese tricolor tortellini with Parma prosciutto and peas in creamy Parmigiano sauce. |
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ZUCCOTTI
Handmade jumbo ravioli filled with pumpkin, butternut squash & ricotta in infused butter-sage sauce.
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LASAGNA BOLOGNESE (30 minutes)
Homemade traditional lasagna Bolognese with meat sauce and béchamel.
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CAVATAPPI AI GAMBERONI
Corkscrew spiral pasta with fresh prawns, caramelized shallots & capers in pink creamy brandy sauce.
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SPAGHETTI ALLO SCOGLIO
Spaghetti with fresh prawns, calamari, whole scampi & fresh clams in tomato-garlic-fresh basil sauce.
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SECONDI
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SALSICCE E FAGIOLI
Whole Italian sausages with fennel braised with Tuscan beans in mild spicy tomatoes-garlic-sage sauce.
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PARMIGIANA
Breaded chicken paillard with melted mozzarella and San Marzano tomato sauce.
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SALTIMBOCCA
Chicken Saltimbocca filled with Prosciutto and mozzarella in creamy fresh sage-marsala sauce. |
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SOGLIOLA DEL TIRRENO
Fresh filet of petrale sole egg brushed in infused butter-lemon-white wine sauce.
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SALMONE ALLA LIVORNESE
Pan roasted fresh wild salmon filet with fresh Heirloom tomatoes-capers-olives sauce. |
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SCALOPPINE COME VA’VA’
Veal scaloppini at your choice: Parmigiana or capers Piccata or mushrooms Boscaiola style. |
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GAMBERONI ALLA BARCAROLA
Fresh prawns sautéed in lemon-white wine shallots sauce. |
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TAGLIATA FIORENTINA
Florentine style grilled hanger steak sliced topped with mushrooms, rosemary and Tuscan olive oil. |
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COSTOLETTE AL SANGIOVESE
Grilled rack of lamb chops in Sangiovese-rosemary reduction sauce with black figs. |
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CACCIUCCO
Traditional Livornese seafood stew with whole scampi, fresh prawns, red snapper, fresh clams, calamari and cuttlefish squid in red wine-tomatoes-herbs sauce over garlic toasts. |
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