Chef Simone Donzetti

2 Roman Artichokes and Pecorino Romano with Focaccia with Rosemary

Baked asparagus with vegan butter & parmigiano reggiano and prosciutto di parma

Tortelli pear and cheese & 4 cheeses sauce

Pappardelle garlic extra Virgo olive oil & Porcini Mushrooms ( available in red sauce by request )

Lamp chops with Balsamic reduced & herbs with rosemary backed gold potatoes and garlic sauté spinach

Veal chop Milanese with Arugula cherry tomatoes & flakes of parmigiana ( available Parmigiana )

Cheese cake with raspberries sauce & dark chocolate flakes

Banana & strawberries flame in grand mariners with chocolate or vanilla ice cream

Baked asparagus with vegan butter and parma ham

Octopus salad with gold potato extra virgo olive oil parsley & garlic

Linguini alle vongole ( clams)

Tortelli pear and cheese & 4 cheeses sauce

Tenderloin filet mignon in green pepper corn to the flame with a touch of cream , side oven roasted fingerling potato & sauteed spinach with garlic

Dover Sole alla Mugniaia with boiled potatoes & asparagus

Pineapple & strawberries flambe with vanilla ice cream

Cheese cake with raspberries sauce

Corn tortilla chips with chipotle sauce sushi tuna tartar ginger mayo and fried leek

Fried Calamari & shrimp with artichoke hearts and lemon & lima slices

Linguini Lobster Fraddiavolo Flambe in red tomato sauce

Paccheri with red mullet with cherry tomato in red sauce

Grill Branzino with mix green salad oven oregano potato

Baked miso black cod with oven chips potato and sauteed spinach with garlic

Vanilla ice cream with raspberries sauce

Key lime pie