A CLASSIC ITALIAN MEAL ALWAYS BEGINS WITH ANTIPASTI SINCE THEY ARE THE ESSENCE OF ITALIAN CUISINE. EASY TO CONCEIVE BUT HARDER TO EXECUTE; NOT BECAUSE OF THE DIFFICULTY IN COOKING BUT FOR USING THE CORRECT INGREDIENTS. IN ITALY THERE IS A FIRE LINE WHEN IT COMES TO COLD AND HOT APPETIZERS WHICH DIFFER FROM ONE AREA TO ANOTHER
FINELLY DICED BEEF FILLET TARTARE WITH HERBS, TRUFFLE OIL AND PARMESAN ON A TOASTED BRUSCHETTA
FINELY SLICED BEEF FILLET COOKED WITH HERBS, TUNA SAUCE, CAPERS, MARINATED ARUGULA AND RADISH
TOMATO BASED RISOTTO FRITTERS, FILLED WITH MOZZARELLA FIOR DI LATTE, GOAT CHEESE AND PARMESAN, SERVED ON A SLIGHTLY SPICY MARMALADE
HOMEMADE SALMON GRAVLAX, SLICED BELUGA LENTIL SALAD, CUCUMBER, CARROT, AVOCADO, ORANGE, CHILLY PEPPER AND BEETROOT WITH SOUR CREAM AND CITRUS VINAIGRETTE
BREADED MOZZARELLA FIOR DI LATTE WITH GOAT CHEESE AND PARMESAN, BASIL PESTO AND FRESH BASIL
TOMATO, BASIL, FRESH OREGANO AND GARLIC ON A TOASTED BRUSCHETTA
MIXED SEASONAL MUSHROOMS, COOKED IN THE WOODBURNING OVEN WITH GARLIC AND OIL, PICKLED SHIMEJIS AND PARMESAN SERVED ON TOP OF A TOASTED BRUSCHETTA
TOMATO, BASIL PESTO, MOZZARELLA FIOR DI LATTE AND ARUGULA ON A TOASTED BRUSCHETTA
PANZANELLA SALAD WITH VEGETABLES, SMOKED EGGPLANT CREAM, BURRATA AND FRESH HERB OIL ON A TOASTED BRUSCHETTA
TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH FRESH COLORFUL CHERRY TOMATOES, TOMATO WATER AND CUCUMBER WATER. SERVED WITH FRESHLY BAKED BREAD
MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS AND BALSAMIC VINAIGRETTE
MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS , SHRIMPS AND BALSAMIC VINAIGRETTE
MIXED GREEN SALAD, PARMESAN, CROUTON, CHICKEN MILANESE AND CEASAR DRESSING
BABY SPINACH, MIXED SEASONAL FRUITS, DRIED CRANBERRIES AND APRICOTS, BREADED GOAT CHEESE FRITTERS, STRAWBERRY VINAIGRETTE AND MIXED CARAMELIZED NUTS
BABY ARUGULA, MIXED SEASONAL VEGETABLES, RED PEPPER PESTO, HAZELNUTS, PICKLED SHIMEJIS, CHERRY TOMATO CONFIT, ASPARAGUS, PARMESAN FLAKES, CHIVES AND ROSEMARY VINAIGRETTE
MIXED CHEESE PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
MIXED COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
MIXED CHEESE AND COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
HOMEMADE POTATO GNOCCHI, BASIL PESTO, PINENUTS, BURRATA, PARMESAN FLAKES, CHERRY TOMATOES CONFIT AND BASIL OIL
HOMEMADE POTATO GNOCCHI ,GORGONZOLA CREAM, BABY SPINACH, CHICKEN, MUSHROOMS, TRUFFLE OIL AND PICKLED SHIMEJI MUSHROOMS
HOMEMADE POTATO GNOCCHI, TOMATO SAUCE, SMOKED EGGPLANT, CRISPY EGGPLANT, MARINATED OCTOPUS AND FRESH HERBS
FRESH PASTA FROM PIEMONTE, FILLED WITH BEEF AND RICOTTA, WITH MUSHROOMS, TRUFFLE OIL AND PARMESAN CREAM
CREAM FROM MUSHROOMS AND BLACK TRUFFLE, PARMESAN AND TRUFFLE SLICES
AUTHENTIC RECIPE FROM BOLOGNA, TOMATO SAUCE WITH BEEF AND PORK COOKED FOR 4 HOURS AND FRESH PECORINO
CHICKEN, MIXED SEASONAL MUSHROOMS, PARMESAN CREAM AND NUTMEG
TOMATO SAUCE, BURRATA AND BASIL OIL
TOMATO SAUCE, VODKA,PARMESAN CREAM AND PARSLEY
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND CHICKEN
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND SALMON
GUANCIALE, EGG YOLK, PECORINO SARDO, PARMESAN AND CRACKED BLACK PEPPER
SHRIMPS, LEMON SLICES, PARMESAN, LEMON BUTTER SAUCE AND BASIL
MIXED SEASONAL MUSHROOMS, MUSHROOM CREAM, PARMESAN AND PICKLED SHIMEJIS
SHRIMPS, RED BELL PEPPER, ZUCCHINI, PERNOD AND SAFRON
TOMATO RISOTTO, WHIPPED RICOTTA, CHERRY TOMATO CONFIT, BLACK OLIVE POWDER AND FRESH HERB OIL
VEAL MEDAGLIONS WITH BUTTER LEMON SAUCE, PARSLEY AND CRISPY CAPERS SERVED ON MASHED POTATOES
BLACK ANGUS STEAK SERVED WITH PARNSHIP POURE SCENTED WITH TRUFFLE OIL, RED WINE SAUCE, FRESH TRUFFLE AND CHIVES
SOUS VIDE COOKED CHICKEN, SERVED WITH BABY SPINACH AND ARUGULA SALAD, VEGETABLES, YOGURT CREAM ND BALSAMIC VINAIGRETTE
SALMON FILLET, SERVED WITH WILD BLACK RICE COOKED WITH FRESH HERBS, LEMON AND SPINACH, SOUR CREAM AND FRESH HERB OIL
CROAKER FILLET, CARROT PUREE, CHERRY TOMATO CONFIT, SEA GRASS AND LEMON BUTTER SAUCE
ORIGINAL RECIPE EST 1913 IN TREVISO WITH SPONGE CAKE DIPPED IN ESPRESSO, ZABAGLIONE WITH MASCARPONE, COCOA AND SUGAR
PATE A CHOUX FILLED WITH PISTACHIO CREAM, HOT CHOCOLATE SAUCE AND MIXED CARAMELIZED NUTS
CRUNCHY CINNAMON PASTRY FILLED WITH RICOTTA CREAM LEMON AND MINT, LEMON CURD AND SWISS MERINGUE
MOLTEN CHOCOLATE CAKE WITH ALMOND CRUMBLE, BUTTERSCOTCH SAUCE AND VANILLA MADAGASCAR GELATO ON THE TOP
TRADITIONAL ITALIAN FLAN WITH PLUS COOLIS, MIXED FRESH FRUITS AND ALMOND CRUMBLE
MADAGASCAR VANILLA AND GIANDUJA