Handmade Pappardelle Pasta
Handmade Pasta
Fettuccine bolognese
Handmade Pasta
Spaghetti al Pomodoro
Spaghetti served with fresh Italian tomato sauce and fresh basil
Gnocchi Basil Pesto Genovese
Handmade Gnocchi served with a fresh pesto of basil, garlic, pine nuts, parmigiano reggiano and E.V.O.O
Gnocchi Sorrentina
Baked gnocchi served in a fresh tomato sauce, mozzarella and parmigiano reggiano
Amatriciana
Bucatini served in a very flavorful tomato sauce, guanciale, pecorino romano and black pepper
Tricolore
Paccheri bronze die pasta served with pistachio pesto, burrata and fresh cherry tomatoes
Carbonara
Spaghetti Bronze die served in a egg yolk cream made with pecorino romano and black pepper covered by crispy guanciale
Bolognese
Classic Bolognese meat sauce slowly cooked in fresh tomato sauce with fresh herbs
Frutti di Mare
Handmade pasta served with fresh mussels, clams and shrimp in a light red sauce
Fettuccine Lobster
Handmade Pasta served with sous vide butter lobster tail and lobster bisque
Ravioli
Butter and Sage Ravioli
Homemade Ravioli stuffed with ricotta and parmigiano cheese saved with a light butter and sage sauce
Beef Ravioli
Homemade ravioli stuffed with grass fed beef and herbs served with a Parmigiano Reggiano foam
Italian - Asian Tortelloni
Homemade Tortelloni stuffed with Wagyu beef, Parmigiano Reggiano and homemade Teriyaki sauce served with a miso broth
Bolognese Ravioli
Homemade cheese ravioli served with slowly cooked bolognese sauce
Lasagne
Lasagna Bolognese
Handmade Pasta layered over slowly cooked red meat sauce, homemade béchamel and Parmigiano Reggiano cheese
Lasagna Pistachio
Handmade Pasta layered over homemade pistachio pesto, béchamel sauce, mortadella and Parmigiano Reggiano cheese
Lasagna Mushroom and Sausage
Handmade Pasta layered with sausage and mushroom ragu finished with béchamel and homemade mushroom pateè
Vegetarian Norma Lasagna
Handmade Pasta layered over slowly cooked tomato sauce, fried eggplant, Parmigiano Reggiano and fresh basil
Truffle Fettuccine
Risotti
Mushroom Risotto
Carnaroli rice cooked in a mushroom broth served with seared wild mushrooms and parmigiano reggiano cheese
Pumpkin and Sausage Risotto
Carnaroli Rice cooked in a vegetable broth served with creamy pumpkin, pork sausage and crispy leeks
Red Wine and Sausage Risotto
Carnaroli Rice deglaze in Italian red wine served with seared pork sausage
Risotto Aragosta
Carnaroli rice cooked in a lobster bisque served with poached butter lobster finished in a brandy sauce
Beef Wellington
Prime filet mignon over Robuchon mashed potatoes and glazed carrots
Second Courses
Served with seasonal side dishes
Cote de Boeuf
Prime Ribeye sous vide then seared with butter, garlic and fresh herbs, served with lemon parsley compound butter.
Served with seasonal side dishes
Green Peppercorn Filet Mignon
Sous vide then seared Prime Filet Mignon served with creamy Brandy Green Peppercorn Sauce
Served with seasonal side dishes
Beef Wellington
Prime filet mignon wrapped in a mushroom duxelles, Parma prosciutto and puff pastry baked in oven. Served with Port filet sauce.
Served with seasonal side dishes
Served over Robuchon mashed potatoes
Stracotto al Vino Rosso
Grass feed chuck roast slowly cooked for 4 hours with Italian red wine.
Served over Robuchon mashed potatoes
Served with seasonal side dishes
Fresh White Fish al Cartoccio
Fresh white fish cooked en papillote with cherry tomatoes, capers, olive and lemon.
Served with seasonal side dishes
Wild Salmon with Shellfish Minestrone
Seared wild salmon served in a delicate broth of clams and saffron, served with root vegetables
Served with a side o saffron risotto or arugula salad
Cotoletta di Pollo
Breaded and fried chicken cutlet.
Served with a side o saffron risotto or arugula salad
Chicken Cordon Bleu
Chicken breast stuffed with Comte cheese and ham, breaded and fried served with side of arugula salad with lemon dressing
Chicken Cacciatore
Chicken thighs braised in a light tomato sauce with olives, capers and vegetables served with side of roasted vegetables
Pistacchio Rack of Lamb
New Zealand Rack of Lamb brushed in dijon mustard and cooked in a pistachio and parmigiano cheese crust
