Cold Appetizers

Cold Italian appetizers with Parma ham, Felino salami,
Mortadella and pickled vegetables

Bresaola bundles filled with gorgonzola Caprino cream cheese and walnuts

Tomato beef loin carpaccio with parmesan cheese and rucola

Bruschetta - Tuscan toast with seasoned tomatoes,
Parma ham and crumbs of parmesan cheese

Vittelo Tonnato - steamed veal slices served cold,
with tuna-cream mayonnaise sauce

Caprese made from buffalo mozzarella (mozzarella di bufala),
served on home made focaccia bread and seasoned with Cervia salt

Burata cheese bundle on a colorful bed of salad, with cocktail tomatoes

Our seafood salad

Seafood carpaccio (swordfish, salmon, tuna, squid, prawn)

Steamed tiger prawn tails with crispy green salad and pink dressing

Warm Appetizers

Steamed pamesan tart with pears dressed with balsamic vinegar (V)

Goose liver au gratin with mozzarella, toasted milk-loaf and red onion marmalade

Mediterranean clam-rendezvous in savory tomato sauce

Frizzled black mussel in garlic and white wine sauce

Swordfish fillet wrapped with scamorza cheese, served with
eggplant cream and dried tomato sauce

Soups

Soup of fragrant mushrooms served with spinach bread dumplings (V)

Traditional Tuscan tomato soup (V)

Minestrone - freshly cooked vegetable soup with home made pesto (V)

Meat soup with home made meat-filled tortellini

Piquant fish soup Brindisi style

Pasta dishes

Home-made green tortelloni filled with spinach and ricotta,
in walnut-gorgonzola dressing (V)

Gnocchi - home made potato dumplings Sorentin style
(with tomatoes and baked au gratin with mozzarella) (V)

Tortelloni filled with parmesan pumpkin purée, served with spinach and cream (V)

Home made noodles with thyme boletus slices (V)

Conchiglioni - giant shell-shaped pasta filled with goose liver
and baked au gratin, served with zucchini sauce

Home made noodles with bolognese sauce

Gnudi - naked ricotta filling with sage butter and pecorino cheese grating (V)

Burata - cheese-filled ravioli with basil tomato sauce (V)

Tortelli pasta (pasta filled with taleggio cheese) served with
cocktail tomato, speck ham and rucola ragout

Oven baked meat lasagne layered with home made green pasta

Home made canelloni - giant filled tubular pasta
with the recommendation of our chef

Garganelli - home made pasta with beef loin pieces, Trattoria style

Priest choker pasta - hand-rolled pasta in tomato sauce flambéed
with parmesan cheese

Pasta dishes with fish and seafood

Seafood delicacies served in the embrace of home made noodles

Cappellacci - little hat pasta filled with shrimp
and branzino (seabass) meat, served with fresh hard clams

Rucola Scialatielli - semi-long spaghetti noodles with garlic,
shrimps and cocktail tomatoes

Pink pennete (with bacon, salmon and cream and tomato sauce)

Home made spaghetti Marinara style, with hard clams boiled in white wine

Rice dishes

Black risotto Venetian style, with fresh cuttlefish

Risotto fisherman style (with various seafood delicacies)

Old time risotto, steamed with seasoned duck ragout

Parmesan risotto

Main dishes - meat

Chicken breast fillet filled with Toma cheese,
served with fragrant forest muchroom sauce

Guineafowl breast filled with goose liver,
served with supreme Muscat wine dish gravy

Rosy slices of roast duck breast with garlic goose liver gravy
and pear marinated in red wine

Saltimbocca Roman style
(slices of veal frizzled with Parma ham, sage leaves and white wine sauce)

Pork terderloin medallions with pistaccio Chianti wine extract and boletus slices

"Elephant's ear" - pork slice baked in parmesan breadcrumb
breading with cocktail tomatoes

Rabbit rolls with speck ham and radicchio (Italian chicory) salad,
served on roast spinach leaf

Beef loin roll wrapped with bacon, served with multi-colored peppercorn sauce

Beef loin Rossini style (with white mushrooms,
goose liver and Sangiovese wine dressing)

Ossobuco - hollow bone (bony veal chop Milanese style, served with saffron risotto)

Lamb ribs baked in a spicy wrapping

Main dishes - fish and seafood

Seaside special (fresh, deep fried slices of calamari and shrimps)

Soaso fish fillet fired in potato breading with mayonnaise paprika sauce

Orata - grilled seabream fillet with pesto zucchini

Branzino - seabass fillet Vezuviana style
(with olives, cocktail tomatoes, red onions and pine nuts)

Monkfish Gvazzetto style (baked along with vegetables)

"Zuppa di pesce" abundant fish ragout Pomo D'oro style

Shrimp tails Trieste style (approx. 0.22 lbs/pcs)
(piquant, with garlic shrimp butter sauce)

Large Branzino (for 2 persons) - seabass baked in coarse sea salt

Charcoal-grilled dishes

From meat

Baby chicken grilled on charcoal, marinated with lemon and hot pepper

Bony pork chop

Marinated rosé baked rump steak slices served on a bed of rucola, with parmesan

Fiorentina (beef back ribs with loin and sirloin)

Batuta - sautéed round beef steak

Beefsteak (glazed with Tuscan olive oil upon serving)

Bony veal chop

Italian lamb skewer

Rosemary French rack of lamb

From fish

Fresh cuttlefish

Rosé baked red tuna steak

Orata - seabeam fillet

Branzino - seabass fillet

Salmon trout fillet

Giant shrimps (0,22-0,30 lbs/pcs) in their shells

Monkfish stem

Slice of swordfish

Salads

Colorful salad leaves with cherry mozzarella and dried tomatoes (V)

Rucola salad with parmesan and cocktail tomatoes (V)

Pomo D'oro salad (mixed salad leaves, cocktail tomatoes, rubiola cheese,
crispy roast bacon, garlic bread cubes, spring onions, olives and California pepper)

Tuna salad with boiled eggs, cocktail tomatoes, potato, green beans and red onion)

Shrimp cocktail salad with tomato, celery, lamb's lettuce and radish

Side-dishes

Rosemary frizzled potatoes

Mashed potatoes

Vegetables roasted with olive oil

Mediterranean vegetables au gratin

Spinach in a pot

Cocktail tomato salad dressed with balsamic vinegar

Fresh mixed salad

Before dessert

Home made sorbetto

Dired prune marinated in Primitivo di Manduria wine

Desserts

Cheese selection

Cantuccini di Prato "Matonella Mattei" - almond biscuits with Vinsanto dessert wine

Cold-hot café latte dessert

Warm chocolate cake filled with sour cherry, served with home made ice cream

Rendezvous of regions on our pastry cook's table
(Sicilian cottage cheese cake, Lombardian meringue,
Naples style cottage cheese cake)

Profiterole with white and brown chocolate sauce

Tiramisu

Almond chocolate cake with fig ice cream

Panna cotta (steamed whipped cream) with caramel, blueberry or chocolate

A thousand sheets
(waffles layered with mascarpone cream and pieces of fruit)

Home made apple cake with raisin ice cream

Our "gelato" (ice cream)

Fresh home made ice creams in cups, with pieces of fruit

Fresh slices of pineapple drizzled with Maraschino liqueur

Fresh seasonal fruits

V = Vegetarian