First Course
STUZZICARE L'APPETITO | |
|---|---|
| Marinated Olives | 4 |
| White Anchovies | 6 |
| Rissotto Balls Stuffed with Fontina | 8 |
| Fontina and Field Mushroom Bruschetta | 8 |
| Chef's Choice Paté | 8 |
| Eggplant Parmesan | 5 |
CHEESES | |
| Pecorino Sardenga | 6 |
| Pecorino Toscano | 6 |
| Taleggio | 6 |
| Gorgonzola Naturale | 6 |
| Selection of Four | 18 |
| Grana Padano (2001) | 8 |
CHARCUTERIES | |
| Speck del Tirolo | 6 |
| Wild Boar | 6 |
| Mortadela | 6 |
| Prosciutto di Parma | 6 |
| Bresaola | 8 |
| (Selection of 4 for $18, excluding Bresaola) | |
APPETIZERS | |
| Seafood Salad with a cold Tomato Fresco | 11 |
| Mixed Salad with Crispy Parmesan | 9 |
| Roast Beet Salad with Belgian Endive | 11 |
| Beef Carpaccio with Aged Parmesan Cheese, Mixed Greens and Tarragon Citronette | 11 |
| Mussels Flambe'ed with Brandy & Tomato | 11 |
| Quail wrapped in Panchetta served over Polenta & Chicory | 14 |
SOUPS | |
| Tuscan Style Tomato Soup | 9 |
| Cannellini Bean Soup with Dill flavoured Shrimp | 9 |
