Due Menu

Shrimp sautéed in olive oil, rosemary, fresh tomato sauce and cannellini beans

Baked polenta in a cream of gorgonzola and fontina cheese

Beef carpaccio over rocket, shaved parmesan and olive oil

Baked egg plant with tomato sauce and mozzarella cheese

With fresh jumbo crab meat with zucchini over a field salad

Artichokes baked in olive oil and garlic

Buffalo mozzarella, tomatoes, basil, roasted peppers and olive oil.

Mussels in a spicy tomato broth

Calamari - Shrimp - Artichokes

Mixed greens with carrots, fennel, in our house dressing

Mixed greens, baked goats cheese, walnut dressing

Endive, artichokes, mushrooms, hearts of palm, parmesan, olive oil, fresh lemon

Mesclun salad, red beets, fesh corn, tomatoes, shaved aged ricotta cheese

Asparagus, string beans, corm, red beets, hearts of parm, tomatoes, arugula

Rugola, endive, radicchio, olive oil and lemon

Red onion, black olives, white beans, tomato and basil

Spaghetti with fresh tomato, basil, garlic and oregano

Spinach & potato dumplings with tomatoes, cream, and asparagus

Homemade noodles with a classic bolognese sauce

Rigatoni with a tomato sauce, ricotta and eggplant

Homemade pasta filled with panache, porcini, ricotta and parmesan in a pink sauce

Penne with tomatoes, basil and mozzarella

Zucchini, shrimp, saffron and fresh tomatoes.

Shell pasta, ground italian sausage, parmesan and tomatoes

Potatoes, string beans, oine nuts and basil pesto

Smoked bacon, radicchio, smoked mozzarella and tomato

Linguine with white clam sauce

Boneless chichen, sausages sautéed with artichokes, white wine and garlic

Chunks of Chicken (on the bone) sautéed with white wine, rosemary and garlic

(40 min prep.) Grilled organic cornish hen with rosemary potatoes, broccoli turnips and rosemary.

Chicken breast encrusted in parmesan, in a lemon and white wine sauce, served with broccoli

Veal sautéed with lemon, white wine and capers

Veals prepared with white wine and mixed mushrooms.

Breadstick breaded veal cutlet, with tomato and arugula

Veal cutlet topped with marinara sauce and mozzarella

Grilled wild striped bass with fresh herbs, served over sautéed diced vegetables.

Grilled, served over spinach in a mustard sauce