Prosciutto San Daniele, robiola cheese

and​ grilled eggplant on ciabatta bread

Bresaola with sweet gorgonzola and arugula on baguette

Buffalo mozzarella and tomatoes

scented​ with organic basil on ciabatta bread

Speck with buffalo mozzarella on ciabatta bread

Artisanal focaccia with mortadella, organic arugula

and sweet gorgonzola cheese

Ciabatta bread with chicken breast Milanese style

and​ organic arugula

Baby arugula, olive oil and red wine vinegar dressing topped

with shaved Parmigiano Reggiano and walnuts

Fresh pears and buffalo caciocavallo cheese salad

with frisée and aged balsamic dressing

Citrus and avocado salad with fennel and

Gaeta olives, with a fresh mint dressing

“Panzanella,” classic Tuscan salad of tomatoes, cucumber,

soaked breadcrumbs, poached tuna, capers and olives

Calamari, mussels and shrimp salad, over organic friseé,

arugula and oven-dried cherry tomatoes, with extra virgin olive oil, lemon and parsley dressing

Warm organic farro salad with roasted vegetables

and provola bites

Cold tomato gazpacho with cucumber,

green peppers and celery

“Stracciatella” with spinach and Parmigiano

Classic Minestrone

of seasonal vegetables scented with basil

Arancini of riso with veal and mozzarella

Arancini of riso with peas and mozzarella

Calamari fritti with spicy tomato sauce

Fried zucchini

Traditional Sicilian caponata of eggplant,

sweet peppers, black olives and cappers

Burrata Pugliese scented with basil oil

served with cherry tomatoes and toasted bread

Buffalo mozzarella roll filled with grilled peppers

scented with anchovies

Buffalo mozzarella roll filled with prosciutto San Daniele

with a light pesto sauce

Bresaola with Parmigiano Reggiano (aged 24 months)

Buffalo mozzarella served with cherry tomatoes

and grilled eggplant salad

Prosciutto di Parma with Parmigiano Reggiano

(aged 24 months)

Prosciutto San Daniele with smoked mozzarella

and grilled zucchini

Classic tasting of Buffalo mozzarella,

buffalo provola and burrata

Lasagna al forno

oven-backed​ lasagna of the day

Ravioli del giorno

Homemade fresh ravioli of the day

“Trota al forno,” oven baked rainbow trout over zucchini

and yellow squash

“Insalata di pollo”

Grilled thin sliced chicken breast over radicchio, celery and frisée, topped with shaved Parmigiano Reggiano and cherry tomatoes, with olive oil and balsamic dressing

“Vitello tonnato”

Thin sliced roasted veal topped with a creamy sauce of Sicilian tuna, anchovies and capers, over a bed of crispy salad

“Polpette di carne”

Homemade meatballs with fresh tomato sauce

“Provola Burger”

All natural beef cheeseburger, topped with smoked provola, served with local tomatoes and green zucchini fries

Ricotta cheese cake with mixed berry sauce

Espresso mascarpone semifreddo

Almond and blueberry tart with vanilla gelato

Dark chocolate cake with pistacchio gelato

Vanilla panna cotta with strawberries

Artisanal Gelati and Sorbetti

Rustic Board of Our Cheeses and Salumi Served with Fresh and Dry Fruits, Spicy Fruit Mustard and Cou

Prosciutto San Daniele

Friuli-venezia giulia. High quality pig’s legs, sea salt cured and low temperature aged for 24 months.

Prosciutto Di Parma

Parma, emilia-romagna. Dry-cured ham served uncooked, know as prosciutto crudo di parma is made from larger locally raised pigs.

Prosciutto Cotto

Parma, emilia-romagna. Beloved italian dry cured, pressed and cooked form of prosciutto.

Bresaola

Valtellina, lombardy. Major exception to the all-pork world of salumi, bresaola is made from beef in the valtellina area mixed with salt, pepper, laurel and cloves before being allowed to age for about three months, creating a dark red and low fat meat.

Speck

North alto adige border with austria. Spices and salt-cured and wood smoked ham, aged for months to produce a smoky and slightly spicy product with a distinct pink/red interior with a small amount of fat.

Salamini Alla Cacciatora

Hunter style cured sausage, a traditionally peasant air-dried sausage made from ground pork and spices.

Sopressata

Veneto. Blend of hog’s shoulder and leg, as well as red wine, salt and a spice mix, encased and aged up to a year.

Culatello

Zibello, parma. This exquisite salt cured specialty is aged for a year, then it’s outer skin is scraped away and the meat is moistened and massaged by a wine soaked cloth.

Parmigiano Reggiano

Parma, reggio emilia. No additives, no machinery, no gimmicks, just sweet, fresh milk in its pristine state, plus nature's own good time (aged from 18 to 36 months. )

Pecorino Toscano

Tuscany. Prepared with full cream, pasteurized sheep's milk, often by farm-based cheese producers to create a firmtextured sharp taste cheese.

Buffalo Ricotta with Chestnut Honey

Cilento, campania. The king of ricottas this cheese has a subtle fresh flavor that is light yet rich. Ricotta is made only from the buffalo’s whey, the liquid part of milk that is a byproduct of cheese making. When cooked, the protein particles in the whey fuse together to create the characteristic curd of ricotta, which means, “recooked.”

Asiago D’Allevo

Northwest of venice. A light beige cheese, from raw cow's milk, aged over 90 days, and peppered with small holes, asiago d'allevo has a slightly fruity flavor and an engaging aroma.

Provolone Piccante

Campania. Made from raw cow's milk, aged over 9 months, it is sharp in taste and it can be thought of as mozzarella’s older brother.

Buffalo Caciocavallo

Campania. Caciocavallo earns its name, literally ‘cheese on horseback’, from the way duos of gourd-shaped rounds are rope-bound and slung over a wooden board to drain and age. Deep, earthy and complex buffalo cheese.

Taleggio

Lombardy. Cow milk cheese with a thin crust and a strong aroma, but mild with an unusual fruity tang inner flavor