CHEF'S SELECTIONS
AVAILABLE IN ADDITION TO THE REGULAR MENU
gnocchi
Homemade potatoes dumplings tossed with fresh peas, fava beans
Artichoke cream & crispy pancetta
42
Lamb
Pappardelle pasta tossed with a white ragout
of Easter lamb and fresh herbs
44
Fluke
Local catch, Francese style, seasonal greens
crab meat & shrimp, chardonnay sauce
56
Ossobuco
Pork ossobuco slow roasted served over saffron risotto
58
stracciatella soup
Roman egg drop chicken consomme
16
Tricolore salad
Belgium endive, Radicchio and Baby lettuce,
House made Spring cheese
23
Carciofi alla Romana
Fresh artichokes Roman style
Braised in extra virgin oil and white wine
Shaved pecorino cheese
26
Family style to share.
Entrée
HAPPY EASTER
FRITTATA board
Sweet and hot Soppressata, Prosciutto, Mortadella ,
Asparagus & goat cheese frittata
Homemade focaccia
42
appetizer