Dinner Menu

Monday, April 16, Tuesday April 17 and Wednesday April 18 2018


To Start

Garga salad
 tender watercress leaves, hearts of palm, diced tomatoes, toasted almonds and avocado with
shaved Parmigiano-Reggiano cheese, with a zesty,
lemon-balsamic dressing


Portobello e Cannellini

Grilled Portobello Mushroom, fresh mint. Cannellini beans


Tomato soup
 Velvety puree’ served with whipped Italian mozzarella and crispy basil

Main Course

Pollo alla pizzaiola

Chicken breast steak sautéed with a pizzaiola sauce and served with a potato and parmigiano mousse


Sogliola al limone e capperi
Filet of sole sauteed with lemon and capers served with spinach and potatoes


Cappellaci con la ricotta

Homemade pasta filled with spinach and ricotta, sautéed with butter, sage and parmigiano


Tenerina al Cioccolato

Dark chocolate Caka served poring custard


Lemon Cheese Cake

with strawberry sauce

Set Menu $30 plus taxes and gratuity