ZUPPE |
Minestrone di Verdure
A variety of seasonal garden vegetables simmered in a traditional Italian style. |
9 |
Cappelletti in Brodo
Fresh pasta filled with braised beef and simmered in a tasty chicken broth. |
11 |
Quadrettini in brodo con fegatini
Fresh handmade ’’quadretti” tiny square of pasta coked with chicken liver in a tasty capon broth. |
9 |
| INSALATE |
Caesar
Radicchio and romaine hearts sprinkled with Parmigiano-Reggiano, tossed with freshly made croutons and dressed with a traditional Italian Caesar dressing. |
11 |
Insalata di Spinaci e Caprino
Fresh baby spinach leaves with diced tomatoes, roasted pine nuts, topped with goat cheese and tossed with a mild lemon dressing. |
12 |
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Garga del Moro 
Tender watercress leaves, hearts of palm, diced tomatoes, toasted pine nuts and avocado with shaved Parmigiano-Reggiano cheese. Dressed with a zesty lemon balsamic dressing. |
15 |
Insalata di Gamberi Grigliati in Aglio
Seared garlic marinated white shrimp served with Belgium endive, arugula, and tomato in a mustard vinegar dressing. |
16 |
Capesante alle Noci e Avocado
Grilled jumbo sea scallops served with baby spinach leaves, chopped tomato, toasted walnuts and avocado, in a mild lemon dressing.
Cuori di Carciofi
Baby artichokes hearts, rucola, baby lettuce, shaved parmesan cheese in a lemon dressing
(only when we find the best quality of baby artichockes)
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18
15 |
| ANTIPASTI |
Fagottini alla Mozzarella
Grilled eggplant stuffed with mozzarella cheese, baked in a light tomato sauce topped with Parmigiano-Reggiano, cheese and basil. |
12 |
Fritto Misto di Riviera
Deep-fried calamari, white gulf shrimp served with a spicy tomato and creamy tartar sauce. |
15 |
Zuppeta di Pesce e Crostacei con Crostone all'Aglio
Fresh Mediterranean style fish soup made with: king salmon, clams, black mussels, with shrim, jumbo scallops, langustine, white wine, garlic, light spicy tomato sauce, with garlic crostone.. |
19 |
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Carpaccio di Manzo e Insalatina, Carciofi Croccanti in Odore di Aceto Balsamico
Paper thin slice of raw beef fillet with a lemon dressing drizzle with organic baby lettuce, Italian style oven-roasted tomato, shaved Parmesan cheese, crispy fresh artichoke hearts, 10 year old balsamic vinegar from Modena |
15 |
Salumi Misti Artigianali con Gnocco Fritto di Modena
A trilogy of thinly sliced cured meats: San Daniele prosciutto, salami, and coppa. Served with “Gnocco ” hot puffs fritters. |
15 |
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Typical Emilia Romagna Dishes
Chef Davide Ghizzoni family recipes |
Salsiccia Casareccia in Umido con Polenta Fresca
House made Italian style pork sausage stew with braised onions and tomato sauce. Served with soft polenta.
Lasagna alla Bolognese (only on Wednesday and Saturday)
Homemade spinach pasta layered with Béchamel and Bolognese sauce, topped with Parmigiano - Reggiano cheese. |
15
19 |
Pappardelle con Farina Gialla al Ragu di Lepre
Wide ribbons of homemade corn pasta served with a robust ragu of wild hare with tomato sauce |
19 |
Risotto alla Vecchia Modena
Carnaroli rice, with porcini mushroom, slowly cooked chicken gizzards and Parmigiano Reggiano cheese |
19 |
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PASTE & RISOTTI
All pastas are homemade |
Picchiatelli al Ragu di Carne
sautéed Picchiatelli pasta with Bolognese sauce and Parmesan cheese. |
18 |
Ravioli di Manzo Brasato e Spinaci al Burro Fuso
Agnolotti filled with spinach and braised beef filet in Barolo wine sauteed with a golden butter sauce. |
19 |
Pappardelle al Cinghiale con Pecorino
Homemade wide shape pasta with slowly roasted wild board ragu and Pecorino cheese. |
19 |
Tagliatelle del Buongustaio
Flat, long pasta sauteed with diced beef filet mignon, porcini mushroom, carrots, onions. celery,dry white wine, and a touch of tomato sauce |
20 |
Tortelloni d’Aragosta in Colata di Zafferano
Tortelloni filled with lobster and shrimps, bathed in a creamy saffron sauce. |
20 |
Linguine Mare Monti
Linguine pasta, sautéed with porcini mushrooms and shrimp, in a light spicy tomato sauce |
20 |
Spaghetti alla Carrettiera
Spaghetti sautéed with green olives, imported Italian Porcini mushrooms, chicken sausage and Bolognese sauce. |
20 |
Maccheroni al Pettine al Ragu di Coniglio
Homemade rolled tube ridged egg pasta sauteed in a lean delicious rabbit ragu with fresh vegetables, white wine and light tomato sauce
Linguine del Pescatore
Linguine sautéed with fresh clams, white shrimp, calamari, sea scallops in a lightly spicy tomato sauce
Ziti al Ragu di Salsiccia Casareccia
Homemadet ube pasta sauteed with homemade crumbled pork sausage, vegetables and light tomato sauce and parmigiano Reggiano cheese
Risotto Mantecato alla Marmellata di Cipolle e Bocconcini d’Agnello
Carnaroli rice, sautéed with onions marmalade, diced braised lamb and thyme
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20
20
20
20
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| SECONDI |
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Petto alla cacciatora con polenta soffice ai Formaggi
Marinated chicken breast, braided with celery, onions, carrots touch of bell pepper, white wine, fresh tomato, cipollini onions served with soft polenta. |
25 |
Ossobuco d'Agnello al Vino Rosso e Polenta Taragna
Lamb ossobuco, braised with red wine and porcini mushroom served with grilled buckwheat & maize polenta |
29 |
Tagliata di Manzo e Ruchetta
Sliced grilled Beef entrecote topped with chopped arugola and shaved Parmesan cheese, in a homemade herb dressing. |
29 |
Costolette d’Agnello al Porto alla Senape con Finocchi Gratinati
Australian Lamb chops brushed with herbs, grilled and served with a mustard suce and potato mousse and grated fennel. |
30
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Costoletta di Cervo ai Lamponi con Budino di Mele e Cipolline in Agrodolce
Venison chop sauteed in a velvety rasberry sauce served with caramelized cinnamon diced apple "budini" and sweet and sour baby onions.
Filetto di Manzo in Glassa di Ciliege, Barolo e Pepe Rosa
Prime Beef filet mignon wrapped with sliced Langhirano Parma ham and sauteed in cherries and Barolo wine, and pink pepper corn, served with carrots.
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30
38
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| PIZZE EMILIANE |
Porcini dalle Colline di Sestola
Large very thin crust pizza topped with fresh mozzarella cheese, tomato with Italian porcini mushrooms |
16 |
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Verdure del Dosso Large very thin crust pizza topped with fresh mozzarella cheese and tomato, zucchini, asparagus, spinach, eggplant |
14 |
Capricciosa Donna Emiliana
Large very thin crust pizza topped fresh mozzarella cheese and tomato and artichokes, black olives, ham, homemade pork sausages, porcini mushrooms |
13 |
| CONTORNI |
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| sautéed spinach with roasted garlic |
Broccoli sautéed with roasted garlic |
| Roasted potato with fresh rosemary |
Carrots with “Ligurian” Olive Oil | |
6 |
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FORMAGGI |
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18 |
Sinfonia di Formaggi Italiani
Cheese plate served with honey made in Tuscany from blossoming acacia tree,Italian
quince jam, balsamic vinegar spread, multi seed lavosh and walnut raisin bread.
Vacche Rosse Parmigiano Reggiano:The king of cheese made from red cow’s milk, originally
the only acceptable type of cow for creating authentic Parmigiano Reggiano cheese, aged for 30
months ( E.Romagna)
Fiore Sardo: Sheep milk cheese made in Sardegna, the best know pecorino, it is the sweetest as well.
It is a straw colored, grainy cheese, tasting of caramel sweetness, a salty tang and a hint of fruit.
Bitto: This rare cheese made in Valtellina is a blend of cow and goat milk, aged up to 12 months (Lombardia)
Brinata: Sheep milk brie from the fields of Mugello, brinata which means’’ early morning frost’’ (Toscana) |
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