Soup
             

Minestrone, a variety of seasonal garden vegetables simmered in a traditional Italian style  11

Sunchokes "Jerusalem" artichokes, velvety pure served with fresh grilled sea scallop and baby artichokes chips with truffle oil &croutons 14

Porcini mushrooms, velvety pure served with Italian polenta croutons 12

Salad

Baby spinach, tomatoes, almonds, goat cheese in a mild lemon dressing      12

Sliced raw baby artichokes mixed baby lettuce and shaved parmesan cheese in a lemon balsamic dressing  12

Garga, watercress, avocado, roasted pine nuts, hearts of palms, tomatoes,  in a balsamic and lemon dressing   13

Grilled jumbo sea scallops  served with baby spinach, chopped tomatoes, walnuts, and avocado in a mild lemon dressing  16

 

Pasta & Risotto

Mezzelune, homemade pasta  filled with eggplant and ricotta, sautéed with cherry tomatoes and basil sauce     18

Ravioli, homemade pasta filled with ricotta and marjoram, sautéed with slice asparagus & slice orange peels     19

Fettucine sautéed in bolognese meat sauce  19

Gnocchi, homemade spinach and potato dumplings sautéed with pecorino cheese
and  thyme        19

Spaghetti sautéed with lamb 'polpettine' and roasted bell peppers and basil  20

Linguine sautéed with clams, zucchini and bottarga   20

Risotto, organic rice with lamb ragu 20

Pizza

Margherita - tomato, mozzarella    14

Diavola -  tomato, mozzarella, spicy Italian salami  16

Napoletana  - tomato, mozzarella, oregano & anchovies  16


Ortolana "vegetarian" - tomato, mozzarella, asparagus, grilled and marinated eggplant and zucchini    16

Pumpkin - mozzarella, pancetta, burrata cheese, yellow pumpkin  16

Parma e Ruchetta - tomato, mozzarella, baby arugula and sliced Parma ham  18


O'Malom - tomato, burrata cheese and sliced Parma ham  18

Fish to start

Fried calamari  served with spicy tomato sauce  14

Italian white sardines, baked seasoned tomato, and mozzarella cube served on toasted bread and escarole sauce   14

Octopus carpaccio in a olive oil and orange peel dressing   16


Japanese Hamachi, served raw with diced heirloom tomatoes, thyme, Sicilian sea salt cappers, nine nuts in a mandarin olive oil dressing  17



                                                                          Fish

Warm seafood (shrimp, calamari,  octopus, clams and mussels), artichokes, diced fresh tomato, lemon and olive oil   21

Pan sautéed  fresh salmon  lightly sprinkle with ‘Fleur du Sel’ sea salt from France, served with wild arugula and marinated tomato with garlic and thyme  22

Breaded sole filet, pan fried, served with apple flavored potato mousse with shallots marmalade, sage and anchovies fritters   21

Salmon sauteed with prosecco wine and pink peppercorn sauce served with sauteed vegetables  22

Meats to start

Culatello “king of prosciutto” served with a cheese soufflé and zucchini gratin  filled with ricotta cheese     16

Affettato misto  - assortment of Italian cured dry meats : prosciutto, salami, culatello, bresaola  16

Meats
 

Two grilled  lamb chops, served with a side of vegetables   22
 

Chicken pailard, grilled and served with arugula, shaved parmigiano and lemon dressing 19

Sliced grilled N.Y. beef  with arugula and sliced baby artichokes, sautéed with marjoram  24

Vegetarian Corner

Eggplant, baked with mozzarella, basil  and tomato sauce  14

Grilled vegetables with a zucchini and potato cake  16

Cheese

Cheese Plate:                                                                                                              

Taleggio Stagionato, Castelmagno, Canestrato Pugliese and  Ragusano             15