Purimora

with mix mushrooms and brown sauce

with fresh anchovies raisins pine nuts

cucumbers and tomatoes

with cherry tomato hearts of palma and canelini beans

a selection from the chefs buffet of seasonal vegetables

artichokes

littleneck clams and mussels in a light aromatic broth

mozzarella caprese with pepper or tomato

slivers of cured beef with arugula, oil and lemon

prosciutto with fruits of the season

baby string beans with mixed peppers and mushrooms

grilled mozzarella, prosciutto and endive

thinly sliced veal with mustard sauce and radicchio

mushroom salad with shaved parmigiano and fennel

thin slices of raw filet beef with a simple garnish

country minestrone

soup of the day

veal chop with black truffles and puric of wild mushrooms

veal with lemon and capers

breaded veal chop with tomato mozzarella and arugula

veal medallions sauteed with imported mushrooms

calf's liver or sweet bread

veal kidney with sausage

veal with sliced prosciutto, peas and sage

boneless half chicken with prosciutto and herbs

breast of chicken with truffles and fontina cheese

pieces of chicken with balsamic vinegar, fresh rosemary and garlic

veal chop with sage and artichoke

with fresh herbs

sirloin sliced with rosemary, garlic and spinach

with aged gorgonzola and barolo sauce

chicken with mixed wild mushrooms

veal with mushrooms

ask your waiter

with artichokes and fresh fava beans

with wild rise and black truffle sauce

with roasted potatoes

with roasted garlic rosemary

with asparagus and cherry tomatoes

with boil potatoes

with broccoli rape

broccoli and fresh tomato and olives

olives, capers and fresh tomato

a sauce of fresh vegetables

a sauce of clams and mussels

mixed fresh seafood

a mushroom, tomato, meat sauce

rice and mixed fresh seafood

with shrimp, fresh tomato and seppia

fresh tomato and basil

a blend of basil, pine nuts, garlic and parmesan cheese

spinach dumplings

a pulia pasta speciality

a mixed cheese sauce with slivers of cured beef

rice blended with fresh spinach and asparagus

a seafood combination grilled or steamed in a light tomato broth

filet of sole

fried in virgin olive oil

grilled shrimp with fresh herbs

the chef's selection from the daily market