L'INCANTO

Roasted red peppers, roasted eggplant, grilled zucchini and egg infused goat cheese with fresh herbs over mixed greens and drizzled with a balsamic reduction

Chef`s selection of cured meats and cheeses with Orange blossom honey, fresh fruit and tuscan crustinis

Escargot in a traditional garlic-parsley and sherry sauce

Artichoke bottoms stuffed with Maryland crab meat in a dill, dijon and champagne cream sauce

Soft organic egg yolk raviolo, spinach, ricotta, parmigiano and nutmeg, fresh black truffle peelings with a brown truffle butter

Vine ripe tomatoes, fresh mozzarella, roasted peppers, EVOO, balsamic reduction, fresh basil

Tuscan cannellini bean soup with garlic, onions, fresh basil and prosciutto di parma, san marzano tomato

hydroponic butter lettuce with anjou pear, prosciutto di parma, ricotta salata, ricotta and Orange crema

Grilled romaine hearts, toasted hazelnuts, anchovy-caper dressing, grated parmigiano

Spinach, endive, roasted red beets, in a sun-dried tomato vinaigrette

Pappardelle pasta, pork and veal shank ragu with bone marrow in a san marzano tomato sauce, topped with marscapone cheese and orange zest

Risotto with shrimp, mussels, calamari and Spanish chorizo in a lightly spiced tomato cognac sauce

Penne pasta with, mushroom medley, fennel sausage, san marzano tomato sauce

Shallot, prosciutto, fresh basil, san marzano tomato, hot pepper seeds, petite peas, touch of cream

Atlantic salmon dijon and pinenut encrusted, over asparagus, chablis and diced tomato sauce with fresh basil

red snapper fillett over parsnip and marscapone mousse in a rosemary, garlic white wine sauce

Pancetta wrapped Ecuadorian prawns over butter braised leeks, green peppercorns and emulsified porcini mushroom, sherry and shallot sauce, melted fontina

Veal scallopini topped with eggplant, prosciutto di parma, fresh tomatoes and danish fontina in a marsala wine, sage and shallot sauce, served over peruvian asparagus

Parmigiano encrusted bone-in rib chop thinly pounded, topped with baby arugula, roma tomatoes and parmigiano in a cognac, lemon and veal stock

Flavored with amaretto liqueur and orange "porfumo"

With seasonal berries

With balsamic reduced strawberry.

Topped with amaretti crumbles and fresh blueberries

With chocolate painted fillo and seasonal berries

Raisin and chocolate pistole bread pudding with pecan and cinnamon crumble, finished with a bourbon glaze.

Vanilla gelato with espresso and frangelico

Any three, ask server for daily featured flavors.

Blueberry infused tres agave blanco Tequila, agave nector, Fresh lime, basil

Ciroc red berry vodka, white cranberry juice, fresh lime, cracked black pepper

Stoli raspberry vodka, chambord liqueur, white cranberry juice, fresh lemon

Ketel one oranje vodka, Triple sec, fresh lime juice, blood Orange juice

Bulleit bourbon, Blood orange purée,orange bitters and Club soda

Godiva chocolate, godiva white Chocolate, smornoff vanilla vodka, house Secret ingredient, garnished with godiva Chocolate sprinkles

Nolets gin, muddled cucumber and grilled Limes, dash of bitters, tonic

Crown royal rye, house infused with Vanilla bean, fresh pears and figs. Campari, Sweet vermouth, garnished with an Orange crown

Bulleit rye, st. germain elderflower Liqueur, orange bitters, ginger liquor and Club soda

90% Sangiovese 10% Syrah

80% Sangiovese 20% Cabernet

50% Merlot, 20% Cabernet, 20% Ciliegiolo, 10% Sangiovesse

50% Sangiovese, 40% Cabernet, 10% Merlot

70% syrah, 15% Sangiovese, 15% Merlot

55% merlot, 35% Syrah, 10% Sangiovese

Garnacha, Carignan, Cabernet, Sauv, Merlot