Barrique Venice

Pan Seared Scallops, Parmesan Fondue, Shaved Black Truffle

Watercress Salad, Pecorino Cheese, Hearts of Palm, Roasted Almonds in a Balsamic Dressing

Grilled Octopus, Mixed Fingerling Potatoes, Green Beans and Aioli Dressing

Diced Ahi Tuna Tartar with Capers, Avocado, Red Onions Caramelized Balsamic Vinegar

18-Months Black Label Prosciutto di Parma and Burrata Cheese

Red Beet Tartare tossed with Roasted Hazelnuts, topped with Goat Cheese in a Lightly Spicy Avocado Dressing

Artisian Paccheri Sicilian Norma Sauce, Basil Pesto topped with Dry Ricotta Cheese

Home-Made Red Beet Tagliolini in a Marsala Quail Ragu’ served on a bed of Taleggio Cheese Fondue

Home-Made Cacao Tagliatelle with an Amarone Wine Wild Boar Ragu’

Homemade Pappardelle with Rabbit Ragu’, Prunes and Porcini Mushrooms

Home-Made Filled Mignon Spinach Ravioli served on a Bed of Marinara sauce, topped with Brown Butter and Sage

Home-Made Black Ink Linguine sauteed with Lobster and Wild Mushrooms

Grilled Mediterranean Sea Bass, Served on a Bed of Sauteed Rapini, Tomato Confit, Roasted Garlic with Silky Yellow Bell pepper Sauce

12 oz. Grilled Dry-Aged Striploin Served with Arugula, Shaved Parmesan Cheese and Aged Balsamic Vinegar

Pan Seared Beef Filet Mignon served with a Barolo Truffle Butter Sauce

Duck Breast lightly Smoked served with Caramelized Onion Aged Balsamic Vinegar

Pan Seared Scallops, Parmesan Fondue, Shaved Black Truffle

Watercress Salad, Pecorino Cheese, Hearts of Palm, Roasted Almonds in a Balsamic Dressing

Grilled Octopus, Mixed Fingerling Potatoes, Green Beans and Aioli Dressing

Diced Ahi Tuna Tartar with Capers, Avocado, Red Onions & Caramelized Balsamic Vinegar

18-Months Black Label Prosciutto di Parma and Burrata Cheese

Red Beet Tartare tossed with Roasted Hazelnuts, topped with Goat Cheese in a Lightly Spicy Avocado Dressing

Artisian Paccheri Sicilian Norma Sauce, Basil Pesto topped with Dry Ricotta Cheese

Home-Made Red Beet Tagliolini in a Marsala Quail Ragu’ served on a bed of Taleggio Cheese Fondue

Home-Made Cacao Tagliatelle with an Amarone Wine Wild Boar Ragu’

Homemade Pappardelle with Rabbit Ragu’, Prunes and Porcini Mushrooms

Home-Made Filled Mignon Spinach Ravioli served on a Bed of Marinara sauce, topped with Brown Butter and Sage

Home-Made Black Ink Linguine sauteed with Lobster and Wild Mushrooms

Grilled Mediterranean Sea Bass, Served on a Bed of Sauteed Rapini, Tomato Confit, Roasted Garlic with Silky Yellow Bell pepper Sauce

12 oz. Grilled Dry-Aged Striploin Served with Arugula, Shaved Parmesan Cheese and Aged Balsamic Vinegar

Pan Seared Beef Filet Mignon served with a Barolo Truffle Butter Sauce

Duck Breast lightly Smoked served with Caramelized Onion Aged Balsamic Vinegar