Tullio Ristorante Italiano

air dried beef with arugula and parmesan

Freshly made burrata, tuscan tomato recipe, crunchy prosciutto, cherry tomatoes and balsamic vinegar 25 years.

Mozzarella wrapped in phyllo dough, accompanied by 22 months aged Prosciutto di Parma

Spinach salad, caramelized nuts, strawberries, goat cheese, balsamic glaze

Arugula salad, shaved fennel, taggiasca olives, orange segments, lemon dressing

Chef Crudo of the day

Homemade Tagliolini with mascarpone and Caviar

Hard Gragnando Linguine with clams and taratti crumbles

Paccheri with Maine Lobster

Ravioli with porcini mushrooms, mushroom sauce and rosemary

Hard Gragnano Candele with Genovese Sauce (Meat sauce) and parmesan fondue

Filet of Mediterranean seabass, asparagus and cauliflower

Fried shrimp, calamari and zucchini

Atlantic Salmon, with cherry tomatoes, asparagus, picked onions, and mustard vinaigrette

Baby lamb chops, roasted potatoes, and mint jelly

8oz beed tenderloin, with green peppercorn sauce, mashed potatoes

Filet of Swordfish,cherry tomatoes, olives capers, Sicilian oregano

Gelato made at the moment- Flavor changes daily

Tiramisu table side