Pasta Eater

Chef's selection of cold cuts and cheeses

Toasted bred with rubbed garlic, topped with cherry tomatoes, arugula and black olives

Burrata cheese dressed with fresh figs and basil, sprikled with pumpkin and poppy seeds, topped with EVOO

Buffalo mozzarella with sliced beef steak tomato and fresh basil, EVOO

Thirly sliced veal, sprinkled with mayonase and tuna cream sauce topped with capers and sauted red onions

Beef tartare paired with mozzarella cream and gazpacho

Grassfed beef meatballs cooked in traditional tomato sauce and fresh basil

Traditional eggplant parmigiana

Crunchy tuna tartare

Raw thirly sliced seabass served with sliced fannel and orange

Toasted homemade bread with melted butter topped with anchovies

Raw wild caught red shrimp served with lemon wedge

Anchovies marinated in juzu toopped with pepper-corn

Smoked salmon topped with cream cheese, red caramelized onion, dill and guacamole

Grilled octopus

Grilled calamari

Grilled shrimps

Baby octopus stew in a light tomato sauce served with a slice of homemade toastes bread

Sauted mussels in a tomato sauce served with homemade toasted bread

Seasonal salad

Arucola with cherry tomato and shredded Parmigiano dressed with EVOO

Organic quinoa with shrimpm mixed vegetables and avocado, dressed with lemon, olive oil

Chopped strawberrys with feta cheese, mint, cucumber peppercorn, dressed with lemon, olive oil, balsamic glace

Traditional Ceaser Salad served with homemade toasted bread

Traditional Tonnarelli pasta served and prepaired in a Pecorino cheese wheel, sprinkled with black pepper

Traditional Tagghierini pasta prepaired and served in a Parmigiano cheese wheel topped with crispy prosciutto

Orecchiette pasta in a crushed broccoli rabe and anchovie sauce

Burnt wheat Cavatelli pasta in tomato sauce, topped with Stracciatella cheese and arugula

Savory chocolate Fettuccine with sauted praws, cherry tomato and finger lime, topped with fresh mint

Traditional Troccoli pasta with lobster in tomato sauce

Mixed seafood risotto

Mafaldine pasta with sauted wild mushroom

Mac'n cheese with crispy sauted sausage, served with toasted bread

Rigatoni pasta with egg, bacon and Pecorino Romano cheese

Pappardelle pasta with wild boar ragù, topped with a dollop of summer truffle cream

Gnocchi with tomato sauce, smocked mozzarella and fresh basil

Traditional Lasagna with beed ragù

Ravioli stuffed with ricotta cheese and spinach in a lamb ragù sauce and topped with shaved Asiago cheese

Linguine with sauted clams, cherry tomato, red pepper flakes and garlic in olive oil

Paccheri pasta in octpus ragù with potato cream, basil and Evoo

Casarecce pasta with tomatoes sauce, chopped eggplant, grated Ricotta Salata cheese and fresh basil

Thick Spaghetti with pistachio pesto sauce, mussels and lime zest

16oz classic ribeye steak grillet with rosemary and thyme

Seared rack of lamb

Grilled seabass filet

Rosted salmon filet

Fish of the day

Seasonal grilled vegetables

Sautè spinach with garlic and EVOO

Sautè Swiss chard with garlic and EVOO

Roasted potatoes with rosemary

Classic tiramisù

Semi-frozen mousse with roasted almonds and pistachio drizzled with nuttella

Frozen ricotta cheese and pear cake

Italian style flan topped with passion fruit

Chef selection

Chocolate cake with passion fruit

Green tea infused crème brûlée