A hearty blend of lentils, tomato, and Mediterranean vegetables (VGI) (GF)

Crispy golden bites of breaded mozzarella filled with fresh herbs and served with awarm marinara sauce.

Golden-fried cauliflower bites, served with a baby salad and fresh tartare sauce (VGI)

Mildly spicy blistered green peppers (Scoville level 2), topped with grated Parmesan (VGI)

2 Eggs poached in a spiced tomato,pepper and onion sauce. Served with warm bread.

Baked eggplant layered with tomato sauce, herbs, black olives, and melted Parmesan.

Three artisanal bruschettas on toasted ciabatta bread :
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• Classic tomato, garlic & basil
• Sauteed mushrooms with truffleoil
• Artichoke puree with lemon zest and chives

Creamy burrata served over marinated strawberries, wild arugula, fresh basil, and baby spinach. Drizzled with balsamic glaze and exra virgin olive oil. Finished with crushed pink peppercorns and toasted pistachios.

Thinly sliced raw salmon cured in citrus and olive oil, served with wild arugula, shaved parmesan cheese, onions, cherry tomato and provencal herbs. Comes with with Italian ciabatta toast.

Finely diced raw salmon, seasoned with lemon juice, olive oil, shallots, fresh herbs, arugula, cherry tomato and sweetmango. Comes with with Italian ciabatta toast.

Creamy burrata served over a bed of baby arugula, cherry tomatoes, and grilles zucchini, finished with homemade basil pesto and toasted pine nuts.

Heirloom tomatoes, buffalo mozzarella,fresh basil, wild oregano and a drizzle of aged balsamic glaze & coldpressed olive oil.  (GF)

Lettuce, avocado, Israeli salad, carrots, cherry tomatoes, olives, and lemon dressing. (VGI, GF)

Vine-ripened tomatoes, cucumber, red onions, olives, green bell pepper, and creamy feta cheese, tossed in alemon-origani vinaigrette.  

Romaine lettuce, house made challah croutons, creamy caesar dressing and parmesan flakes. Option to add salmon (add $5)

Tri color quinoa, grilled zucchini, cherry tomatoes, chickpeas, mint, and citrus vinaigrette. (GF)

Stuffed with cheese and served in a creamy tomato and basil sauce with Parmesan.

Fresh ravioli filled stuffed with truffle and ricotta, served in a silky truffle cream sauce and topped with shaved parmesan.

Fresh ravioli filled with wild mushrooms and herbs, served in a light mushroom cream sauce and garnished with forest mushrooms.

Mozzarella di bufala and fresh basil ravioli in tomato sauce with crispy sage and toasted pine nuts.

Golden-fried cod filet topped with tomato, crispy fried onions and tartare dressing, served with soft bun.

Seared tuna tataki layered with fresh avocado, tomato, mozzarella, crispy fried onions and tartare dressing on a toasted bun.

Breaded COD Fish ( Eggs ), Salad, Pomodoro, Onion, Tartare Salsa

Oven-roasted baby potatoes with rosemary, garlic and olive oil.

Choice of pasta served with a simple tomato sauce or melted butter.

Fluffy white rice paired with a medley of seasonal steamed vegetables.

Fresh vegetable medley with tomato, eggplant, onion, red and green peppers, olives, and fresh herbs.

Creamy pink beetroot sauce, delicately balanced with garlic, shallots and a hint of lemon zest. Finished with grated parmesan and fresh herbs.

Avocado cream sauce, blended with fresh basil, garlic, and lime. Garnished with cherry tomatoes and toasted pine nuts.

Classic Tomato sauce with garlic and fresh basil. (VGI)

Mozzarella, ricotta, Parmesan, cream and cherry tomatoes.

Spicy tomato sauce with red chili peppers, garlic, and herbs. (VGI)

Creamy tomato-based pink sauce coats tender pasta, tossed with sweet yellow bell peppers, caramelized onions and fresh spinach.

Mushrooms in a creamy garlic-parmesan sauce with cherry tomatoes. (VGI)

Homemade pesto with basil, pine nuts, Parmesan, cream, and cherry tomatoes.

Baked macaroni with creamy cheese sauce.

Delicate pasta tossed with bottarga (cured fish roe), extra virgin olive oil, garlic and fresh herbs.

Fresh pasta with french truffle, cream and parmesan.

Pasta tossed in a creamy sauce, flambéed with Cognac and finished in a wheel of aged Parmigiano Reggiano for a rich, theatrical table-side experience.

Pasta tossed in a creamy sauce, flambéed with Cognac and finished in a wheel of aged Parmigiano Reggiano for a rich, theatrical table-side experience.

Creamy risotto cooked with a blend mozzarella, gorgonzola, fontina, and paremesan cheese.

Silky rice slow-cooked in a rich parmesan cream, delicately infused with truffle oil and topped with freshly shaved black truffle.

Risotto infused with fresh lemon zest and juice, tossed with tender asparagus and finished with ricotta salata.

Risotto infused with fresh lemon zest and juice, tossed with tender asparagus and finished with ricotta salata.

Grilled Atlantic salmon filet Italian salsa verde (parsley, capers, lemon, olive oil), served with french fries and aside of spinach.

Crispy breaded cod (egg-battered), served with fresh fries or sweet potato fries, salad, tomato, onion, and caper tartar sauce.

Sesame-crushed tuna steak, seared rare, served over a bed of arugula, avocado, shaved fennel, citrus segments and finished with lemon-mint vinaigrette.

Delicately prepared whole branzino, grilled with fresh thyme, rosemary, lemon slices and garlic. Served with sauteed baby vegetables and mached potato.

Delicately prepared branzino filet, grilled with fresh thyme, rosemary, lemon slices and garlic. Served with sauteed baby vegetables and mached potato.

Premium snapper filet oven-baked with thinly sliced potatoes, lemon, shallots, olive oil and fresh thyme.