Use the links on the right
to see complete menu >> |  |
| ANTIPASTI | |
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| Carpaccio Modenese |
Balsamic scented Beef Carpaccio with cabbage-radicchio julienne, artichokes and parmigiano shavings . . . 10.
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| Peperone con Capperi e Acciughe |
Roasted Sweet Red Pepper with zucchini salad, fresh mozzarella and cured fresh anchovies . . . 8.
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| Tortino di Melanzana |
Lightly battered medallions of Eggplant layered with tomato, basil and fresh mozzarella . . . 8.
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| Granzeola in Agro Dolce |
Jumbo Lump Crab Meat with mango-citrus vinaigrette, cucumber and mache . . . 13.
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| Ostriche alla Parmigiana |
Baked Oysters with shaved Parmigiano-Reggiano, lemon parsley butter and fresh ground pepper . . . 9.
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| Polipo in Guazzetto |
Fricassee of Octopus with barley, leeks and carrots in a savory seafood broth . . . 9.
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| Insalata di Spinacini |
Tender baby spinach leaves with shaved Bosc pear, gorgonzola cheese and bacon~scallion vinaigrette . . . 8.
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| Mescolanza Bianca |
| A "Bold White" salad of crisp fennel, celery root and endive with orange vinaigrette and toasted walnuts . . . 8. |
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