| SECOND PIATTI | |
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Vegetarian accommodations available.
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| Pollo Ripieno |
Herb crusted Breast of Chicken filled with honey smoked ham and Asiago cheese in a vermouth tomato sauce . . . 17.
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| Filetto di Manzo |
Roasted Filet of Beef in a green peppercorn sherry sauce, complemented with a warm potato leek salad . . . 31
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| Costata di Maiale |
Sauteed center cut Pork Chop, lightly crusted with Parmigiano herbed bread crumbs ~ orange flavors, braised fennel and rapini . . . 23.
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| Scaloppine Ammantate |
Classic Scaloppine of Veal sauteed, topped with fontina cheese in a marsala sauce . . . 21.
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| Petto d'Anitra |
Roasted Breast of Duck, apricot glazed~with fregola minestra, caramelized shallots and fig essence . . . 21.
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| Cappe Sante in Padella |
Seared Sea Scallops lightly peppered in thyme scented corn broth, basil risotto and crispy bacon . . . 25.
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| Tonno alla Piastra |
Pan roasted "Ahi" Tuna with arugula~borlotti~cipollini salad and peppered sherry vinaigrette . . . 24.
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| Branzino alla Griglia |
Grilled Mediterranean Sea Bass with infused lemon herb oil, summer zucchini and squash aioli . . . 25.
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| Merluzza al Forno |
Roasted fresh Cod, saffron seafood broth with fingerling potatoes, shrimp and favas . . . 25.
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| Vegetarian accommodations available. 0 |
