- Antipasti -
Vitello Tonnato
Thinly sliced roasted veal loin, topped with tuna, capers, and mayonnaise sauce.
- Paste -
Linguine Neri al Capesante
Black linguine sauteed with sea scallops, yellow and red roasted sweet peppers, extra virgin olive oil, garlic and fresh wild arugola.
- Pesce -
Granchio al Limoncello
Soft shell crab, capers, shallots, herbs, and a touch of limoncello.
- Carne -
Costolleta di Vitello ala Grilia
Grill veal chop, topped with, sauteed onions and tomato.
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