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| ANTIPASTI
| Carciofi saltati in padella con pistacchi e parmigiano sauteed baby artichokes with pistachio and parmigiano cheese 14.00 | Crostino Toscano di polenta fritta fried polenta triangles with Tuscan pate and caramelized orange peel 13.00 | | Prosciutto di Parma con pere caramellate all’aceto balsamico Parma prosciutto with caramelized pears and balsamic vinegar 15.00 | Mozzarella di bufala con pomodoro e basilico buffalo mozzarella with fresh tomato and basil 16.00 | | Composta di cannellini e gamberi alla griglia Tuscan white bean salad with grilled shrimp, celery, and tomato 14.00 | Verdure miste alla griglia mixed grilled vegetables with seasoned olive oil 10.00 | | Polpettine di melanzane con insalatina di campo e caprino eggplant croquettes with goat cheese and field salad 12.00 | Calamari saltati con pomodoro, avocado e peperoncino calamari sautéed with tomato, avocado and red crushed pepper 13.00 | INSALATE
| Tricolore endive, radicchio, arugula 10.00 | Pollanca (versione invernale) sliced roasted chicken breast, spinach, corn, radicchio, fennel, in mustard sauce 14.00 | | Mezzogiorno arugula, artichokes, celery, mushrooms, parmigiano 13.00 | Tropicale frisée, avocado, hearts of palm, tomato, parmigiano 13.00 | | Contadina mesclun, pear, walnuts, truffled pecorino cheese 14.00 | Costa Smeralda radicchio, lettuce, shrimp, crab meat, avocado 14.00 | | | |
LA PASTA
| Penne alla Bisanzio penne with tomato sauce, basil and mozzarella 15.00 | Fazzoletti al rosmarino con cannellini rosemary pasta with cannellini beans and red crushed pepper in a light tomato sauce 16.00 | | Spaghetti del “Principe” spaghetti in a light veal ragout with zucchini, sage and tomato 17.00 | Linguine nere sciué sciué black linguine in spicy tomato sauce 16.00 | | Tagliolini allo zafferano con sugo piccante di granchio thin home made noodles with spicy crab meat and light tomato sauce 19.00 | Trenette prezzemolate con vongole e olive
trenette with clams, olives and fresh chopped tomato 19.00 | | Lasagna Bolognese Traditional lasagna with beef ragout 16.00 | Fiocchetti ai tre formaggi e pera small pasta pouches filled with cheese and pear 17.00 | | Pappardelle con sugo di cinghiale pappardelle with wild boar ragout 16.00 | Garganelli con capesante e porcini garganelli pasta with porcini mushrooms and scallops in a light cream sauce 19.00 | LA ZUPPA
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La minestra del giorno regional soup of the day 9.00 | Minestrone con riso mixed vegetable soup with rice 9.00 | | | | | | | | |
| LE CARNI E IL PESCE
| Milanesine con insalatina di campo mini veal milanese with field salad and chopped tomato 24.00 | Bistecca alla Fiorentina 16 oz. traditional Florentine porterhouse steak with roasted rosemary potatoes 35.00 | | La tagliata alla “Garga” sliced beef entrecote with caramelized onions and mushrooms served with arugula salad and fresh tomato 28.00 | Filetto di manzo al “diamante” 13 oz. filet mignon served in a brandy and green peppercorn reduction with sautéed broccoli 35.00 | | Stufato di lepre con polenta braised hare served over creamy polenta with shaved Parmigiano cheese 24.00 | Petto di pollo del “Granduca” pan seared chicken breast with avocado in a light creamy truffle sauce 25.00 | | Orata al forno a legna Mediterranean sea bream roasted in our wood burning oven, served with sautéed spinach and roasted potatoes 27.00 | Grigliata mista di mare al salmoriglio grilled shrimp, salmon, scallops and calamari served with salmoriglio sauce 26.00 | | | | LA PIZZA Dal nostro forno a legna | From our wood burning oven | | Selvatica............................................................................. | 15.00 | | | Marinara............................................................................. | 10.00 | | | Bianca al prosciutto crudo................................................... | 17.00 | | | Margherita ......................................................................... | 14.00 | | | Carciofi ........................................................................... . | 15.00 | | | Prosciutto cotto.................................................................. | 15.00 | | | Quatro formaggi ................................................................. | 15.00 | | | Quatro stagioni .................................................................. | 16.00 | | | Funghi ............................................................................. . | 15.00 | | | Piccante ........................................................................... | 15.00 | | | Stromboli .......................................................................... | 15.00 | | | Ortolano ........................................................................... | 15.00 | | | Cestino di focaccia ............................................................ | 8.00 | | | |
DESSERTS | Sorbetto di arance sanguigne Sicilian blood orange sorbet 9.00 | Crema gratinata ai lamponi e zucchero di canna crème brulée with raspberry and caramelized sugar cane 9.00 | | Apple strudel alla“Cortinese” baked apple tart “Cortina” style 9.00 | Zabaione con fragole fresche creamy zabaione pudding with fresh strawberries 9.00 | | Tiramisú 9.00 | Affogato al caffé vanilla ice cream with hot espresso 9.00 | | Macedonia di frutta fresca di stagione fresh seasonal fruit salad 9.00 | Torta di gianduia con gelato alla vaniglia chocolate cake with hazelnuts and vanilla ice cream 9.00 | | | | | |
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