Dessert

• • Appetizer Antipasti

  • BURRATA BRUSCHETTA CAPRESE

    9

    tomato, buffalo mozzarella,  pesto and white balsamic syrup

  • BRUSCHETTA WITH SMOKED TROUT & PROSCIUTTO

    11.5

    arugula, kale, spinach

  • *BEEF TARTAR

    16

    Mountain Primal - local grass fed Scottish highland beef  with fresh farm egg, chopped the traditional way

  • GRILLED SEMOLINA FLATBREAD PIZZA

    14

    with thinly sliced Speck from the Dolomites, picante peppers, fontina, rosemary and garlic oil (great to share)

  • STUFFED SWEET PICANTE PEPPERS

    15

    with chèvre, South Tyrolian speck, fennel arugula salad, EVO on grilled homemade crostini

  • *MUSSELS POACHED

    13

    in garlic, parsley and chablis sauce

  • *BAKED TALEGGIO

    15

    Sweet Northern Italian cow’s milk cheese wrapped in puff pastry with Paonia peach and onion jam

  • *STUFFED AND BAKED LITTLE NECK CLAMS

    16

    The traditional way with parsley, focaccia crumbs, garlic herb butter and grilled ciabatta toast

• • Soups & Salads - Zuppe & Insalate

  • TRADITIONAL LOBSTER BISQUE

    11

    with cognac crema

  • TOMATO BURRATA FONDUE

    15

    with basil crostini  (2 person)

  • WEDGE SALAD

    9 side / 12 big

    with pancetta crisps, tomatoes, gorgonzola, candied pecans, and apples

  • RADICCHIO, ARUGULA, SPINACH

    9 side / 12 big

    with apples, candied pecans in a  champagne mustard vinaigrette

  • KALE, RADISHES, ASPARAGUS

    9 side / 12 big

    pinon nuts, cambozola and a cherry-citrus vinaigrette

  • PANZANELLA

    9 side / 12 big

    Tuscan bread salad with cucumbers, tomatoes, fresh basil

• • Pasta - Main

  • SPAGHETTI POMODORO

    14

    Add: baked meatball for 3.5

    with Paonia tomato sauce and basil

  • CHICKEN or VEAL PICATTA

    Chicken 18

    Veal 22

    with lemon caper sauce over spinach tagliatelle

  • RICOTTA CAVATELLE

    19

    with slow braised Crystal River Meats beef bolognese sauce and parmesan crisp

  • LASAGNA

    17

    traditional slow cooked Crystal River Meat beef ragu, mozzarella, baked

  • *LINGUINE WITH FRESH CLAMS

    23

    in arrabbiata sauce or garlic pinot grigio sauce

  • *CAPPELLINI PASTA

    21

    With mussles, shrimp, clams, salami & kale in a parmesan parsley garlic broth

  • SPAGHETTI CARBONARA

    20

    crisp ham, in a light parmesan sweet pea sauce

  • *POTATO GNOCCHI

    19

    with baby calamari, capers, in a spicy pinot grigio tomato sauce

  • PENNE AS MY DAUGHTER LINDA LIKES IT

    18

    homemade basil pesto, oven dried tomatoes, braised eggplants and wood fire grilled chicken breast

  • PASQUAL’S CHICKEN PARMIGIANA

    20

    Sauteed breaded chicken cutlett with Paonia tomato sauce, mozzarella baked with spaghetti and lemon spinach

  • EGGPLANT PARMESAN

    19

    slow sauteed eggplants topped with homemade Paonia tomato sauce, mozzarella oven baked - al forno

  • *ROASTED BUTTERNUT SQUASH RAVIOLI

    21

    with homemade pork sausage, amaretto sauce and crisp pancetta, brussel sprouts & gremolata

  • *BEEF STROGANOFF

    22

    beef strip loin, thinly sliced & sauteed to order, in stroganoff sauce, spinach and potato gnocchi

  • *SEAFOOD CIOPPINO

    23

    scallops, salmon fillet, mussels, calamari and homemade italian sausage in a saffron tomato broth, grilled ciabatta

  • VEAL SCHNITZEL

    22

    as you will get it in Vienna’s grand salons with parsley potatoes, sauteed spinach

  • PAELLA

    23

    Saffron arborio rice cooked with, mussels, shrimp, calamari, salmon and clams

  • BEEF CHEEKS

    22

    from Crystal River Meats slowly braised in Barolo and tomatoes for about 5 hours with saffron risotto and spinach, candy beets, onion crisps

• • Dolci

  • Warm Molten Chocolate Cake

    9

    With local harvested fruit - Please allow 15min for baking

  • Affogato Vanilla Gelato, Double Espresso

    9

    Add Sambuca: 4

  • Crema di Bosco

    9

    Sweet orange lavender cream with berry compote and biscotti

  • Tiramisu

    9

    Mascarpone, espresso, lady fingers, cocoa

  • Blood Orange Sorbetto

    7

    With Prosecco

  • SARACCO “Moscato D’ Asti 375.ml

    Bottle 19

  • Fladgate Tawny Port - 10 Year

    8

  • Gelato & Sorbetto Flight

    10

    3 Gelatos and sorbet our waiter will tell you the flavors

• • Dessert Beverages

  • Espresso Single

    3.5

  • Espresso Double

    4.5

  • Regular or Decaf Coffee

    3.5

  • LUNA CALDO

    9.5

    Hot Chili chocolate, vanilla rum, Marble Distillery Moonlight expresso, cinnamon cream

  • Tylor Fladgate Tawny Port 10 Year

    8

  • Marble distillery “MOONLIGHT EXPRESSO”

    8

  • Marble distillery “GINGERCELLO"

    8

  • Fernet Leopold Colorado AMARO

    10

  • Glenmorangie Highland Single Malt

    15

  • The Macallahan Scottish Highland Single Malt 12 Year

    15

  • Remy Martin VSOP

    14

  • Grappa

  • Sambuca

  • MARQUES DE POLEY CREAM MONTILLA MORILES “CREAM SHERRY” 500 ML

    Bottle 36

    Oloroso Viejo is judiciously enriched with Don PX Vintage Gran Reserva to create a complex, refined, palate-caressing wine that never tires. Only possible from Toro Albalá, specialists in vintage PX. Cream Pedro Ximénez makes an extraordinarily delightful companion to a wide range of desserts.