Bolognese: Homemade spinach infused tagliatelle pasta served with beef veal bolognese sauce
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Caponata: Sautéed eggplant, black olives, capers, onion, celery and tomato in a balsamic reduction served with toasted bread
Carpaccio Di Manzo: Prime beef tenderloin thinly sliced topped with arugula, capers, shaved Parmigiano and a touch of mustard
Cesare: Romaine lettuce with homemade caesar salad dressing, croutons, topped with parmesan cheese