~APPETIZERS~

Quaglia Con Salsa Di Prugne e Porto
Free-Range Quail With Dry Prunes And Port Wine

Carciofo Romanesco Con Mentuccia
Roman Artichoke With Wild Mint

Carpaccio Di Spigola Con Mela Verde e Ruchetta
Mediterranean Sea Bass Carpaccio With Green Apple And Baby Rucola

Jamon Iberico Bellota Con Higos
Iberico Bellota Ham With Figs

~MIDDLE COURSE~

Risotto Allo Champagne e Fragole
Risotto With Champagne And Strawberries

~ENTREES~

Gnudi Di Spinaci e Ricotta Di Pecora All’Asiago
Spinach And Ewe Ricotta Gnocchi With Asiago

Pagello Con Capperi, Pomodori e Olive
North Atlantic Red Snapper With Tomatoes, Capers And Olives

Carre` Di Agnello In Crosta Di Pinoli Al Vino Rosso Con Cavolo Nero
Pinenut Crusted Colorado Rack Of Lamb With Red Wine Sauce And Black Kale

Fileto Di Manzo In Salsa Di Cognac Con Gateau Di Patate
Grass Fed Fillet Mignon With Cognac Sauce And Potato Gateau

~DESSERT~

Flourless Chocolate Cake

Panna Cotta With Blueberries

Pinenut Tart With Honey

Frustingolo

~We only use meat of naturally Freerange raised animals~

Wines of Herdade do Esporao with acclaimed

Winemaker David Baverstock

Check out the menu page for our new menu items…

Flourless chocolate cake

Chocolate, fig, and walnut cake (Frustingolo)

Cappezzoli di venere, venus nipples

Almond coffee cake

Spanish apple tart with custard

Call our pastry chef directly for orders at 718 450 2482