Starters

Question 1

Zucchini Flowers

Answer 1

3 zucchini flowers stuffed with mozzarella, tempura battered and lightly fried, over Gorgonzola sauce

Question 2

Grilled Calamari

Answer 2

3 skewers each with 2 calamari filets. Homemade Italian bread crumbs, grilled on wood fire. Topped with lemon-infused EVOO

Question 3

Baccala

Answer 3

7 pieces of Imported salted cod, tempura battered and fried served with puttanesca sauce (tomato, olives, capers, oregano, onions, basil)

Question 4

Sea Scallops with blueberry chutney

Answer 4

3 seared scallops served over blueberry chutney, topped with crispy guanciale (cured pork jowl)

Question 5

Sea Scallops with blueberry chutney

Answer 5

3 seared scallops served over blueberry chutney, topped with crispy guanciale (cured pork jowl)

Question 6

Grilled Octopus

Answer 6

Sliced Spanish octopus and artichokes grilled on wood fire. Served with farro salad and celery root purée (Farro Salad: caper berries, taggasca olives, basil, oregano)

Question 7

Caprese Salad

Answer 7

Sliced heirloom tomatoes with buffalo mozzarella imported from Southern Italy. Drizzled with Umbrian olive oil, oregano and salt. Served with a scoop of Basil sorbet

Question 8

Panzanella Salad

Answer 8

Heirloom tomatoes, romaine, cucumber, red onion, house made bread, white wine vinegar

Question 9

Heirloom tomato and feta

Answer 9

Block of feta, onions, heirloom tomatoes, basil

Question 10

Asparagus and mint salad

Answer 10

Spring mix with asparagus, basil pesto, goat cheese, roasted almonds, balsamic dressing

Question 11

Gazpacho with shrimp

Answer 11

Chilled heirloom gazpacho soup with shrimp and yogurt, julienne cucumber

Question 12

Culatello

Answer 12

DOP aged 30 months, parmigiana reggiano DOP 36 months
Muscular part of hind leg, cured pork. (Italy’s most prized salumi), plated around a bed of arugula with parm and balsamic drizzle

Question 13

Burrata and Speck

Answer 13

Imported Italian 4oz burrata cheese ball (broken mozzarella with cream, wrapped in mozzarella skin, served with speck (smoked and cured pork belly) and fig spread

Question 14

Prosciutto di Parma and pecorino

Answer 14

Imported. 18 month prosciutto di Parma with castelvetrano olives, artichokes, sheep’s and goat milks cheese, tuna stuffed pepper, salame umbro.

Question 15

Mussels

Answer 15

PEI mussels sautéed in white wine, garlic, parsley, tomato sauce with crostini