Lunch

Menu

Antipasti

• Tagliere Misto
  24

  assortment of Italian cured meats & cheeses, marinated olives & pickled vegetables – serves 2

• Bruschetta
  12

  Freshly diced tomatoes & basil on toasted bread

• Radicchio
  12

  Red endive dressed with red wine vinegar & olive oil

• Cesare
  14

  Classic caesar topped with fresh parmigiano petals

• Pomodoro e Cipolla
  12

  freshly sliced tomato & onion, drizzled with our signature dressing

• Burrata
  25

  Fresh tomatos & burrata cheese dressed
  with pesto & extra virgin olive oil

• 
  Adriatico
  18

  Tiger prawns, sautéed with garlic, white wine & lemon, topped with julienne vegetables

• Avocado e Gamberetti
  19

  Avocado & shrimp topped with our signature
  dressing served over a bed of arugola

• Insalata di Mare
  19

  Romaine lettuce topped with marinated calamari

• Minestrone Ortolano
  12

  Mixed medley of beans & vegetables

• Zuppa del Giorno
  10

  Soup of the day – ask your server

Primi

• Penne alla Bolognese
  22

  Ground veal & beef in tomato sauce

• Risotto ai Funghi Misti
  23

  Carnaroli rice sautéed with wild mushrooms, fine herbs & finished with parmesan cheese

• Penne al Pollo
  22

  Diced free range chicken breast in a light cream sauce

• Quinoa Pasta (GF)
  24

  Chef Claudio’s authentic tomato & basil sauce

• Fettuccine ‘Affumicato’ alla Claudio
  23

  Sautéed sundried tomatoes, smoked ricotta, topped with fresh arugola

• Tortellini Prosciutto e Piselli
  21

  Tortellini with prosciutto & peas in a cardinale sauce

• Cannelloni ‘La Piazza’
  25

  Home made pasta filled with veal & spinach, baked in bechamel & tomato sauce

• Linguine alla Genovese
  21

  Traditional pesto sauce – basil, garlic, pine nuts, parmesan cheese & extra virgin olive oil

• Linguine ai Gamberoni
  25

  Prawns sautéed in garlic & white wine, in a light tomato sauce

• Spaghetti alle Vongole Veraci
  26

  Fresh clams sauteed in garlic & white wine, drizzled with extra virgin olive oil

• Spaghetti con Polpette
  25

  Chef Claudio’s style meat balls in tomato sauce

• Penne alla Ciociara
  23

  Pancetta, peas & mushrooms sauteed in garlic & tomato sauce

• Fettuccine al Pistacchio
  26

  Pistachio sauce

Secondi

• Piccata di Vitello
  32

  veal medallions sautéed in lemon & white wine

• Scaloppine al Portobello
  33

  veal medallions sautéed in a portobello mushroom sauce

• Scaloppine al Marsala
  32

  Veal sautéed with marsala wine

• 
  Vitello alla Pizzaiola
  32

  veal medallions sautéed with capers, anchovies & tomato sauce

• Pollo alla Salvia
  28

  Free range chicken breast in a sage & light tomato sauce

• Pollo al Gorgonzola
  30

  Free range chicken breast glazed in a gorgonzola cheese sauce

• Salmone Provenzale
  30

  Fresh wild salmon filet, light tomato sauce, capers & black olives

• Costata di Manzo ai Ferri
  45

  Grilled 10 oz. AAA rib-eye steak drizzled with extra virgin olive oil & fine herbs

• Agnello alla Bortolussi
  48

  Grilled rack of lamb finished with extra virgin olive oil