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