Lunch
Menu
Antipasti
-
Tagliere Mistos! 23
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 15
Classic caesar topped with fresh parmigiano petals
-
Pomodoro e Cipolla 12
freshly sliced tomato & onion, drizzled with our signature dressing
-
Burrata 24
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 18
Avocado & shrimp topped with our signature dressing served over a bed of arugola
-
Insalata di Mare 16
Romaine lettuce topped with marinated calamari
-
Minestrone Ortolano 10
Mixed medley of beans & vegetables
-
Zuppa del Giorno 10
Soup of the day - ask your server
Primi
-
Penne alla Bolognese 19
Ground veal & beef in tomato sauce
-
Risotto ai Funghi Misti 22
Carnaroli rice sautéed with wild mushrooms, fine herbs & finished with parmesan cheese
-
Penne al Pollo 21
Diced free range chicken breast in a light cream sauce
-
Quinoa Pasta (GF) 20
Chef Claudio’s authentic tomato & basil sauce
-
Fettuccine ‘Affumicato’ alla Claudio 21
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’ 24
Home made pasta filled with veal & spinach, baked in bechamel & tomato sauce
-
Linguine alla Genovese 20
Traditional pesto sauce - basil, garlic, pine nuts, parmesan cheese & extra virgin olive oil
-
Linguine ai Gamberoni 24
Prawns sautéed in garlic & white wine, in a light tomato sauce
-
Spaghetti alle Vongole Veraci 24
Fresh clams sauteed in garlic & white wine, drizzled with extra virgin olive oil
-
Spaghetti con Polpette 24
Chef Claudio’s style meat balls in tomato sauce
-
Penne alla Ciociara 22
Pancetta, peas & mushrooms sauteed in garlic & tomato sauce
-
Fettuccine al Pistacchio 25
Pistachio sauce
Secondi
-
Piccata di Vitello 29
veal medallions sautéed in lemon & white wine
-
Scaloppine al Portobello 30
veal medallions sautéed in a portobello mushroom sauce
-
Scaloppine al Marsala 29
Veal sautéed with marsala wine
-
Vitello alla Pizzaiola 29
veal medallions sautéed with capers, anchovies & tomato sauce
-
Pollo alla Salvia 23
Free range chicken breast in a sage & light tomato sauce
-
Pollo al Gorgonzola 24
Free range chicken breast glazed in a gorgonzola cheese sauce
-
Salmone Provenzale 28
Fresh wild salmon filet, light tomato sauce, capers & black olives
-
Costata di Manzo ai Ferri 42
Grilled 10 oz. AAA rib-eye steak drizzled with extra virgin olive oil & fine herbs
-
Agnello alla Bortolussi 46
Grilled rack of lamb finished with extra virgin olive oil