La Gioconda

Fresh tonnarelli pasta with pecorino cheese and black pepper.

Bufala milk mozzarella, wine tomato and basil.

Truffle oil potatoes puree.

Homemade spinach and ricotta cheese ravioli with brown butter and sage.

Baked eggplant layered with mozzarella and Parmigiano in tomato sauce.

Homemade tagliolini with dried porcini mushrooms, prosciutto, fresh tomato and topped with smoked mozzarella.

Toasted Italian country bread topped with smoked mozzarella and prosciutto di Parma.

Fettuccine with meat sauce.

Lemon linguine with shrimp and zucchini and garlic and olive oil.

Homemade potato dumpling with Bufala mozzarella in tomato and basil sauce.

Toasted Italian country bread topped with smoked mozzarella and prosciutto di Parma.

Bufala milk mozzarella, wine tomato and basil.

Seared shrimp wrapped in Italian bacon over cannellini beans.

Small veal meatballs in tomato sauce with over polenta.

Grilled calamari over julienned zucchini and extra virgin olive oil.

Grass-fed thin-sliced beef, baby arugula, and 36-month-old Parmigiano cheese.

Baked eggplant layered with mozzarella and Parmigiano in tomato sauce.

Peppered mussels in its own juice.

Endive, arugula, radicchio and tomatoes in a balsamic vinaigrette.

Fresh spinach salad with goat cheese, toasted almond, and strawberry.

Mesclun salad with gorgonzola cheese, pears, caramelized walnuts, and balsamic dressing.

Arugula salad with mushrooms and shaved Parmesan cheese in a lemon dressing.

Red beets, lentils and flakes of pecorino cheese with extra virgin olive oil and balsamic reduction.

Artichokes with pistachio and Parmesan flakes.

Frisee lettuce, aged Tuscan pecorino cheese, seasonal pear, crispy pancetta, and pine nuts tossed in lemon and olive oil dressing.

Fresh fusilli pasta with sweet and hot sausages, sweet peas in a light cream and tomato sauce.

Calamarata - pasta gragnanese, with mussels, calamari, and shrimp in cherry tomato sauce.

Homemade lasagna with meat sauce.

Homemade spinach and ricotta cheese ravioli with brown butter and sage.

Jumbo rigatoni with eggplants in tomato sauce and topped with dry-aged ricotta.

Lemon linguine with shrimp and zucchini and garlic and olive oil.

Pappardelle pasta with short ribs ragout.

Fresh tonnarelli pasta with pecorino cheese and black pepper.

Orecchiette pasta with broccoli Rapa, sweet sausage and dry chili pepper.

Fresh fusilli pasta with asparagus and walnuts in Gorgonzola sauce.

Homemade potato dumpling with Bufala mozzarella in tomato and basil sauce.

Fettuccine with meat sauce.

Spagetti in egg and pancetta - guanciale sauce.

Homemade tagliolini with dried porcini mushrooms, prosciutto, fresh tomato and topped with smoked mozzarella.

1/4 lb.

1/4 lb.

1/4 lb.

1/4 lb.

1/4 lb.

Prosciutto crudo di parma, mortadella, speck, cacciatorini and bresaola.

Any 2 cheeses and 2 salumi.

Sautéed Mediterranean sea bass filet, black olives, berry capers, and tomatoes.

Grilled salmon filet with seasonal vegetables.

Boneless chicken sauteed with mushroom served with roasted potatoes.

Sauteed veal scaloppina over spinach and topped with fresh mozzarella and Prosciutto di Parma.

Sauteed veal scaloppine with porcini mushroom and Gorgonzola sauce.

Braised lamb shank over mushroom risotto.

Breaded chicken breast with Prosciutto di Parma, melted Parmigiano and topped with Bolognese sauce.

Braised short rib in red wine with truffle oil risotto.

Truffle oil potatoes puree.

Sauteed broccoli rapa in garlic and olive oil.

Wilted baby spinach in garlic and olive oil.

Mixed grill vegetables.

Country roasted potatoes.

Asparagus spears baked with Parmesan cheese.

16 oz.

Chocolate and almond flourless cake.

Warm crepes filled with chocolate sauce.

Baked custard with balsamic reduction.

A trifle of ladyfingers, mascarpone cheese, and espresso.

1/2 dozen frozen chocolate and almond cake.