Mariella

Served with cherry tomato, pecorino and red wine vinaigrette dressing.

Served with cherry tomato, fresh basil & EVOO.

Homemade beef meatballs with tomato ragu.

Avocado, baby mix greens and lemon vinaigrette.

Poached eggs, Canadian bacon and hollandaise sauce on an english muffine. Served with salad.

Poached eggs, crabmeat and hollandaise sauce on an english muffin. Served with salad.

Kale, mixed wild mushroom, onions and pecorino romano. Served with salad.

Baby spinach and cherry tomato. Served with salad.

Burrata mozarella, tomato, basil, bacon and mayo.

Whole wheat, ricotta pancakes topped with peaches and maple syrup.

Brioche bread, topped with mix berries and maple syrup.

Braised in a red wine reduction with mascarpone polenta.

Pan seared with porcini vinaigrette served with sauteed baby spinach.

Peppercorn sauce served with rosemary roasted potatoes.

Roasted with caper barry and white wine, served with sauteed kale and purple cabbage.

White wine sauce and garlic potato puree.

Homemade pasta, with traditional beef ragu.

Mushroom, peas and sausage in a pink sauce.

Eggplant, cherry tomato and burrata.

Seared sea scallops, scallion and red wine reduction.

Brown butter and walnuts.

Homemade gnocchi with a short rib ragu.

Please contact to merchant for soup selection.

Served with spring onions, garlic and EVOO.

Homemade veal and beef meatballs in a tomato ragu.

Portuguese octopus with zucchini in a fresh mint vinaigrette.

Soft mozzarella with cherry tomatoes, basil and EVOO.

Served with avocado in a lemon vinaigrette.

With cherry tomatoes and shaved parmiggiano in a red wine vinaigrette.

Mozzerella, arugula, tomatoes and mayo.

Eggplant, zucchini and roasted peppers.

Arugula, tomatoes and parmiggiano.

Celery, onions, fontina cheese and mayo.

Bacon, burrata, tomatoes, basil and mayo.

Kale, mushrooms, onions and pecorino.

Baby spinach and cherry tomatoes.

Poached eggs, braised short ribs and seasoned potatoes.

Brioche bread topped with mixed berries and maple syrup.

With eggplant, mozzarella, tomatoes, garlic.

Kale pesto with walnuts, cherry tomatoes and parmiggiano.

With shrimp, zucchini, garlic and cherry tomatoes.

With seared sea scallops topped with a red wine reduction.

With sausage, mushrooms and peas in a pink sauce.

Slow cooked beef ragu topped with pecorino romano.

Fennel, radish, pecorino and anchovy dressing.

Cilantro, red onion, EVOO in a lemonette dressing.

Mix shaved cabbage, apple and chickpea salad in a lemon and garlic vinaigrette.

Cherry tomato, feta goat cheese, lentils, EVOO red wine vinaigrette.

Eggplant sauteed with garlic, cherry tomato, soft mozzarella and basil.

Homemade meatballs in a tomato ragu.

Portuguese octopus with zucchini in a fresh mint vinegarette and arugola.

Brown rice souffles with peas, ground beef, fresh mozzarella and mushrooms.

Fettucine in a slow cooked beef ragu topped with pecorino crema.

Rigatoni in a pink sauce with peas, mushrooms and sausage.

Mixed pasta with cauliflower, fresh herbs and pecorino sardo.

Large tube shaped pasta in kale pesto with parmiggiano and walnuts.

Pork medallions with prosciutto, fontina and seasonal vegetables.

Organic chicken breast with wild mixed mushrooms and creamy polenta.

Boneless braised short ribs in a red wine sage reduction with garlic potato puree and vegetables.

North Atlantic salmon caper berry white wine reduction with sauteed kale and purple cabbage.