Dinner - Downtown




Meatballs with tomato sauce and ricotta

Polpo Piccante
Grilled octopus with chili pepper purée and organic quinoa

Capesante con Caponata
Pan seared scallops with Sicilian eggplant caponata and balsamic

Prosciutto con Bruschetta
Prosciutto with bruschetta and melted mozzarella

Crema di Pomodoro con Mozzarella in Carozza
Traditional fried Napolitano mozzarella in a tomato cream sauce

Antipasto Altesi
Lobster and asparagus salad with blood orange vinaigrette

Calamari Dorati
Fried calamari and zucchini with spicy pepper aioli

Salmone Curato
Cured salmon tartare with avocado, cucumber, and green apple

Cozze alla Calabrese
Mussels sautéed with cherry tomatoes, scallions, and spicy Calabrian peppers

Bis di Suppli
Rice croquette filled with veal ragu and quinoa croquette filled with ricotta cheese

Carpaccio di Manzo con Mostarda
Thinly sliced beef with black pepper, mustard and grana padano



Indivia e Pera
Endive, pears, gorgonzola cheese, pine nuts, and orange

Classic Caesar salad with croutons and grana padano

Organic warm baby spinach with fennel, goat cheese, and bresaola

Zuppa del Di
Soup of the day


Bufala mozzarella with grilled vegetables

Carciofi all Giudea
Fried artichokes in the Roman Jewish style with parsley pesto

Mesclun salad, red endive, and olives with balsamic vinaigrette

Avocado e Carciofini
Organic thinly sliced raw artichoke hearts with avocado, parmigiana, and lemon dressing


Trofie al Ragu
Veal ragu and saffron

Braised duck in a light truffle purée and green peas

Gnocchi con Melanzana Arrosta
Potato dumplings with roasted eggplant, fresh tomatoes, and mozzarella

Spaghetti all Chitarra
Hand cut spaghetti with cherry tomatoes, and basil sauce

Linguini con Polpa di Aragosta
Linguini, lobster, and string beans in a lobster reduction

Cavatelli e Carciofi
Artichokes and sun-dried tomatoes

Tagliatelle con ragu di Agnello
Lamb shank ragu and fresh ricotta cheese

Fresh chanterelle mushroom and melted pecorino cheese

Tagiolini Neri con Gamberi e Zucchini
Black tagiolini with shrimp, zucchini, cherry tomatoes, and basil

Fusilli Avellinesi alle Vongole Veraci
Fusili with clams, tossed in basil pesto

Risotto of the day



Salmone al Forno in Pergamena
Filet of king salmon with dill and herbs in a parchment bag

Bistecca alla Diavola
Dry aged black angus sirloin steak with corn and baked potatoes

Lamb chop with celery root and mashed potatoes

Grigliata di Pesce
Grilled shrimp, lobster, octopus, cuttlefish, and scallops

Sautéed Mediterranean sea bass with leeks, shiitake mushrooms, and blood orange

Roasted free-range chicken with rosemary potatoes and broccolini


Brussel sprouts with pancetta

String beans in spicy tomato sauce

Black rice with cranberry

Creamed spinach