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Antipasti
| Fave e verdura |
9 |
| Fava beans and greens sauteed in extra virgin olive oil and garlic. |
| Caprese |
10 |
| Colorful combination of fresh imported buffalo mozzarella and tomato (when available). |
| Rotolata di salsiccetta alla brace |
8 |
| Grilled homemade Sicilian sausage served with roasted peppers. |
| Gamberi |
9 |
| Baked shrimp stuffed with carmalized vegetables. |
| Affettato misto lucano |
9 |
| A tasty assortment of fresh prosciutto, soppressata, coppa, olives, artichokes and cheese. |
Insalate e zuppa
| Zuppa del giorno |
6 |
| Ask your server for the soup of the day. |
| Insalata lucana |
5 |
| Mixed field greens, fennel, oranges and a light orange vinagrette. |
| Insalata verde |
5 |
| Mixed field greens, tomatoes served with vinagrette. |
| Insalata rosso di sera |
6 |
| Fresh beets tossed with extra virgin olive oil, balsamic vinegar and pecorino cheese. |
Primi piatti
| Pappardelle alla montanara |
18 |
| Wide pasta tossed with homemade sausage, mushrooms, diced eggplant and tomatoes. |
| Gnocchi al sugo di agnello |
16 |
| Light potato gnocchi with traditional lamb sauce. |
| Lasagna casareccia |
16 |
| Traditional layered pasta with meat sauce and mozzarella. |
| Spaghetti allo scoglio |
19 |
| Shrimp, calamari, mussels or clams, black olives, capers and fresh tomatoes. |
| Gnocchi alla panna |
17 |
| Light potato gnocchi tossed lightly with cream, pancetta, mushrooms and peas. |
| Orecchiette lucane |
19 |
| Shrimp, fresh puree of fava beans, mushrooms, roasted peppers and diced tomatoes served with pasta and a hint of black truffle. |
| Bucatini all'amatriciana |
17 |
| Thick spaghetti, tossed with fresh tomato sauce, pancetta, onions and hot pepper. |
Secondi piatti
| Pesce del giorno in tortiera |
market price |
| Seafood of the day traditionally baked with olives and tomatoes. |
| Filetto al mercante di vino |
23 |
| Tender filet of beef served with caramelized onions on a bed of spinach. |
| Pollo alla lucana |
16 |
| Grilled chicken breast topped with eggplant and cheese. |
| Scaloppine ai funghi e cognac |
20 |
| Tender veal cutlet sauteed in a delicate creamy cognac sauce and mushrooms. |
| Agnello scottadita |
24 |
| Grilled rack of lamb rubbed with fresh garlic and extra virgin olive oil. |
| Vitello mediterraneo |
20 |
| Veal cutlet sauteed in marsala wine, onions and seasonal vegetables. |
| Pollo agrigento |
17 |
| Bonelss breast of chicken sauteed olives, diced tomato, roasted yellow & red peppers and artichoke hearts. |
Dolci
| Frutti di Bosco |
|
| Short pastry base filled with chantilly cream, garnished with an assortment of berries. |
| "Magic Cube" |
|
| A layer of each of chocolate mousse and white chocolate mousse surround a cherry center, coated in chocolate. |
| Profiteroles |
|
| Cream puffs filled with chocolate and coated with vanilla cream. |
| Monterosa |
|
| A creamy mix of mascarpone and ricotta cheese divided by a delicate layer of sponge cake, topped with wild strawberries. |
| Coppa Yogurt and Berries |
|
| Yogurt mousse swirled together with mixed berry sauce, topped with blueberries and currants. |
| Tartufi |
|
| Gelato with a creamy center in chocolate, cappuccino or limoncello. |
| Ripieni |
|
|
Refreshing sorbet served in the natural fruit shell in either lemon or orange.
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