ANTIPASTI – APPETIZERS
CALAMARI FRITTI Fresh squids marinated with fresh garlic, parsley, salt & pepper, tossed in white flour, deep fried
ORCARPACCIO DI FILETTO DI MANZO ALLA CIPRIANI CON RUCOLA Thin sliced marinated raw beef fillet served with extra virgin olive oil and shaved Rocca-Reggiano cheese over a bed of fresh arugula salad
SECONDI PIATTI – MAIN COURSES
LINGUINE DELLO SCOGLIO Linguine prepared with extra virgin olive oil, garlic, parsley, fresh cherry tomatoes, clams, mussels, squid, baby octopus and shrimps
ORFETTUCCINI CON TARTUFO E FUNGHI FRESCHI Fettuccini prepared with a paste of black truffles & fresh mushrooms
ORFILETTO DI CERNIA AI CAPPERI E LIMONE Grouper fillet, 8 oz, baked with butter, extra virgin olive oil, capers, lemon and fresh parsley
ORSCALOPPINE DI VITELLO AI FUNGHI U.S. Veal Scaloppine 8 oz sautéed in extra virgin olive oil with fresh mushrooms