L’incontro by Rocco Menu

Eggplant rolatini with spinach and mozzarella cooked with homemade tomato sauce.

Dry sausage, roasted peppers and mozzarella.

Baked clams, stuffed with citrus, flavored breadcrumbs.

Grilled octopus with balsamic and olive oil in a touch of oregano.

Burrata seasoned with basil and olive oil wrapped in prosciutto over cherry tomatoes.

Diced lobster mix with frisee, cherry tomatoes, red onions chives with olive oil, lemon and mosto.

Baby kale, salad with poached apples, provolone cheese and homemade balsamic reduction.

Arugula over a bed of pears topped with Gorgonzola, walnuts and balsamic glaze.

Homemade spaghetti with spicy nduja burrata foam and shrimp.

Ricotta gnocchi with cream of parmigiano cheese and a hint of truffle.

Boneless oxtail with vegetable puree with a hint of cocoa powder topped with ricotta salata.

Homemade pasta with ground veal and pancetta in tomato sauce.

Cherry tomatoes with toasted breadcrumbs.

Tomato water from slow cooked campari tomatoes

Rack of lamb seasoned with homemade crust

Organic chicken breast, dusted with panko over white wine and lemon sauce top with baby arugula along with fruits of the season

No knife scaloppine in a lemon and caper sauce

Braised short rib over polenta

Grilled shrimp with house salad or scampi sauce.

Wild Icelandic cod in pistachio puree.

Shaped boat pasta stuffed with veal