Poesia Menu

Home made durum semolina ear shaped pasta, Italian San Marzano and Corbarino tomatoes sauce, fresh cherry tomatoes, Parmigiano-Reggiano, fresh burrata cheese from Andria

Home-made tagliatelle, bolognese beef-pork ragu, Parmigiano-Reggiano

Home-made pinched pasta, veal-pork-rabbit-spinach-Parmigiano filling, veal reduction

Home made semolina tagliolini, wild gulf prawns, calamari, mussels, clams, light spicy tomato seafood sauce

charred eggplant filled ravioli, wild gulf prawns, cherry tomatoes confit, crustacean sauce

Home-made tortellini, beef tenderloin-prosciutto-mortadella-Parmigiano-Reggiano filling, hen-beef stock

6 oz grilled wild seabass, chickpeas puree, Taggiasca olives-garlic-sauteed asparagus & green beans

Seared duck breast, grilled italian mulino Sobrino polenta, mixed vegetables, demi glace

Roasted florentino cauliflower

Grilled asparagus

Classic Italian creamy eggs-mascarpone cheese, coffee soaked savoiardi, cocoa powder

Sicilian style cannoli, bellwether farm ricotta-orange-chocolate filling, pistachios

Callebaut dark choccolate mousse, hazelnut cialda, crumbled amaretti

Ferrari, trentino alto adige 2013. The best chardonnay from the family's vineyards is used to make this vintage trentodoc; it is the wine that best summarizes the art of Ferrari. The phrasing of its taste is highly elegant, with a crescendoing finish. The perlage is extremely fine and persistent. At the nose its aromatic richness of extraordinary expressiveness: the scene is dominated by hints of reinette apples and citrus fruits, accompanied by white peach, almond blossom and toast-like notes. The taste is elegant and harmonious, with the unmistakable fruity, aromatic sensations that are typical o chardonnay. These are followed by a slightly almondy finish of great persistence, the result of long aging on the yeasts

Monzio compagnoni, lombardia 2008. Marcelo monzio compagnoni took over the operation of the family's wine estate in this special area upon the passing of his father. He was not motivated by family tradition nor necessity, but rather by his own passion and commitment to quality winemaking. His modern approach led to the crafting of exceptional white, red and, finally, sparkling wine. This fresh and creamy wine offers notes of ripe pear, yellow apple, toasted almond, honeysuckle with great acidity and mouth feel. Long delicious finish

Pasqua, Veneto 2020. Famiglia pasqua prosecco doc rose 2019 rounds out the freshness and elegance of the white glera grape, the basis for all proseccos, with 10-15 percent of locally grown pinot noir. The latter provides color and a more pronounced structure, along with a beguiling scent of raspberries, offering a welcome and festive taste of summer during the cold months of winter

Pasqua, Veneto 2020. The winery is located in the small village of mango, surrounded by the beautiful landscape of the langhe region, rich in history and wine making traditions. Sergio and patrizia degiorgis run this small 20-acre property. Most of the vineyards are planted with moscato d'asti. The focus is on a well-managed vineyard and low yield production where the quality of the grapes is fundamental to produce good quality wines. Apricot and green apple on the nose, a sweet wine with very smooth texture and an excellent acidity leaving the palate feeling refreshed

Virginia, Sicilia 2020. Volcanic wine from a tiny volcanic island. Dried apricot nose with saline undertones, perhaps nuts. Quite dry despite its deep golden color. Fried apricot bites continue with seaweed and subtle cheese palate

Statti, Calabria 2020. Obtained from single-variety Greco bianco grapes, this is a fresh, fruity and pleasant white that brings along echoes of summer

Librandi, Calabria 2020. Made from 90% chardonnay and 10% sauvignon Blanc, critone is a perfect example of Librandi's belief that the future of calabrian enology lies in the delicate balance between tradition and innovation. International varieties like these were originally planted in the 1980s to offer something different to local markets, but as the results have been consistently impressive, critone has gained importance in the diverse portfolio of Librandi wines. Critone takes its name from the favorite pupil of the great philosopher, Socrates, and represents Librandi's pursuit of the knowledge to consistently produce better wines. Pale straw-lemon in color, the wine has delicate aromas of green apples and tree fruits complementing undertones of peaches, wildflowers, and a hint of freshly cut grass. Dry and crisp on the palate, this wine shows elegance with layers of flavors that continue to reveal themselves well into the finish

Feudi San Gregorio, Campania 2019. The wine proffers intense Mediterranean aromas, expressing a textured combination of aromatic herbs and citrus notes. The palate exhibits savoriness, minerality and a structure that promises great longevity

Tempa di Zoe, Campania 2020. Generous and savory coastal fiano, fruity impact of citrus and white peach, nuances of chamomile and honey, fresh, sapid, very long on the palate with perfect correspondence between nose and mouth

Villa Matilde, Campania 2018. From the 100% falanghina of the ancient romans (vinum album phalanginum) is born the falerno del massico bianco doc of villa matilde. In the sixties, Francesco Paolo Avallone, a lawyer and passionate expert of antique wines, becoming curious about the stories of plinio and the verses of virgilio, marziale and orazio on vinum falernum, decided to bring back the legendary disappeared wine, identifying the grape varieties that had given birth to falerno in roman times. This falanghina has of straw yellow color. A deep and elegant bouquet offers hints of ripe fruits, including pineapple, banana, yellow peach, Williams' pear, broom and rose blossoms. On the palate, you will taste delicate notes of sage and vanilla, mixed with a slight hint of almonds. The balanced, velvety, rich and persistent flavor displays remarkable refinement and personality

Scarpone, Abruzzo 2016. The scarpone family grows pecorino variety in the colli aprutini appellation in the area of teramo, in the abruzzo region of Italy. Colli aprutini is a wine growing region of sunny hills in between the Adriatic sea and the massive of Gran sasso. This pecorino has the unique characteristic of aging in traditional clay amphora for eight months in a cellar near the cold climate of the Gran sasso mountain. The wine has a straw yellow color with a floral elegant scent of tropical fruit, mountain herbs and licorice. In the mouth it has a great fruity structure balanced by a fresh acidity and a long finish

Sergio Mottura, Umbria 2016. A rich gold in color, it has an elegant and complex nose and subtle woody flavors: white fruits, citrus, warm butter and hazelnut. Well-rounded, fresh and velvety, with a lingering finish of fruit and vanilla

Morelli, Marche 2019. We tasted this a few weeks ago and were instantly enraptured with its vivacity. It's very much typical of what a coastal white wine should be: brightly acidic with a dusting of salinity that melds with its fruitful charm

Tenuta del Cavalier, Marche 2020. For those unfamiliar with verdicchio, it is certainly one of Italy's most important white grapes. It can produce everything from fresh, light, and mineral wines to ripe and spicy ones like this one. Marchetti's single-vineyard tenuta del cavalier is fermented in stainless steel and is aged for 4 months on the lees. Beautifully expressive, concentrated, and complex, it offers up alluring and exotic notes of apricot, white peach, yellow plum, ginger, assorted spices, and more

Villa Bucci, Marche 2016. The 2016 verdicchio Dei castelli di jesi riserva classico villa bucci is intense from the get-go, showing almond paste and exotic spice, evolving into notes of honeysuckle and ripe yellow apple. It's silky, with an amazing density of ripe fruit and a hint of vanilla bean, almost leaning toward the tropical spectrum yet reeled in with just enough acidity and salty minerality to maintain balance. This is a big wine, as is usually the case, yet the bucci style carries it well. The villa bucci is a selection made from the estate's oldest parcels. It spends 14 months in slavonian oak casks prior to bottling

Marotti-Campi, Marche 2019. Rose petal color. Characteristic aromas of rose, violets, ribes, wild strawberries. Fresh and fruity on the palate, soft and balanced by the acidity with great drinkability

Marchesi Antinori, Umbria 2019. This medium-bodied white is enlivened by tangy acidity, offering an expressive range of steeped peach, kumquat, candied ginger and lime blossom. Snappy and well-balanced, with a salty, mineral-laced finish

Marchesi Antinori, Toscana 2019. The name cervaro comes from the noble family that owned castello Della sala during the 14th century, monaldeschi Della cervara. A blend of chardonnay grapes and a small quantity of grechetto make a wine that can age over time and represent the elegance and complexity of this unique estate. Cervaro Della sala is one of the first Italian white wines to have malolactic fermentation and aging take place in barriques

Massa, Liguria 2017. Walter massa, the man who rescued timorasso from oblivion in the 1980s, now farms 30 acres of the variety and makes five different bottlings, three from single crus. He refers to this wine as his village-level timorasso, combining grapes from many different plots, and he labels it derthona, the ancient roman name for the territory and a term massa has trademarked, with the intention of eventually applying it to a new doc. Like all of his timorassos, the 2017 derthona aged on the lees in stainless-steel tanks, developing rich, honeyed flavors. The wine opens gradually, expanding into peach and apple tones lined with notes of roasted fennel and warm spice

Massa, Liguria 2017. Luet meaning small wolf in the piedmontese dialect is made of arneis, the historical grape from the roero district. It is typically pleasing on the palate with slightly low acidity. Soft with a persistent finish luet is made in a rich, creamy style that brings out the grape's richness and texture. This is one of the bigger, fatter versions of arneis

Cascina Alberta, Piemonte 2018. Wine obtained from young Riesling vineyards. After the hand-made harvest at the beginning of September, the grapes reach the cellar and they are gently pressed; the wine remains in contact with the skins for 24 hours, than the fermentation takes place through the use of indigenous yeasts in ceramic amphorae at uncontrolled temperature. The wine is aged in amphorae for 6 months and, during this period, the malolactic fermentation takes place. The color is intense straw yellow with strong aromatic scents of dried flowers and hydrocarbons. The taste is young but intense with an important structure

Tenuta Montemagno, Piemonte 2019. The nose of this wine is so complex and inviting a complex blend of spice and herb from 50% sauvignon Blanc and 50% the indigenous variety timorasso that shows lots of grit, earth, apple skin. On the palate this wine is vibrantly focused around a superb acidity that is enveloped in a richly textured mid palate full of spiced apple, freshly cut hay with all sorts of baking spice for this unoaked wine. The finish is incredibly long, vivacious and carries through the same flavors to a crescendo, an absurdly good food wine

Gaja, Piemonte 2018. On the nose this wine shows intense spicy notes of sage, white pepper, sweet licorice and flint. Then it evolves into its fruitier character with ripe notes of citrus, lemon peel, grapefruit, green pear and nectarine. Thanks to its bright acidity and salinity, this wine retains its energy and tension, well balanced by the remarkable fruit concentration which make this wine appealing even when young

Guerra Albano, Friuli 2018. The most friulian of the white wines, is the 'white' par excellence. This weighty friulano is bone straight, with exceptional acidity and an essential marrow quality that speaks of soft minerals and salt. Layered floral notes and stone fruit round out the palate. Grapes organically farmed, dry farmed, and picked by hand

Terlato, Friuli 2020. The grapes for our highly rated terlato vineyards pinot grigio are grown in the friuli colli oriental doc region of Italy. Nestled in the foothills of the Austrian and Slovenian alps, the appellation creates a growing region ideal for this varietal. Floral aromas with distinct pear, peach and almond notes. Creamy texture, full body, floral and fruity with distinct pear and almond accompanied by crisp acidity

Tiare, Friuli 2019. This wine is seductive. Straw yellow color with greenish tints and intensely crystaline. The fruity and varietal fragrances are extensive, interesting and complex: hints of elderflower and pleasant citrus notes, combined with aromas of sage and hints of boxwood with a subtle scent of tomato leaf and a finish reminiscent of geranium. Gradually one gets aromas of peach and lychees. In the mouth, it has character and structure, it's persistent and harmonious. Its high acidity confers an interesting freshness to the wine. It is a wine that will age well

Bastianich, Friuli 2016. Vespa bianco was created to showcase the power and evolution that a great friulian white can achieve, with uncommon complexity and longevity. Blend based on chardonnay and sauvignon Blanc. A tightly-wound balance of minerality and citrus, evolving over time into a denser expression of wildflowers, honey and ripe pear. Its tannic structure and acidic backbone lend it not only immediate impact, but also a long life. 5 times winner of the acclaimed award three glasses gambero rosso wines of Italy

Cantina Roeno, Trentino Alto Adige 2017. Typical peach and petrol notes on the nose. The perfect balance of acidity and mineral flavors combined with the softness of sugar make this wine unique. Harmonious and elegant

Pravis, Alto Adige 2018. The color of this wine is unmistakably golden yellow; on the nose we find aromas of cinnamon rose petals, hazelnuts and passion fruit; everything continues on the palate: elegant, refined, almost creamy with a pleasant acidity that is the side dish. The prominent notes of wild rose blend perfectly with wild peaches. A wine with a strong personality, well balanced and suited to aging

Movia, Slovenia 2015. Very interesting wine with a deep gold/orange color. Flavors unlike that of your typical pinot grigio. Lots of floral, honey, unripened apricot, and red apple skin notes. Medium acidity, light minerality, and a creamy texture. Unrefined. Unfiltered. Low sulfites. Organic/biodynamic/equivalent

Mc Intyre, Central Coast 2018. This wine's natural, austere salmon color foreshadows the stunning aromas of a fresh floral nose, lavender, stone fruits, peach and rose. While the bouquet is open and forthright, the texture is a bit more mysterious. One moment it is zesty and earthy; the next it is bold, plush and tart. The finish, as you might expect, is pure, dry and satisfying

Antica, Napa valley 2017. The elegance of the antica Napa valley chardonnay is obvious in its crisp, orange blossom, fresh pear, mineral-laced, medium bodied style. This wine has superb aromatic presence with impressive purity of fruit. This is a lovely, delicately oaked, flavorful chardonnay

Murru, Sardegna 2019. The nose of this Garage wine expresses fruit black cherries, pomegranates, baking spice, and violets. Red plum, raspberry, white pepper, and cedar. Medium bodied and juicy. Easy to drink, good rendition of Monica. Ripe tannins. There are not many examples of this unique wine grape in Sardinia - this is one of the better examples we've tried

Argiolas, Sardegna 2016. Senes cannonau riserva is deep purple in appearance. The wine is both structured (with firm acid and ripe tannins) and soft/velvety at the same time. Rich aromas of sweet blackberry and prune mingle with Mediterranean herbs and sweet cooking spices like cinnamon and nutmeg. Persistence of flavor throughout the finish underscores the high quality of this limited production wine

Cali', Sicilia 2017. Aromas of Mediterranean brush, blue flower and leather waft out of the glass along with a whiff of eucalyptus. Elegant and savory, the luminous palate delivers juicy red cherry, strawberry compote, ground clove and a hint of coffee bean before wrapping up on an iron note. Supple tannins give polished support

Podere Marini, Calabria 2018. Aglianico and sangiovese blended with cabernet sauvignon and merlot to offer a full bodied and spiced red wine

Librandi, Calabria 2018. Beautiful expression of gaglioppo grape. Rich, ripe and plummy aromas with distinctive orange peel and sweet spice hints. Soft, round, mid-weight palate with fine tannins and a long finish with a return of plum and cherry, a touch of bitter herbs and a classic salty mineral nuance

Ferrocinto, Calabria 2020. Beautifully smooth and very easy drinking. A lovely example of one of the region's primary reds using the terroir and warm winds from the med. Very good value

Statti, Calabria 2016. This blend of gaglioppo and cabernet sauvignon is herbal-driven on the nose, displaying heady doses of thyme, rosemary and pink peppercorn. Ripe plum and tart blackberry flavors remain at the core, with polished tannins lending support and a savory game note marking the close

Librandi, Calabria 2017. From the best grapes grown in 'tenuta arcidiaconato', an elegant and structured red which combines local terroir and international character. This wine was created in the late 80s from a blend of cabernet sauvignon and gaglioppo. It immediately became one of the company's premier wines and a symbol of calabria

Podere Marini, Calabria 2016. Nearly opaque in the glass, this rich blend of aglianico and magliocco offers dense aromas of iodine, crushed mussel shells and blackberry. It's rich and full on the palate, filled out by thick-skinned black fruit tones that skirt the line between jammy and fresh. While the tannins are copious, there's a decent polish to them, lending ample support alongside fresh acidity

Statti, Calabria 2017. The 2017 cauro opens slowly to a display of red currants and flowers, complemented by smoky crushed stone and hints of animal musk. Its silky textures usher in ripe wild berries and sweet spice, and juicy acidity and minerals add energetic tension toward the close. A persistent mix of salted licorice, white pepper and cigar ash resonates through the austere finale. The cauro is a blend of 50% cabernet sauvignon, 30% gaglioppo and 20% magliocco

Tempa di Zoe, Campania 2019. This part of the alto cilento shows the influence of the tyrrhenian and the very sunny climate. The wine is made beginning with partially dried grapes, with spontaneous fermentation, and is aged in wood. Deep ruby. Plum and blackberry supported by alcohol in the nose, black pepper and cocoa to mark the nose. Soft, full of ripe fruit and jam to the attack in the mouth and still the mighty alcohol all warms and plays, soft tannins and savory freshness

Pietra, 2020 Puglia. Luminous ruby red color with an intense elegant and fruity nose of blueberry, hibiscus, and sage. The mouth feel is smooth with a nutty almond finish. 80% negroamaro 20% malvasia nera

Gelso d'oro, Puglia 2018. The gelso d'oro is a converted wine in purity by pressing the only native grape uva di troia, among the oldest of the apulian tradition. The harvesting is done by hand, early in the day to maintain low temperatures of the grapes, and to prevent the onset of fermentation. After malolactic fermentation, it is left to mature for the most part in oak barrels for eight months, then bottle aging gives the 'final harmony and the wide pleasantness. Deep ruby red, has aromas of black berry fruit with cocoa successive tones, cinnamon, cumin and juniper. In the mouth, it is enveloping, full-bodied tannic, with softened and velvety tones and balanced and long finish

Scarpone, Abruzzo 2019. Scarpone montepulciano d'abruzzo 2018. For 4 generations, Lorenzo scarpone's family have been grape growers in colline terramane, recognized as the finest terroir in abruzzo for growing the native montepulciano grape. From his own 5-acre vineyard comes this bright and lively young charmer. Fermented in stainless steel and bottle-aged for 1 year in bottle, it has deep plummy flavors and soft tannins for a long smooth finish

Marta Valpiani, Romagna 2018. Vivid ruby red in color with a fresh bouquet of violets and woodland berries. Smooth and refreshing on the palate with loads of ripe fruit

Piria, Emilia 2020. Fun and refreshing, this dry, lightly sparkling wine presents juicy strawberry, raspberry and orange rind accented by a hint of white pepper. Made with 70% lambrusco di sorbara and 30% lambrusco di salamino, it's crisp and savory, with ultra fine bubbles

Torre a Cona, Toscana 2019. Aromas of ripe dark-skinned berries, new leather and underbrush lift out of the glass. On the easygoing, enjoyable palate, lithe tannins and fresh acidity accompany dried cherry, white pepper and a hint of star anise

Rufina, Toscana 2017. Bucerchiale is selvapiana's flagship wine, a riserva-level Chianti rufina crafted from the grapes of the estate's best vineyard, bucerchiale. Francesco giuntini, working with young winemaker Franco bernabei on his second vintage at selvapiana, created this special wine to be a long-aging benchmark of the best of rufina's and selvapiana's sangiovese. The wine is not a blend, as is normal with Chianti, but rather is pure sangiovese to show that variety without any adornment by other blending components. First produced in 1979, bucerchiale is made in only the best vintages, seven or eight times per decade

Gracciano Della Seta, Toscana 2018. Intense and complex on the nose, this wine has notes of ripe black cherry and plum. These cooked fruit notes are balanced on the palate with a pleasant acidity and well-integrated tannins. A subtle note of anise adds intrigue to this juicy wine

Arcanum, Toscana 2018. Il fauno di arcanum is a very beautiful wine with a deep, brilliant black cherry color and elegant aromas of peppery spice and minerality. On the palate, the oak is discreet with a strong presence of spice and salted nutmeg. This is a balanced wine with beautiful length and bright acidity that comes together for a smooth finish of soft tannins and black pepper notes. Merlot, cabernet sauvignon, cabernet franc, petit verdot blend

Monteregio, Toscana 2018. 85% sangiovese, 10% Syrah and 5% cabernet franc. This superb example of the native grape of Tuscany is a favorite of the contessa Sarah. Sangiovese can be a very challenging wine to harness but here at conti di san bonifacio, the terroir and the careful discipline applied in the cantina has paid off. A wine the color of ruby garnet just like those brunellos! It is no myth that when montalcino bought grapes from other parts of Tuscany they cornered the entire production of the monteregio region. 100% organic grapes

Antinori, Toscana 2003. The 2003 solaia (75% cabernet sauvignon, 20% sangiovese and 5% cabernet franc) reveals the essence of blackberry jam, licorice, cassis, tar and minerals in a super-ripe, heady expression of the vintage. Richly sumptuous on the palate, this beautiful, expansive solaia offers terrific length as well as stunning balance with plenty of style

Fornacina, Toscana 2015. The wine has ripe black cherry flavors on the palate, with subtle hints of Mediterranean herbs and anise on the nose. The tannins are soft and elegant

Tenuta Montemagno, Piemonte 2018. Fragrant, soft tannins and nice acidity balance. Flavor of cherry and dark forest fruit

Bruno Giacosa, Piemonte 2018. Black cherry and blackberry fruit aromas lifted by floral and spice notes. Rich, ripe fruit on the palate, with a complex and balanced finish

Burzi, Piemonte 2019. The nose has aromas of flowers and red fruits and fresh woods. Among the first we can distinguish the rose and the violet, while among the second ones the black cherry, the currant, the wild strawberry and the raspberry stand out above the others. Also some ideas of the undergrowth, that set of scents of grass, moss, hay, leaves and dry branches. On the palate it is more than satisfactory, for splendid hardness to give rigidity to the structure, and adequate softness to give substance. Fruit aromas are back for a crescendo finish. Among the nebbiolos that of burzi stands out for the freshness and crunchiness of the fruit expressed on the nose, then for the satisfactory drinkability of the sip

Fenocchio, Piemonte 2015. Renato Fenocchio Starderi Barbaresco is an excellent wine, with a intensely garnet red color, the scent is ethereal and harmonic, fruity even austere; the taste is full and dry and the sweet tannin makes it nicely velvety

Gaja, Piemonte 2017. The Gaja 2017 barbaresco is nuanced and delicate with ever-expanding aromatic intensity that amply fills the balloon of your glass. The wine takes a little while to open fully, and it slowly releases forest berry, powdered licorice, toasted aniseed, spearmint, dried lavender and rosemary essence to build a lasting bouquet. The mouth feel is streamlined and almost steely, with an extremely linear approach that adds to its length and persistency. The tannins are tucked into the wine's delicate fiber, but you do feel the extra textural firmness of the hot vintage nonetheless. As we have seen in past vintages, more definition is added by a pretty mineral note that is a common thread in these wines from Gaja

Andrea Oberto, Piemonte 2016. Soft velvety nuances of truffle, violet, cocoa, leather, licorice and fine berry notes. Relatively open for such a young wine. Medium to full bodied with juicy, velvety tannins. Lush, playful, round, mouth coating; long, playful and engaging

Burzi, Piemonte 2016. Fruity and offers freshness and a small flowery side. It reveals notes of violet, rose, small notes of small wild red fruits associated with fine touches of crunchy blackberry and a subtle hint of laurel. The palate is fruity and offers dynamism, an acidulous frame and freshness

Castelfeder, Alto Adige 2018. This wine is made from 100% lagrein grapes in alto adige. The wine has soft tannins on the palate and its dark garnet color are the main characteristics of this fantastic red grape variety. With its intense and complex bouquet, and fresh perfume of wild berries and violets

De Vescovi, Alto Adige 2017. Made entirely of organically grown teroldego grapes. The wine is aged in French oak barrels of between 2,500 and 4,000 liters capacity and in unlined cement tanks for about 10 months. About 2,500 cases are produced. The color is a gorgeous opaque violet-tinged purple; on nose and palate the wine makes me think of cooler-climate Syrah with hints of cabernet franc, very berryish, meaty, some assam tea notes, some herbal notes, rusty/meaty hints, big but not at all bitter. Fresh palate, long finish with almond note

Petrussa, Friuli 2018. Schioppettino is prepotto. The wine schioppetino has its origin in this magnificent valley, probably in the area of albana. History says that in 1282, schioppettino was consumed on the tables of the most important families. This suggests the antiquity of this vine. But, at the same time, schioppettino maintains its modernity intact. The petrussa's family has always produced this wine. Even today they persevere in their commitment to create with the schioppettino the true essence of the territory. Schioppettino is an elegant wine. It carries an aroma of spices with a predominance of white and green pepper, with a slight accent of wild berries. Its balanced concentration, its sensual and thin tannins, create a unique world, in which nobility prevails on strength

Moschioni, Friuli 2012. Cabernet sauvignon and merlot blend. Dark and bright ruby red. Very wide nose of berries, chocolate cherry, violets and a mild spicy note of star anise. Afterwards it displays fully developed aromas of leather, sealing wax, Kentucky tobacco and black coffee. Full bodied wine with sweet tannin and plenty of extract to balance out the whole structure. It is juicy and rich with a surprising lush style

Moschioni, Friuli 2009. Deep and fruity nose gorgeously layered with plum jam, blueberry and black cherry as well as floral hints of rosehip and violet. Eventually it displays a delicate and balsamic note of eucalyptus and tobacco leaf. It is masculine, powerful and almost chewable with a backbone loaded with well ripened and quality tannins. An outstanding wine disclosing an endless persistence

Pasqua, Veneto 2015. A northern Italian classic made from dried grapes. Very rich, textured and sumptuous red with flavors of figs, prunes, black cherries and spices

William Gordon, Alexander Valley 2015. Violet colored with aromas of blueberries, blackberries and light toasted oak, this full bodied wine enjoys pleasant acidity and soft tannins. Cigar box and black fruit flavors linger on the finish

Brewer-Clifton, Santa Rita Hills 2019. A chiseled red, with notes of underbrush to the dried raspberry and red currant flavors that feature accents of persimmon and pomegranate. Cardamom details show on the finish

Hartford, Russian River 2019. This appellation wine comes from a blend of five vineyard-designated sites, all old vine, dry farmed and low yielding. Velvety and expansive on the palate, it has broad appeal in its rich density of cherry, strawberry and fleshy texture. Supple tannins and integrated oak allow a finishing touch of white pepper

Ettore, Mendocino 2018. Features a nice dark core of cassis and creamed plum notes laced with violet, graphite and juniper hints. The finish flows clean, with the graphite edge extending as long as the fruit for lovely balance. 100% organic cabernet sauvignon

Chimney Rock, Napa Valley 2018. A deep red with purple hue cabernet from stag's leap district in Napa valley. Aromas of black currant and cherry, with hints of mocha, vanilla and floral. Rich and savory with plum and black cherry flavors and hints of dried fig, vanilla, and floral. On the palate this wine is smooth and viscous in the midpalate, full-bodied, and the tannin structure is firm but very polished. Blended with 23% merlot and 1% each of petit verdot and cabernet franc, it exudes classic structure, integrated oak and floral beauty, finishing on a fig note

Marinated swordfish with orange segments, Sicilian capers, Taggiasca olives

Home-made semolina ravioli, potato-mint-garlic-pecorino Sardo filling, fresh tomatoes sauce, sauteed Mediterranean mussels

Red wine-tomato-black olives braised boar shoulder with a side of roasted eggplant, buffalo mozzarella, fresh tomato, basil

Almond flour chocolate cake, creme anglaise

Marinated swordfish with orange segments, Sicilian capers, Taggiasca olives | Etna Rosato, Sicily

Home-made semolina ravioli, potato-mint-garlic-pecorino Sardo filling, fresh tomatoes sauce, sauteed Mediterranean mussels | Monica, Sardinia

Red wine-tomato-black olives braised boar shoulder with a side of roasted eggplant, buffalo mozzarella, fresh tomato, basil | Cagnulari, Sardinia

Almond flour chocolate cake, creme anglaise | Zibibbo dessert wine, Sicily

Tagliatelle with swordfish, Taggiasca olives, zucchini, bread crumbs

Home made lunghetti pasta, genovese pesto, red snapper tartare with lemon zest

Watermelon gazpacho, grilled prawns, apricot jelly, sesame seeds

Italian imported mixed olives marinated in extra virgin olive oil, herbs, garlic, chili, citrus zest

home-made toasted bread, avocado, grilled prawns, sesame seeds

deep fried calamari, chives aioli

selection of imported Italian cured meats and cheeses served with honey & jam

home-made pinched pasta, veal-pork-rabbit-spinach-parmigiano filling, veal reduction

homemade, mini beef hamburger, poppy seeds toasted bread, barbeque sauce, sweet & sour red onion jam, Italian Fiore di pascolo cheese, side of salad

Grilled Spanish octopus, potato foam, capers dust, purple potato chips | Wine pairing: Specogna Sauvignon Blanc, 2021

Sweet potato-robiola cheese-lime marjoram filled home-made hat shaped ravioli, scallops carpaccio, grilled prawns, ginger-lemongrass infused bisque | Verduzzo Cecchini, 2018

Slow braised quail leg, seared quail breast, caramelized carrot puree, fresh figs, raosted turnips, grilled collard greens, red wine reduction demi glace | Wine Pairing: Rosso Carpino, 2015

Puff pastry, pastry cream, sponge cake, Chantilly cream, caramelized beignet | Wine Pairing: Perini Piccolit, 2018

Dark chocolate, coffee dust

Red beet foam, seared Hokkaido scallops wrapped in turkey bacon, shaved shiitake mushrooms, concentrated broth, crunchy endive

Home-made hat-shaped squid ink ravioli, kabocha squash filling, sauteed gulf prawns, crustacean sauce

Roasted quail filled with turkey thigh mousse & sauteed trumpet mush. rooms, roasted baby turnips, sauteed greens, caramelized carrot puree, red wine reduction demi-glace

Creamy chestnut puree, marrons glaces, mascarpone cream, almonds crumble, shaved Callebaut dark chocolate, meringue

Italian imported mixed olives marinated in extra virgin olive oil, herbs, garlic, chili, citrus zest

home-made toasted bread, gorgonzola dolce, prosciutto crudo San Daniele, mission figs, wildflower honey

squid ink polenta topped with wild gulf shrimp in saor

sliced pink roasted veal, salsa tonnata, crunchy celery, fried Sicilian capers

Giardino di verdure: different flavored vegetables garden dish: grilled: cocoa powder carrots, orange endives, balsamic treviso, roasted: cauliflower, mini sweet pepper, poppy seed broccoli, yellow beans, squash caramelized: brussels sprouts, charred: eggplant, leeks(may vary on market or chef's creativity)

selection of imported Italian cured meats and cheeses (sharing size)

organic baby mixed greens, sunflower seeds, pecorino romanoo, croutons, caesar dressing

Vegan soup of the day

Heirloom tomatoes, fresh burrata cheese from Andria, extra virgin olive oil, fresh basil

home-made ravioli,sheep ricotta, eggplant, and mint filled. Sundried tomatoes, tomato cream pickled onions.

large tube Val d'Orcia bronze-drawn pasta, Italian San Marzano and Corbarino tomato sauce, cherry tomatoes, fresh burrata cheese, Parmigiano-Reggiano

home-made spinach pappardelle, grandma style bolognese beef-pork ragu, Parmigiano-Reggiano

home-made pinched pasta, veal-rabbit-pork filling, veal reduction

home-madesquid ink tagliolini, baby octopus, 'nduja sausagein tomato sauce

fusilli, pecorino cream & black pepper

home-made ear shaped semolina pasta , italian san marzano and corbarino tomatoes sauce, fresh cherry tomatoes,

grilled 6oz wild Norwegian halibut, garbanzo bean puree, broccolini, Castelvetrano olives

braised beef cheeks, creamy polenta

seared lamb chops, roasted potatoes & sauteed mushrooms

7oz pork tenderloin, guanciale, french potato puree, mini sweet peppers, organic sauteed mushrooms

grilled red onion, thyme, extra virgin olive oil

garlic-chili sauteed organic broccolini

butternut squash spread, rosemary and garlic

bitter-sweet red cabbage, pinenuts, raisin, in white wine vinegar

stewed organic bell peppers, tomato, capers

grilled asparagus, extra virgin olive oil

classic italian creamy eggs-mascarpone cheese, coffee soaked savoiardi, cocoa powder

Italian hazelnuts cake, vanilla hazelnut chantilly

Home-made puff pastry, cocoa pastry cream, flambe d'anjou pears

baked cheese cake, Agrimontana candied sour cherries

matcha panna cotta, nectarines, dark chocolate

pinsa romana, smoked salmon, ricotta cheese

All home-made: milk bun topped with pumpkin seeds, 4oz lamb burger, bbq sauce, agrodolce red onion jam, Italian smoked scamorza, side of arugula

home-made tortellini, beef tenderloin-prosciutto di parma-mortadella-parmigiano filling, hen-beef stock

fried breaded lamb rib chops, potato gratin with bechamel & Parmigiano, agrodolce cipollini

home made Panettone from our bakery's pastry chef Giovanni, slightly roasted with amascarpon-creme anglaise

Dungeness crab Catalana style, tomato-berries-vinegar dressing, cherrytomatoes, celery red onions

home-made ravioli, cacio e pepe-egg yolk filling, crispy guanciale, brown butter, on top of Spanish Carabineros red prawns carpaccio

Italian pork rind sausage slow simmered and lightly seared, beluga stewed lentils, french potato puree

classic italian creamy eggs-mascarpone cheese, coffee soaked savoiardi, cocoa powder

gratinated scallops, bread-garlic-parsley-parmigiano panure, chickpea-leek puree

home-made linguine, garlic-white wine sauteed cockles clams, chives, evoo

home-made gnocchetti, Dungeness crab, green onions, cherry tomatoes, tomato-crustacean sauce

grilled mix fish ( market availability ), octopus, prawns, vegetables, cannellini beans puree

sauteed salt spring mussels, spicy tomato sauce

chantilly cream filled beignets, chocolate glaze

Sliced pink roasted veal, salsa tonnata, crunchy celery, fried Sicilian capers

Italian imported mixed olives marinated in extra virgin olive oil, herbs, garlic, chili, citrus zest

Different flavored vegetables garden dish: grilled lemon carrots, orange endives, balsamic treviso, roasted squash, cauliflower, leeks, mini sweet pepper, spicy broccoli, green beans, caramelized brussels sprouts, (may vary on market or chef's creativity)

imported fresh burrata di Andria, frisee salad, blood orange segments, toasted almonds, Tuscany lemon infused EVOO

Selection of imported Italian cured meats and cheeses

organic romaine lettuce, caesar dressing, shaved Parmigiano-Reggiano, crutons

organic baby lettuce mix-frisee salads, mandarin, roasted hazelnut, Tuscan sheep ricotta cheese, EVOO, honey-lime dressing

Norvegian Halibut carpaccio, shaved asparagus-red radish, orange segments, Taggiasca olives, sesame seeds, Tuscan lemon evoo

home-made small shells Senatore Cappelli stone-ground semolina pasta , italian san marzano and corbarino tomato sauce, fresh cherry tomatoes, fresh burrata cheese, parmigiano-reggiano

Home-made tagliatelle, bolognese beef-pork ragu, Parmigiano-Reggiano

Home-made pinched pasta, veal-pork-rabbit-spinach-Parmigiano filling, veal reduction

Home-made tortellini, garlic sauteed mix greens, Italian sheep ricotta, Parmigiano filling. herbal butter sauteed, walnut puree

home-made semolina tagliolini, garlic oil-chili sauteed broccoli rabe, clams, cured mullet roe

home-made potato pasta, garlic sauteed asparagus-vesuvian yellow cherry tomatoes, wild gulf prawns, crustacean sauce

6 oz grilled wild seabass, celery root puree, sauteed Italian veggies caponata

Seared duck breast, grilled italian mulino Sobrino polenta, mixed vegetables, demi glace

5 hour braised, 6oz certified Piemontese flat iron beef, Italian organic Mulino Sobrino soft polenta, sauteed organic mushrooms

roasted cauliflower, horseradish

garlic, olive oil spicy sauteed broccoli rabe

sauteed escarole, pine nuts, raisins, Taggiasca olives, anchovy paste( vegetarian option available )

Classic Italian creamy eggs-mascarpone cheese, coffee soaked savoiardi, cocoa powder

layered hazelnut cialda, salted caramel mou, chocolate sponge cake, Callebaut dark chocolate mousse

classic creme brulee with fresh berries

Italian cream gelato, espresso shot

frangipane apple-pinenuts tart, creme anglaise

Layered hazelnut cialda, salted caramel muu, chocolate sponge cake, callebaut dark chocolate mousse

Italian vanilla gelato, espresso shot

Vegan pear sorbet

Selection of assorted cheeses served with honey and jams

classic creme brulee with fresh berries

Home-made puff pastry, pastry cream, caramelized apples, hazelnut praline