1 dish
Grilled vegetables, and grilled fruits
7 dishes
Crunchy Crostini topped with classic bruschetta served with bowl of Italian bean salad
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Sweet red onion, pear, lemon-thyme shallot vinaigrette, gorgonzola cheese, fennel, candied walnuts, baby spinach, and apple
Ask for it without the gorgonzola cheese.
Vegetables, and broth. The broth may be non-vegan
Ask what is in the broth, the menu flags it as the part that may not be vegan.
Served with arrabbiata sauce or Bolognese
Ask whether the pasta is egg-free, and to hold the parmesan.
Vegetables, and broth. The broth may be non-vegan
Ask whether the broth is vegetable rather than meat or fish stock.
Mixed greens. The dressing may be non-vegan
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Ask whether it is made with butter.
33 dishes
Cured prosciutto from Parma, salami, mortadella from Bologna, cooked Parma ham and Parmigiano cheese served with fried bread, grilled polenta and focaccia
Assorted appetizers that include: crostini, prosciutto melone, caprese, frittata, quiches and Italian bean salad, eggplant medallions and spinach salad
Grilled quail with arugula and Pecorino cheese served with grilled polenta and balsamic reduction
A salad of tomato and fresh Mozzarella topped with basil
Shaved loin of beef with arugula, mushrooms and shaved Parmesan cheese, dressed with freshly squeezed lemon juice, organic extra virgin olive oil & balsamic
Parma ham, thinly sliced, draped over farm fresh cantaloupe
Eggplant medallions fried golden brown, topped with fresh mozzarella & tomatoes
A Pasta chefs choice of I pasta Piatto di Carne con Contorno chicken or steak, with vegetables and potatoes Dolce A dessert
Grigliata Mista con Verdure alla Griglia Grilled flatiron steak, lamb chops, chicken breast, and sausage with grilled seasonal vegetables, roasted potatoes & grilled polenta
Tortelli filled with ricotta cheese and Swiss chard
Pumpkin-filled tortelli served with a brown butter & sage sauce
Agnolotti filled with veal in a brown butter and sage sauce
Potato gnocchi served with Gorgonzola sauce or Bolognese
Pappardelle with fresh tomatoes, crispy prosciutto, and pesto
Malfatti served with a creamy asparagus sauce
Lasagna pasta layered with Bolognese sauce, Béchemel, and Parmesan Cheese
Parma-style risotto dedicated to Giuseppe Verdi
Creamy Porcini mushroom or lemon and asparagus risotto
Filet Mignon wrapped in Parma ham with balsamic reduction sauce served with duchess potatoes and vegetables
Grilled rack of lamb served with roasted potatoes and grilled vegetables
Spicy pan-seared half chicken served with roasted potatoes and grilled fruit
Farm-raised rabbit braised in white wine with fresh tomatoes, oregano, and bell pepper, served with grilled polenta
Smoked duck breast served with grilled polenta and organic frisée and radicchio with a peach rosemary sauce
Warm crepe served with citrus mascarpone and warm wild berry sauce
A baked custard topped with caramerized sugar
Cream mousse served with strawberries, sautéed with balsamic vinegar and sugar
Wild Berry Bavarian mousse serevd with berry sauce
Belgian chocolate mousse served with chantilly sauce
A ice cream parfait top with amaretti cookies, served with warm chocolate sauce
Lemon mascarpone cheesecake with a sbrisolona crust, served with fresh berries
A tasting of chocolate mousse, Crème brûlée, and mascarpone cheesecake
Spinach, and parmesan cheese
1 dish
Classic escargot in herb, garlic, and parsley butter