Antipasto Misto Italiano di Salumi e Formaggi
(Cold dish. Parma Ham, Mortadella Salame”Milano” Parmigiano Reggiano Olives and Eggplant) Imported Products

Carpaccio di Manzo con Rucola e Parmigiano
(Raw Beef Carpaccio topped with slices of Parmigiano Reggiano and Rucola)

Bigne’ di Granchio con Funghi e Parmigiano
(Crab meat Bigne’ with Mushrooms and Parmigiano Reggiano)

Carpaccio di Aragosta con Citronette al Balsamico
(Lobster Carpaccio dressed with Citronette and balsamic Vinegar)

Gamberi con Asparagi e Salsa al Vino bianco
(V 10 Shrimps sautéed in a white Wine Sauce with Asparagus)

Insalata Mista della Casa
(House Mix Salad)

Insalata Vegetariana in cestino di Formaggio
(Salad with Lettuce, Celery, Pears, Parmigiano Cheese slices, Walnuts
and Maple Syrup)

Insalata di Gamberi e Pomodorini Cherry
(Salad with Lettuce, Shrimps and Cherry Tomatoes)

Caprese di Mozzarella Italiana
(Italian Mozzarella with Tomato and fresh Basil)

Contorno di Verdure Cotte del giorno
(Cooked Vegetables selection of the Day) ask the Waiter

Special  Insalata Cesar   

Minestrone di Verdure all’italiana 
(Vegetables Soup Italian style)                       

Crema di Aragosta e Champignon
(Lobster and Mushroom Soup)

Crema di Cipolle gratinata
(Onion Soup au Gratin)

Spaghetti alla Veneziana in bianco
(Spaghetti with Shrimps, Mussels and Clams cooked in white Wine and Garlic)

Quadrucci Mare e Terra
(Square shaped Hand-made Pasta with Shrimps, Mushrooms and Bacon in Tomato Sauce)

Ravioli Spinaci e Ricotta al Burro e Salvia
(Hand-made Ravioli stuffed with Ricotta and Spinach dressed with Butter and Sage with Meat Sauce on side)

Ravioli di Aragosta e Gamberi 
(Home made Lobster and Shrimps Ravioli dressed with Shrimps sauce)

Ravioli di Granchio
(Home made Crab Ravioli)           

Penne del Pescatore al Pomodoro
(Short Pasta with shredded Crab meat, Shrimps and Fish of the Day dressed with Tomato sauce and fine Herbs)

Gli Gnocchi  con Spinaci, Pinoli e Speck 
(Potato Dumplings with Spinach, Pine nuts and smoked Ham)

Filetto di Pesce alla “ Livornese “ con Zucchine e Carotine saltate
(Fish filet sautéed with Tomatoes, Olives Shrimp and Cappers served with sautéed Zucchini and baby Carrots)

Spiedini  di Gamberi e Verdure con Pomodori gratinati al forno
(Skewered Srimp and Vegetables on the grill served on stuffed baked Tomatoes)

Suprema di Pollo impanata con Tartufo Scorzone e Patate dorate al Rosmarino
(Breaded Chicken breast sautéed in Olive Oil with slivers of fresh Truffle and served with sautéed Potatoes and rosemary)

Carre’ di Agnello al forno con Cipolla Cambray glassata all’Aceto balsamico
(Baked Lamb Chops served with Onion in balsamic Vinegar)

Scaloppine di Vitello ai Funghi con Melanzane alla Calabrese 
(Veal scallops sautéed with Mushrooms and served with Eggplant “Calabrese” style)

Filetto di  Manzo all’Amarone e Tamarindo con Gnocchetti di Formaggio al Burro 
(Beef Filet sautéed in AMARONE Wine and Tamarind Sauce served with Potatoes and Cheese Dumpling )

Il Tiramisu del Titta in Sfera di Cioccolato croccante
(Tiramisu’flavored with Coffee served in a Crisp Chocolate Sphere)

Panna cotta del giorno
(Cooked Cream of the Day) ask the Waiter

Crostatina di mele caramellate e Crema Pasticcera 
(Caramelized Apple Tart with fresh pastry Creme)

Tortino al forno con cuore di Cioccolato caldo 
(Warm Chocolate Pudding crisp on the outside and gooey on the inside)

Fragole all’Aceto Balsamico in Cestino croccante di Mandorle
(Strawberries marinated in balsamic Vinegar served in an Almond Crust)