Acqua Alta ristorante

Burrata Caprese Italiana G.f.

Burrata 4oz. with Roma tomata, and topped with AcquaAlta Pesto and Balsamic glaze over a bed of Lettuce

Polpette Della Nonna

Paolo’s Grandma Meatball recipe and topped with Marinara sauce and mozzarella

Carciofo Grigliato

Grilled Artichokes and topped with Sun-dried tomato Basil sauce

Grill Octopus In Italian Style

Grilled Tentacles of Tender Spanish Octopus with Rosemary Olive Oil and Fresh Tomato over Fried potatoes with Garlic

Carpaccio

CARPACCIOCenter cut Raw Beef Sirloin over a bed of Arugula and topped with Original sauce .The original carpaccio was invented by Venetian hotelier Giuseppe Cipiani, of Harry’s Bar fame. The story goes that Cipriani invented the dish in 1963.

Polenta E Calamari

Delicious Fried Calamari with Polenta cake, and Marinara sauce

Prosciutto Parma Con Burrata E Rucola G.f.

Prosciutto crudo di Parma, Burrata 4oz, and Arugula

Bruschetta Classica Con Mozzarella

Grilled Bread Rubbed w/ Garlic and Topped with Tomatoes, Mozzarella, Extra vitrgin Olive Oil, Balsamic glaze

Polenta E Gorgonzola G.f.

talian Gorgonzola Cheese Served Over Squares of Grilled Polenta cake

Insalata Mista G.f.

Lettuce, Arugula, Carrot, Spinach, Cucumber, Tomato, AcquaAlta inspiration Dressing

Antipasto Italiano G.f.

Traditional Italian selection of Imported Prosciutto Di Parma, Spicy Soppressata, Bresaola ( Imported Finely Sliced Delicious Dry Cured Beef ), Grana Padano, Asiago Cheeses, Olives

Giudecca Insalata

Italian Mix Style Green, Arugula,Asiago cheese, Dry Raisins, and Inspiration Dressing

Pizza Margherita Classica

San Marzano Italian Peeled Tomato, Mozzarella, Basil oil

Pizza Salsiccia E Provolone

San Marzano Italian Peeled Tomato, Mozzarella, Homemade Sausage, Provolone Cheese, Basil oil

Pizza Diavola

San Marzano Italian Peeled Tomato, Mozzarella, Spicy Calabrese Salami,Homemade Sausage, Crushed Red Pepper, Basil

Pizza Alla Romana

San Marzano Peeled Tomato, Basil, Mozzarella, Anchovies, Onion, Garlic, Capers, Kalamata Olives, Basil oil

Pizza Alla Norma

San Marzano Italian Peeled Tomato, Mozzarella, Sautéed Eggplant, Pecorino, Basil oil

Pizza Prosciutto Parma E Funghi

San Marzano Italian Peeled Tomato, Basil, Mozzarella, Mushroom, and topped with Imported Italian Prosciutto di Parma, Basil oil

Pizza Gorgonzola E Prosciutto Di Parma

San Marzano Peeled Tomato, Basil, Mozzarella, Imported Italian Gorgonzola and topped with Imported Italian Prosciutto di Parma, Basil oil

Pizza Bresaola

San Marzano Italian Peeled Tomato, Basil oil, Mozzarella, Mushrooms, Artichoke, Grana Padano, and topped with Bresaola ( Imported Finely Sliced Delicious Dry Cured Beef ) and glaze of balsamic vinegar

Pizza Verdure

San Marzano Italian Peeled Tomato, Mozzarella, diced Fresh Tomato, Mushrooms, Zucchini, Artichoke, Sautéed Eggplant, Basil oil

Pizza Ai Formaggi (mix Cheese)

Mozzarella, Asiago, Provolone, Pecorino Romano, Gorgonzola ( no sauce )

Build Your Own Pizza

Pizza Arlecchino

San Marzano Italian Peeled Tomato, Mozzarella, Bacon, Asiago cheese, Olives, and Topped with Soppressata

Pizza Gondoliere

San Marzano Italian Peeled Tomato, Basil, Mozzarella, Onion, Olives, and topped with Imported Italian Prosciutto di Parma, Basil oil

Pizza Burrata E Rucola

San Marzano Italian Peeled Tomato, Mozzarella, 4oz Burrata cheese, Arugula, Basil oil

Pizza Liguria

Fresh Mozzarella, Pesto alla Genovese,Ricotta, Grape Tomatoes

Antipasto Italiano Serve Up To 8 People G.f.

Charcuterie Board:Traditional Italian Cured meat and Cheese.Prosciutto Di Parma, Soppressata, Bresaola Grana Padano, Asiago Cheeses, OlivesWITH BREAD

Prosciutto Parma E Burrata Serve Up To 8 People G.f.

Imported Italian Prosciutto crudo di Parma, Burrata cheese and ArugulaWITH BREAD

Bruschetta Classica Serve Up To 8 People

Grilled Bread Rubbed with Garlic and Mozzarella topped with sliced Tomatoes EVO Oil-Balsamic glaze

Octopus Salad Serve Up To 8 People G.f.

tender octopus from Spain, red bell pepper, kalamata olive, potato, celery, cherry tomato, garlic. WITH BREAD

Fried Calamari With Marinara Sauce Serve Up To 8 People

Delicious Fried Calamari with Polenta cakeand Marinara sauceWITH BREAD

Sbricciolata Ricotta Cioccolata Cannella Server Up To 8 People

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVER 8-10 PEOPLERicotta, Cinnamon and Chocolate Chips crumbled tart ( cannolo tart)

Tiramisu Classico. Server Up To 8 People

Homemade Tiramisu', Traditional Venetian recipe

Tiramisu Classico Server Up To 4 People

Tiramisu Classico Server Up To 2 People

Dolce Limoncello Server Up To 8 People

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVER 8-10 PEOPLEFresh lemon juice and zest, eggs, soy oil, flour, sugar, yeast. DAIRY FREE

Carrot Cake Server Up To 8 People

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVE 8-10 PEOPLECarrot, Fresh Orange, Soy oil, Sugar, Flour, Eggs, YeastDAIRY FREE

Polpette Della Nonna. Server Up To 8 People With Bread

Paolo’s Grandma Meatball recipe, fried and Topped with marinara sauce e mozzarellaWITH BREAD

Burrata Caprese Serve Up To 8 People G.f.

Burrata cheese, Sliced Tomato, topped with Acqua Alta Pesto and Balsamic glaze over a bed of Green LettuceWITH BREAD

Homemade Ravioli Serve Up To 8 People

Choose your favorite Homemade Ravioli and add 1 Free SAUCEwith bread and cheese.

Seafood Lasagne Serve Up To 8 People

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVE 8-10 PEOPLESHRIMP, CALAMARI, OCTOPUS, BABY SCALOP, BECHAMEL, GRANA PADANO CHEESE(WITH BREAD AND CHEESE)(WITH BREAD AND CHEESE)

Veggie Lasagne Serve Up To 8 People

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. ZUCCHINI, EGGPLANT, TOMATO, GARLIC, ONION, MUSHROOM, BECHAMEL, GRANA PADANO CHEESE(WITH BREAD AND CHEESE)

Lasagne Boscaiola Serve Up To 8 People

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVE 8-10 PEOPLEMUSHROOM, PECORINO CHEESE, BECHAMEL, GRANA PADANO CHEESE(WITH BREAD AND CHEESE)

Lasagne Bolognese. Serve Up To 8 People

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVE 8-10 PEOPLEClassic italian recipe: homemade lasagne sheet, Bolognese sauce, Bechamel, Grana Padano cheese(with bread and cheese)

Homemade Pasta With Your Sauce. Serve Up To 8 People

Choose your favorite Homemade Pasta and add 1 Free SAUCEwith bread and cheese.

Gamberi Alla Busera Con Polenta Serve Up To 8 People G.f.

Traditional Venetian recipePan-seared Wild caught Shrimp with garlic, onion, pomodoro, Origan, White wine, lightly spicy. (WITH BREAD)

-grilled Lamb Chop With Raspberry, Mustard Grain Sauce Serve Up To 8 People

Grilled New Zealand Lamb Chops with a Raspberry, Mustard Grain sauce (WITH BREAD)

Melanzane Alla Parmigiana. Serve Up To 8 People G.f.

EGGPLANT PARMESAN. Baked Sliced Eggplant with Rice flour layered with Mozzarella, Basil, Origan and Topped with Homemade Tomato sauceWITH BREAD

Chicken Parmigiana. Serve Up To 8 People With Bread

Lightly Breaded Chicken Breast Medallion, topped with House made Marinara Sauce, Grana Padano,Mozzarella. WITH BREAD

Spaghetti 0.5 Lb.

Imported Semolina flour from Italy, Water.

Linguine 0.5 Lb.

Imported Semolina flour from Italy, Water

Rigatoni 0.5 Lb.

Gnocchi 1 Lb.

Potatoes, Spinach, Imported Flour from Italy, Eggs, Salt, black pepper

Black Ink Linguine 0.5 Lb.

Imported Semolina flour from Italy, Water, Eggs, Black ink Cuttlefish

Pappardelle 0.5 Lb.

Imported Semolina flour from Italy, Water, Eggs

Tagliatelle 0.5 Lb.

Imported Semolina flour from Italy, Water, Eggs

Stuffed Mushroom Mozzarella 0.8 Oz.

Stuffed Burrata Origan 08oz.

Stuffed Sausage 08oz.

Ingredients: Pasta (Flour, Eggs, water) Filling: Homemade Sausage (Pork, Bacon, fresh herbs, garlic, Crashed pepper, Red wine, salt, black pepper) NOTE: Frozen Ravioli Should Not Be Defrosted Prior To Cooking. Place Ravioli into boiling water, pinch of salt, 4 - 5 minutes or until they all float.

Stuffed Chicken 10oz. Dairy Free

Homemade Ravioli con Pollo Dairy Free Ingredients: Pasta (Semolina, Eggs, water) Filling: Chicken breast, Celery, Onion, Carrot, fresh herbs, garlic, extra virgin oil, salt, black pepper. NOTE: Frozen Ravioli Should Not Be Defrosted Prior To Cooking. Place Ravioli into boiling water, pinch of salt, 4 - 5 minutes or until they all float.

Stuffed Ricotta & Spinach 0.8 Oz.

Stuffed Ai Formaggi 10 Oz.

HOMEMADE RAVIOLI STUFFED MIXED CHEESE.(GRANA PADANO, RICOTTA, PECORINO, PROVOLONE)

Sugo Ai 4 Formaggi E Funghi (4 Cheese And Mushroom Sauce) 16oz Gluten Free

Ingredients: Pecorino, Grana padano, Provolone, Gorgonzola, Cream

Acquaalta Pesto 8oz. Gluten Free

Cream Cheese Sauce 15oz. Gluten Free

Sugo ai Formaggi misti (Mix cheese sauce)Ingredients: Pecorino, Grana padano, Provolone, Gorgonzola, CreamContains: Milk Gluten free

Pizza Dough (about 350 Gr) Good For 13inc Pizza

PIZZA DOUGH (about 350 gr) good for 13inc pizza

Prosciutto Parma 1lb.

Ragu' Alla Bolognese 16oz. Gluten Free

Bolognese sauce: Ingredients: Italian Peeled Tomato, Ground Meat (pork, beef), Carrot, Celery, Wine, Garlic, Onion, fresh Basil, Fresh herbs, Salt, Black Pepper, Extra virgin Olive oil Gluten free

Sugo Pomodoro Marinara Sauce 16oz. Gluten Free

Sugo al Pomodoro - Marinara SauceIngredients: Italian Peeled Tomato, Garlic, Onion, fresh Basil, Salt, Black Pepper, Extra virgin Olive oil, Gluten free

02 Barbaresco’18 Tenute Neirano D.o.c.g. Piemonte 14 % James Suckling, 92 Points

Ruby red color with garnet hints. Velvety and full bodied. Typically pure and distinctive aromas of red cherry, raspberry, white pepper and tobacco, with spicy notes. Aged 30 months in oak casks and in bottles for the final six months. Pair with red meats and savory cheeses with medium-long aging. 14%92 points James Suckling

04 Barolo Riserva'13 Terre Del Barolo D.o.c.g. Piemonte 14%

Tasting notesThis has aromas evoking rose petal, forest floor and a whiff of tobacco. The sleek palate delivers crushed raspberry, clove and white pepper alongside lithe tannins and fresh acidity. Picking: 100% by hand.Food pairing: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

05 Barolo’16 Tenute Neirano D.o.c.g. Piemonte 14 % James Suckling, 92 Points

Blend 100% NebbioloTasting notes: Red, with yellowish orange hints due to the ageing process. Dry, velvety and austere, with a bouquet of faded rose, violet, spicy and rich with gorgeous ripe fruit, very aromatic. Aged 3 years in large oak casks and in bottles for the final six months. Pair with red meat, game, and pungent cheeses.

70 Pinot Noir Riserva'17 110 Torrevilla

Grapes: Pinot NeroColour: Still Ruby Red colour wine with delicate purplish glints.Alcohol: 13% VolTasting Notes: Intense long-lasting aroma of black and red berries well harmonized with some delicate sweet spicy notes.A intense and nicely fresh full body wine with a round taste due to the soft melting tannins. Well balanced with a long finish.Pairings: Ideal with cured meat, grilled beef and roasted lamb. Pairing well also with seasoned cheese.

81 Nebbiolo D'alba'18 D.o.c. Dosio, Piemonte, Italia 13.5%

08 Dolcetto D’asti ’19 Casata Monticello D.o.c. Piemonte 13. %

Tasting: Medium body red wine from Dolcetto grapes grown is Asti area. Pure, ripe plum and strawberry fruit flavors underscored by a crisp acidic note and a hint of earth mark this charming, succulent wine, set in a supple texture supported by sweet, soft tannins.Pairings A very drinkable wine, recommended with braised meat, sausages, pasta and cheese. Serve at room temperature

10 Malanotte Piave ’14 D.o.c.g., Le Rive Veneto, 15.5 %

Taste: A deep red color with garnet hues and hints of cherry, blackberry and plum, accompanied by a spicy aroma. It’s a full-bodied red wine. The must-wine is stored in oak barrel of 5 hl where it matures for about 3 years. The bottled wine is left to rest for 6 months’ Pairings: find the best combinations with red meat, game and aged cheeses, also good as meditation wine.

11 Raboso Marca Trevigiana ’19 I.g.t., Le Rive, Veneto 13.5 %

Intense ruby red color, rich perfume, violet, cherry and mulberry notes. Dry, full and sapid, properly tannic, great personality. Pairings: elaborated meat dishes and seasoned cheeses.

75 Corte Bure'17 Amarone Delle Valpolicella Classico D.o.c.g. , Veneto 16.5%

Grapes: Rondinella, Corvinone, Corvina. Crushed violet, cake spice and ripe black plum aromas lead the nose on this bold wine. The round, full-bodied palate doles out juicy black cherry, blackberry jam, cinnamon, licorice and a hint of tobacco alongside ripe, velvety tannins that lend it a polished feel. Pairing: with game dishes, grilled meats, stews and mature cheeses.

12 Vogadori Amarone Della Valpolicella Classico ’16 D.o.c.g.,veneto 15%

Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrara. Intense ruby red. Warm and spicy bouquet, with aromas of raisins, cherry, vanilla, tobacco and chocolate. Very well-structured, complex, elegant and velvety. Amarone has a distinctive flavour because of its unique production method. An extremely important wine in Italian viticulture, Amarone is an exclusive and unique symbol of the Valpolicella wine region. Pairing: with game dishes, grilled meats, stews and mature cheeses

09 Villa Loren Amarone Della Valpolicella'17 D.o.c.g. 15%

It is a full-bodied red wine. The long, slow fermentation gives this wine a deep garnet red color, a complex bouquet of cinnamon, cherry jam, and walnut and a palate of ripe black cherry fruit with notes of vanilla and coffee on the finish. Pairings perfectly with rich pasta dishes, game, and grilled or stewed red meats as well as mature cheeses

19 Vogadori Ripasso’16 Della Valpolicella Classico Superiore D.o.c. Veneto 14.%

It is a Harmonic, full-bodied. Deep ruby red, with hints of black cherry and well-ripened fruit. Rounded, velvety, full-bodied and lingering. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine.

14 Marogne ’18 Ripasso Valpolicella Superiore D.o.c. Zeni, Veneto 13.5%

Deep ruby red, with hints of black cherry and well-ripened fruit. Rounded, velvety, full-bodied and lingering. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine.

16 Costalago Rosso Veronese ’18 I.g.t. Zeni (baby Amarone), Veneto, 13.5 %

Food pairing: Recommended with pasta with sauce, grilled red meat, game, cheese.Tasting notes: Color: Intense ruby red. Nose: Floral notes with hints of well-ripened fruit.Palate: Vinous, velvety and lingering.Harvest: Hand selection of the best grape bunches which are collected in small crates and left to raisin for a while.Winery Technical Data: Soil: hilly soil of morainic and volcanic origin.Grape varieties: Corvina & Corvinone 70% - Merlot 15% - Cabernet 15%.Vinification: Traditional skin fermentation followed by 2-3 weeks maceration in November.

76 Animafranca’20 Malbec I.g.t., Veneto, Italy 13.5%

TASTING NOTES: A full ruby red wine that shows its great character.The aromas are fruity and spicy. Tannin-rich it is pleasant and agreeable. FOOD PAIRING: It complements charcuterie, white meats and pork-inspired dishes of the Venetian tradition! Great accompaniment to quality meals.

25 Roma'19 D.o.c. Poggio Le Volpi, Rosso 14%, Lazio, Italy

Made from an extreme selection of Montepulciano, Cesanese and Syrah, our Roma Doc is a wine with bright, deep and intense color, dark olfactory sensations, and an aromatic strength of the wine varietals that make up the blend. It also features a limited edition, refined for a long time in barriques.

20 Sinello Montepulciano D’abruzzo Riserva’17 D.o.c., Abruzzo 13.5 %

Aged from 12 to 15 months in Slavonian barriques and refined in bottles for three months. Intense bright ruby red with violet hues. Fragrant and fruity, persistent and intense with clear notes of spices, liquorice and vanilla. Balanced, full, warm and an embracing good body.Pairing: with red meats, game and aged cheeses. It’s also ideal for pleasant.

30 Brunello Di Montalcino ’16 D.o.c.g. Elia Palazzesi, Toscana 14. %

Aromas of Chocolate and Berry. Some hazelnut. Medium body, form and silky tannins and a fresh finish. Pairings: red meat, seasoned cheese, excellent meditation wine.

31 Chianti Classico Riserva’17 D.o.c.g. Montoro E Selvole, Gallo Nero Toscana 13,5%

Earthy aromas of tilled soil and black-skinned berry mingle with a whiff of vanilla. The straightforward palate delivers mature Morello cherry, licorice and cinnamon alongside supple tannins. Pairing: Prosciutto parma, Pasta with Bolognese, Lasagne, Veal scaloppini, Aged cheese

33 Maremma Toscana 19 D.o.c., Monsalaia, Toscana 13 %

Supertuscan blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Ruby red colour tending to garnet with ageing. Fruitiness with notes of cherries and white chocolate.Dry, warm with balsamic finish. Based on the. The grapes are hand-picked. Pairing: Ideal with grilled meats, steaks and game meats

34 Lupaia'16 I.g.t. La Lecciaia, Toscana 13%

Sangiovese, 30% Cabernet Sauvignon, 30% MerlotBeautiful ruby red in color with bold earthy aromas of ripe cherry and raspberry, framed by notes of leather and crushed herb. Fleshy and full on the palate, the bold dark fruit flavors include subtle spice notes. This Tuscan blend is made in steel barrels with a 6-8 month process in oak barrels. Aged a minimum of 1 years from harvest, prior to market. 40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot

35 La Cattura'18 I.g.t. Poggio Al Casone Toscana 12.5% 92 Points Organic

10% Syrah 90% Teroldego. What we love about Teroldego is the beautiful aromatics, complexity and structure with lower alcohol content (12.5%). Medium-bodied, fresh, velvety with well-integrated tannins, and 12 months in French oak. Tasting notes: Purple ruby color, on the nose it displays notes of red berries, blackberry and hints of white pepper; in the mouth it is medium bodied, fresh and velvety with firm yet well integrated tannins. Pairing: chicken parmigiana, Milanese

43 Passimora ’19 Nero D’avola Appasimento D.o.c., Cantine Pellegrino, Sicilia 14.5%

TASTING NOTES: Round, soft, and full-bodied wine, but never filling or exuberant. Delicate hints of red fruit and plum, accompanied by sweet notes of dried and candied fruit. Strong fruity notes of blackberry, pomegranate and candied fruit are combined with a pleasant spicy finish. PAIRING: Ideal as an aperitif paired with cold cuts, soft curd cheese and tempura vegetables.

42 Nero D’avola’20 Terre Siciliane D.o.c., Masseria Parione, Sicilia 13 %

The Nero D;Avola comes from vine of the same name, cultivated in the souther part of Sicily in the province of Siracusa and overlooking the Ionian sea.Intense ruby colour, well bodied, rich with fragrance, it has a strong and pleasant spicy flavor. Pairing: Red meat dishes and barbecues

47 Irpinia Aglianico'19 D.o.c. , Le Origini , 13%, Campania, Italy

Red wine made from 100% Aglianico grapes coming from vineyards located in the Irpini municipalities.The origins of Aglianico date back to the presence of Magna Graecia in southern Italy.The natural conformation of the hilly terrain Irpini volcanic, guarantees the maximum expression oenological of this vine.

48 Puglia'20 Appassite I.g.t. Duca Di Saragnano, Puglia, Italy 14.5%

This wine is a blend of native Apulian red berried grapes that undergo a slight drying on the plant in order to give greater softness and complexity to the final product.TASTING NOTES:It shows an intense ruby red color, with delicate purple reflections. The expression of the wine on the nose is complex, with hints of blackberry, cherry in alcohol, plum jam and sweet spices. In the mouth it is warm and soft, rightly tannic, with a finish of beautiful persistence.FOOD PAIRING:It goes very well with roast beef, aged cheeses and typical dishes of the Apulian tradition.

82 Terrilogio Primitivo Puglia ’21 (zinfandel) I.g.t. Puglia 13%

Tasting notes: Dense aromas of red plum and red berries meld with muddled tones of vanilla, cocoa and coffee on the nose. There's a lot of ripeness to the palate, almost too much, with latent acidity and gritty tannins chiming in. The tannins rise up on the finish alongside a copper penny tang. Pairing: Pasta Bolognese, roast red meat, game, pork and cheese.

83 Cabernet Franc’20 D.o.c., Ai Galli Pramaggiore, Veneto 14.%

COLOR: The colour is bright red, acquiring garnet highlights with age.SCENT: Intense vinous scent with a typical herbaceous flavour when young, over time it takes on hints of oriental spices and cinnamon.FLAVOUR: Elegant, well-balanced and complex on the nose and palate, its structure and tannins add rich personality and a fresh, tonic long aromatic end.SERVING SUGGESTIONS: A very elegant red wine with complex nose and flavour, it goes well with poultry, venison, roast meat and hard cheeses.

84 Valpolicella’21 D.o.c. Villa Spinosa,veneto 12.5%

VARIETIES: Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella. HARVEST:Manual harvest, from middle of October, the grapes are carefully selected and placed in baskets.TASTIING NOTE :Colour: ruby red. Aroma: rich and very fine, with scents of cherry, red bilberry and blackberry. Lively fresh with light tannins, light bodied and drinkable, long and elegant lasting flavor.FOOD PAIRING :With salami, bacon, bacon fat – classical Veronese appetizers – accompanied by polenta, with cod, marinated sardines and lake fi sh. With informal first and second courses, typical everyday dishes.

91 Ai Galli Cabernet Sauvignon'21 I.g.t. Pramaggiore, Veneto Italy 13%

TASTING NOTES: Deep red with purple highlights. The scent isbroad, intense and lingering, slightly herbaceous with hints ofraspberries and vanilla. The dry, harmonious flavour has eleganttannins and good complexity.SERVING SUGGESTIONS: Ideal with white meat, it also goes well with fillet steak and fondue. Delicious with hard cheeses.ALCOHOL: 13.0% Vol.

95 Rosso Piceno D.o.c. Cantina Dei Colli Ripiani, Marche Italy 13.5%

Made from an extreme selection of Montepulciano and Sangiovese Tasting note: Deep ruby colour, rich notes of flowers and red fruits. Fruity, full-bodied and persistent.Vinification: Selection of grapes, long maceration of grapes, deléstage and soft pressing.Food pairing: Ideal with roasted and grilled meat.

96 Amarone'17 Della Valpolicella Classico D.o.c.g., Villa Spinosa, Veneto 16.5%

WINE CHARACTERISTICSColour: ruby red with light garnet.Aroma: scents of preserved sour cherry, cherry, fig and balsamic notes of aromatic herbs with sweet spices.Taste: full bodied, smooth tannins, good acidity. FOOD PAIRINGWith roasts, grilled meat, mature cheeses (except blue cheeses) and nuts.

Refosco Dal Peduncolo Rosso'18 D.o.c., Antonutti Friuli Italy 13%

Antonutti Refosco dal Peduncolo Rosso Wine 2018 has a dark ruby red color with violet tints. It is 100% made from Refosco dal Peduncolo Rosso grapes aged in stainless steel and oak barrel. This aristocratic and very elegant Red Wine offers intense and fruity aromas of prune and wild blackberry. It is pleasantly tannic on the palate that has balanced with a long finish. It pairs well with red meat or game and ideal for serving at 16° – 18° C. Enjoy!

(97) 1698 Bolgheri’19 D.o.c., Pietranova Casa Al Piano, Toscana 14.5 %

Blend of: Cabernet Sauvignon and Merlot grapes. Aging: 12 months in French oak barrels of 3rd and 4th fill and 12 months in bottle Pairing: Ideal with grilled meats, steaks, game meats, Milanese, Pasta

(98) Bolgheri ’19 Rosso D.o.c., Pietranova Casa Al Piano, Toscana 13.5 %

Blend of: Merlot and Cabernet Sauvignon grapes Aging: In stainless steel tanks and in bottlePairing: Ideal with grilled meats, steaks, game meats, Milanese, Pasta

!drink Responsibly!

Age Verification - We will check your valid ID upon pick up of our Wine bottles at the Restaurant.

01 Barbaresco’18 Patrizi D.o.c.g. Piemonte 14%

TASTING NOTES: Slightly spicy notes of ripe red berries with a hint of bacon and tobacco, dried floral and mineral nuances. Fresh, predominantly red fruit and slightly earthy tones emerge with a hint of cocoa and tobacco on the palate. Balanced and delicate with nice spicy nuances and a very good firm finish and length. This wine shines with aromas and flavors of earth, sandalwood, red fruit, and spice. Enjoy it with a savory lamb stew 14%

61 Falanghina Beneventano'21 I.g.t. ,cantine Faliesi Campania, Italy 13%

TASTING NOTESStraw yellow with a greenish tint. Fresh and fruitywith citrus, pineapple, and white flowernotes. Very fresh tanks to acidity that isin balance with the vine’s structure.FOOD PAIRINGAn ideal as an aperitif, to be servedwith crustaceans, seafood and fishdishes, white meat dishes,vegetables, cream and light ripecheese.

80 Valmasia'21 D.o.p. 13%, Tunella, Friuli Italy

Grapes: Malvasia Colour: Brilliant straw yellow with sparkling greenish highlights. Taste: Fresh and fragrant nose aromas of pennyroyal and hawthorn, with fruity hints of lime and pink grapefruit, with a slight but intense sea taste. The palate fills the mouth with a silky sensation, echoing fresh herbs and a light spicy hint, with a refreshing and elegant bouquet refined by a savoury mineral appeal. Pairing: An excellent pairing for fish based dishes, perfect with pasta and sardines, tagliolini with lobster or seafood, ravioli with turbot. It is also worth trying with main courses of pasta with herbs, sea bream and sea bass.

54 Sauvignon'20, Antonutti, Friuli Grave D.o.c 12%

TASTING NOTESBright straw yellow color. Vegetal and fruity notes on the nose. Box bush and sage on the palate. Remarkable aromatic length.FOOD PAIRINGVariety of vegetables, starches, goat cheeses, fresh herbs, oysters and delicate seafood dishes.

55 Lugana D.o.c.

Tasting notesEnticingly delicate scents of peach blossom, white stone fruit and wild herb mingle with whiffs of almond on this vibrant white. The bright savory palate shows Granny Smith apple, grapefruit, pineapple and a saline mineral note alongside crisp acidity. 100% Trebbiano di LuganaDescriptionA wonderful refreshing and elegant wine from vines grown in Lugana, located on the southern shores of Lake Garda. The grapes are hand-harvested when they have reached optimum ripeness. Maceration on the skins, gentle pressing of the grapes and must fermentation at a controlled temperature. Aged in stainless steel vats.Food pairingRecommended as aperitif, with fish starters, soups, main courses with fish, white meat

98 Passerina'21 I.g.t. , La Cantina Dei Colli Ripani, Marche Italy 12.5%

Production area: Ripatransone and surrounding areas.Wine varieties: Passerina.Average yield per hectare: 10/11 tones of grapes.Organoleptic characteristics: Pale yellow colour, floral and fruity scent with notes of green apple. The taste is dry, soft and full-bodied.Vinification: Cryomaceration of grapes, soft pressing with must debourbage and temperature-controlled fermentation. Maturation ‘sur lie’ for at least three months.Serving suggestions: Appetisers and light fish dishes.Serving temperature: We recommend serving at 10/12°.

90 Pinot Bianco I.g.t. Ai Galli Pramaggiore, Veneto Italy 13%

TASTING NOTES: Straw colour with greenish highlights. Thetypically fruity scent is elegant and refined with hints of GoldenDelicious apples. The flavour is fresh, velvety and harmonious.SERVING SUGGESTIONS: Excellent as an aperitif, ideal with fish menus, pasta dishes and delicate second courses.

51 Pinot Grigio Ramato'20 D.o.c. Antonutti 13%

TASTING NOTESBright coppery yellow. Fresh fruit-driven notes where pear stands out followed bytanginess and lively fresh tasting.FOOD PAIRINGIt is a perfect pair to grilled or baked fish, along with marinated risotto, mushrooms and appetizers. Best served at 10° – 12° C.

50 San Cipriano'20 Pinot Grigio Friuli D.o.c. 12.5%

Tasting notesColor Bright pale yellowNose: Displays a peculiar and intense fruity perfume Palate: Dry, round and harmoniousFood pairing: The ideal accompaniment with fish dishes, soups and white meats.

59 Chardonnay Terre Di Chieti Impero I.g.t.

CHARDONNAY Favugne’19 i.g.t.Teanum, Puglia 13 %bottle 27. glass 8. carafe 18.Pairings: Risottos, Vegetable and Fish dishes

62 Sauvignon Blanc I.g.t., Le Rive Veneto 13. %

Pra' della Luna (ITA)

60 Grapariol Le Rive

GRAPARIOL i.g.t., Le Rive, Veneto 11 % Description: semi-dry, acidulous, with an intense scent, fruity and floral overtones. Pairings: very good with Appetizers, Risotto, Fish dishes and intermezzo with dry pastry.

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56 Manzoni Bianco Igt 12.5%

MANZONI BIANCO ’20 Tre Venezie i.g.t. Le Rive, Veneto 12.5 % The Manzoni born by the crossbreed of Riesling Renano and Pinot Bianco. Wine with the Finest aromatic and taste characteristics. Soft, intense, persistent, full-bodied.Pairings: Risottos, Vegetable and Fish dishes.

50 San Cipriano'20 Pinot Grigio Friuli D.o.c. 12.5%

Tasting notesColor Bright pale yellowNose: Displays a peculiar and intense fruity perfume Palate: Dry, round and harmoniousFood pairing: The ideal accompaniment with fish dishes, soups and white meats.

60 Grapariol Le Rive

GRAPARIOL i.g.t., Le Rive, Veneto 11 % Description: semi-dry, acidulous, with an intense scent, fruity and floral overtones. Pairings: very good with Appetizers, Risotto, Fish dishes and intermezzo with dry pastry.

62 Sauvignon Blanc I.g.t., Le Rive Veneto 13. %

Pra' della Luna (ITA)

59 Chardonnay Terre Di Chieti Impero I.g.t.

CHARDONNAY Favugne’19 i.g.t.Teanum, Puglia 13 %bottle 27. glass 8. carafe 18.Pairings: Risottos, Vegetable and Fish dishes

81 Nebbiolo D'alba'20 D.o.c., Cantine Manfredi Piemonte, Italy 13.5%

The Nebbiolo is one of the typical species of vines of Piedmont and in the several grape growing areas gives origin to the greatest Piedmontese wines, known all over the world and a source of pride of the national wine-making industry. Its name derives from “fog”, because being this a vine of the third period, it shall be harvested in the late autumn when this meteorological phenomenon is more frequent.TASTING NOTES: A classic Nebbiolo with notes of crushed flowers, sweet red berry fruit, spice and licorice. The wine is open-knit and approachable with a silky texture, a complex and lively presence on the palate, and a fine balance between acidity and ripe tannins. Pairing: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

11 Raboso Marca Trevigiana ’19 I.g.t., Le Rive, Veneto 13.5 %

Intense ruby red color, rich perfume, violet, cherry and mulberry notes. Dry, full and sapid, properly tannic, great personality. Pairings: elaborated meat dishes and seasoned cheeses.

33 Maremma Toscana 19 D.o.c., Monsalaia, Toscana 13 %

Supertuscan blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Ruby red colour tending to garnet with ageing. Fruitiness with notes of cherries and white chocolate.Dry, warm with balsamic finish. Based on the. The grapes are hand-picked. Pairing: Ideal with grilled meats, steaks and game meats

36 Chianti Riserva ’18 D.o.c.g. Tomaiolo, Toscana 12.5 %

Tasting notes:Earthy aromas of tilled soil and black-skinned berry mingle with a whiff of vanilla. The straightforward palate delivers mature Morello cherry, licorice and cinnamon alongside supple tannins. Pairing: Prosciutto parma, Pasta with Bolognese, Lasagne, Veal scaloppini, Aged cheese

06 Pinot Noir ’20 D.o.c. Monte Degli Angeli, Piemonte, 13% James Suckling, 91

Nice pinot with some bright red berries and minerals. Medium-bodied with slightly astringent tannins, giving a tight, firm finish. Tasting notes: Rich, silky, velvety, soft and with smooth tannins. Fruity notes of cherry, strawberry, raspberry, and ripe tomato. Floral notes reminiscent of rose petal and violet.Food pairing: Boeuf Bourginon, Roast beef, and braised lamb..

23 Montepulciano D'abruzzo Impero D.o.c.

Dark ruby red, medium-bodied wine with lots of red cherry fruit and soft supple tannins. Very easy to drink.Pairings: savory dishes as aged cheeses, red meats and rich soups

58 Rose’ Di Primitivo (white Zinfandel) Salento I.g.p. Tramari Puglia 12.5%

ROSE’ di PRIMITIVO (WHITE ZINFANDEL) SALENTO i.g.p. Tramari Puglia 12.5%Tasting notes: Light rosé; intense and persistent aroma of Mediterranean maquis, with cherry and raspberry notes. A fresh and elegant wine, balanced in the mouth. Pairings: Italian starters, fish soups and broth, roasted or baked in a bag fish, fresh or slightly aged cheese95 points Luca Maroni

19 Ancella Nera Anima Franca Sweet 12.5%

Ancella Nera Anima Franca, sweet with 12.5% alcohol, available by the bottle or glass.

Ripasso Valpolicella Superiore’18 D.o.c. Casalforte, Veneto 13.5%

It is a Harmonic, full-bodied and velvety with well-balanced tannins and acidity. Ruby red fruits, vinous and spicy. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine

Nacchero Sangiovese'21 Igt, Il Drago E La Fornace, Toscana Italy 13%

Wine varieties: 100% Sangiovese. TASTING NOTES: Ruby red wine with an intense bouquet of ripe red fruit. Soft on the palate, round and harmonious. FOOD PAIRING: Baked first courses, grilled meats and aged cheeses. Easy drinking, but not exaggeratedly so! A wine for the entire meal which shows the quality of Montepulciano as a viticultural zone.

18 Corvina Veronese ’18 I.g.t. Casalforte, Veneto 13.5%

Corvina is a dry, full-bodied wine with a deep ruby red color. It shows a scent of black cherries and ripe blackberry with hints of vanilla and sweet spices. Pairing: A perfect match for red meats, game and mature cheeses

15 Ripasso Valpolicella Superiore’18 D.o.c.s. Giuliano Rosati Veneto 14.%

It is a Harmonic, full-bodied and velvety with well-balanced tannins and acidity. Intense ruby red. Complex, of red fruits, vinous and spicy. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine

91 Ai Galli Cabernet Sauvignon'21 I.g.t. Pramaggiore, Veneto Italy 13%

TASTING NOTES: Deep red with purple highlights. The scent isbroad, intense and lingering, slightly herbaceous with hints ofraspberries and vanilla. The dry, harmonious flavour has eleganttannins and good complexity.SERVING SUGGESTIONS: Ideal with white meat, it also goes well with fillet steak and fondue. Delicious with hard cheeses.ALCOHOL: 13.0% Vol.

Nero D’avola'17 Suli Cauru D.o.c. Gruppo Vinai, Sicily 13.%

Intense ruby colour, well bodied, rich with fragrance, it has a strong and pleasant spicy flavor. Pairing: Red meat dishes and barbecues

Rosso Di Toscana’18 I.g.t., G. Rosati, Toscana, Italy 12.5%

Rosso di Toscana '18 I.G.T., G. Rosati selection. Bold Tuscan red, available by bottle or glass. 12.5% ABV.

Valpolicella Superiore ’18 D.o.c., Casalforte

Tasting Notes: Casalforte Valpolicella Superiore is an elegant wine with an excellent body that shows intense scents of blueberry and cherry, liquorice and pleasant balsamic notes of eucalyptus. Food Pairing: Its soft, velvety tannins are a perfect match for pasta with rich sauces, grilled red meats and mature cheeses.

Hyperion Nero D'avola'17 Sicilia D.o.c. Italy 14%

Sicilian Hyperion Nero d'Avola '17, 14% alcohol, available by glass or bottle.

61 Prosecco Brut Millesimato D.o.c. Cavazza, Veneto 11,5%

Fine and prolonged perlage. Intense, balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Pairings: Aperitif and light meal

90 Pinot Bianco I.g.t. Ai Galli Pramaggiore, Veneto Italy 13%

TASTING NOTES: Straw colour with greenish highlights. Thetypically fruity scent is elegant and refined with hints of GoldenDelicious apples. The flavour is fresh, velvety and harmonious.SERVING SUGGESTIONS: Excellent as an aperitif, ideal with fish menus, pasta dishes and delicate second courses.

Andretti 2012 Cabernet Sauvignon

Twomey Merlot'13 (silver Oak Family)

Brunello Riserva'97 Martinozzi, Toscana Italia 13%

Brunello’98 D.o.c.g., Geografico, Toscana Italy 14.%

Brunello'00 Martinozzi, Toscana Italia 13%

Brunello’99 D.o.c.g. Cinelli Colombani Toscana Italy 13.5

Brunello Riserva'99, Cinelli Colonbani, Toscana Italia 13.5%

Rosso Di Montalcino’03 D.o.c.g., Martinozzi, Toscana Italy 12.5%

Chianti Classico’80 D.o.c. Villa Antinori Toscana 12.5%

Orcia’02 Cenerentola D.o.c. Donatella Cinelli Colombani Toscana 14.%

Amarone Della Valpolicella Superiore’98 D.o.c. Rocca Sveva Veneto 14.5%

Ripasso Della Valpolicella Superiore’01 D.o.c. Rocca Sveva Veneto 13.5%

Aglianico Vulcanico'13 I.g.t., Conte Calevi Campania, Italy 14%

Pithecusa'12 Ischia I.g.t., Tommasone, Campania Italy 13%

Color: It comes in a dark garment that dyes the glass, letting tight and consistent arches slide.Olfactory and gustatory notes: Neatly vinous, ample, rich and intense bouquet, anchored on fruity and spicy notes, of undergrowth, wild blackberry, raspberry. It has a dry, full taste, remarkable structure, with a slightly bitter aftertaste.Service temperature: if decanted some time in advance, it must be served at 16-18 °C.Parings: Important Red, for meditation and to accompany strong dishes: excellent with roasts, fat red meat, feathered game, tasty cheeses.

Confronto'14 Collefrisio Rosso 14% Abruzzo Italy

Intense ruby red color. Fruity, with hints of plum, berries and Marasca cherries. Slightly spicy. Complex and full-bodied wine, also soft, velvety and very persistent.A blend of 50% Montepulciano and 50% Primitivo. Third-generation winemakers Amedeo De Luca and Antonio Patricelli created the Collefrisio winery in 2004 in the hills of Frisa, Chieti Province, in Italy’s Abruzzo region. The estate is based on the hilltop holdings they acquired from the Frisio family (hence the name “Collefrisio”). Vineyard holdings are 35 hectares in total, and all farming is organic.

Soler'19 I.g.t. De Stefani, Veneto Italy 14%

Grapes Cabernet Sauvignon, Merlot, Carmenere, Refosco e MarzeminoTasting Characteristics: deep ruby colour, intense scents of ripe fruit, prunes, violet, with ethereal and spicy notes; full body, very important structure, with layers of silky tannins and a complex bouquet.Food Matching: excellent with stuffed fresh pasta, grilled meat and salumi.

Biancosesto'20 D.o.p. 13.5%, Tunella, Friuli Italy

Blend: Friulano and Ribolla Gialla. Colour: Straw yellow with bright greenish highlights. Tasting: A wine of great substance, with a re ned and elegant bouquet of custards, vanilla and acacia blossoms, intermingling with the vivacious fresh notes of fruit and white owers. The palate opens with a delicate, full character, which is both supple and sapid at the same time. The distinguishing characteristics of its individual varieties stand out in its persistent finish, with a slight almond note from the Friulano and the fresh sensations of the Ribolla. Pairing: A great wine for all courses: either for appetizers or pairing mushroom or fish dishes; excellent along with shellfish, crustaceans and oven baked fish.

44 Nero D’avola Graffetta’18 D.o.c., Sicilia 13 %

Intense ruby colour, well bodied, rich with fragrance, it has a strong and pleasant spicy flavor. Pairing: Red meat dishes and barbecues

Venezia'18 D.o.c. De Stefani, Veneto Italy 14%

Grapes 58% Merlot e 42% Cabernet SauvignonTasting Characteristics: intense ruby colour, ripe red fruit bouquet, full body, smooth, with the right level of tannins and notes of wild fruit.Food Matching: ideal with tagliatelle with Bolognese sauce, beef carpaccio (recipe invented in Venice), roast meat and salami.

73 Greco Di Tufo'20 D.o.c.g. Vico Storto, Campania 13%

Barbanera Gigino 80 Anniversary Toscana'17 I.g.t., Italy 14%

Blend of Sangiovese, Petit Verdot, Shiraz/Syrah, Merlot.Sensual red and dark fruits scents of blueberry, wild blackberry and spirited fruits are pronounced on the palate, while delicate hints of white chocolate, vanilla and toasted spices linger in the background. The full-bodied and persistent taste creates an olfactory and gustatory well-balanced mouthfeel.

Andretti Sangiovese 2016

Andretti 2013 Cabernet Sauvignon

Montepulciano D'abruzzo’20 D.o.c. Certified Organic Non Gmo Bricco Al Sole Italy, 13%

Tasting notes: Intense aroma of dry fruits and flowers. Dry and savory with soft tannins & notes of dark cherry and red berry fruit. Pair with roasted and braised red meats, with poultry and savory dishes. Food pairing: Roasted and braised red meats, with poultry and savory dishes.

35 La Cattura'18 I.g.t. Organic, Non Gmo Poggio Al Casone Toscana 12.5% 92 Points

10% Syrah 90% Teroldego. What we love about Teroldego is the beautiful aromatics, complexity and structure with lower alcohol content (12.5%). Medium-bodied, fresh, velvety with well-integrated tannins, and 12 months in French oak. Tasting notes: Purple ruby color, on the nose it displays notes of red berries, blackberry and hints of white pepper; in the mouth it is medium bodied, fresh and velvety with firm yet well integrated tannins. Pairing: chicken parmigiana, Milanese

Toscana’18 I.g.t. Certified Organic Non Gmo Ziobaffa, Toscana Italy 12.5%

James Suckling 91 points Super Tuscan blend of : Sangiovese and Syrah . The harvest is made by hand and fermented in the Estate cellar dedicated to organic wines. Tasting notes: Mild and elegant Tuscan classic rich of black cherry and blackberry favors that meet up with smooth tannins. The long, juicy aftertaste echoes fruit, spice and earth notes. Food pairing: A very versatile wine, pair with roasted or grilled meats, pizza or with firmer cheeses.

Pinot Grigio’21 I.g.t. Certified Organic Non Gmo Ziobaffa Sicily Italy 12%

Tasting notes: This Pinot Grigio is made with 100% organic grapes. Naturally low in sulfites, this non GMO wine.The grapes are fermented at low temperature in stainless steel tanks for a long period to preserve the complexity of the aromas. It is plump and juicy, zesty with tangy avors of Meyer lemon, Honeycrisp apple, pickled ginger

Sprite

Cam 12 fl oz.

Unsweet Tea

0.75 Lt Natia Ferrarelle La Liscia

0.75 Lt Ferrarelle La Frizzante

Coca Cola

Cam 12 fl oz.

Diet Coke

Cam 12 fl oz.

Decaf Espresso

Caffe' Doppio

Caffelatte

Cappuccino

Caffe' Macchiato

Caffe' Americano

Hot Tea

Latte

Decaf Capuccino

Decaf Americano

Decaf Doble

Unsweet Tea

Caffe' Espresso

Veg. Pasta E Fagioli W/pasta

Beans Soup with Pasta(beans, onion, garlic, potato, carrot)

Ravioli Ai Formaggi Con Zucca E Pancetta

Homemade Ravioli stuffed with Pecorino, Padano, Mozzarella, Ricotta.Sauce: Butternut Squash, Garlic, Crunchy Bacon

Veg. Zuppa Di Fagioli

Beans Soup (beans, onion, garlic, potato, carrot)

Branzino - Seabass

Grilled Whole Branzino 600/800gr (never frozen) from Spain with Side of Fried Potato and Zucchini

Lasagne Bolognese

Homemade sheet pasta w/eggRich beef and pork Bolognese sauce, Bechamel (milk, Butter, Flour), Grana Padano cheese

Rigatoni Ai Formaggi E Funghi Veg.

Homemade Pasta Traditional Italian Cheese Sauce: Provolone, Asiago, Gorgonzola, Pecorino, Mushrooms, Cream Sauce

Spaghetti Aglio Oilo E Peperoncino Veg.

Homemade PastaSauce: Garlic, Extra virgin Olive oil, Basil, Bread crumbs, Crushed pepper, SPICY

Kid Pasta 100gr/0.22lb.

Choose 1 Pasta and 1 Sauce

Carbonara (untouchable)

Homemade Spaghetti Pasta Sauce: Pancetta, Egg, Grana Padano Cheese, Extra virgin olive oil, black pepper

Tonnarelli Cacio E Pepe

Homemade Pasta w/eggSauce: Pecorino Romano, Grana Padano cream cheese, Black Pepper

Mafaldine Pesto E Ricotta Veg.

Homemade Green (Spinach) pasta (w/egg) Sauce: Ricotta, Garlic, Extra virgin olive oil, AcquaAlta Pesto (almond allergy), Pine-nut.

Pappardelle Con Pomodoro Fresco, Burrata E Menta

Homemade Pasta w/egg Sauce: Marinara, Fresh minttopped with Burrata (4oz.) and Basil

Tagliatelle Alla Montanara

Homemade Pasta w/egg, Sauce:homemade sausage, Bacon,Garlic, Basil, Marinara, Crushed pepper. lightly spicy

Pappardelle Alla Bolognese

Homemade Pasta w/eggSauce: Rich beef and pork Bolognese

Gnocchi Con Crema Di Gorgonzola E Pistacchio Veg.

Homemade Potato Dumpling (flour, potato, egg, spinach) with Italian Gorgonzola cheese, Cream Sauce, Topped with Pistachio

Risotto Ai Funghi E Provolone G.f. And Veg.

RISOTTO with Portobello and Mushrooms, Provolone, Grana Padano Cheese, Garlic

Build Your Pasta 140gr/0.31lb.

Choose 1 Pasta and 1 Sauce

Tagliatelle Con Piovra E Pistacchio

Homemade Pasta w/egg. Sauce: Octopus, Evo oil, Chives, Garlic, Prosecco wine, Red Pepper, topped with Pistachio, Fresh Lemon zets. lightly spicy

Linguine Sacca Fisola Veg.

Homemade Pasta, Sauce:Sun Dried Tomatoes EVO Oil, Garlic, Diced Fresh Tomatoes, Arugula, and topped with Grana Padano cheese

Gnocchi Alla Norma Veg.

Homemade Potato Dumpling w/egg Sauce: Eggplant, Marinara and topped with Provolone cheese

Risotto Ai Frutti Di Mare G.f.

RISOTTO with Squid, Salmon, Baby Scallop, Shrimp, Grana Padano Cheese, Garlic, Spinach, Extra virgin Olive oil

Rigatoni Canal Grande

Homemade PastaSauce: Wild caught Key West Shrimp, Zucchini, Capers, EVO oil, Garlic and Topped with Grana Padano cheese

Linguine Nere Alla Pescatora

Homemade Black ink cuttlefish Linguine pasta Sauce: Salmon, Baby scallop, Squid, Shrimp, Diced Tomato, White Wine reduction, Garlic, Extra virgin olive oil

Ravioli Funghi E Mozzarella Alla Cacio E Pepe Veg.

VEG. Homemade ravioli Stuffed Mushroom and Mozzarella Sauce: Pecorino, Grana Padano, Black pepper, Cream

Ravioli Salsiccia

Stuffed: House-made Sausage (pork,bacon,Garlic, fresh herbs, red pepper)Sauce: Butter, Bay leaf, Garlic

Ravioli Ricotta E Spinaci Con Salsa Burro, Salvia E Pecorino Veg.

veg. Homemade Ravioli Stuffed Ricotta and SpinachSauce: Butter, Sage and Pecorino cheese

Ravioli Di Manzo Mammarosa Arrabbiata

Homemade RavioliStuffed Slow Braised Beef with Marinara sauce, crushed pepper, Cream, Garlic

Ravioli Al Pomodoro Veg.

Stuffed: Mixed cheeses (Pecorino, Padano, Ricotta, Provolone). Sauce: Marinara

Ravioli Ai Formaggi Con Salsa Ai Funghi E Ricotta Salata

Stuffed: Mixed cheeses (Pecorino, Padano, Ricotta, Provolone). Sauce: Cremini Mushroom, Garlic, Butter and topped with Ricotta salata

Ravioli Con Capesante

Stuffed Ricotta and Spinach Sauce: Baby Scallops, Diced Tomato,AcquaAlta Pesto (almond allergy)

Create Your Ravioli

Ravioli Gorgonzola E Noci Veg.

Stuffed: Italian Gorgonzola cheese and Walnuts. Sauce: Sautéed Arugula and Italian Parsley, Mascarpone cream

Ravioli Ai Formaggi Con Salsa Ragout Bianco

Stuffed: Mixed cheeses (Pecorino, Padano, Ricotta, Provolone). Sauce: Ground Chicken breast, Fresh herbs, Onion, Garlic, Butter

Gamberi Del Golfo Alla Busera G.f.

Traditional Venetian recipe. Seared Wild caught Key West Shrimp with garlic, onion, pomodoro, White wine, lightly spicy

Filetto Di Manzo Al Rosmarino Ed Aglio G.f.

Pan-Seared 8 oz. Sliced Filet Mignon, Fresh Rosemary, Garlic, EVO Oil.

Melanzane Alla Parmiggia G.f.

Baked Sliced Eggplant with Rice flour layered with Mozzarella, Basil, Origan and Topped with Homemade Marinara sauce

Pollo Alla Parmigiana

Lightly Breaded Chicken Breast Medallion, topped with House made Marinara Sauce, Grana Padano, Mozzarella.

Filetto Di Manzo Al Gorgonzola Dolce G.f.

Pan-Seared 8 oz. Filet Mignon Medallions, Onions, Red Wine reduction and Topped with Italian Gorgonzola Cream.

Frittura Di Gamberi E Calamari Alla Veneziana

Crispy Mixed deep Fried Fisch:Shrimp, Calamari, Carrot, Zucchini, Potato, Polenta with marinara sauce

Peperonata G.f.

Paolo’s Grandma Peperonata Secret Recipe. Sautéed Bell Pepper, Eggplant, Tomato, Onion, Garlic

Zucchini Con Aglio E Olio Extra Vergine D'oliva G.f.

Sautéed Fresh Zucchini with Garlic and Extra Virgin Olive Oil

Patate Della Casa

Traditional Venetian Boiled and then Fried Potatoes, Garlic

Side Salad G.f.

Italian Mix Style Greens, Spinach, Arugula, Tomato, Cucumbers, Carrot, Acqua Alta Inspiration Dressing

Melanzane Al Funghetto G.f.

Sautéed Eggplant with Garlic, Extra virgin Olive oil

Tiramisu' Al Pistacchio

Mascarpone cheese, Eggs, Sugar, Lady Finger biscuits, Espresso, Homemade Pistachio cream

Tiramisu' Classico

( The Best, Original Venetian Recipe ), Mascarpone cheese, Eggs, Sugar, Lady Finger biscuits, Espresso

Sbricciolata Alla Ricotta, Cannella E Cioccolato

Ricotta, Cinnamon, Chocolate chip Crumbled Tart

Meringata Con Cioccolata Fondente

Homemade Crumbled Meringues with Whipped Ice Cream and Dark Chocolate

Coppa Spagnola

Vanilla gelato and Amarena cherry sauce swirled together, topped with Amarena cherries.

Torta Limoncello

Affogato Al Caffe'

Whiskey cream Gelato Drowned in Espresso Coffee topped Whipped CreamNot for togo

Coppa Caffe'

Fior di latte gelato with a rich coffee and pure cocoa swirl.

Tiramisu' Gluten-free

Mascarpone cheese, Eggs, Sugar, Gluten-Free biscuits, Espresso

Meringata Ai Frutti Di Bosco

Homemade Crumbled Meringues with Whipped Ice Cream and Homemade Berries Jam

Hazelnut Gelato

16oz. of goodness of Italian gelato

Chocolate Gelato

16oz. of goodness of Italian gelato

Amarena Cherry

Pistachio Gelato

16oz. of goodness of Italian gelato

Salt Caramel Gelato

16oz. of goodness of Italian gelato

Lemon Sorbetto

16oz. of goodness of Italian gelato

Vanilla Gelato

16oz. of goodness of Italian gelato

Strawberry Gelato

Nocciolata Gelato

Raspberry Gelato

Passion Fruit Gelato

16oz. of goodness of Italian gelato

Whiskey Cream Gelato

16oz. of goodness of Italian gelato

Affogato Al Caffe'

Whiskey cream Gelato Drowned in Espresso Coffee topped Whipped CreamNot for togo

02 Barbaresco’18 Tenute Neirano D.o.c.g. Piemonte 14 % James Suckling, 92 Points

Ruby red color with garnet hints. Velvety and full bodied. Typically pure and distinctive aromas of red cherry, raspberry, white pepper and tobacco, with spicy notes. Aged 30 months in oak casks and in bottles for the final six months. Pair with red meats and savory cheeses with medium-long aging. 14%92 points James Suckling

04 Barolo Riserva'13 Terre Del Barolo D.o.c.g. Piemonte 14%

Tasting notesThis has aromas evoking rose petal, forest floor and a whiff of tobacco. The sleek palate delivers crushed raspberry, clove and white pepper alongside lithe tannins and fresh acidity. Picking: 100% by hand.Food pairing: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

05 Barolo’16 Tenute Neirano D.o.c.g. Piemonte 14 % James Suckling, 92 Points

Blend 100% NebbioloTasting notes: Red, with yellowish orange hints due to the ageing process. Dry, velvety and austere, with a bouquet of faded rose, violet, spicy and rich with gorgeous ripe fruit, very aromatic. Aged 3 years in large oak casks and in bottles for the final six months. Pair with red meat, game, and pungent cheeses.

70 Pinot Noir Riserva'17 110 Torrevilla

Grapes: Pinot NeroColour: Still Ruby Red colour wine with delicate purplish glints.Alcohol: 13% VolTasting Notes: Intense long-lasting aroma of black and red berries well harmonized with some delicate sweet spicy notes.A intense and nicely fresh full body wine with a round taste due to the soft melting tannins. Well balanced with a long finish.Pairings: Ideal with cured meat, grilled beef and roasted lamb. Pairing well also with seasoned cheese.

06 Pinot Noir ’20 D.o.c. Monte Degli Angeli, Piemonte, 13% James Suckling, 91

Nice pinot with some bright red berries and minerals. Medium-bodied with slightly astringent tannins, giving a tight, firm finish. Tasting notes: Rich, silky, velvety, soft and with smooth tannins. Fruity notes of cherry, strawberry, raspberry, and ripe tomato. Floral notes reminiscent of rose petal and violet.Food pairing: Boeuf Bourginon, Roast beef, and braised lamb..

81 Nebbiolo D'alba'18 D.o.c. Dosio, Piemonte, Italia 13.5%

08 Dolcetto D’asti ’19 Casata Monticello D.o.c. Piemonte 13. %

Tasting: Medium body red wine from Dolcetto grapes grown is Asti area. Pure, ripe plum and strawberry fruit flavors underscored by a crisp acidic note and a hint of earth mark this charming, succulent wine, set in a supple texture supported by sweet, soft tannins.Pairings A very drinkable wine, recommended with braised meat, sausages, pasta and cheese. Serve at room temperature

10 Malanotte Piave ’14 D.o.c.g., Le Rive Veneto, 15.5 %

Taste: A deep red color with garnet hues and hints of cherry, blackberry and plum, accompanied by a spicy aroma. It’s a full-bodied red wine. The must-wine is stored in oak barrel of 5 hl where it matures for about 3 years. The bottled wine is left to rest for 6 months’ Pairings: find the best combinations with red meat, game and aged cheeses, also good as meditation wine.

11 Raboso Marca Trevigiana ’19 I.g.t., Le Rive, Veneto 13.5 %

Intense ruby red color, rich perfume, violet, cherry and mulberry notes. Dry, full and sapid, properly tannic, great personality. Pairings: elaborated meat dishes and seasoned cheeses.

75 Corte Bure'17 Amarone Delle Valpolicella Classico D.o.c.g. , Veneto 16.5%

Grapes: Rondinella, Corvinone, Corvina. Crushed violet, cake spice and ripe black plum aromas lead the nose on this bold wine. The round, full-bodied palate doles out juicy black cherry, blackberry jam, cinnamon, licorice and a hint of tobacco alongside ripe, velvety tannins that lend it a polished feel. Pairing: with game dishes, grilled meats, stews and mature cheeses.

12 Vogadori Amarone Della Valpolicella Classico ’16 D.o.c.g.,veneto 15%

Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrara. Intense ruby red. Warm and spicy bouquet, with aromas of raisins, cherry, vanilla, tobacco and chocolate. Very well-structured, complex, elegant and velvety. Amarone has a distinctive flavour because of its unique production method. An extremely important wine in Italian viticulture, Amarone is an exclusive and unique symbol of the Valpolicella wine region. Pairing: with game dishes, grilled meats, stews and mature cheeses

09 Villa Loren Amarone Della Valpolicella'17 D.o.c.g. 15%

It is a full-bodied red wine. The long, slow fermentation gives this wine a deep garnet red color, a complex bouquet of cinnamon, cherry jam, and walnut and a palate of ripe black cherry fruit with notes of vanilla and coffee on the finish. Pairings perfectly with rich pasta dishes, game, and grilled or stewed red meats as well as mature cheeses

19 Vogadori Ripasso’16 Della Valpolicella Classico Superiore D.o.c. Veneto 14.%

It is a Harmonic, full-bodied. Deep ruby red, with hints of black cherry and well-ripened fruit. Rounded, velvety, full-bodied and lingering. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine.

14 Marogne ’18 Ripasso Valpolicella Superiore D.o.c. Zeni, Veneto 13.5%

Deep ruby red, with hints of black cherry and well-ripened fruit. Rounded, velvety, full-bodied and lingering. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine.

15 Ripasso Valpolicella Superiore’18 D.o.c.s. Giuliano Rosati Veneto 14.%

It is a Harmonic, full-bodied and velvety with well-balanced tannins and acidity. Intense ruby red. Complex, of red fruits, vinous and spicy. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine

16 Costalago Rosso Veronese ’18 I.g.t. Zeni (baby Amarone), Veneto, 13.5 %

Food pairing: Recommended with pasta with sauce, grilled red meat, game, cheese.Tasting notes: Color: Intense ruby red. Nose: Floral notes with hints of well-ripened fruit.Palate: Vinous, velvety and lingering.Harvest: Hand selection of the best grape bunches which are collected in small crates and left to raisin for a while.Winery Technical Data: Soil: hilly soil of morainic and volcanic origin.Grape varieties: Corvina & Corvinone 70% - Merlot 15% - Cabernet 15%.Vinification: Traditional skin fermentation followed by 2-3 weeks maceration in November.

76 Animafranca’20 Malbec I.g.t., Veneto, Italy 13.5%

TASTING NOTES: A full ruby red wine that shows its great character.The aromas are fruity and spicy. Tannin-rich it is pleasant and agreeable. FOOD PAIRING: It complements charcuterie, white meats and pork-inspired dishes of the Venetian tradition! Great accompaniment to quality meals.

25 Roma'19 D.o.c. Poggio Le Volpi, Rosso 14%, Lazio, Italy

Made from an extreme selection of Montepulciano, Cesanese and Syrah, our Roma Doc is a wine with bright, deep and intense color, dark olfactory sensations, and an aromatic strength of the wine varietals that make up the blend. It also features a limited edition, refined for a long time in barriques.

20 Sinello Montepulciano D’abruzzo Riserva’17 D.o.c., Abruzzo 13.5 %

Aged from 12 to 15 months in Slavonian barriques and refined in bottles for three months. Intense bright ruby red with violet hues. Fragrant and fruity, persistent and intense with clear notes of spices, liquorice and vanilla. Balanced, full, warm and an embracing good body.Pairing: with red meats, game and aged cheeses. It’s also ideal for pleasant.

23 Montepulciano D'abruzzo Impero D.o.c.

Dark ruby red, medium-bodied wine with lots of red cherry fruit and soft supple tannins. Very easy to drink.Pairings: savory dishes as aged cheeses, red meats and rich soups

24 Impero Cabernet Sauvignon I.g.t.

CABERNET SAUVIGNON ’20 i.g.t.,Impero, Abruzzo 12.5 % The color is deep purple with a violet tinge. The nose is intense with pleasant, herbaceous over notes. The taste is dry, full bodied, velvety and with subtle tannins creating an elegant finish. Pairings: soups, rich pasta dishes, grilled red meat, roast and game

30 Brunello Di Montalcino ’16 D.o.c.g. Elia Palazzesi, Toscana 14. %

Aromas of Chocolate and Berry. Some hazelnut. Medium body, form and silky tannins and a fresh finish. Pairings: red meat, seasoned cheese, excellent meditation wine.

31 Chianti Classico Riserva’17 D.o.c.g. Montoro E Selvole, Gallo Nero Toscana 13,5%

Earthy aromas of tilled soil and black-skinned berry mingle with a whiff of vanilla. The straightforward palate delivers mature Morello cherry, licorice and cinnamon alongside supple tannins. Pairing: Prosciutto parma, Pasta with Bolognese, Lasagne, Veal scaloppini, Aged cheese

33 Maremma Toscana 19 D.o.c., Monsalaia, Toscana 13 %

Supertuscan blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Ruby red colour tending to garnet with ageing. Fruitiness with notes of cherries and white chocolate.Dry, warm with balsamic finish. Based on the. The grapes are hand-picked. Pairing: Ideal with grilled meats, steaks and game meats

34 Lupaia'16 I.g.t. La Lecciaia, Toscana 13%

Sangiovese, 30% Cabernet Sauvignon, 30% MerlotBeautiful ruby red in color with bold earthy aromas of ripe cherry and raspberry, framed by notes of leather and crushed herb. Fleshy and full on the palate, the bold dark fruit flavors include subtle spice notes. This Tuscan blend is made in steel barrels with a 6-8 month process in oak barrels. Aged a minimum of 1 years from harvest, prior to market. 40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot

35 La Cattura'18 I.g.t. Poggio Al Casone Toscana 12.5% 92 Points Organic

10% Syrah 90% Teroldego. What we love about Teroldego is the beautiful aromatics, complexity and structure with lower alcohol content (12.5%). Medium-bodied, fresh, velvety with well-integrated tannins, and 12 months in French oak. Tasting notes: Purple ruby color, on the nose it displays notes of red berries, blackberry and hints of white pepper; in the mouth it is medium bodied, fresh and velvety with firm yet well integrated tannins. Pairing: chicken parmigiana, Milanese

77 Rosso Toscano’20 I.g.t.., Torre Al Fante, Toscana, Italy 13.%

A wine which promotes and gives luster to a Sangiovese wine blended with the specific type of Merlot and Cabernet produced at Montepulciano.BLEND: Principally Sangiovese with small percentages of Merlot and Cabernet Sauvignon.FOOD PAIRING: Easy drinking, but not exaggeratedly so! A wine for the entire meal which shows the quality of Montepulciano as a viticultural zone.LONGEVITY: To drink within two or three years after the vintage.AGING: Solely in stainless steel tanks to best show the aromas and flavors or the different grape varieties. FOOD PAIRING: Easy drinking, but not exaggeratedly so! A wine for the entire meal which shows the quality of Montepulciano as a viticultural zone.

43 Passimora ’19 Nero D’avola Appasimento D.o.c., Cantine Pellegrino, Sicilia 14.5%

TASTING NOTES: Round, soft, and full-bodied wine, but never filling or exuberant. Delicate hints of red fruit and plum, accompanied by sweet notes of dried and candied fruit. Strong fruity notes of blackberry, pomegranate and candied fruit are combined with a pleasant spicy finish. PAIRING: Ideal as an aperitif paired with cold cuts, soft curd cheese and tempura vegetables.

42 Nero D’avola’20 Terre Siciliane D.o.c., Masseria Parione, Sicilia 13 %

The Nero D;Avola comes from vine of the same name, cultivated in the souther part of Sicily in the province of Siracusa and overlooking the Ionian sea.Intense ruby colour, well bodied, rich with fragrance, it has a strong and pleasant spicy flavor. Pairing: Red meat dishes and barbecues

47 Irpinia Aglianico'19 D.o.c. , Le Origini , 13%, Campania, Italy

Red wine made from 100% Aglianico grapes coming from vineyards located in the Irpini municipalities.The origins of Aglianico date back to the presence of Magna Graecia in southern Italy.The natural conformation of the hilly terrain Irpini volcanic, guarantees the maximum expression oenological of this vine.

48 Puglia'20 Appassite I.g.t. Duca Di Saragnano, Puglia, Italy 14.5%

This wine is a blend of native Apulian red berried grapes that undergo a slight drying on the plant in order to give greater softness and complexity to the final product.TASTING NOTES:It shows an intense ruby red color, with delicate purple reflections. The expression of the wine on the nose is complex, with hints of blackberry, cherry in alcohol, plum jam and sweet spices. In the mouth it is warm and soft, rightly tannic, with a finish of beautiful persistence.FOOD PAIRING:It goes very well with roast beef, aged cheeses and typical dishes of the Apulian tradition.

82 Terrilogio Primitivo Puglia ’21 (zinfandel) I.g.t. Puglia 13%

Tasting notes: Dense aromas of red plum and red berries meld with muddled tones of vanilla, cocoa and coffee on the nose. There's a lot of ripeness to the palate, almost too much, with latent acidity and gritty tannins chiming in. The tannins rise up on the finish alongside a copper penny tang. Pairing: Pasta Bolognese, roast red meat, game, pork and cheese.

83 Cabernet Franc’20 D.o.c., Ai Galli Pramaggiore, Veneto 14.%

COLOR: The colour is bright red, acquiring garnet highlights with age.SCENT: Intense vinous scent with a typical herbaceous flavour when young, over time it takes on hints of oriental spices and cinnamon.FLAVOUR: Elegant, well-balanced and complex on the nose and palate, its structure and tannins add rich personality and a fresh, tonic long aromatic end.SERVING SUGGESTIONS: A very elegant red wine with complex nose and flavour, it goes well with poultry, venison, roast meat and hard cheeses.

84 Valpolicella’21 D.o.c. Villa Spinosa,veneto 12.5%

VARIETIES: Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella. HARVEST:Manual harvest, from middle of October, the grapes are carefully selected and placed in baskets.TASTIING NOTE :Colour: ruby red. Aroma: rich and very fine, with scents of cherry, red bilberry and blackberry. Lively fresh with light tannins, light bodied and drinkable, long and elegant lasting flavor.FOOD PAIRING :With salami, bacon, bacon fat – classical Veronese appetizers – accompanied by polenta, with cod, marinated sardines and lake fi sh. With informal first and second courses, typical everyday dishes.

91 Ai Galli Cabernet Sauvignon'21 I.g.t. Pramaggiore, Veneto Italy 13%

TASTING NOTES: Deep red with purple highlights. The scent isbroad, intense and lingering, slightly herbaceous with hints ofraspberries and vanilla. The dry, harmonious flavour has eleganttannins and good complexity.SERVING SUGGESTIONS: Ideal with white meat, it also goes well with fillet steak and fondue. Delicious with hard cheeses.ALCOHOL: 13.0% Vol.

95 Rosso Piceno D.o.c. Cantina Dei Colli Ripiani, Marche Italy 13.5%

Made from an extreme selection of Montepulciano and Sangiovese Tasting note: Deep ruby colour, rich notes of flowers and red fruits. Fruity, full-bodied and persistent.Vinification: Selection of grapes, long maceration of grapes, deléstage and soft pressing.Food pairing: Ideal with roasted and grilled meat.

96 Amarone'17 Della Valpolicella Classico D.o.c.g., Villa Spinosa, Veneto 16.5%

WINE CHARACTERISTICSColour: ruby red with light garnet.Aroma: scents of preserved sour cherry, cherry, fig and balsamic notes of aromatic herbs with sweet spices.Taste: full bodied, smooth tannins, good acidity. FOOD PAIRINGWith roasts, grilled meat, mature cheeses (except blue cheeses) and nuts.

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01 Barbaresco’18 Patrizi D.o.c.g. Piemonte 14%

TASTING NOTES: Slightly spicy notes of ripe red berries with a hint of bacon and tobacco, dried floral and mineral nuances. Fresh, predominantly red fruit and slightly earthy tones emerge with a hint of cocoa and tobacco on the palate. Balanced and delicate with nice spicy nuances and a very good firm finish and length. This wine shines with aromas and flavors of earth, sandalwood, red fruit, and spice. Enjoy it with a savory lamb stew 14%

55 Lugana D.o.c.

Tasting notesEnticingly delicate scents of peach blossom, white stone fruit and wild herb mingle with whiffs of almond on this vibrant white. The bright savory palate shows Granny Smith apple, grapefruit, pineapple and a saline mineral note alongside crisp acidity. 100% Trebbiano di LuganaDescriptionA wonderful refreshing and elegant wine from vines grown in Lugana, located on the southern shores of Lake Garda. The grapes are hand-harvested when they have reached optimum ripeness. Maceration on the skins, gentle pressing of the grapes and must fermentation at a controlled temperature. Aged in stainless steel vats.Food pairingRecommended as aperitif, with fish starters, soups, main courses with fish, white meat

98 Passerina'21 I.g.t. , La Cantina Dei Colli Ripani, Marche Italy 12.5%

Production area: Ripatransone and surrounding areas.Wine varieties: Passerina.Average yield per hectare: 10/11 tones of grapes.Organoleptic characteristics: Pale yellow colour, floral and fruity scent with notes of green apple. The taste is dry, soft and full-bodied.Vinification: Cryomaceration of grapes, soft pressing with must debourbage and temperature-controlled fermentation. Maturation ‘sur lie’ for at least three months.Serving suggestions: Appetisers and light fish dishes.Serving temperature: We recommend serving at 10/12°.

61 Falanghina Beneventano'21 I.g.t. ,cantine Faliesi Campania, Italy 13%

TASTING NOTESStraw yellow with a greenish tint. Fresh and fruitywith citrus, pineapple, and white flowernotes. Very fresh tanks to acidity that isin balance with the vine’s structure.FOOD PAIRINGAn ideal as an aperitif, to be servedwith crustaceans, seafood and fishdishes, white meat dishes,vegetables, cream and light ripecheese.

90 Pinot Bianco I.g.t. Ai Galli Pramaggiore, Veneto Italy 13%

TASTING NOTES: Straw colour with greenish highlights. Thetypically fruity scent is elegant and refined with hints of GoldenDelicious apples. The flavour is fresh, velvety and harmonious.SERVING SUGGESTIONS: Excellent as an aperitif, ideal with fish menus, pasta dishes and delicate second courses.

51 Pinot Grigio Ramato'20 D.o.c. Antonutti 13%

TASTING NOTESBright coppery yellow. Fresh fruit-driven notes where pear stands out followed bytanginess and lively fresh tasting.FOOD PAIRINGIt is a perfect pair to grilled or baked fish, along with marinated risotto, mushrooms and appetizers. Best served at 10° – 12° C.

50 San Cipriano'20 Pinot Grigio Friuli D.o.c. 12.5%

Tasting notesColor Bright pale yellowNose: Displays a peculiar and intense fruity perfume Palate: Dry, round and harmoniousFood pairing: The ideal accompaniment with fish dishes, soups and white meats.

99 Pinot Grigio Trebbiano’21 I.g.t.. Terre Di Chieti Abruzzo 12.5%

Tasting note: yellow straw coloured wine, with light greenish reflexions, dry, soft and harmonic, with an elegant and intense perfume, delightfully fruity. Pairings: light appetizers, light soups, risottos, fish soups and dishes. Very good with dried salted cod according to the recipe of Vicenza.

59 Chardonnay Terre Di Chieti Impero I.g.t.

CHARDONNAY Favugne’19 i.g.t.Teanum, Puglia 13 %bottle 27. glass 8. carafe 18.Pairings: Risottos, Vegetable and Fish dishes

62 Sauvignon Blanc I.g.t., Le Rive Veneto 13. %

Pra' della Luna (ITA)

60 Grapariol Le Rive

GRAPARIOL i.g.t., Le Rive, Veneto 11 % Description: semi-dry, acidulous, with an intense scent, fruity and floral overtones. Pairings: very good with Appetizers, Risotto, Fish dishes and intermezzo with dry pastry.

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Age Verification - We will check your valid ID upon pick up of our Wine bottles at the Restaurant.

54 Sauvignon'20, Antonutti, Friuli Grave D.o.c 12%

TASTING NOTESBright straw yellow color. Vegetal and fruity notes on the nose. Box bush and sage on the palate. Remarkable aromatic length.FOOD PAIRINGVariety of vegetables, starches, goat cheeses, fresh herbs, oysters and delicate seafood dishes.

Cork Fee $10.00

Cork $ 5.00 Fee

50 San Cipriano'20 Pinot Grigio Friuli D.o.c. 12.5%

Tasting notesColor Bright pale yellowNose: Displays a peculiar and intense fruity perfume Palate: Dry, round and harmoniousFood pairing: The ideal accompaniment with fish dishes, soups and white meats.

60 Grapariol Le Rive

GRAPARIOL i.g.t., Le Rive, Veneto 11 % Description: semi-dry, acidulous, with an intense scent, fruity and floral overtones. Pairings: very good with Appetizers, Risotto, Fish dishes and intermezzo with dry pastry.

62 Sauvignon Blanc I.g.t., Le Rive Veneto 13. %

Pra' della Luna (ITA)

59 Chardonnay Terre Di Chieti Impero I.g.t.

CHARDONNAY Favugne’19 i.g.t.Teanum, Puglia 13 %bottle 27. glass 8. carafe 18.Pairings: Risottos, Vegetable and Fish dishes

81 Nebbiolo D'alba'20 D.o.c., Cantine Manfredi Piemonte, Italy 13.5%

The Nebbiolo is one of the typical species of vines of Piedmont and in the several grape growing areas gives origin to the greatest Piedmontese wines, known all over the world and a source of pride of the national wine-making industry. Its name derives from “fog”, because being this a vine of the third period, it shall be harvested in the late autumn when this meteorological phenomenon is more frequent.TASTING NOTES: A classic Nebbiolo with notes of crushed flowers, sweet red berry fruit, spice and licorice. The wine is open-knit and approachable with a silky texture, a complex and lively presence on the palate, and a fine balance between acidity and ripe tannins. Pairing: pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

15 Ripasso Valpolicella Superiore’18 D.o.c.s. Giuliano Rosati Veneto 14.%

It is a Harmonic, full-bodied and velvety with well-balanced tannins and acidity. Intense ruby red. Complex, of red fruits, vinous and spicy. Pairing: grilled red meat, roasted meat and mature cheeses. Meditative wine

11 Raboso Marca Trevigiana ’19 I.g.t., Le Rive, Veneto 13.5 %

Intense ruby red color, rich perfume, violet, cherry and mulberry notes. Dry, full and sapid, properly tannic, great personality. Pairings: elaborated meat dishes and seasoned cheeses.

33 Maremma Toscana 19 D.o.c., Monsalaia, Toscana 13 %

Supertuscan blend of Sangiovese, Cabernet Sauvignon and Merlot grapes. Ruby red colour tending to garnet with ageing. Fruitiness with notes of cherries and white chocolate.Dry, warm with balsamic finish. Based on the. The grapes are hand-picked. Pairing: Ideal with grilled meats, steaks and game meats

36 Chianti Riserva ’18 D.o.c.g. Tomaiolo, Toscana 12.5 %

Tasting notes:Earthy aromas of tilled soil and black-skinned berry mingle with a whiff of vanilla. The straightforward palate delivers mature Morello cherry, licorice and cinnamon alongside supple tannins. Pairing: Prosciutto parma, Pasta with Bolognese, Lasagne, Veal scaloppini, Aged cheese

45 Syrah '18 Terre Siciliane I.g.t., Feudi Branciforti Dei Bordonaro

Intense expression of viticulture agro millennial Trapani, pays homage to the senses with pleasant notes of black currant and black cherry that are expressed in harmony with the soft aromas of red fruit when ripe sun. Impenetrable ruby red color envelops the palate with the virtue of olfactory power and a body with an elegant acidity. The combinations can be just as varied, from red meat medium cooking the stew of tuna, from game to pasta dishes with meat sauce.Classification: Terre Siciliane I.G.T.Grape varieties: 100% SyrahVineyards location: Territory of Trapani – hilly ground 250/400 mt. a. s. l.Alcohol: 13,5% by vol.Tasting notes: Deep intense ruby red colour. Marvelous and well-defined nuances of cherry and plum aromas with a touch of spice. Serving temperature: 10/12° C.Pairing: Ideal match with dishes like lasagna with ragout, veal filet with wild mushrooms, stewed boar.

06 Pinot Noir ’20 D.o.c. Monte Degli Angeli, Piemonte, 13% James Suckling, 91

Nice pinot with some bright red berries and minerals. Medium-bodied with slightly astringent tannins, giving a tight, firm finish. Tasting notes: Rich, silky, velvety, soft and with smooth tannins. Fruity notes of cherry, strawberry, raspberry, and ripe tomato. Floral notes reminiscent of rose petal and violet.Food pairing: Boeuf Bourginon, Roast beef, and braised lamb..

23 Montepulciano D'abruzzo Impero D.o.c.

Dark ruby red, medium-bodied wine with lots of red cherry fruit and soft supple tannins. Very easy to drink.Pairings: savory dishes as aged cheeses, red meats and rich soups

24 Impero Cabernet Sauvignon I.g.t.

CABERNET SAUVIGNON ’20 i.g.t.,Impero, Abruzzo 12.5 % The color is deep purple with a violet tinge. The nose is intense with pleasant, herbaceous over notes. The taste is dry, full bodied, velvety and with subtle tannins creating an elegant finish. Pairings: soups, rich pasta dishes, grilled red meat, roast and game

58 Rose’ Di Primitivo (white Zinfandel) Salento I.g.p. Tramari Puglia 12.5%

ROSE’ di PRIMITIVO (WHITE ZINFANDEL) SALENTO i.g.p. Tramari Puglia 12.5%Tasting notes: Light rosé; intense and persistent aroma of Mediterranean maquis, with cherry and raspberry notes. A fresh and elegant wine, balanced in the mouth. Pairings: Italian starters, fish soups and broth, roasted or baked in a bag fish, fresh or slightly aged cheese95 points Luca Maroni

61 Falanghina Del Sannio D.o.p ., Janare Campania 13.5 %

Falanghina is one of the unsung Italian white varieties that is fast gaining in popularity and rightly so. This is a vibrant wine with plenty of richness and elegant citrussy fruit. There are notes of apple and quince, alongside some nutty complexity, soft spice and a lean mineral streak, pear and white blossom. Long and fragrant on the finish, this is a great wine. Pairings with salads, poultry and fish. A real all-rounder! 100% Falanghina

95 Rosso Piceno D.o.c. Cantina Dei Colli Ripiani, Marche Italy 13.5%

Made from an extreme selection of Montepulciano and Sangiovese Tasting note: Deep ruby colour, rich notes of flowers and red fruits. Fruity, full-bodied and persistent.Vinification: Selection of grapes, long maceration of grapes, deléstage and soft pressing.Food pairing: Ideal with roasted and grilled meat.

84 Valpolicella’21 D.o.c. Villa Spinosa,veneto 12.5%

VARIETIES: Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella. HARVEST:Manual harvest, from middle of October, the grapes are carefully selected and placed in baskets.TASTIING NOTE :Colour: ruby red. Aroma: rich and very fine, with scents of cherry, red bilberry and blackberry. Lively fresh with light tannins, light bodied and drinkable, long and elegant lasting flavor.FOOD PAIRING :With salami, bacon, bacon fat – classical Veronese appetizers – accompanied by polenta, with cod, marinated sardines and lake fi sh. With informal first and second courses, typical everyday dishes.

19 Ancella Nera Anima Franca Sweet 12.5%

Ancella Nera Anima Franca Sweet 12.5%: Italian wine, available by bottle or glass.

61 Prosecco Brut Millesimato D.o.c. Cavazza, Veneto 11,5%

Fine and prolonged perlage. Intense, balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Pairings: Aperitif and light meal

90 Pinot Bianco I.g.t. Ai Galli Pramaggiore, Veneto Italy 13%

TASTING NOTES: Straw colour with greenish highlights. Thetypically fruity scent is elegant and refined with hints of GoldenDelicious apples. The flavour is fresh, velvety and harmonious.SERVING SUGGESTIONS: Excellent as an aperitif, ideal with fish menus, pasta dishes and delicate second courses.

Andretti Sangiovese 2016

Andretti 2012 Cabernet Sauvignon

Aglianico Vulcanico'13 I.g.t., Conte Calevi Campania, Italy 14%

Brunello Riserva'97 Martinozzi, Toscana

Brunello Riserva'99 , Cinelli Colonbani, Toscana

Soler'19 I.g.t. De Stefani, Veneto Italy 14%

Grapes Cabernet Sauvignon, Merlot, Carmenere, Refosco e MarzeminoTasting Characteristics: deep ruby colour, intense scents of ripe fruit, prunes, violet, with ethereal and spicy notes; full body, very important structure, with layers of silky tannins and a complex bouquet.Food Matching: excellent with stuffed fresh pasta, grilled meat and salumi.

Biancosesto'20 D.o.p. 13.5%, Tunella, Friuli Italy

Blend: Friulano and Ribolla Gialla. Colour: Straw yellow with bright greenish highlights. Tasting: A wine of great substance, with a re ned and elegant bouquet of custards, vanilla and acacia blossoms, intermingling with the vivacious fresh notes of fruit and white owers. The palate opens with a delicate, full character, which is both supple and sapid at the same time. The distinguishing characteristics of its individual varieties stand out in its persistent finish, with a slight almond note from the Friulano and the fresh sensations of the Ribolla. Pairing: A great wine for all courses: either for appetizers or pairing mushroom or fish dishes; excellent along with shellfish, crustaceans and oven baked fish.

Confronto'14 Collefrisio Rosso 14% Abruzzo Italy

Intense ruby red color. Fruity, with hints of plum, berries and Marasca cherries. Slightly spicy. Complex and full-bodied wine, also soft, velvety and very persistent.A blend of 50% Montepulciano and 50% Primitivo. Third-generation winemakers Amedeo De Luca and Antonio Patricelli created the Collefrisio winery in 2004 in the hills of Frisa, Chieti Province, in Italy’s Abruzzo region. The estate is based on the hilltop holdings they acquired from the Frisio family (hence the name “Collefrisio”). Vineyard holdings are 35 hectares in total, and all farming is organic.

44 Nero D’avola Graffetta’18 D.o.c., Sicilia 13 %

Intense ruby colour, well bodied, rich with fragrance, it has a strong and pleasant spicy flavor. Pairing: Red meat dishes and barbecues

Venezia'18 D.o.c. De Stefani, Veneto Italy 14%

Grapes 58% Merlot e 42% Cabernet SauvignonTasting Characteristics: intense ruby colour, ripe red fruit bouquet, full body, smooth, with the right level of tannins and notes of wild fruit.Food Matching: ideal with tagliatelle with Bolognese sauce, beef carpaccio (recipe invented in Venice), roast meat and salami.

96 Amarone'17 Della Valpolicella Classico D.o.c.g., Villa Spinosa, Veneto 16.5%

WINE CHARACTERISTICSColour: ruby red with light garnet.Aroma: scents of preserved sour cherry, cherry, fig and balsamic notes of aromatic herbs with sweet spices.Taste: full bodied, smooth tannins, good acidity. FOOD PAIRINGWith roasts, grilled meat, mature cheeses (except blue cheeses) and nuts.

73 Greco Di Tufo'20 D.o.c.g. Vico Storto, Campania 13%

61 Falanghina Del Sannio D.o.p ., Janare Campania 13.5 %

Falanghina is one of the unsung Italian white varieties that is fast gaining in popularity and rightly so. This is a vibrant wine with plenty of richness and elegant citrussy fruit. There are notes of apple and quince, alongside some nutty complexity, soft spice and a lean mineral streak, pear and white blossom. Long and fragrant on the finish, this is a great wine. Pairings with salads, poultry and fish. A real all-rounder! 100% Falanghina

91 Ai Galli Cabernet Sauvignon'21 I.g.t. Pramaggiore, Veneto Italy 13%

TASTING NOTES: Deep red with purple highlights. The scent isbroad, intense and lingering, slightly herbaceous with hints ofraspberries and vanilla. The dry, harmonious flavour has eleganttannins and good complexity.SERVING SUGGESTIONS: Ideal with white meat, it also goes well with fillet steak and fondue. Delicious with hard cheeses.ALCOHOL: 13.0% Vol.

95 Rosso Piceno D.o.c. Cantina Dei Colli Ripiani, Marche Italy 13.5%

Made from an extreme selection of Montepulciano and Sangiovese Tasting note: Deep ruby colour, rich notes of flowers and red fruits. Fruity, full-bodied and persistent.Vinification: Selection of grapes, long maceration of grapes, deléstage and soft pressing.Food pairing: Ideal with roasted and grilled meat.

Andretti 2013 Cabernet Sauvignon

Twomey Merlot'13 (silver Oak Family)

Polpette Della Nonna. Server Up To 8 People With Bread

Paolo’s Grandma Meatball recipe, fried and Topped with marinara sauce e mozzarellaWITH BREAD

Lasagne Bolognese. Server Up To 8 People With Bread And Cheese.

TO BE ORDERED AT LEAST 1 DAY IN ADVANCE. SERVE 8-10 PEOPLEClassic italian recipe: homemade lasagne sheet, Bolognese sauce, Bechamel, Grana Padano cheese(with bread and cheese)

Chicken Parmigiana. Server Up To 8 People With Bread

Lightly Breaded Chicken Breast Medallion, topped with House made Marinara Sauce, Grana Padano,Mozzarella. WITH BREAD

Sbricciolata Ricotta Cioccolata Cannella Server Up To 8 People

Ricotta, Cinnamon and Chocolate Chips crumbled tart ( cannolo tart)SERVER 8-10 PEOPLETO ORDER PREVIOUS DAY

Tiramisu Classico. Server Up To 8 People

Homemade Tiramisu', Traditional Venetian recipe

Tiramisu Classico Server Up To 4 People

Tiramisu Classico Server Up To 2 People

Dolce Limoncello Server Up To 8 People

Fresh lemon juice and zest, eggs, soy oil, flour, sugar, yeast. DAIRY FREE TO ORDER PREVIOUS DAY

Homemade Ravioli Server Up To 8 People

Choose your favorite Homemade Ravioli and add 1 Free SAUCEwith bread and cheese.

Melanzane Alla Parmigiana. Served Up To 8 People With Bread

EGGPLANT PARMESAN. Baked Sliced Eggplant with Rice flour layered with Mozzarella, Basil, Origan and Topped with Homemade Tomato sauceWITH BREAD

Homemade Pasta With Your Sauce. Server Up To 8 People With Bread And Cheese

Choose your favorite Homemade Pasta and add 1 Free SAUCEwith bread and cheese.

Sugo Pomodoro Marinara Sauce 15oz. Gluten Free

Sugo al Pomodoro - Marinara SauceIngredients: Italian Peeled Tomato, Garlic, Onion, fresh Basil, Salt, Black Pepper, Extra virgin Olive oil, Gluten free

Sugo Ai 4 Formaggi E Funghi (4 Cheese And Mushroom Sauce) 16oz Gluten Free

Ingredients: Pecorino, Grana padano, Provolone, Gorgonzola, Cream

Acquaalta Pesto 8oz. Gluten Free

Pizza Dough (about 350 Gr) Good For 13inc Pizza

PIZZA DOUGH (about 350 gr) good for 13inc pizza

Prosciutto Parma 1lb.

Ragu' Alla Bolognese 17oz. Gluten Free

Bolognese sauce: Ingredients: Italian Peeled Tomato, Ground Meat (pork, beef), Carrot, Celery, Wine, Garlic, Onion, fresh Basil, Fresh herbs, Salt, Black Pepper, Extra virgin Olive oil Gluten free

Cream Cheese Sauce 15oz. Gluten Free

Sugo ai Formaggi misti (Mix cheese sauce)Ingredients: Pecorino, Grana padano, Provolone, Gorgonzola, CreamContains: Milk Gluten free

Pappardelle 0.5 Lb.

Imported Semolina flour from Italy, Water, Eggs

Linguine 0.5 Lb.

Imported Semolina flour from Italy, Water

Rigatoni 0.5 Lb.

Maccaroni 0.5 Lb.

Gnocchi 1 Lb.

Potatoes, Spinach, Imported Flour from Italy, Eggs, Salt, black pepper

Black Ink Linguine 0.5 Lb.

Imported Semolina flour from Italy, Water, Eggs, Black ink Cuttlefish

Tagliatelle 0.5 Lb.

Imported Semolina flour from Italy, Water, Eggs

Spaghetti 0.5 Lb.

Imported Semolina flour from Italy, Water.

Stuffed Mushroom Mozzarella 0.8 Oz.

Stuffed Burrata Origan 08oz.

Stuffed Sausage 08oz.

Ingredients: Pasta (Flour, Eggs, water) Filling: Homemade Sausage (Pork, Bacon, fresh herbs, garlic, Crashed pepper, Red wine, salt, black pepper) NOTE: Frozen Ravioli Should Not Be Defrosted Prior To Cooking. Place Ravioli into boiling water, pinch of salt, 4 - 5 minutes or until they all float.

Stuffed Ricotta & Spinach 0.8 Oz.

Stuffed Ai Formaggi 10 Oz.

HOMEMADE RAVIOLI STUFFED MIXED CHEESE.(GRANA PADANO, RICOTTA, PECORINO, PROVOLONE)

Coca Cola

Cam 12 fl oz.

Sprite

Cam 12 fl oz.

Unsweet Tea

0.75 Lt Natia Ferrarelle La Liscia

0.75 Lt Ferrarelle La Frizzante

Coca Light

Cam 12 fl oz.

Diet Coke

Cam 12 fl oz.

Decaf Espresso

Caffe' Doppio

Caffelatte

Cappuccino

Caffe' Macchiato

Caffe' Americano

Hot Tea

Latte

Unsweet Tea

Caffe' Espresso