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Dinner Menu

Antipasti e Primi Piatti

Tavolloza di antipasti meridionali

Array of house made southern Italian antipasto
For one 14
For two 20

Calzoncini fritti

A trio of mini calzoni stuffed with leeks and mozzarella, beef tenderloin and baccala
13

Pan roasted mussels

Pan roasted fresh cultivated P.E.I. mussels with Sicilian Marsala and tossed with Italian Bacon and roasted shallots
14

Coccio di pesce e legumi

Baby octopus, cuttlefish, clams and chickpeas in a spicy tomato sauce
15

Gamberetti agliolio con brocoli rabe

Garlic and oil shrimps over a crostone and broccoli raab
14

 
Pasta

Pasta pomodoro della nonna

Pasta with a San Marzano tomato sauce in the style of our grandmother
19

Fusilli Avellinesi al cartoccio

Artisan made fusilli from Campania, baked in parchment paper with a sauce of onions, pancetta Abruzzese, roasted tomatoes and smoked sweet peppers
24

Ravioli ripieni d'aragosta

Ravioli of lobster and crab with a mascarpone cherry tomato sauce served with shrimp
26

Orechiette con salssicchia

Orecchiette pasta with aji Amarillo spicy Abruzzese sausage, Izote blossom, cherry tomatoes and green peas

24

Gnocchi di yucca con ragu verde stilo seco Peruviano

Cassava root gnocchi with a slow braised "Chicha de Jora" green lamb ragu and shaved parmesan (Spicy)
25

Pappardelle con funghi porcini

Free form cut pappardelle pasta with wild mushrooms, porcini and white truffle oil
26
Secondi di Pesce, Pollo e Carne

Tonno con la Bomba Peruviano-Calabrese Ortopiccante

Pan seared tuna served over braised leeks, and crispy potatoes with a sauce of sweet roasted peppers, capers and “Rocoto” (Spicy)
28

Trucha a la parrilla

Saffron butter brushed grilled trout served with pallares, yellow Peruvian potatoes and wilted greens
27

Filet en costra de Cafe Espresso

Espresso coffee crusted filet mignon over a parsnip puree and sautéed escarole with algarrobina-vincotto sauce
36

Petto di pollo

Pan roasted organic chicken breast stuffed with fontina cheese and spinach with a botija olive compound butter, crispy polenta and slow roasted tomatoes
25

Costoleta di maiale con canna di zucchero e rocoto

Brined double cut pork chop with a sugar cane – rocoto pepper glaze served with a yucca piatella and a sauté of giant Peruvian Corn, spinach and caramelized onions

32

Salmone in crosta di macadamia

Macadamia crusted Atlantic salmon filet over a herbed risotto cake, Peruvian Asparagus and a Pisco-Sicilian Blood orange sauce
29
 
Insalate

Mista

Simply dressed salad of field greens with a citrus vinaigrette
8

Insalata caprese

Fresh housemade mozzarella, vine ripe tomatoes, EVOO, vincotto and Basil

 
10

WINE LIST

BEVERAGES

DESSERT MENU

FOOD GLOSSARY

Huacatay
Peruvian black mint

Quinoa
An ancient Inca grain

Rocoto
A spicy-hot red pepper

Aji Amarillo
Yellow Peruvian pepper

Panca Chili
Medium-hot pepper with a Smokey berry flavor with fruit overtones

Vincotto
Balsamic alike substance made of Malvasia and Nero Amaro grapes

Pallares
Giant Peruvian white Lima Beans

Botija Olive
The most exotic hand picked olive from Peru

Chicha de jora
Peruvian corn cider

Algarrobina
Carob syrup from the North of Peru

Tacu-tacu
A particular way of cooking rice and beans

Pisco
Peruvian brandy-like liqueur distilled from grapes

Guanciale
Made from the cheeks of the pig, a delicious bacon-like product that enhances almost any dish

Sacha Inchi Oil It is an extra virgin oil obtained from the Sacha Inchi nuts after a cold press process, green flavor and 48% omega 3