Chef and Owner- Christianne Ricchi

Dinner Menu
 

Appetizers

Gli Antipasti

PROSCIUTTO CASLINGO COI PANSEROTTI
Homestyle imported proscuitto and Florentine bread fritters.

FETTUNA COI FAGIOLI O POMODORO
Grilled garlic bread topped with choice of cannellini beans with fresh sage or chopped tomatoes with fresh basil.

ANTIPASTO MISTO DELLA CREDENZA
Tuscan antipasto of marinated vegetables, stuffed tomato, crostini and panzanella bread salad..

INSALATA CAPRESE
Sliced Buffalo mozzarella and plum tomatoes with
fresh basil and Tuscan virgin olive oil.

INSALATA COL CAPRINO    
Warm goat cheese and seasonal mixed greens tossed
in a balsamic vinaigrette.

FUNGHI FRESCHI MISTI 
An assortment of fresh wild mushrooms sauteed in
olive oil and garlic.

Le minestre – Le Zuppe

ZUPPA DI FUNGHI PORCINI
Porcini Mushroom soup.

PAPPA AL POMODORO
Traditional thick Florentine tomato soup.

RIBOLLITA
Thick Tuscan vegetable and bread soup.

Pasta
La Pastaciutta – I Risotti

TAGLIATELLE FRESCHE CON FUNGHI E PISELLI
Homemade egg pasta with fresh mushrooms and peas in a light cream sauce.

SPAGHETTINI MARE E MONTE 
Thin spaghetti tossed with shrimp and wild mushrooms
in a light fresh tomato sauce.

PAPPARDELLE SUL CONIGLIO 
Broad pasta ribbons tossed with savory Tuscan rabbit sauce.

TORTELLONI AL BURRO E SALVIA O AL ROSE
Ricotta and spinach filled tortelloni with sage butter or
with a Florentine tomato and cream sauce.

PENNE STRASCICATE
Pasta quills sauteed with Tuscan meat sauce and parmigiano.

RISOTTO del GIORNO
Risotto of the day

Entrees   

POLLASTRELLO ALLA DIAVOLA
A half chicken basted with lemon, fresh sage
leaves and olive oil grilled over oak coals.

GRIGLIATA MISTA DELLA CASA 
Mixed grill of marinated pork loin, rabbit sausage,
lamb chop and stuffed baby quail.

SPIEDINO TOSCANO
Tuscan skewers of homemade sausage, chicken, veal and
seasonal vegetables.

COSTOLETTE D’AGNELLO A SCOTTADITO
Grilled baby lamb chops marinated in lemon and rosemary.

LOMBATINA DI VITELLA
14 oz. grilled veal T-bone steak.

BISTECCA all’ARRABBIATA  
A grilled, aged 16oz. Prime Black Angus New York Strip Steak,
seasoned with red pepper, fresh herbs and extra virgin olive oil.
Served with grilled vegetables.

ARISTA, TACCHINO E VITELLA ARROSTO AGLI AROMI
Traditionally Florentine boned loin of pork, breast of turkey
and rolled, stuffed veal roasted in red wine and mixed herbs.

LE SALSICCE COI’ FAGIOLI ALL’ UCCELLETTO
Grilled homemade sausage with cannellini beans and tomato.

FILETTO ALLA ZINGARA
Filet of beef sauteed with roasted red peppers, fresh mushrooms,
plum tomatoes and white truffles served with truffled polenta.

BRACIOLA DI MAIALE CON L’OLIVE
A 14 oz. pork chop marinated in balsamic vinegar, juniper berries
and rosemary, sauteed with black olives and served on a bed of
cannellini beans.

I Contorni

FAGIOLI BIANCHI COTTI AL FIASCO
Oven-baked cannellini beans.

BIETOLA SALTATA
Swiss chard sauteed in olive oil and garlic.

PATATE ALLA GHIOTTA
Oven-roasted potatoes with rosemary.

SELEZIONE DI INSALATE FRESCHE 
Selection of fresh salad greens served with virgin olive oil
and balsamic vinegar.

Desserts

I Formaggi

PECORINO E PERE
Tuscan sheep’s milk cheese with fresh pear slices.
"Al contadino non devi far’sapere quant’e buono il cacio con le pere."

SELEZIONE DI FORMAGGI ITALIANI
Selection of Italian cheeses.

I Dolci

BISCOTTINI E CANTUCCI COL VIN SANTO
Assorted Tuscan cookies served with sweet "dipping" wine.

GELATI ALLE CRÈME E SORBETTI DI FRUTTA
Assorted homemade ice creams and fresh fruit sherbets.

I DOLCI DEI RICCHI
Our chef's homemade specialties.
 
   

Specials  

Specialita del Giorno

ASPARAGI all’ACETO BALSAMIC
Large fresh asparagus with olive oil and balsamic vinegar.

CARABACCIA 
Grilled Tuscan garlic bread topped with braised vegetables
and grilled shrimp, laced with olive oil and parmigiano.

INSALATA di RADICCHIO ARROSTITO ed ARUGULA 
Marinated grilled radicchio and arugula tossed with basalmic
vinaigrette topped with pecorino shavings.

CALAMARI FRITTI
Fresh small squid lightly floured and deep fried in olive oil.

TROTA AFFUMICATA
Fresh smoked Rainbow trout served with salsa verde,
arugula and Tuscan croutons.

PEPERONI ROSSI SOTT’OLIO
Roasted sweet red peppers marinated in olive oil and garlic
with fresh herbs.

POLENTA TARTUFATA ai FUNGHI FARCITI 
Truffled polenta served with mixed wild mushrooms deglazed
in balsamic vinegar.

RISOTTO MARE e MONTE
Risotto with fresh mushrooms and shrimp.

RIGATONI alla BOSCAIOLA
Rigatoni pasta with tomatoes, homemade sausage, black olives
and mushrooms.

PANZOTTI FIORENTINI
Homemade roasted veal and spinach stuffed pasta "pockets"
laced with besciamella and Florentine tomato sauce.

TRANCIA di SALMONE SULLA BRACE
Fresh grilled salmon fillet with olive oil, rosemary and breadcrumbs.

TONNO SALTATO all’ERBETTE
Fresh loin of tuna sauteed with white wine and fresh herbs.

SPIEDINO di MARE
Skewer of marinated colossal shrimp, tri-colored peppers and
red onions, grilled over oak coals.

SPIEDINO del CONTADINO
Grilled skewer of homemade sausage and fresh vegetables served
with oven baked cannellini beans.

COSTATA di MAIALE al FORNO con SALSA di PRUGNE 
Slow roasted loin of pork served with a Florentine plum sauce.

COSTATA di MANZO al FORNO
Prime Rib of Black Angus Beef, prepared Tuscan style
with fresh herbs and olive oil. Served with rosemary potatoes.

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