Pecorino Menu

Spinach

With extra virgin olive oil.

Cicory

With extra virgin olive oil and garlic.

Roasted Potatoes

With herbs.

Mashed Potatoes

With extra virgin olive oil and green onions. No dairy.

Green Beans

Steamed.

Green Asparagus

Steamed or grilled.

Artichokes

Braised with herbs.

Bell Peppers

Roasted yellow and red peppers with balsamic vinegar dressing. Served cold.

Porcini

Mushrooms sauteed with herbs.

Chickpeas Soup

With pasta chef's home town recipe. Vegetarian.

Vegetable Soup

Light vegetarian broth with chopped crisp vegetables, extra virgin olive oil and basil. Vegan.

House Salad

Assorted mixed greens with radish, celery, carrots and fresh tomatoes. Vegan.

Fava Bean Soup

Fava bean puree served with sauteed dandelion. Fave e cicoria. Vegan.

Baked Onion

Whole big onion filled with eggplant, pinenuts, raisins and Pecorino cheese with a touch of balsamic vinegar sweet and sour. Vegetarian.

Avocado

Seasonal greens with green beans, potatoes, tomatoes and avocados in a extra virgin olive oil, shallot and lemon dressing. Vegan.

Rucola Salad

Wild arugula salad with shaved Parmigiano cheese and lemon dressing. Vegetarian.

Burrata

Soft and creamy mozzarella cheese served with roasted yellow and red bell peppers. Vegetarian.

Caprino

Warm goat cheese crouton bread served on a bed seasonal greens with hazelnuts. Vegetarian.

Carpaccio

Lightly cured beef carpaccio with fresh arugula and shaved Pecorino cheese from pienza.

Parmigiana

Grilled eggplant baked with mozzarella and Parmigiano cheese in a tomato and basil sauce. Vegetarian.

Cannellini and Bottarga

Cannellini bean salad with arugula, red onion, celery and grated sun-dried fish roe.

Tartare

Ahi tuna tartare with shallot, cucumber and celery served with wild arugula and alfalfa sprouts.

Seafood Salad

Steamed calamari, shrimp, mussels and clams on a bed of seasonal greens with extra virgin olive oil and fresh lemon dressing.

Tiramisu

Chocolate Mint Mousse

Chocolate Morsels

Fudge.

Panna Cotta

With vanilla and berry sauce.

Pear au Gratin

Millefoglie

With layers of crispy almond crusts and strawberry mousse.

Pomodoro e Basilico

Very thin fresh tagliolini noodles in a sauce made with fresh, ripe and roasted tomatoes pureed with basil. Vegetarian.

Cacio e Pepe

Spaghetti with Pecorino cheese, black pepper and extra virgin olive oil. Vegetarian.

Carbonara

Spaghetti with beaten eggs, crispy home made bacon, Pecorino cheese and black pepper.

Penne

In a tomato and basil sauce with green onions, cherry tomatoes and shaved Pecorino cheese. Vegetarian.

Whole Wheat Tacconelle Pasta

Hand crafted flat pasta diamonds in a olive oil and basil sauce with mixed vegetables and grated Pecorino cheese. Vegetarian.

Fettuccine alla Bolognese

Fresh noodles and beef ragout.

Pappardelle al Pesto

Fresh wide noodles in a pesto sauce with green beans, peas, fava beans and grated Pecorino cheese. Vegetarian.

Ravioli

Spinach and ricotta cheese ravioli in a sauce made with fresh, ripe and roasted tomatoes pureed with basil. Vegetarian.

Lasagna

Layers of fresh pasta with beef ragout, mozzarella cheese, beshamel and Parmesan cheese.

Risotto Primavera

Rice creamed with mixed seasonal vegetables and Parmigiano cheese.

Spaghetti with Clams

In a light garlic and extra virgin olive oil sauce with cherry tomatoes and basil. Neapolitan style.

Spaghetti with Seafood

In a light garlic and extra virgin olive oil sauce with shrimp, calamari, mussels and clams.

Fettuccine with Porcini, Lobster and Cherry Tomatoes

Spaghetti with Lobster

In a light garlic and lobster sauce with chopped Maine lobster and parsley.

Stracciatella Tower

With burrata cheese, cherry tomatoes, avocado and cucumber.

Trippa

Roman style tripe with artichokes and Pecorino cheese.

Chicken Breast Milanese

Breaded free-range chicken breast topped with wild arugula and fresh cherry tomatoes.

Polletto alla Diavola

Devil's Cornish chicken served with roasted potatoes.

Salmon

Grilled Scottish salmon in a light crust of rice, served with spinach.

Fresh Cod

In a light soup with cherry tomatoes, chickpeas and rosemary. Chef's home town recipe.

Steak Salad

Thin slices of strip steak sauteed with fresh arugula, sun-dried tomatoes and shaved Parmigiano cheese. Straccetti alla romana.

Branzino

Whole de-boned Mediterranean seabass on parchment paper with porcini mushrooms and braised artichokes.

Lamb Casserole

De-boned rack of lamb with Pecorino cheese and artichokes. Chef's hometown recipe.

New York Steak

Grilled 14 oz. New York steak served with roasted potatoes.

Filet Mignon

Pan roasted 10 oz. beef tenderloin in a red wine and shallot sauce served with olive oil and green onion mashed potatoes.

Veal Milanese

Breaded veal chop topped with wild arugula and fresh cherry tomatoes.

Rib Eye Steak

Grilled 20 oz. bone in prime rib eye steak, served with grilled green onions.

Fettuccine Porcini and Lobster

Fresh pasta handmade with cherry tomatoes, porcini mushrooms and main lobster.

Filet of Sole

Fillet of sole in the mantle of potatoes, zucchini and cherry tomatoes with pecorino cheese.

Roasted Sonoma Lamb Top Sirloin

Sliced with cicory sautes.

Grilled Prime Rib Eye Cap Steak

Sliced on arugula salad.