Cuisine

Winter 2012 highlights from the appetizer menu include hearty soups like the Zuppa di Zucca, a pureed trio of squash with crispy pancetta and a drizzle of pomegranate créme fraiche, and several carpaccio  dishes such as the Carpaccio di Manzo, marinated and sliced thin beef tenderloin, seared blue, served with arugula, capers, Parmigiano-Reggiano and a balsamic reduction. Additional items such as Polipetti e Calamari Grigliati, Lumache alla Romano and Carpaccio d’Anatra join seven more delicious appetizers.

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