INSALATA PORTOBELLO | Grilled Portobello mushroom with seasoned chopped tomato, sprinkled with goat cheese | 20 |
PARMIGIANA DI MELANZANE | Baked eggplant layered with fresh tomato sauce, mozzarella, and Parmigiano regiano DOP cheese | 20 |
COZZE ALLA MARINARA | Steamed mussels served in a tomato sauce, garlic and parsley | 20 |
CALAMARI ALLA GRIGLIA o FRITTI | Grilled calamari drizzled with balsamic reduction on a bed of fresh baby lettuce or Lightly floured deep-fried calamari served with Fieramosca sauce | 20 |
PROSCIUTTO E MELONE | Italian prosciutto di Parma DOP thinly sliced and wrapped around fresh cantaloupe | 22 |
INSALATA DI MARE | Seafood salad with squid, shrimp, crab and mussels marinated in white vinegar, olive oil, green onion, parsley and oregano served cold | 22 |
CARPACCIO DI MANZO | Thinly sliced beef carpaccio served with capers, lemon, arugula, shaved Parmigiano and extra virgin olive oil | 22 |
GAMBERI E CARCIOFI FIERAMOSCA | Shrimp and artichokes sautéed in white wine with a tomato cream sauce | 22 |
FUNGHI SALTATI | Lightly sautéed cremini, king oyster, Portobello and shiitake mushrooms dressed with fresh herbs, served on a toasted baguette topped with brie cheese | 22 |
TAGLIERE DI AFFETTATI MISTI (serves 2) | Assorted cured meats, cheeses with pickled vegetables and homemade focaccia | 45 |