cafe | pizzabar

February 15th, 2018

ZUPPA TOSCANA 7
white beans, kale, potato, croutons, parmesan, olive oil

CARPACCIO DI TONNO 15
Yellow fin tuna, beet “caviar”, citrus, olive oil, micro beet greens, crostini

BURRATA 16
imported creamy mozzarella, fennel pesto, farro, herb salad

INSALATA INVERNALE 14
marinated baby beets, baby carrots, fennel, farro,
ricotta salata, fresh herbs, extra virgin olive oil

AGNOLOTTI DI NONNA 15/21
fresh pasta stuffed with braised beef and parmesan, served in a rustic tomato sauce, rosemary, pecorino cheese

RIGATONI ALLA UMBRIA 15/21
spicy red wine braised pork ragu, broccoli rabe, tomato,
pecorino cheese, parsley, extra virgin olive oil

IL PETTINE IN PADELLA 28
pan roasted diver scallops, morel mushroom jus, mashed potatoes

LAMB CHOPS MILANESE 24
two breaded and pan fried lamb chops, roasted potatoes, capers, olives, lemon