RM 46.80+
CARPACCIO TONNO
Thin sliced yellow fin raw Tuna topped with capers and Anchovies, dressed in Extra Virgin Olive Oil and Lemon Juice
FUNGHI TRIFOLATI
Shitake mushroom sauté with garlic, white wine and parsley
PARMIGIANA
Fried Eggplants layered with Mozzarella cheese, Parmesan cheese and tomato sauce
Main Course
AGNELLO BRASATO
AUST. Lamb Leg braised and served with roasted potatoes
RAVIOLI SPINACCI
Home made pasta filled with cream cheese, Spinach and tomato
TONNO CARTOCCIO
Steak yellow fin Tuna marinated with Balsamic Vinegar, Extra Virgin Olive Oil, and Rosemary and folded in aluminum foil and baked. Served with grilled eggplant and roasted potatoes
Dessert
TIRAMISU
PANNA COTTA
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