Antipasto Al Carrello
A selection of hot seasonal appetizers

Gnocchi Basilico E Pomodoro
Homemade potato dumplings tossed in a tomato and basil sauce

Bocconcini Di Ricotta E Spinaci
Spinach and ricotta dumplings poached in a cream sauce and gratinated in the salamander oven

Calamari Ripieni Al Calamari Ripieni Al Riso
Fresh local squid filled with crustaceans and rice, baked in the oven with tomato and herbs

Crespelle Regina
A mixture of veal, chicken and mushroom rolled in a pancake and baked in the oven with bechamel sauce

Fegatini Di Pollo Trifolati
Chicken liver pan-fried with onion, garlic and olive oil

Pasta E Fagioli
Traditional Italian borlotti bean soup

Prosciutto E Melone
Rockmelon and prosciutto

Salmone Marinato Al Sedano Salmone Marinato Al Sedano Bianco
Fresh Tasmanian Salmon cured with salt and served in a bed of lettuce, olive oil, lemon juice and celery

Tagliatelle Con Carciofi
Fresh homemade noodles tossed in an artichoke and tomato sauce

Tortelloni Panna E Funghi
Hat shaped pasta filled with veal and chicken and tossed in a mushroom, prosciutto and cream sauce

Anatra in Porchetta
Domestic duck roasted in the oven with rosemary, bay leaf and garlic

Coniglio In Salmi'
Stew of rabbit with capers , lemon juice and white wine

Fegato Alla Veneziana
Calf liver thinly sliced and pan-fried with onion and olive oil

Merluzzo Al Limone
Fillets of Red Emperor pan-fried with white wine and lemon juice

Ossobucco Con Vegetali E Pomodoro
Veal shank cutlets baked in the oven with vegetables and tomato

Pesce Spada Alla Griglia
Swordfish cutlets marinated with lemon juice, olive oil, herbs and charcoal grilled

Petto Di Pollo Alla Petrogniana
Chicken Breast filled with spinach, cheese and pan-fried with white wine

Polpette Origano E Pomodoro
Traditional Italian meatballs in a tomato and oregano sauce

Saltimbocca Alla Romana
Scallops of veal topped with prosciutto, sage and pan-fried with white wine