* Braciolette di Vitello Ripiene (Veal braciolettine stuffed with raisins, pine-nuts, garlic, parsley and parmigiano served over pasta with our traditional tomato ragu' sauce) 25

* Coniglio al forno con patate e piselli (Bone-in rabbit baked with potatoes, peas, evoo and fresh herbs) 23

* Gamberoni con purea di Cannellini e Castagne (Saute' shrimps served on a bed of pureed cannellini beans, chestnuts, evoo and rosemary) 25

* Pesce del giorno (fish of the day)

* Polenta, Salsiccia e Funghi (Corn-meal, italian pork sausage and tomato-mushroom ragu' sauce) 22