Barrique Venice

Pan-seared scallops, Parmesan fondue, and shaved black truffle

Golden Beet Carpaccio, Sicilian Caponata, Stracciatella di Burrata topped with a Balsamic Vinegared Glaze

Watercress salad, Pecorino cheese, hearts of palm, roasted almonds in a balsamic dressing

Grilled octopus, mixed fingerling potatoes, green beans, and aioli dressing

24-Month black label Prosciutto di Parma and Burrata cheese

Diced Ahi Tuna tartar with capers, avocado, red onions & caramelized balsamic vinegar

- Home-Made Black Ink Linguine Blue Crab, Tomato Confit, Manila Clams, White Wine and Garlic Sauce served on a bed of Parsley Pesto

Artisian paccheri Sicilian norma sauce, basil pesto topped with dry ricotta cheese

Homemade pappardelle with rabbit ragu', prunes, and porcini mushrooms

Home-Made Filled Mignon Spinach Ravioli served on a bed of Marinara sauce, topped with Brown Butter and Sage

Home-made cacao tagliatelle with an amarone wine wild boar Ragu

Home-made red beet tagliolini in a Marsala quail ragu' served on a bed of taleggio cheese fondue

Grilled Mediterranean sea bass, braised Sicilian cucuzza, and blood orange sauce

Pan-seared beef filet mignon served with a barolo truffle butter sauce

Duck breast lightly smoked served with caramelized onion aged balsamic vinegar

Grilled Culottes Wagyu Served with a Brandy Cherry Sauce, Mashed Potato and Seasonal Veggies

Vanilla cream custard layered with filo-dough topped with salted caramel sauce

Tonka beans panna cotta with a vanilla cherry sauce topped with almonds streusel

Grain & ricotta cheesecake, with orange blossom water and candied orange zest

Layered white and dark chocolate mousse on a hazelnut cookie crisp