Antipasto:

Stuzzichini al fresco:
Rollatini of Canadian smoked Salmon stuffed with ricotta
Romana, capers, onions and fresh parsley, voule-vant filled
With calamari zucchini blossom and freshly picked
Wild mushrooms, home made Italian crab Cake and
vaule-vant filled with shrimps in aurora sauce   
Wine: Tocai classico 2006 “Livon”

Pasta :

Gnocchi con ragu’ di carni scelte:
Sandra’s home made potato dumplings tossed with tomatoes
ragout of veal, beef, venison and pork and finished
With grated dry ricotta Romana 
Wine: Chianti classico 2004 “Borgo Salcentino”
Wine: Rosso di Montefalco 2002 “Fattoria Colsanto”

Secondo di Pesce :

Filetto di spigola al Cartoccio:
Fresh filet of Chilean sea bass baked in a parchment paper
with potatoes, carrots, fennel, onions, herbs and
Drizzle of Extra virgin olive oil  
Wine: Braide Alte 2004 “Livon”

Secondo di Carne:

Medaglioni di filetto del Boscaiolo:
Pan roasted center cut medallion of filet mignon, with
green and pink pepper corn, fresh porcini mushrooms topped with
Truffle cheese and finished with a delicate brandy sauce  
Wine: Tiareblu’ 2000 “Livon”
Wine: Sagrentino di Montefalco 2002 “Fattoria col Santo”

Dolce:

Frutti di bosco con mousse di limone:
Fresh mix berry marinated with pomegranate liquor and
sugar in the row served with home made Italian lemon custard
Wine: Verduzzo 2004 “Livon”