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Lunch Menu Per Iniziare Fiori di Zucca.24 Tempura local zucchini blossoms filled with smoked mozzarella, ricotta, sun dried tomato coulis, & micro basil. Vongole alla Posillipo.27 Steamed little neck clams in spicy tomato, white wine and fresh herb broth. Tortina di Granchio. 32 Lump crabmeat cake with tomato bruschetta, lemon aioli & cabbage carrot julienne. *Salmone Affumicato 28 Scottish smoked salmon, traditional garnish & toast points *Antipasto dello Chef 34 prosciutto di parma, spanish chorizo, mortadella, champagne pate, manchego, parmigiano, pecorino, truffled honey & spicy fig compote, grainy mustard, grilled crostini *Carpaccio Di Manzo 26 Thinly sliced seasoned beef tenderloin, arugula, shaved parmigiano, truffle oil & truffled dwarf peaches *Carpaccio di Portobello 24 Portobello mushroom carpaccio served with arugula, goat cheese & lemon dressing Confit D’Anatra 29 Duck leg confit, fresh corn puree, pomegranate, blackberry brandy sauce Salsiccia Alla Griglia 26
Renato's Menu Desing 12-1-22-02.jpg
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