Menu

All courses have gluten free substitutions. Inform servers of GF request and individual GF servings will be brought to the table. Please message Dame Caitriona MacDhonnachaidh at cmacdhonnachaidh@gmail.com.

GRANCHINO–The Blue Crab

Peperoncino Oreganati (Pepperoncini sauteed with garlic and bread crumbs)

Olives

Cheese (Milk, Lemon, Salt, Wine Vinegar)

Frittata (Eggs, Zucchini, Cheese, Carrot, Onion, Celery)

Bread and Oil (GF Bread available)

AQUILA–Green and White

Scarolo Affocata (Grilled Escarole with Garlic Oil)

Cavolfiore alla Napoletana (Cauliflower with Currants & Pignoli)

Herbed Chicken

INTERMEZZO

Seasonal Fruit Sorbetto

QUERCIA–The Oak Tree

Porchetta

 (Roasted Pork with Lemon, Parsley, Rosemary, and Salt)

Roasted Mushrooms

Spring Vegetables

Risotto

(Rice, Cheese, Vegetable Broth)

FRECCIA D’ORO–The Golden Arrow

Biscotti

Grilled Fruit