Onotria Wine Country Cuisine

Soup with roasted vegetables, in aromatic broth

Assortment of cured meat and cheeses served with dry fruit

Mix greens lettuce, tossed in parmigiano cheese, balsamic

Bufola mozzarella and heirloom tomato salad basil dressing

Fresh Porcini, roman artichoke, grana cheeses lemon evoo dressing

Burrata, cherry tomatoes garlic, basil evoo over bruschetta bread

Branzino thinly sliced with passion fruit vinaigrette

Cured beef, carpaccio, lemon oil, arugula, shaved parmigiano

Mortadella pave', shavings of grana padana

Creamy burrata served atop crushed avocado, lemon gastrique

Squash blossoms filled with blue crab and citrus drizzles

Foie gras pan seared over brioche cherry glace

Potato gnocchi baked in a cassoulet gorgonzola, tomato sauce

House made fusilli pasta with pork sausage in eggplant caponata sauce

Pappardelle pasta in a smoke pancetta light spicy tomato pecorino sauce

Handmade ravioli filled with roasted chicken, burrata in creamy pesto sauce

Scampi in a porcini sauce over house made spaghetti pasta

House made layers of pasta blend of cheese and beef baked in creamy tomato sauce

Seasonal fish and seafood in a tomato fresh herb broth

Salmon filet oven roasted in cannellini beans, basil pesto sauce

Baked white Seabass over a cherry tomato capers sauce

Chicken scaloppine in a mushroom's marsala sauce

Berkshire pork chop oven roasted in pink peppercorn mustard sauce

Galicia 12-ounce center cut rib eye of beef pan seared sliced towered with arugula shaving of grana padana

Assortment of house made biscotti

Layers of lady fingers cookies soaked in espresso, layered in mascarpone cream

Poached pear in moscato wine, spice, over vanilla cream

Vanilla gelato, drowned in espresso coffee

Dark chocolate mousse, crushed pistachio, and cream

Lemon tart with limoncello gelato

Three flavors of artisanal gelato

House made gelato