Puntino Pizza

Toasted bread topped with tomatoes and marinated in extra virgin olive oil with garlic and fresh basil.

Toasted bread topped with pepper pesto, prosciutto di parma and burrata cheese with extra virgin olive oil.

Thin slices of beef tenderloin, black truffle carpaccio, capers and shaved parmesan cheese.

Lightly fried calamari and zucchini served with a spicy tomato sauce.

Thin slices of chilled roasted veal served in creamy tuna capers aioli.

Grill octopus with frisée salad, black olives, chickpeas, parsley, lemon vinaigrette.

Burrata cheese in a bed of grilled vegetables.

Organic quinoa, artichokes, arugula, chickpeas, cherry tomatoes, feta cheese, parsley, cucumbers.

Organic baby arugula salad, topped with shaved parmesan cheese, cherry tomatoes, and balsamic vinaigrette.

Romaine lettuce with caesar dressing, seasoned croutons, and shaved parmesan cheese.

Spaghetti with light cream of parmigiano and pecorino cheese, topped with black pepper.

Homemade fettuccine pasta with beef tenderloin ragu sauce.

Fresh tagliatelle pasta with sautéed mushrooms, truffle oil in a creamy tomato sauce.

Homemade ravioli filled with pumpkin and ricotta cheese, served with a light butter and sage sauce.

Homemade ravioli filled with buffalo ricotta and spinach, fresh tomatoes and basil, light tomato sauce.

Organic quinoa penne served with basil pesto, pine nuts, zucchini, sun dried tomatoes.

Spaghetti with a rich creamy sauce based of eggs and parmigiano, served with cryspy guanciale.

Home made potato gnocchi with a fresh tomato sauce and bufala mozzarella cheese.

Tipical amalfi coast dish light fried zucchine served with a cream of parmigiano cheese, light butter and fresh basil.

Vialone nano rice with zafferano.

Spaguetti pasta with selected bottarga of muggine from sardegna, light fried zucchine, extra virgin olive oil, organic garlic, and chili pepper flakes.

Spaghetti pasta with fresh clams, extra virgin olive oil, organic garlic, and chili pepper flakes.

Thick slices of fresh wild salmon, citrus soy vinagrette, microgreens.

Fresh yellowfin sushi tuna chopped and mixed with avocado and citrus soy vinagrette.

Thin sliced octopus served with arugula, carrots, fennel, in extra-virgin olive oil and lemon juice.

Grilled wild salmon with grape tomatoes, thyme, extra virgin olive oil and venere rice.

Lightly grilled yellowfin tuna, braised vegetables and organic arugula salad, in citrus soy vinagrette.

Fillet of Mediterranean grilled sea bass served with vegetables and fresh cherry tomato sauce.

Free range chicken breast pan seared with mushrooms in a marsala wine sauce, served with roasted potatoes.

Lightly fried, breaded free range chicken breast, served with arugula and parmigiano.

Veal scaloppine lightly floured and pan seared in a lemon butter sauce, with seasonal vegetables.

Rack of lamb marinated with herbs, twenty five years aged balsamic in acetaia, served with potatoes.

Grilled sliced new york strip steak served with arugula and parmigiano salad.

Certified prime beef tenderloin over a mushroom sauce served with potatoes.