La Moderna

Prime angus beef carpaccio garnished with confit tomato, mixed green salad and mustard sauce.

Fresh sushi-grade ahi-tuna served with guacamole over light, chilled soy broth.

Imported bufala mozzarella with cherry tomato in a bed of arugula

Roman style beef meatballs in a tomato sauce.

Fried calamari and vegetables with our signature tomatoes sauce.

Tempura fried zucchini blossoms filled with goat cheese and fresh ricotta cheese.

Layers of eggplant, fresh mozzarella, parmigiano-reggiano and signature tomato sauce.

Selection “la moderna”.

Argentinian shrimps, calamari, potatoes, celery, carrots and smoked lemon citronette.

Octopus salad with celery hearth, crispy artichokes and mushrooms and parsley sauce.

Pear and arugula salad with shaved parmesan cheese, walnuts and a drizzle of aged balsamic glaze.

Romaine lettuce, croutons and house-made caesar dressing.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Imported porcini mushrooms sauteed with black truffle carpaccio and herbs.

Gratein fennels with besciamel, Parmesan and breadcrumbs.

Grilled slice of onion, red bell peppers, yellow squash, zucchini, and eggplant.

Sauteed with olive oil, garlic, and chili peppers.

Roman style brick oven rosemary focaccia.

Filled with zucchini pesto, tomatoes and soy milk besciamel.

Eggplant loaf served with grilled zucchini and cauliflower creamy sauce.

Layers of eggplant, vegan mozzarella, vegan parmesan, basil and san marzano tomatoes sauce.

Layers of eggplant, vegan mozzarella, vegan parmesan, basil and san marzano tomatoes sauce.

House-made cicatelli pasta with seaweed, olive oil, garlic and chili pepper flakes, topped with crispy breadcrumbs.

Woodovenbaked seaweed“crab”cake with lemon, black olives, crispy arugula and fennel sauce.

Polenta taragna with imported porcini mushroom ragu, broccoli rabe and truffle.

House-made bufala ricotta gnocchi with Maine lobster, cherry tomatoes, thyme, and shallots. Gnocchi made with egg, Parmesan, ricotta, flour salt, and pepper.

Gragnano paccheri sauteed with shrimp, calamari, octopus and mussels in a cherry tomato sauce.

Pappardelle served with beef Bolognese sauce.

Traditional beef lasagna.

House-made fettuccine with imported porcini mushrooms and black truffle.

San Marzano, grape and heirloom tomato sauce.

Filled with lobster and shrimps, with broccoli rabe and zucchini sauce.

Pan seared branzino with artichokes, porcini mushrooms and potatoes.

wild scottish salmon with “bottarga” gratein potatoes and mini vegetables.

Grilled octopus with fresh tomatoes, capers, olives and smoked potato sauce.

Grilled swordfish in grape tomatoes, capers, black olives and basil sauce, with grilled asparagus and crispy.

Cab. to share.

Cab.

Cab.

Lightly fried, breaded veal chop with fresh arugula and grape tomato salad.

Slow braised veal tenders in barolo red wine sauce served with broccoli, fennel and carrots salad, topped with crispy arugula.

Organic chicken breast thin sliced and rolled, stuffed with fresh bufala mozzarella and baby artichokes with wok vegetables and ginger sauce.

Prime angus beef patty, sharp cheddar, smoked bacon, signature sauce and caramelized red onion with truffle parmesan fries.

Puff pastry tower garnished with chantilly cream and fresh fruits.

Semi frozen pistachio cream.

House-made pistachio biscuit filled with orange cream.

Traditional tiramisu.

Mind-blowing Italian doughnuts filled with pasty cream.

Chocolate lava cake filled with Nutella spread and served with vanilla ice cream.