Lunch/Brunch Menu

LUNCH 11am to 4pm

Brunch Dishes

Rollata d’uova – 9: Rolled farm eggs omelette stuffed with baby spinach, mushroom and mozzarella

Frittata – 8: Farm egg frittata with red onions, broccoli rabe and pecorino cheese

Uova strapazzate – 8: Scrambled  farm eggs with mix organic salad, homemade focaccia and hand-cut fries

Eolo Benedict – 12: Poached farm eggs, hollandaise sauce, bacon & focaccia,served with home fries & garden salad frisée

French toast – 12: Gluten-Free challah bread, nutella, fresh fruit

Panini: Served with fresh garden salad

Pollo – 9: Grilled organic chicken breast, tomatoes, arugula,red onions, and extra virgin oil

Prosciutto – 12: Prosciutto San Daniele, tomatoes and lettuce

Burrata – 12: Homemade burrata and eggplant caponata

Substitute Gluten-Free Roll    3


Stracciatella 8: Tomato sauce and homemade burrata stracciatella

Pomodorini 9: Fresch cherry tomatoes and anchovies

San Daniele 10: Prosciutto , arugula and mushroom

Stuzzichini: One for $7 or three for $18

La nostra Caponata: Eggplant in agrodolce with celery raisins and pine nuts

Cavolfiori in pastella: Deep fried cauliflower over tomato sauce

Panelle: Chickpea flour fritters with truffle salt

La  Bruschetta di ricotta: Toasted bread with house-made ricotta, spicy honey and pistachios

Le olive di Nocellara fritte: Breaded and fried Sicilian olives stuffed with pecorino

Pane cunzato: Crispy bread with cherry tomatoes, caciocavallo cheese and anchovies

Formaggi Siciliani     $23 for a Selection of 6 cheeses

Piacentino di Enna: Sheeps’ milk with saffron and black peppercorn

Pecorino Nerello Sikano: Sheeps’ milk, medium salted

Provola delle madonie: Cows’ milk, semi soft, pulled curd

Primo sale bianca sole di Sicilia: Sheep and goat milk, lightly salted

Canestrato Siciliano: Sheep and goat milk, sharp, hard cheese

Ubriaco di nero d’avola: Hard sheeps’ milk, black peppercorn matured in Nero d’Avola wine

Suggested wine paring by Fabio Sireci, Feudo Montoni:

$15 for a tasting of:

  • Perricone “del core” 2015
  • Nero D’Avola “Lagnusa” 2013
  • Nero D’Avola “Vrucara” 2010 – 100 years old vines

Gli antipasti

Arancini di riso – 12: Homemade saffron risotto  balls stuffed with Angus Beef- pea ragù

Parmiggiana di melenzane – 13: Fried  eggplant parmigiana with fresh mozzarella, cherry tomato sauce, parmigiano and basil

Polpette al Sugo – 12: Classic pork & beef meatballs with tomato sauce

Frittura di pesce – 18: Lightly fried calamari, tiger shrimps and mixed farm vegetables

Burrata e prosciutto – 15: Homemade  brurrata and prosciutto San Daniele,heirloom tomatoes and fresh basil

Carpaccio di pesce spada – 17: Swordfish carpaccio with citrus mayo and caperberries

Le insalate dell’orto

Riccia e tonno – 14: Frisee salad, wild radicchio, poached potato, cherry tomatoes and seared yellofin tuna, in a light mustard dressing

Barbabietole, mela verde e caprino – 13: Baby red beets with green apples, radish, goat cheese,toasted almonds and lemon dressing

Insalata di rucola – 12: Arugula, radicchio, pine nuts, pecorino primo sale,fennel and orange in a balsamic dressing

Insalata mista – 9: Mixed green leaves with radish and carrots tossed with a white vinaigrette

Most of our vegetables are organic and procured from Blooming Hill Farm

I primi

Gemelli al ragù siciliano – 13: Homemade Gemelli pasta with Angus ground beef ragù, mix vegetables and green peas

Gnocchetti alla norma – 13: Potato homemade gnocchi with fried eggplant,cherry tomatoes, fresh basil and quenelle of ricotta salata

Busiate trapanesi arriminati – 13: Busiate pasta with a cauliflower and fennel ragù, tomatoes,golden raisins and calstelvetrano olives

Busiate pomodoro – 13: Bussiate pasta, tomato sauce, mozzarella & basil leaves

Torchio con salsiccia e friarielli – 13: Homemade twisted pasta with crumbled pork sausage, and broccoli rabe pesto

Gluten free pasta substitution $2.50 and Gluten free bread $3.00

I secondi

Pollo alla griglia 18: Pounded organic chicken breast served with mixed

farm potatoes and seasonal spring salad

Salmone in padella 18: Pan seared Scottish salmon, served with broccoli rabe and roasted potatoes

I contorni:   One for $8 or three for $19

  • Roasted organic farm potatoes with mixed herbs
  • Fried organic potatoes with rosemary
  • Mixed color farm Caramelized carrots
  • String beans cooked in tomato sauce with garlic
  • Sautéed broccoli rabe



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