Firenze a Tavola

fried calamari rings served with a spicy marinara

antipasto board with tomato & garlic bruschetta, crostini with fegatino Toscano, polenta fritters with gorgonzola, pecorino cheese, prosciutto crudo di Parma, salame Toscano, grilled artichokes & other seasonal items (may contain nuts)

wild arugula tossed with shaved fennel, orange, parmigiano Reggiano shavings, EVOO & lemon

Tuscan breaded tomato stew with basil, topped with burrata & crushed red pepper

butternut squash, potatoes dumpling pasta tossed in gorgonzola cream sauce

baked house-made lasagne layers with tomato, fior di latte mozzarella, provolone & eggplant

house-made "ribbon" pasta tossed with slow-cooked beef tenderloin in a Chianti wine & tomato sauce

House-made thick spaghetti in a white sauce with sausage, mushrooms & truffle oil

ravioli pockets filled with lobster & shrimp, tossed with a spicy cherry tomato & white wine sauce, topped with mint

oven-roasted pork loin with herbs and vegetables, served with "patata duchessa mattonella"

wood-fire-grilled NY strip bone-in served with sea salt, lemon &/or gorgonzola cream to create your own favorite bites, offered with a side of cannellini beans "all'Uccelletto"

wood-fire grilled sausage link, ribs (2) & sirloin steak (5oz). Served with EVOO, lemon, sea salt & rosemary. Served with roasted potatoes & sautéed garlic & Tuscan kale

pan-seared 6oz swordfish prepared with a spicy mix of olives, capers, oregano & tomato, with a side of roasted cauliflower & carrots with a drizzle of balsamic glaze