Lunch

Dinner

Creamy vanilla pudding topped with berry sauce.

Panna Cotta

Choice of Appetizer, Entrée, and Glass of Wine

Price Per Person

Shortbread biscuit topped with rum soaked ricotta & mixed berries

braised Swiss chard, herb roasted potatoes

Roasted rabbit "porchetta"

Short rib ravioli with delicate demi glaze

Crostini with house made chicken liver mousse

Pan roasted lolli-pop lamb chops

Parmigiano cheese display

Crostini with thinly sliced lardo

Toasted Almond

Smirnoff Vanilla Vodka with espresso, kaluha & a dash of Baileys

Espresso Martini

Salted Caramel ice cream enrobed in milk chocolate

Salted Caramel Truffle

Pistachio Gelato enrobed in dark chocolate

Dark Chocolate Pistachio Truffle

Vanilla & Chocolate gelato cherry center enrobed in dark chocolate

Cappuccino gelato with chocolate chips throughout enrobed in dark chocolate

Cappuccino Gelato Truffle

Warm bread pudding covered with caramel sauce

Budino di Pane

Homemade ricotta donuts filled with caramel & chocolate sauce

Cecilia's Doughnuts

Vanilla and Chocolate Ice cream with a chocolate powder coating

Tartufo

Two scoops of our artisanal gelatos. Ask your waiter for our flavors

Gelati

Flour cake with bourbon whipped cream and fresh strawberries

Torta di Mandorle

Delicate chocolate mousse on a chocolate sponge base covered with a light coat of bitter chocolate

Mousse al Cioccolato

Wash the lettuce, tomato, cucumber, and red onion under cold water. Pat them dry with a clean kitchen towel.

Wash and Prepare Vegetables

Chop the lettuce into bite-sized pieces, dice the tomato, slice the cucumber, and thinly slice the red onion.

Chop the Vegetables

Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper, then grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Let it Rest

In a large mixing bowl, combine the chopped lettuce, diced tomato, sliced cucumber, and red onion.

Combine Ingredients

Slice the grilled chicken and add it to the bowl along with crumbled feta cheese.

Add Chicken and Cheese

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined.

Mix the Dressing

Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Divide the salad among plates or bowls and serve immediately.

Serve

Lettuce

Tomato

Cucumber

Red Onion

Grilled Chicken Breast

Feta Cheese

Olive Oil

Balsamic Vinegar

Honey

Salt

Pepper

In a bowl, mix together olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper. Add the boneless chicken breasts to the bowl, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat a grill or pan over medium-high heat. Remove the chicken from the marinade and place it on the grill/pan. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from heat and let rest for 5 minutes before slicing.

Cook the Chicken

While the chicken is marinating, wash the asparagus and trim the woody ends. In a large skillet, melt butter over medium heat.

Prepare Asparagus

Add the asparagus to the skillet and sauté for about 5-7 minutes or until tender yet crisp. Sprinkle with salt and pepper to taste, then remove from heat. Grate Parmesan cheese over the asparagus and add lemon zest before serving.

Cook Asparagus

On a serving plate, arrange the sliced chicken breasts alongside the sautéed asparagus. Garnish with lemon wedges and freshly chopped parsley if desired.

Plate the Meal

Boneless Chicken Breasts

Garlic

Lemon Juice

Fresh Rosemary

Black Pepper

Asparagus

Parmesan Cheese

Lemon Zest

Butter

Lemon Wedges

Fresh Parsley

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5-10 minutes until it blooms.

Prepare Gelatin

In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.

Heat Cream Mixture

Once the cream mixture is warm, remove it from heat. Add the bloomed gelatin and vanilla extract, stirring until the gelatin is fully dissolved.

Add Gelatin and Vanilla

Allow the mixture to cool slightly before pouring it into individual serving cups. Refrigerate for at least 4 hours, or until set.

Cool and Pour

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring gently, until the berries break down and release their juices, about 5-7 minutes.

Prepare the Sauce

Continue cooking for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat and let cool.

Thicken the Sauce

Once the panna cotta is set, top each serving with a generous spoonful of the berry sauce before serving.

Serve with Panna Cotta

Heavy cream

Whole milk

Sugar

Vanilla extract

Gelatin powder

Cold water

Mixed berries (strawberries, raspberries, blueberries)

Lemon juice

Dice the Roma tomatoes and place them in a mixing bowl.

Prepare the Tomato Mixture

Chop the fresh basil leaves and add them to the bowl with the tomatoes. Mince the garlic cloves and add them to the mixture.

Add Basil and Seasoning

Drizzle the olive oil and balsamic vinegar over the tomato and basil mixture. Season with salt and black pepper to taste.

Dress the Mixture

Toast the bruschetta slices in an oven or toaster until golden brown.

Prepare the Bread

Top each toasted bruschetta slice with a generous spoonful of the tomato mixture and serve immediately.

Assemble the Appetizer

In a small bowl, mix together lemon juice, olive oil, garlic powder, dried oregano, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until cooked through.

Once cooked, let the chicken rest for 5 minutes before slicing.

Rest the Chicken

Slice the chicken and serve it with your choice of sides.

Choose a chilled bottle of Chardonnay to accompany your meal.

Select the Wine

Pour the Chardonnay into wine glasses and serve alongside the appetizer and entrée.

Serve the Wine

Bruschetta

Roma tomatoes

Fresh basil leaves

Olive oil

Balsamic vinegar

Black pepper

Chicken breasts

Garlic powder

Dried oregano

Chardonnay

In a mixing bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and mixed herbs. Add chicken breast and coat well. Marinate for at least 30 minutes.

Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.

Prepare the Quinoa

Preheat the grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest.

Chop cherry tomatoes, cucumber, and parsley. In a bowl, combine chopped vegetables and crumbled feta cheese. Drizzle with olive oil and season with salt and pepper to taste.

Prepare the Salad

Slice the chicken and serve it over a bed of quinoa. Add the salad on the side for a fresh contrast. Optionally, drizzle with additional olive oil and lemon juice before serving.

Plate the Dish

Chicken Breast

Mixed Herbs

Quinoa

Vegetable Broth

Cherry Tomatoes

In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Stir in the vanilla extract.

Prepare the Dough

Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined.

Add Dry Ingredients

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Shape and Chill

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the edges are lightly golden.

Bake the Biscuits

In a medium bowl, combine ricotta cheese, dark rum, honey, and lemon zest. Mix well and let it sit for at least 15 minutes for the flavors to meld.

Soak the Ricotta

In a bowl, combine the sliced strawberries, blueberries, raspberries, and sugar. Toss gently and let sit for about 10 minutes to allow the berries to release their juices.

Prepare the Berries

Once the biscuits are baked and cooled, top each shortbread biscuit with a generous spoonful of rum soaked ricotta and then add the mixed berries on top.

Assemble the Dessert

unsalted butter

powdered sugar

vanilla extract

all-purpose flour

salt

ricotta cheese

dark rum

honey

lemon zest

strawberries, hulled and sliced

blueberries

raspberries

sugar

Preheat your oven to 375°F (190°C). Rinse the rabbit thoroughly and pat dry with paper towels. Place it on a cutting board.

Prepare the Rabbit

In a bowl, mix together the chopped rosemary, sage, minced garlic, olive oil, salt, black pepper, and lemon zest. Rub this mixture all over the rabbit, ensuring it is well coated.

Seasoning

Place the rabbit on a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 160°F (71°C). Baste occasionally with the pan juices.

Roasting

Once done, remove the rabbit from the oven and let it rest for about 15 minutes before carving.

Rest

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté the Garlic

Add the chopped Swiss chard to the skillet and sauté for about 5 minutes until it starts to wilt.

Add Swiss Chard

Pour in the vegetable broth, season with salt and pepper, and cover the skillet. Let it simmer for about 10-15 minutes until the chard is tender.

Braise

In a large mixing bowl, combine the halved baby potatoes with olive oil, chopped rosemary, thyme, salt, and black pepper. Toss until the potatoes are well coated.

Prepare the Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast in the same oven as the rabbit for about 30-40 minutes, or until golden brown and crispy, turning halfway through.

Lunch

Dinner

Panna Cotta

Choice Of Appetizer, Entrée, And Glass Of Wine

Price Per Person

Shortbread Biscuit Topped With Rum Soaked Ricotta & Mixed Berries

Roasted Rabbit "porchetta"

Short Rib Ravioli With Delicate Demi Glaze

Crostini With House Made Chicken Liver Mousse

Pan Roasted Lolli-pop Lamb Chops

Parmigiano Cheese Display

Crostini With Thinly Sliced Lardo

Toasted Almond

Espresso Martini

Salted Caramel Truffle

Dark Chocolate Pistachio Truffle

Vanilla & Chocolate Gelato Cherry Center Enrobed In Dark Chocolate

Cappuccino Gelato Truffle

Budino Di Pane

Cecilia's Doughnuts

Tartufo

Gelati

Torta Di Mandorle

Mousse Al Cioccolato