La Gioconda - Meniu complet

Any 2 cheeses and 2 salumi D.O.P. from Italy.

Grass-fed thin-sliced beef, baby arugula and 36-month-old Parmigiano cheese.

Grilled calamari over julienned zucchini and extra virgin olive oil.

Chicken breast cutlet with capers in a lemon and butter sauce, served with roasted potato.

Fresh tonnarelli pasta with pecorino cheese and black pepper.

Veal tortellini in a creamy pecorino cheese and shaved black truffle sauce

Homemade lasagna with meat sauce.

Sauteed veal scaloppine over spinach and topped with fresh mozzarella and Prosciutto di Parma.

A potato sampler gnocchi, pesto sauce, cacio e pepe, tomato and mozzarella.

Trifle of ladyfingers, mascarpone cheese and espresso.

WHITE-This delicious Pinot Grigio is full of flavor with bright notes of honey, apple and wildflowers. It is fresh, clean and lively with a pleasing, lingering aftertaste of ripe pears.

RED-The nose offers notes of wild berries, sweet spices and delicate hints of vanilla in a superb combination of spicy aromas. Casalforno is amazing for the elegance, full-body and smooth texture. Luca Maroni, 98 Points

RED-Amarone della Valpolicella is a rich, dry Italian red wine from the Veneto region. It is produced primarily from the Corvina grape. Amarone is characterized by ripe, bold flavors.

WHITE-A vibrant, dry white wine aged in stainless steel, with bright citrus notes. Great accompaniment to most vegetable dishes.

Birra Moretti is a genuine beer produced using a traditional process that has remained almost unchanged since 1859. To produce Birra Moretti, only the highest quality raw materials are used and a particular mixture of valuable hops, that gives the beer it

Prosecco LcVilla is soft crushing in purity. Fresh and dry, amiable and velvety aromas. Fruity Bouquet with apple, pear and flowery hints palate. Its excellent with appetizers fish hors d apos;oeuvre, pasta with cream sauces. barbecued chicken, fresh chee

The original Italian lager. Peroni is the number one lager brand in Italy and has been for over one and a half centuries. This premium, clear, golden-yellow lager, with 4.7 ABV, is the result of the dedication to brewing of generations of the most qualifi

ROSE LA BOLLINA TINETTA mixes candied lime with crushed mulled apples and a hint of exotic spices to form its dazzling bouquet. It fills the palate with silky textures, contrasted by hints of sour citrus and salty mineral tones that give way to savory her

WHITE-Yellow-green, with star bright clarity. Lifted passionfruit, grapefruit, gooseberry, and peach fruit flavors, boxwood and blackcurrant leaf. A full flavored, medium bodied wine, with an abundance of regionally typical blackcurrant and gooseberry fla

Menabrea is matured gently in the perfect temperature of our cave cellars for a taste of superior clarity. This 4.8% ABV pale lager is well balanced between citrus, bitter tones and floral, fruity undertones giving a consistent and refined flavour. It has

Sauteed mediterranean sea bass fillet, black olives, capers and tomatoes.

Spinach ravioli filled with braised artichokes, with cherry tomatoes buffalo mozzarella

Filet of Salmon with capers in a lemon and butter sauce, served with roasted potatoes and garlic olive oil broccoli rabe.

Sauteed mussels in light marinara sauce served with toasted garlic bread

Asparagus spears baked with Parmesan cheese.

Small veal meatballs in tomato sauce with over polenta.

Mixed grill vegetables.

Seared shrimp wrapped in Italian bacon over cannellini beans.

Toasted Italian country bread topped with smoked mozzarella and prosciutto di Parma.

Chicken breast topped with tomato sauce and mozzarella cheese. Served with roasted potatoes

Wilted baby spinach in garlic and olive oil.

Italian speak, smoked mozzarella, mascarpone and erba cipollina

Orecchiette pasta with broccoli rapa, sweet sausage and dry chili pepper.

Breaded chicken breast cutlet served with tomato and arugula salad.

Jumbo rigatoni with eggplants in tomato sauce and topped with dry aged ricotta.

Calamarata (pasta gragnano) with mussels, calamari and shrimp in cherry tomato sauce.

Homemade spinach and ricotta cheese ravioli with brown butter and sage.

Spaghetti in egg and pancetta (guanciale) sauce.

Fettuccine with meat sauce.

Pappardelle pasta with short ribs ragout.

Lemon linguine with shrimp and zucchini and garlic and olive oil.

Fresh fusilli pasta with asparagus and walnuts in Gorgonzola sauce.

Baked eggplant layered with mozzarella and Parmigiano in tomato sauce.

Roasted red beets, mesclun salad, goat cheese, walnuts, shallots dressing

Endive, arugula, radicchio shaved parmesan cheese shallots dressing, arugula, radicchio and tomatoes in a balsamic vinaigrette.

Mesclun salad with Gorgonzola cheese, pears, caramelized walnuts and balsamic dressing.

Frisee lettuce, aged Tuscan pecorino cheese, seasonal pear, crispy pancetta and pine nuts tossed in lemon and olive oil dressing.

Baby spinach, goat cheese, endive, toasted almond, seasonal apples balsamic dressing.

Baby arugula, endive, shiitake mushrooms, shaved Pecorino cheese, lemon dressing

Cucumber, mix green, cherry tomato, onions, olives, caperberries, shallots dressing

Braised lamb shank over mushroom risotto.

Panseared salmon filet in a lemon capers sauce, herb roasted potatoes wilted spinach

Braised short rib in red wine with truffle oil risotto.

Boneless pan roasted chicken breast with artichoke and olives in lemon caper sauce, grilled zucchini, herb roasted potatoes

Sauteed veal scaloppine with porcini mushroom and Gorgonzola sauce.

RED-Borghi D’Elsa has intense, fragrant and elegant aromas of blackberries and raspberries, with violet and Florentine iris notes. On the palate, the taste is dry, full, harmonious and slightly tannic, with an elegant aftertaste of toasted almond and frui

1/4 pound D.O.P from Italy.

1/4 pound D.O.P from Italy.

Jumbo rigatoni with cherry tomato, bufalo mozzarella and basil

All cheese D.O.P from Italy.

Prosciutto di Parma, arugula, cherry tomatoes and mozzarella, is served folded and cut in two piece.

Grilled eggplant, mortadella asiago cheese

ARUGOLA, CHERRY TOMATO AND BUFALA MOZZARELLA

Black ink linguine with shrimp, artichokes and zucchini in cherry tomatoes and garlic olive oil sauce.

Swordfish steak with capers in a lemon and butter sauce, served with mashed potatoes and string beans.

Fresh fusilli pasta with sweet and hot sausages, sweet peas in a light cream and tomato sauce.

Fresh fettuccine with shiitake mushroom carbonara style, eggs, pancetta and pecorino cheese.

Grilled tuna steak with cherry tomato, black olives, capers served with garlic mashed potatoes and sauteed string beans

Fresh pasta fettuccine with zucchini and mussels.

Red beets gnocchi con gorgonzola, radicchio and walnuts.

Truffle oil potatoes purée.

Breaded chicken breast with Prosciutto di Parma, melted Parmigiano and topped with Bolognese sauce.

Bufala milk mozzarella, wine tomato and basil.

Grilled Belgian endive in olive oil, white wine vinegar and black pepper

Sauteed broccoli rapa in garlic and olive oil.

Homemade potato dumpling with Bufala mozzarella in tomato and basil sauce.

Homemade tagliolini with dried porcini mushrooms, prosciutto, fresh tomato and topped with smoked mozzarella.

1/4 pound D.O.P from Italy.

1/4 pound D.O.P from Italy.

Prosciutto crudo di parma, mortadella, speck, cacciatorini and bresaola. D.O.P from Italy.

1/4 pound D.O.P from Italy.

All cheese D.O.P from Italy.