• Antipasti

    • Carpaccio


      Angus beef tenderloin, arugula, marinated mixed mushroom in herbs, shaving parmesan cheese, balsamic vinegar

    • Polpo

      $18 GF

      Charred grill Mediterranean octopus served over cucumber, tomato and chickpea salad, lemon confit

    • Calamari Fritti


      Simply crispy fried with marinara sauce

    • Panzerotti di riso


      crispy rice and potato croquette with smoked cheese and ham, pizzaiola sauce

    • Tavoliere Pugliese/ Assorted Charcuterie & Cheese board

      To Share: Serves 2 for $34 serves 4 $62

      Salumi e Formaggi /Cold cuts  & Cheeses, Prosciutto, Capocollo , Salame Felino , Pecorino, Caciocavallo, Caprino al Pepe Nero, Parmigiano Reggiano

      Accompaniment: fig preserve, giardiniera, dry fruits, grilled bread and Tarallini

    • Buffalo Mozzarella


      with vine ripe tomatoes, basil, sea salt & extra-virgin olive oil

    • Burrata


      Grilled zucchini and eggplant roasted tomato pesto condiment

    • Insalate e zuppe

      Salads and soups

    • Rucola

      $12 GF V

      Arugula salad with watermelon, pistachios, dry salted ricotta cheese, limoncello dressing

    • Romana


      Romaine lettuce, radicchio lettuce, croutons, pecorino cheese dressing

    • Pasta e Fagioli

    • Soup of the day

    • Verde


      Mixed baby lettuce, Apulian vin Cotto dressing (almost like Balsamic vinegar)

    • Paste e Risotto

    • Fettuccine al Ragu


      Beef ragu Bolognese style parmigiano Reggiano

    • Gnocchi (potatoes dumpling)


      Prosciutto, asparagus, and creamy mushroom/ truffle sauce “au gratin”

    • Linguine alle Vongole e rucola


      Linguine pasta with clams in white wine sauce, and arugula

    • Ravioli di Magro


      filled with ricotta cheese and spinach in a mascarpone cheese sauce

    • Orecchiette ai rapini e salsiccia


      With rapini pork sausage, garlic, and extra virgin olive oil, dry ricotta cheese

    • Pietanze di Pesce e Carne

      Main course Fish and Meat

    • ($8 extra charge for split main course)

    • Filetto di Manzo


      Angus beef tenderloin with gorgonzola, mashed potatoes, grilled asparagus, blueberry sauce

    • Salmone Alla Griglia


      Grilled filet of salmon with chef’s vegetable casserole and salmoriglio

    • Dentice in guazzetto di astice


      Baked Red snapper and shrimp, with baby potatoes, escarole, Cerignola’s green olives, capers, roasted tomatoes in a light lobster broth

    • Fesa di vitello


      Sautéed slices of round top veal scaloppine with mixed forest mushroom, creamy Marsala sauce, potatoes sautéed with sage

    • Fritto Misto di Paranza


      Assorted crispy fried shrimp, oyster, squid, baby sardines, clams, with three condiments: lemon, tartar sauce & marinara

    • Ossobuco alla Milanese


      Slowly braised veal shank served over saffron risotto

    • Polpette e Braciole al sugo


      Stewed rolled beef and MB with sauteed rapini and garlic bruschetta bread

    • Per gli amanti della Parmigiana

      For the Parmigiana’s lovers All accompanied with pasta (chef’s choice) in pomodoro sauce

    • Baked Eggplant


      Accompanied with pasta (chef’s choice) in pomodoro sauce

    • Veal Cotoletta


      Accompanied with pasta (chef’s choice) in pomodoro sauce

    • Chicken Breast


      Accompanied with pasta (chef’s choice) in pomodoro sauce


Hours of Operation

We are closed Sunday

MON 4:00pm – 9:00pm
TUE 4:00pm – 9:00pm
WED 4:00pm – 9:00pm
THU 4:00pm – 9:00pm
FRI 4:00pm – 9:00pm
SAT 4:00pm – 9:00pm

8501 Placida Rd #352

Placida, FL

Tel: (941) 688-2183

Drop Us a Line

Don't be shy. Let us know if you have any questions!