STRACCIATELLA Spinach and egg soup

BEAN SOUP Cannellini Beans, tomato

APPETIZERS

CARCIOFI RIPIENI Stuffed Artichoke

SALSICCE alla GRIGLIA Grilled sweet sausages served with escarole, sauteed in olive oil, garlic, olives and capers.

P A S T A

LA CHITARRA Thick fresh Pasta, served with peas, prosciutto, Parmigiano, cream sauce.

TORTELLINI (Meat) meat sauce

MEAT

ORIGINAL DUCK. MARCHES circa,185 B.C. Picenum Served with Orange or Currant sauce.

URBINO'S ROLLED VEAL Braised Natural veal, stuffed with prosciutto, raisin, pine nuts, herbs, braised in wine and vegetables. Served with penne pasta.

COSCIOTTO di AGNELLO ARROSTO Leg of lamb roast, served with a tangy sauce, potato & artichoke

CHICKEN and ARTICHOKE Butter and lemon sauce

FISH

BRODETTO di PORTO REGANATI.
The most sought after Fish stew, by the Italians throughout Italy. It is believed to have existed there since 800 B.C., or soon after the Greeks built the town of ANCON. ANCONA in Italian, Marche's Region capital. Includes Vongole, Sea Scallops, Shrimps, Calamari, Snapper, Salmon. Simmered in red wine, olive oil, saffron, light fresh tomato. Served with Garlic Bread