Our Menu
Our Handmade Dishes are from Authentic Recipes!
SPECIAL DIETS: Vegetarian Friendly, Vegan Options, Gluten Free Options
Light & Fresh - Small Plates
Choose a selection of small plates to start
POLENTA FRITTA LARDO E TARTUFO (*)
Fried polenta with sliced lardo and shaved black-truffle
TOMINO CON TARTUFO E SPECK (*)
Grilled Tomino cheese layered with truffle and wrapped with speck
PARMIGIANA DI ZUCCHINE
Fried and baked zucchini parmigiana with tomato sauce, mozzarella and Parmigiano cheese
CREME BRULEE DI FOIE GRAS
Special presentation of foie gras creme-brulee with brown sugar and black pepper served with porcini mushrooms crackers
PANNA COTTA DI GORGONZOLA (*)
Gorgonzola cheese pudding with pears cooked in white wine, honey, walnuts and crispy speck
CICCHETTI VENEZIANI
Three venitian-style Sea finger-food bites based on Chef mood
TRIPPA ALLA FIORENTINA
Original recipe from Tuscany of lightly spice tripe cooked in tomato sauce with celery and carrots, baked with Parmigiano cheese
TORTINO DI FOIE GRAS
Foie gras solid-mousse with Pantelleria Passito wine soft-heart over puff pastry
Fritti
OLIVE ALL’ASCOLANA
Breaded and fried green olives stuffed with braised pork meat and pancetta with Parmigiano mayonnaise
PANELLE E PORCHETTA (*) Chickpeas Sicilian fritters and Porchetta
SUPPLI’ ALLA ’NDUJA
Breaded and fried pear-shaped rice-balls stuffed with ‘nduja and Bolognese served with Marinara sauce
MOZZARELLA IN CARROZZA
Fried Mozzarella and Rovagnati ham sandwich
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
*GF - Gluten Free
Soups & Salads
CAPRESE TRICOLORE (*)
Mozzarella, fresh sliced tomatoes and arugula with oregano and fresh basil
CAPRESE DI BURRATA E PROSCIUTTO (*)
Burrata cheese with truffle sauce, walnuts, sliced fresh tomatoes and Prosciutto di Parma
TIROLESE (*)
Arugula, speck, walnuts, cherry tomatoes and shaved Parmigiano cheese salad
RUCOLA (*)
Arugula, cherry tomatoes and shaved Parmigiano cheese salad
INSALATA DI POLPO (*)
Octopus cooked in Sous Vide system and seared, with arugula, radicchio and baked cherry tomatoes
ZUPPA DI FUNGHI (*) Mushrooms soup
ZUPPA DI LENTICCHIE (*) Lentils and bacon soup
ZUPPA TOSCANA
Garbanzo & Cannellini beans, green lentils and farro soup
Freshly made daily with the finest ingredients. Made from special recipes
Raw
TARTARE
Beef tenderloin tartare with arugula, black-truffle, shaved cured egg dressed with Bernaise sauce, served with flat bread
CARPACCIO (*)
Dry-aged beef carpaccio with arugula and shaved Parmigiano Reggiano 24 months aged cheese
TONNO AFFUMICATO E BURRATA (*)
Homemade cold-smoked sliced tuna with arugula and burrata cheese
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
*GF - Gluten Free
Pastas
OUR PASTA IS FRESH AND MADE DAILY WITH ORGANIC FLOUR AND EGGS.
YOU CAN SEE THAT RAVIOLI, PAPPARDELLE AND TAGLIATELLE ARE DIFFERENT FROM EACH OTHER BECAUSE HANDMADE!
PICI PEPERONI E SALSICCIA
Thick hand-rolled pasta with red peppers sauce and topped with sausage
GNUDI TOSCANI
Spinach and ricotta gnocchi with fresh tomato sauce and Parmigiano cheese
FRUTTI DI MARE
Black and white spaghetti with shrimp, mussels, clams, octopus, calamari in light tomato sauce
PAPPARDELLE DI AGNELLO Pappardelle with lamb ragout
TORTELLINI DI BRASATO
Red wine braised beef meat tortellini with tomato back ribs sauce
CASERECCE ALLA CHIANTIGIANA
Short-twists “Straw and Hay” pasta in Chiantigiana raguot (made with hand-cut beef tenderloin cooked in Chianti wine)
TRIS DI RAVIOLI
Ricotta and spinach ravioli with Parmigiano cheese, butter and sage / Cheeses ravioli with cheese cream / Sun-dried tomato, ricotta cheese and walnuts ravioli with cherry tomatoes sauce
CARAMELLE
Candy-shaped ravioli stuffed with Prosciutto di Parma, Parmigiano cheese and black-truffle sauce with Parmigiano and shaved black truffle
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
Meats
ANATRA IN CONFIT (*)
12 hours cooking with Sous Vide system leg quarter duck in confit with orange risotto and radish
OSSOBUCO DI VITELLO (*)
Braised veal ossobuco, 3 inch imported from Quebec, served with risotto
COSTINE DI AGNELLO CON SALSA DI FICHI (*)
Rack of lamb with figs sauce, cooked with Sous Vide system and baked, served with roasted potatoes
LA ROSA DI PARMA (*)
Grilled beef tenderloin rolled with Prosciutto di Parma e Parmigiano cheese, served with roasted potatoes
SCALOPPINE AI FUNGHI
Mushrooms veal scaloppine served with olive oil and garlic homemade spaghetti
Salumi E Formaggi - Meats & Cheese
La Violetta features a number of delectable meat dishes*
TAGLIERE DI SALUMI (*)
Italian cured meats (Prosciutto di Parma, Mortadella, Coppa and Speck) with Italian mixed olives and artichoches with stem
TAGLIERE DI FORMAGGI (*)
Italian mixed aged cheeses with jams and honey
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
Whole Fresh Fish
La Violetta features freshly caught fish selections*
FRESH FISH OF THE DAY - UPON AVAILABILITY - Ask for the fish of the day
BRANZINO
Branzino cooked with Sous Vide system and baked, served with olive oil and garlic homemade spaghetti
FRESH FISH OF THE DAY - UPON AVAILABILITY – Ask for the fish of the day
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
Delightful Desserts
TIRAMISU’
Mascarpone cream with savoiardi cookies, coffee and cocoa
PANNA COTTA (*)
Pudding cream garnished with berries coulis
Pistachio CRÈME BRULEE (*)
TARTUFO GELATO (*)
Tartufo gelato garnished with mascarpone cream
TARTUFO AL LIMONCELLO (*)
Coppa Caffe’ (*) Gelato with cofee and cocoa swirl
COPPA SPAGNOLA (*)
Vanilla and amarena cherry gelato swirled together and topped with amarea cherries