L'Anima Carpenter Square

Tuna Carpaccio fennel and citrus salad, pine nuts, lemon dressing

Pork Shoulder Meatballs & Ricotta

Burrata with fire roasted hot & sweet peppers, anchovies in a garlic lemon dressing finished with parsley oil

ROASTED VEGETABLE ANTIPASTO BRUSSELS SPROUTS BABY CARROTS OYSTER MUSHROOMS FINISH WITH WHIPPED RICOTTA AND WALNUT BREAD CRUMB

Roasted portobello mushroom pine nut crusted goat cheese truffled balsamic vinaigrette

Grilled octopus over farro salad with olives & artichoke finished with lemon Ricotta

Tonnarelli spicy tomato sauce with Pancetta Pecorino Romano

House made Gnocchi in a Maitake Mushroom, Prosciutto and Parmigiana Crema

Tuna Nduja spinach muddica' herb bread crumb

Pappardelle pasta with a Wild Boar Bolognese

Tonnarelli pasta Pecorino & Parmigiano freshly cracked Peppercorn

Pappardelle arugola and basil pesto finish w stracciatella cheese

Rigatoni with sausage and Brussel sprouts in a light garlic tomato sauce finished with Pecorino cheese.

Grilled Branzino, octopus & Shrimp served with saute' spinach, slice of grilled bruschetta

Grilled pork tenderloin grainy mustard pan sauce accompanied with char cauliflower

PAN SEARED RED DRUM ROASTED OYSTER MUSHROOMS BROWN BUTTERCAPERS SAUCE

Crispy breaded chicken breast topped with fresh Burrata, cherry tomato & arugala salad with a lemon vinaigrette

roasted artichoke