Elio Locanda Italiana

Toasted bread topped with fresh tomatoes, garlic, olive oil, and herbs. Crisp and savory. A classic Italian starter.

Thinly sliced cold veal covered in a creamy sauce made from tuna, capers, and anchovies. Rich, savory, and tender.

Dry-cured uncooked ham, sliced thin. Salty and savory with a melt-in-the-mouth texture. Often eaten with melon or bread.

Thin slices of raw beef served with arugula and shaved Parmesan cheese. Fresh and savory. Dressed with olive oil and lemon.

A Sicilian eggplant dish consisting of chopped fried vegetables seasoned with olive oil, tomato sauce, celery, and capers, in an agrodolce (sweet and sour) sauce.

Marinated fresh seasonal fish. Tangy and refreshing. Usually cured with citrus juices, oil, and herbs.

Slices of fresh mozzarella cheese and tomatoes, seasoned with basil and olive oil. Creamy and refreshing. Represents the colors of the Italian flag.

A mixed platter of various appetizers. Typically includes cured meats, cheeses, olives, and pickled vegetables. Great for sharing.

A rustic 'peasant-style' soup made with seasonal vegetables and beans. Hearty and warming. Served hot.

Warm carpaccio made with fresh fish of the day. Unlike traditional raw carpaccio, this is gently heated. Delicate and savory.

Soup of the day. Ingredients vary based on daily specials. Ask server for details.

A simple green salad with mixed leafy vegetables. Fresh and crisp. Dressed with a light vinaigrette.

House special salad featuring a variety of fresh vegetables and toppings selected by the chef. Flavorful and textured.

Tomato salad served with capers and onions. Sweet, acidic, and savory. A refreshing side dish.

Spaghetti pasta served with a mix of fresh seafood (shellfish, shrimp, squid) in a light sauce. Savory and oceanic flavors.

Trenette pasta (narrow, flat noodles) served with pesto Genovese (basil, pine nuts, parmesan, garlic, oil). Aromatic and herbal.

Tube-shaped pasta in a spicy tomato sauce made with garlic and red chili peppers. Tangy with a kick of heat.

Spiral pasta served with Italian sausage in a Calabrian style sauce. Rich, savory, and slightly spicy.

Large tube pasta served in a rich Gorgonzola blue cheese sauce. Creamy with the distinct sharp flavor of blue cheese.

Flat, thick ribbon pasta served with a salmon cream sauce. Rich, smooth, and savory with pieces of salmon.

Green tagliolini pasta (colored with spinach) served with a fresh tomato sauce. Light, acidic, and fresh.

Small stuffed pasta served in 'Aurora' sauce, a creamy tomato sauce (tomato mixed with cream). Soft texture with a rich, pink sauce.

Potato dumplings baked with tomato sauce, mozzarella, and basil. Soft, pillowy texture with melted cheese.

Hand-rolled thick spaghetti served with Trapanese pesto (tomatoes, almonds, garlic, basil). A vegan-friendly dish with nutty and fresh flavors.

Chef's special risotto. Creamy Italian rice dish cooked with broth. Ingredients change daily.

Roasted spiny lobster sourced directly from the production area. Sweet, firm meat with a roasted aroma.

Grilled fresh fish of the day. Simple preparation highlighting the natural flavor of the fish. Served with lemon or light herbs.

Fresh fish of the day baked in a salt crust. This cooking method keeps the fish incredibly moist and flavorful. Order for 4+ people.

Grilled swordfish flavored with herbs. Meaty, steak-like texture with a smoky char flavor.

Sliced beef sirloin steak served with arugula. Dressed with balsamic vinegar. Savory meat paired with peppery greens.

Grilled lamb chops (2 pieces). 'Scottadito' means 'finger-burning', implying they are so delicious you eat them immediately with your hands. Tender and flavorful.

Thin scallops of veal cooked in a white wine sauce. Tender meat with a light, acidic, and savory sauce.

Roasted bone-in local chicken. Juicy meat with crispy skin. Savory and classic.

Sirloin steak served with a green peppercorn sauce. Rich meat with a creamy, slightly spicy, and aromatic sauce.

Sautéed spinach. Choose between butter preparation or 'trifolati' (sautéed with olive oil, garlic, and parsley). A healthy side dish.

Oven-roasted potatoes seasoned with rosemary. Crispy on the outside, fluffy inside. A classic Italian side dish.

Classic Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

Sweetened cream thickened with gelatin and molded. Silky, smooth texture. Often served with fruit sauce or caramel.

Homemade Italian ice cream. Denser and smoother than regular ice cream. Flavors vary daily.

A casual dinner course recommended by the chef.

A curated dinner course suitable for business occasions.

A premium dinner course featuring higher-end ingredients.

The ultimate dining experience, personally served by the chef.

A lunch set featuring vegetable soup, a choice of pasta (Spaghetti, Lasagna, or Tagliatelle), salad, dessert, and espresso.

Business lunch set. Choose between an appetizer or pasta, followed by a main meat/fish dish, salad, dessert, and espresso.

Chef's lunch special. Includes bruschetta, mixed appetizer, two types of pasta, a choice of fish or meat main dish, mixed dessert, and espresso.

A premium lunch course. Details available upon request.

Take-out lunch box containing a choice of pasta (seafood spaghetti, lasagna, or tomato tagliatelle), organic vegetable salad, and the dessert of the day.

Take-out lunch set including a choice of appetizer or pasta, a main dish, organic vegetable salad, and two kinds of dessert.

Premium take-out lunch. Includes assorted appetizers, two kinds of chef's recommended pasta, a main dish, organic vegetable salad, and three kinds of dessert.