Le Monteverdi

Rice croquettes stuffed with buffala, lightly spiced tomato sauce & basil

Very thin slices of raw beef served cold. Tender and savory, dressed with cheese, pesto, and lemon. Eat with a fork.

Grilled bread topped with rich burrata cheese and aromatic black truffles. Crunchy, creamy, and earthy. A savory starter to be eaten by hand.

Edible zucchini flowers stuffed with cheese and fried. Light, crispy batter with a soft, creamy center. A delicate seasonal delicacy.

A fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Served with tomatoes.

Thinly sliced dry-cured ham from Italy. Salty, sweet, and delicate in texture. Typically eaten as is or with bread.

Italian flatbread baked with olive oil and herbs. Soft and airy with a slightly crisp crust. Served warm.

A shared platter featuring a variety of Italian appetizers including fried rice balls, cheese, cured ham, and vegetables. Offers a mix of textures and flavors.

Italian pizza topped with creamy cheese, zucchini, and artichokes. Savory and fresh. Eaten with hands or knife and fork.

Gourmet pizza with smoked cheese (scamorza) and earthy truffles. Rich and aromatic flavor profile.

A large, thin cutlet of veal breaded and fried until golden. Served with creamy cornmeal porridge (polenta). Crispy and comforting.

Sliced grilled beef steak. Juicy and savory, enhanced with rosemary oil and crunchy hazelnuts.

Braised veal shank cooked slowly in wine and vegetables until the meat is tender and falls off the bone. Rich and hearty.

Fillet of sea bass, a mild white fish. Served with a sweet and sour vegetable stew (caponata). Light and flavorful.

Tube-shaped pasta with soft eggplant, tomato sauce, and fresh creamy cheese. A vegetarian classic with rich textures.

Dumplings made from ricotta and spinach, similar to gnocchi but without potato. Soft and pillowy, served in a sage butter sauce.

Large tube pasta in a rich sauce made from eggs, cheese, and cured pork cheek. Creamy and savory without using cream.

Large pasta tubes stuffed with beef and ricotta, then baked with smoked cheese. Hearty and cheesy.

Long thin pasta served with fresh clams, garlic, and olive oil. Briny and light seafood pasta.

Flat pasta strands with shrimp and eggplant cream. Garnished with orange zest and pistachios for a unique citrus and nutty flavor.

Thick spaghetti-like pasta with a hole in the center, served with langoustines (small lobsters) in a creamy vodka sauce. Rich and indulgent.

Flat ribbon pasta in a rich cheese sauce with aromatic truffles. Earthy, creamy, and luxurious.

Tube pasta in a spicy tomato sauce with garlic and chili. Simple, fiery, and flavorful.

Pasta with a variety of garden vegetables including zucchini, eggplant, and artichokes in tomato sauce. Fresh and vegetarian-friendly.

Creamy Italian rice dish. The specific flavor changes daily—ask your server for details.

Baked eggplant slices layered with cheese and tomato sauce. Similar to lasagna but with vegetable slices instead of pasta.

A sweet and sour Sicilian vegetable stew featuring eggplant, celery, and capers.

Fresh arugula salad topped with shaved parmesan cheese. Peppery and savory.

A side portion of penne pasta with simple tomato sauce.

Homemade mashed potatoes. Creamy and comforting.

Creamy boiled cornmeal. Soft texture similar to porridge, often served with cheese or butter.

Extra serving of San Daniele cured ham.

Extra serving of black truffles (5 grams).

Extra serving of stracciatella cheese (the creamy inside of burrata).

Extra serving of burrata cheese.

Non-alcoholic version of the Mojito with mint, lime, and soda.

Non-alcoholic version of the Mule with ginger beer and lime.

Non-alcoholic Bellini with peach puree.

Non-alcoholic Rossini with strawberry puree.

Artisanal fruit juices. Choices typically include tomato, apple, strawberry nectar, or vine peach nectar.

Alcohol-free lager beer.

Italian lager on tap. Golden color with a balanced bitterness.

Standard pale lager beer in a bottle.

Kentucky Straight Bourbon Whiskey. Smooth and mellow.

Kentucky bourbon with a high rye content, giving it a bold, spicy character.

Irish blended whiskey. Triple distilled for smoothness.

Single malt Scotch whisky from Speyside. Fruity and pear-like.

High-strength Japanese blended whisky. Rich, full-flavored, and complex.

Italian malt whisky aged in bourbon casks. Notes of vanilla and summer fruits.

Swedish vodka made from winter wheat. Clean and neutral.

Premium Polish rye vodka. Smooth with faint vanilla notes.

London dry gin flavored with coriander, lemon, almonds, and peppers.

Classic London dry gin with strong juniper and coriander notes.

Italian gin infused with pink grapefruit and rhubarb. Citrusy and fresh.

Scottish gin infused with rose and cucumber. Floral and unusual.

Artisan gin containing botanicals from the Italian Riviera.

White or Gold rum from Puerto Rico. Smooth and suitable for mixing.

Premium dark rum from Venezuela. Sweet, fruity, and rich.

Aromatized fortified wine (vermouth). Available in white (sweet), red (sweet), or extra dry.

Italian bitter liqueur, bright red, flavored with herbs and fruit (chinotto and cascarilla). Strongly bitter.

Sweet fortified wine from Portugal. Barrel-aged with nutty, caramel notes.

Classic French Champagne. Crisp and bubbly.

High quality dry Champagne.

Pink Champagne with berry notes.

Blanc de Blancs Champagne made entirely from Chardonnay grapes.

Italian sparkling white wine. Fresh and aromatic.

Premium Italian sparkling wine made using the Champagne method.

Organic rosé from Rhone Valley. Dry and fruity.

Light Italian rosé. Fresh and delicate.

Famous Provence rosé. Pale pink, elegant, and floral.

Premium Provence rosé. Aromatic and crisp.

Dessert featuring strawberries and raspberries served with hazelnut ice cream and caramelized pistachios. Fruity and nutty.

Classic Italian coffee-flavored dessert. Layers of sponge cake soaked in coffee and mascarpone cream. Creamy and rich.

Chocolate lava cake. Warm cake with a molten chocolate center. Rich and decadent.

Small yeast cake saturated in syrup made with hard liquor, usually rum.

Italian dessert of sweetened cream thickened with gelatin. Served with seasonal fruits. Silky and smooth.

Lemon cream dessert with passion fruit. Citrusy and refreshing.

Choice of 3 scoops of ice cream or sorbet. Available flavors include coffee, chocolate, vanilla, caramel, hazelnut, mango, strawberry, lime, and blackcurrant.

Gourmet coffee platter with an assortment of mini desserts including lemon cream, chocolate fondant, tiramisu, and ice cream.

Limoncello platter with an assortment of mini desserts including lemon cream, chocolate fondant, tiramisu, and ice cream.

Vanilla ice cream drowned in hot espresso. Topped with Speculoos crumble and whipped cream. Hot and cold contrast.

Italian cocktail dessert consisting of lime sorbet whisked with Prosecco and bergamot liqueur. Slushy and refreshing.

House special dessert inspired by Snickers. Vanilla ice cream, caramelized pistachios, nut and cream liqueurs, and caramel syrup.

Limoncello and strawberry liqueur mix.

Italian lemon liqueur. Sweet and strong.

Premium Limoncello.

Almond cream liqueur.

Aged pomace brandy from Italy. Amber color.

Clear, unaged pomace brandy from Italy.

Anise-flavored Italian liqueur.

Coffee liqueur.

Sweet almond-flavored liqueur.

Traditional herbal liqueur.

Bittersweet herbal liqueur.

Bitter aromatic spirit.

Hazelnut liqueur.

Italian brandy.

Pear fruit brandy.

Pear brandy.

Apple brandy from Normandy.

Brandy from the Armagnac region.

Orange-flavored triple sec liqueur.

Cognac and bitter orange liqueur.

French brandy.

Yellow herbal liqueur, sweeter and milder than Green Chartreuse.

Green herbal liqueur, strong and spicy.

Tequila from Jalisco, Mexico.

Premium silver tequila.

Irish cream liqueur.

Mint liqueur.

White mint liqueur.

Coffee cocktail with vodka, coffee liqueur, and espresso. Energizing.

Hot coffee cocktail with Irish whiskey, sugar, and cream.