Uva Rossa Menu (Update 2025)

The heart of the prosciutto

The king of the prosciutto

Air dried salted beef

Pork belly meat, salt cured with peppercorn

Cured sausage, fermented and air dried meat

Large version of the salami, fermented and air dried meat

Made from drycured, pork shoulder or neck

Roasted pork belly seasoned with fresh herbs

Smoked prosciutto seasoned with peppercorn

Made from raw, partially skimmed cows milk aged 24 months

A fantastic Italian cheddar cheese made from cows milk that has been soaked in red wine and aged under grape leaf

Made from raw cows milk, aged 120 days that has a buttery taste and a vibrant fruity flavor

Semi soft cows milk cheese, characteristically aromatic with a buttery beef flavor

Italys most renowned blue cheese creamy and extremely smooth

Made from sheeps milk and cave aged over 120 days producing a firm cheese with greater complexity and richness having a nice sharp flavor

A perfectly aged cheese. Made from sheeps milk, it can be described as rich, savory, slightly sharp yet sweet, full flavored and rustic with a beefy or olivey finish

Made from sheeps milk, aged 20 months and has a sweet milky taste that has been described as addictive by those who have had the opportunity of Made from sheeps milk, aged 20 months and has a sweet milky taste that has been described as addictive by those who have had the opportunity of sampling it

Aged 6 months, combines the intense fragance of wild violet and blackberry with notes of dried fruit and figs for an aromatic and slightly acidulous cheese

Cows milk blue cheese. A rough, reddish rind protects a tender, light yellow, blueflecked paste that is firm, moist and buttery. The flavor is sharp and sweet

Eggplant, tomato sauce, mozzarella and basil

Risotto cake stuffed with speck and fontina cheese

Homemade fresh mozzarella over tomato salad

Creamy mozzarella, grilled hot coppa, roasted peppers

Grilled clams with ginger and lemon

With manchego wrapped in prosciutto

With balsamic vinegar, parmigiano reggiano, pancetta and pine nuts

Angel hair pasta with marscapone cheese, parmigiano reggiano wrapped in speck

Baccala croquettes served with remoulade

Red beets, baby arugula and goat cheese with french dressing

Hearts of palm, avocado, cherry tomato, fennel and citron vinaigrette

Mixed greens, tomato and warm goat cheese with walnuts and balsamic vinegar

Spinach, pear, pecorino and whole grain croutons with raspberry vinaigrette

Radicchio, Arugola, dates and ricotta salata and house dressing

Tomato sauce, fresh mozzarella and basil

Arugula, mozzarella, proscuitto and tomato

Hot or sweet sausage with broccoli rabe and fontina

Porcini mushrooms, taleggio, speck and truffle oil

Gorgonzola, prosciutto and figs

Arugula, goat cheese, walnuts, cranberries and vinaigrette

Choose three toppings from above

Hot or sweet sausage with broccoli rabe and fontina

Mixed grilled vegetables, fresh mozzarella and sun dried tomatoes Vegetariano

Prosciutto, fresh mozzarella and grilled eggplant

Porchetta Toscana, arugula and pecorino toscano

Grilled or fried chicken cutlet, sauteed with wild mushrooms and tomato

Spinach ravioli with butter and sage sauce

Arborio rice, chicken, shrimp, sausage, clams in a light, spicy tomato sauce

Pancetta, parmigiano reggiano, scrambled eggs and black pepper

Clams, zucchini and saffron sauteed in garlic and oil and white wine

Egg noodle with veal ragu and shaved pecorino toscano

Butternut squash gnocchi, kale, chestnuts with sage in a brown butter sauce

Plum tomatoes, capers, gaeta olives, anchovies and porcini mushrooms

Bone in chicken with mushrooms, peas, basil with white wine and onion sauce

Tuscan barbecued baby back ribs with marinated cucumbers

Veal rollatini served with bed of greens with lemon dressing

Grilled skirt steak with green sauce over a bed of baby arugula and tomato

Grilled lamb chop with peas florentine style

Our signature meatballs with a parmigiano sauce and tuscan bread

Fried chicken cutlet topped with grapes, cranberries, figs in a sweet and sour port wine sauce

Fried veal cutlet topped with grapes, cranberries, figs in a sweet and sour port wine sauce

Shrimp sauteed with leeks, prosciutto

Stuffed sole with peppers, zucchini, crabmeat in a white wine lemon sauce

Pan seared salmon with onion, capers and lemon sauce over spinach

Seared sea scallops with creamy trufflelemon polenta

Crab cake served over mixed greens, roasted tomato and lemon dressing

Flash fried calamari with paprika, garlic oil and jalapeno peppers