Il Castello's

Sautéed with mixed wild mushrooms in a light cognac cream demi glace.

Moist chocolate cake with a heart of creamy rich chocolate served with vanilla bean gelato.

With arugula, red onions, and cherry tomatoes in a lemon dressing.

Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts.

Layers of espresso drenched lady fingers separated by mascarpone cream and dusted with cocoa powder.

With cherry peppers, cipolline, aceto manodori.

Delicious vanilla bean, chocolate and strawberry gelato.

Drizzled with olive oil topped with shaved parmigiana cheese.

Baked clams topped with seasoned bread crumbs in a white wine reduction.

Pastry shell internally coated in chocolate and filled with ricotta and chocolate chips.