Open Daily 7 am - 10 pm
Creamy Burrata cheese, Ripe tomatoes, and fresh basil. Drizzled with extra virgin olive oil and balsamic glaze. BURRATA CAPRESES A P P E T I Z E R S 380.-
Crispy toasted Sourdough topped with Italian Parma Ham, Ricotta and Pickled vegetables BRUSHETTA Golden fried Calamari & Prawns served with our homemade tartare sauce and Lemon Wedge Freshly baked Bagel, House-cured salmon, and tangy dill creme fraiche Toasted Sourdough Bread, delicate Mortadella and creamy stracciatella cheese FRITTO MISTO HOME CURED SALMON BAGEL SOURDOUGH MORTADELLA AND STRACCIATELLA 275.- 300.- 320.- 300.-
PANZANELLA SALAD Romaine lettuce, Red onion, Celery, Cherry tomato, Sun-dried tomato, diced Emmental cheese, with Italian style dressing Refreshing style salad with Diced watermelon, Cucumber, Red onion, Feta cheese, Black olive, and mints COVINO SALAD WATERMELON SALAD 220.- 180.- 240.- S A L A D Tomatoes, Cucumber, Crispy crouton, with a tangy tomato vinaigrette
Pasta with tender clams, garlic, white wine, parsley, and a hint of chili SPAGHETTI VONGOLE P A S T A 280.-
Handcrafted Pasta simmered in a hearty Italian sausage ragu PARPADELLE SAUSAGE RAGU CARBONARA SEAFOOD AGLIO E OLIO 320.- 300.- 290.- Inspire by the authentic Italian carbonara, spaghetti, yolk, parmesan cheese, smoked bacon Spaghetti with garlic, extra virgin olive oil, chili flake, and seafood
Crispy skin salmon fillet with lemon sauce served on creamy potato puree and spinach saute CRISPY PAN SEARED SALMON FILLET WITH SAUTEED SPINACH AND CREAMY POTATO PUREE M A I N C O U R S E 340.-
10 hours slow-cooked beef cheek, served with creamy potato puree, honey-glazed baby carrot, and crispy onion Pan-seared Sea bass with white wine tomato basil sauce Crispy skin duck leg confit glazed with citrusy honey and refreshing orange salad SLOW COOKED BEEF CHEEK WITH CREAMY POTATO PUREE AND CRISPY ONION SEA BASS BAKED IN PUTTANESCA SAUCE DUCK LEG CONFIT, CITRUS GLAZE SERVED WITH ORANGE SALAD 540.- 340.- 380.-
S m o o t h i e s D R I N K S C O F F E E N O N - C O F F E E L a t t e E s p r e s s o s h o t A m e r i c a n o M a n g o P e a c h P i n e a p p l e W a t e r m e l o n P a s s i o n F r u i t M o c h a C a p p u c c i n o H o t / C o l d 1 1 0 . - H o t 7 0 . - H o t / C o l d 8 0 . - H o t / C o l d 1 2 0 . - H o t / C o l d 1 1 0 . - 130.- 130.- 130.- 130.- 130.-
S o f t d r i n k B e e r C o c a - c o l a 40.- A s a h i 110.- C O V I N O H O U S E W I N E R e d w i n e 2 0 2 1 C a n t i n e S a n G i o r g i o S t r a b o n e P r i m i t i v o S a l e n t o - T i n a z z i - I G T W h i t e W i n e 2 0 2 1 L a d i M o t t e P i n o t G r i g i o - F r i u l i - D O C R o s e 2 0 2 2 T o r r e s e l l a P i n o t G r i g i o V e n e t o R o s é - D O C 975.- 875.- 925.- G l a s s B o t t l e 195.- 175.- 185.-
red berries and scoop of vanilla ice cream A warm chocolate delight paired with Coffee-soaked ladyfingers and mascarpone cheese layers, topped with cocoa powder Silky, creamy dessert from italy served with mix berry sauce or espresso shot CHOCOLATE FONDANT, BERRIES SAUCE AND VANILLA ICE CREAM TIRAMISU PANNA COTTA D E S S E R T 180.- 180.- 120.-