Bonicelli Kitchen - Volledige Spijskaarte

Crisp, light and refreshing whites

Crisp, light and refreshing whites

Crisp, light and refreshing whites

beautifully textured full bodied whites

beautifully textured full bodied whites

Crisp, light and refreshing whites

Medium body, slightly floral, great balance

Medium body, slightly floral, great balance

Medium body, slightly floral, great balance

beautifully textured full bodied whites

amazingly balanced full bodied reds

fun, lighter bodied reds for pinot drinkers

Italian classics from Tuscany, Piedmont Veneto

Italian classics from Tuscany, Piedmont Veneto

Italian classics from Tuscany, Piedmont Veneto

fun, lighter bodied reds for pinot drinkers

fun, lighter bodied reds for pinot drinkers

amazingly balanced full bodied reds

amazingly balanced full bodied reds

amazingly balanced full bodied reds

fun, lighter bodied reds for pinot drinkers

amazingly balanced full bodied reds

House-made linguini with a traditional shredded beef bolognese sauce

Crisp, light and refreshing whites

Italian classics from Tuscany, Piedmont Veneto

amazingly balanced full bodied reds

Farm fresh vegetables finished with spanish tuna, french salt-packed capers, and our very special made-from-scratch nicoise dressing

beautifully textured full bodied whites

Open faced brioche or crusty bread sandwich with asparagus pate, sliced tomatoes, greens, cheese and eggs

Tender shredded beef in a sweet tangy sauce that weds perfectly with peppery horseradish farmers market red potatoes

Fall-off-the-bone slow cooked Bershire Pork baby back ribs finished with a palm sugar glaze. Served with a tangy asian slaw

Wild caught gulf shrimp marinated in a whiskey teriyaki sauce. Served with hand-rolled tunisian cous cous

Chickpea flatbread with roasted sweet cherry tomatoes and peppers

Thick-cut potatoes, crisp fried and sprinkled with asiago, served with sambal mayo

House-made pasta served in the traditional lemon cream sauce of Positano

Layers of spinach, eggplant, provolone cheese and peppers encased in an absolutely fabulous påte brisée crust

Mixed greens and lettuces with fruit and fennel bulb shavings

Farm fresh eggs baked with layers of french bread, prosciutto, provolone, tomato and house-made pesto

A creamy soup made with italian chestnuts simmered with leeks and bay leaf

Cured meats, cheeses and fruit platter (seasonally driven) with choice of croissant, baguette or brioche