Paci Restaurant

Thinly sliced beef tenderloin served with capers, fresh arugula, extra virgin olive oil, and shaved parmesan cheese.

Tender grilled Mediterranean octopus served with smoked potato purée, crispy capers, and pimentón oil.

Creamy burrata accompanied by aged prosciutto di Parma, caramelized figs, and balsamic reduction.

Fresh coastal mussels sautéed in white wine, garlic, cherry tomatoes, and a touch of fresh herbs.

Fresh homemade tagliolini pasta with tender chunks of Maine lobster, cherry tomatoes, and a light saffron sauce.

Slow-cooked creamy Arborio rice tossed with a blend of sautéed wild mushrooms, truffle oil, and parmesan cheese.

Sautéed chicken breast topped with prosciutto, fresh sage, and marsala wine sauce, served with creamy polenta.

Ravioli filled with braised veal served in a rich butter and sage sauce with red wine reduction.

Herb-crusted rack of lamb served with rosemary mashed potatoes and port wine balsamic reduction.

Whole grilled Mediterranean sea bass with herbs, lemon, and extra virgin olive oil, served with seasonal vegetables.

Beef short ribs slow-braised in Barolo wine for 12 hours, served over creamy mascarpone polenta.

Premium gin, sweet vermouth, Campari, and a hint of smoked blood orange with fresh rosemary.

Artisanal limoncello, crisp prosecco, sparkling water, and fresh mint leaves.

Natural sparkling mineral water from Italy.