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When you visit a restaurant in Florence, Lucca or Livorno, you meet a constant in themes and traditions - handmade pasta, wood-fire cooking, and bistecca. Tre Dita is a place where those traditions can live in full illustration.
-Chef Evan Funke
Dinner Menu
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House-baked Focaccia
Schiacciata Biancafocaccia toscana, rosemary, sea salt, extra virgin olive oil11
Schiacciata Rossafocaccia toscana, salsa di ortaggio, erbe, extra virgin olive oil12
Stuzzichini
Small Plates
Bruschetta Classicamarinated cherry tomatoes, garlic, basil, extra virgin olive oil19
Bruschetta Fegatini di Pollochicken liver mousse, cipolline in agrodolce18
Polpette di Brasatobraised beef short rib meatballs, salsa di brasato, pecorino dolce24
Fiori di Zuccasquash blossoms, ricotta, parmigiano reggiano24
Gnocchi Frittiparmigiano reggiano, pecorino croccolo, black pepper19
Alici Marinatemarinated anchovies, salsa verde, lemon14
Insalate
La Panzanellaburrata pugliese, cherry tomatoes, market vegetables, basil, pane fritto26
Misticanza del Campolettuces, herbs and flowers, condimento rosso, extra virgin olive oil19
Insalata di Cicoriachicories, p
Dinner Menu
DINNER MENU
Gluten Free pasta is available upon request. Please ask your server about our vegetarian selections - 18% gratuity will be added to parties of 6 and moreDINNER MENU
Gluten Free pasta is available upon request. Please ask your server about our vegetarian selections - 18% gratuity will be added to parties of 6 and moreProsciutto e Melone
Focaccia della Casa
Calamari
Polpette
Insalata della Casa
Additions to any salad
Marinated Olives
Salumi e Formaggi*
Featuring 26 rotating taps of our house-brewed lagers and ales, alongside guest beers from local breweries, as well as wine and cocktails. The draft menu is updated frequently and can be viewed on the chalkboards at the bar.
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