Antipasto

 

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Tomato Cannellini Bean and Vegetable Soup

8oz 10.00 / 16oz  18.00

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Burrata Agrodolce - Warm Radicchio, Balsamic Vinegar, Pine Nuts, Golden Raisins and Grilled Bruschetta

16.00

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Burrata with Speck, English Peas and Parmigiano Reggiano

16.00

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Steamed Mussels in a Spicy Tomato Broth with 'Nduju and Fennel Pollen

16.00

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Grilled Artichoke Hearts with Pine Nuts, Roasted Lemon and Shaved Parmigiano-Reggiano

16.00

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Blood Orange and Arugula Salad with Speck, Pistachios, Olive Oil and Parmigiano-Reggiano

15.00

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Insalata TriColore - Arugula, Radicchio and Belgian Endive with Parmigiano Reggiano, Grapes, Candied Hazelnuts and Balsamic Vinaigrette

13.00

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Kale and Arugula Salad with Grated Pecorino, Sea Salt Croutons and Lemon-Anchovy Vinaigrette

13.00

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Pistachio Encrusted Trout with Lemon Butter and Asparagus

24.00

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Pasta

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Butternut Squash Tortelloni with Walnuts, Brown Butter and Sage

28.00

 

Bucatini Carbonara, Guanciale, Egg, Pecorino Romano and 

Parmigiano-Reggiano

28.00

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Lasagna with Spicy House-Made Italian Sausage, Roasted Red Peppers, Tomato, Mozzarella and Parmigiano-Reggiano

27.00

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Pappardelle with Short Rib Ragu

28.00

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Pappardelle with Wild Mushrooms, Brown Butter and Sage

26.00

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Risotto with Shrimp, Scallops and Mussels in a Saffron Broth

30.00

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Tagliatelle with Prosciutto and Mushrooms in a Garlic Cream

25.00

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Desserts

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Tiramisu

10.00

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Coconut Roulade

10.00

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Chocolate Mousse Torta

10.00

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Pannacotta with Cherry Compote and Pistachios

10.00

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