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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