Antipasto

 

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

16.00

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Grilled Prosciutto-Wrapped Belgian Endive Stuffed with Fresh Mozzarella

    Two 8.00    Four 16.00

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Grilled Zucchini Carpaccio with Olive Oil and Parmigiano Reggiano

15.00

 

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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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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Risotto with Lobster, Shrimp, Scallops, Clams and Mussels in a Saffron Broth

39.00

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Tagliatelle with Prosciutto and Mushrooms in a Garlic Cream

25.00

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Piatti del Giorno

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Grilled Duck Breast with Barbera Wine and Cherry Sauce Over Butternut Squash Purée

34.00

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Grilled Beef Filet with Wild Mushrooms and Escalloped Potatoes

40.00

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Pistachio Encrusted Trout with Citrus Butter over Sautéed Spinach

30.00

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Whole Roasted Pompano with Artichoke Hearts, Castellavetrano Olives and Roasted Tomatoes 

34.00

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Pan-Seared Branzino Filets with Fregola, Roasted Tomato Sauce, Preserved Lemon and Caperberries 

37.00

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