Dinner
First Course | |
|---|---|
STUZZICARE L'APPETITO | |
| *Oysters on the Half Shell | 2.75/ea |
| Saffron Risotto Balls | 9 |
| Bruschetta with Mushroom Trifolati and Crispy Speck | 9 |
| Bruschetta with Walnut Pesto and Golden Raisins | 9 |
| Zucchini and Sea Bass Ceviche, Sun-Dried Tomatoes, Mint Aioli and Crushed Black Pepper | 9 |
| Meatballs in Tomato Sauce | 9 |
| Marinated Olives | 5 |
CHEESES | |
| Pecorino Toscano† | 7 |
| Taleggio di Malga† | 7 |
| Gorgonzola Naturale† | 7 |
| Manchego† | 7 |
| Pecorino Romano† | 7 |
| Grana Padano (with aged balsamic vinegar) | 8 |
| (†Selection of 4 for $19) | |
SALUMI | |
| Speck del Tirolo† | 7 |
| Mortadella† | 7 |
| Salame† | 7 |
| Prosciutto di Parma† | 7 |
| (†Selection of 4 for $19) | |
APPETIZERS | |
| Mixed Salad with Crisped Parmesan | 9 |
| Red & Golden Beet Salad with Endive and Fresh Goat Cheese | 13 |
| Mozzarella Wrapped with Speck on Grilled Eggplant | 14 |
| Mussels Impepata with Tomato Soup and Garlic-Thyme Croutons | 16 |
| Lardo-Wrapped Baked Scallops with Dill Bread Crumbs | 13 |
| Octopus Carpaccio with Grilled Native Baby Fennel, Fried Capers and Black Olives | 14 |
| *Cured Beef Carpaccio with Aged Parmigiano, Arugula, Tarragon Citronette | 11 |
| Red Wine Poached Pear, Crispy Prosciutto and Smoked Scamorza | 14 |
| Smoked Pork Tenderloin Carpaccio with Beet Sauce, Arugula, and Tarragon Dressing | 11 |
| Hot Foie Gras with Cannellini Bean Purèe, String Beans and Potato Salad | 18 |
SOUPS | |
| "Papa Pomadoro" Tuscan-Style Bread & Tomato Soup | 9 |
Second Course | |
PASTA | |
| Duck Risotto with Porcini and Baby Spinach | 22 |
| Farro Fusilli with Tomato, Mozzarella, and Basil | 18 |
| Pumpkin Gnocchi with Butter, Sage, and Toasted Walnut | 19 |
| Cocoa Tagliatelle with Porcini Mushroom Ragu scented with Nepitella | 19 |
| Four Cheese Linguini with Crispy Parmigiano Rib | 18 |
| Cecchitelli with Home-made Pancetta, Herbs, Garlic, and Cherry Tomatoes | 18 |
| Lobster Ravioli, Shrimp Ragu, Vegetable Caponata, and Fresh Thyme | 23 |
| Pappardelle with Italian Sausage, Leeks and Caciocavallo | 21 |
FROM THE FARM | |
| *Honey Balsamic Roasted Duck Breast with Sage Spaghetti Squash | 29 |
| *Hanger Steak with Grilled Portabella Mushroom, Barolo Reduction and Sweet Potatoes | 28 |
| *Chicken Breast with House-Made Ricotta, Smoked Bacon Filling, and Mashed Potato | 27 |
| *Wild Boar Goulash Friulana Style on Creamy Polenta | 28 |
| *Braised Lamb Shank with Root Vegetables Giardiniera on Creamy Polenta | 30 |
FROM THE SEA | |
| *Maine Hake Cacciucco | 28 |
| *Grilled Swordfish Calabrese-style with Thyme Ash Crust, Red Pepper Sauce and Spicy Broccoli | 32 |
| *Whole Branzino Grilled with String Beans and Grilled Lemon | 32 |
| *Baked Norwegian Salmon Cartoccio with Cherry Tomatoes, Olives, Capers, and Potatoes | 29 |
SIDES | |
| Sautéed String Beans with Chili Flakes | 6 |
| Truffle Mashed Potatoes | 6 |
| Sautéed Spinach | 6 |
| Butternut Squash Caponata | 6 |
* Consumption of Raw or Under Cooked Foods or Shellfish can be a Health Risk
18% Gratuity Included for Parties of Five or More
