Dinner
First Course | |
|---|---|
STUZZICARE L'APPETITO | |
| Marinated Olives | 4 |
| White Anchovies | 6 |
| Saffron Risotto Balls | 8 |
| Mushroom and Fontina Bruschetta | 7 |
| Grilled Eggplant Parmigano | 8 |
| Raw Zucchini and Oil | 5 |
| Smoked Duck Carpaccio | 8 |
CHEESES | |
| Pecorino Toscano | 6 |
| Taleggio di Malgo | 6 |
| Misto Rosso | 6 |
| Gorgonzola Naturale | 6 |
| Grana Padano—2003 (with aged balsamic vinegar) | 8 |
| (Selection of 4 for $18) | |
SALUMI | |
| Speck del Tirolo | 6 |
| Salami | 6 |
| Mortadela | 6 |
| Prosciutto di Parma | 6 |
| (Selection of 4 for $18) | |
APPETIZERS | |
| *Mussels with Spicy Tomato Broth | 12 |
| *Beef Carpaccio with Aged Parmesan Cheese, Rugula and Tarragon Citronette | 11 |
| Roasted Golden and Red Beets and Endive Salad | 13 |
| Mixed Salad with Crispy Parmesan | 9 |
| Calamari with Chickpeas, Tomatoes, Olives and Arugula | 13 |
| Mozzarella Wrapped and Roasted in Crispy Speck, Served with Grilled Vegetables | 14 |
| Cotechino-Style Sausage over Tuscan White Beans | 12 |
SOUPS | |
| Tuscan Style Tomato Soup | 9 |
| Cannellini Bean Soup with Shrimp | 9 |
Second Course | |
PASTA | |
| Fusilli with "Amatriciana-Style" Tomato Sauce | 16 |
| Cocoa Tagliatelle with Cepes Mushroom Ragout Scented with Nepitelo | 18 |
| *Linguini with Seafood Carbonara | 19 |
| Risotto with Butternut Squash, Fried Sage, and Toasted Pumpkin Seeds | 15 |
| Scallop Ravioli in a Crab Sauce | 19 |
| Orecchiette with Sausage and Walnut Ragout and Broccoli Raabe | 15 |
FROM THE FARM | |
| *Duck Breast with Port Wine Fig Sauce and Sauteed Root Vegetables | 27 |
| *Pan Seared Hanger Steak "Tagliatta" with Sauteed Onions and Red Peppers | 25 |
| Chicken Breast with Oyster Mushrooms and Djion Mustard Sauce | 22 |
| *Pan Roasted Rack of Lamb with Eggplant "Funghetto" | 27 |
| Braised Wild Boar Shoulder with Creamy Polenta and Mascarpone Cheese | 27 |
FROM THE SEA | |
| *Whole Fresh Mediterranean Sea Bass, Roasted with Lemon, Thyme and Haricots Vert | 29 |
| *Boneless Rainbow Trout with Tomato Caper Brown Butter and Wilted Kale | 24 |
| *Mushroom Crusted Haddock with Lemon Herb Sauce and Barley | 23 |
| *Monkfish Saddle with Briased White Beans, Tomato and Fennel | 25 |
Sides | |
| Broccoli Raabe | 6 |
| Mashed Potatoes | 6 |
| Haricots Vert | 6 |
| Root Vegetables | 6 |
