Lunch
First Course | |
|---|---|
STUZZICARE L'APPETITO | |
| Saffron Risotto Balls | 8 |
| Zucchini Carpaccio | 6 |
| Meatballs in Tomato Sauce | 8 |
| 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 Crispy Parmesan | 9 |
| Mozzarella Wrapped with Speck on Grilled Eggplant | 14 |
| Mussels Impepata with Tomatoes Soup and Garlic-Thyme Croutons | 16 |
| *Beef Carpaccio with Aged Parmesan Cheese, Arugula, and Tarragon Citronette | 11 |
SOUPS | |
| "Papa Pomadoro" Tuscan-Style Bread & Tomato Soup | 9 |
| Soup of the day | 9 |
PANINI on TUSCAN BREAD with MIXED GREEN SALAD | |
| Whipped Ricotta Peppers Agro Dolce & Pancetta | 11 |
| Prosciutto, Arugula and Tomato | 11 |
| Mozzarella with Roasted Pepper and Pesto | 11 |
| Prociutto, Arugula &Parmigiano | 11 |
| Speck, Mushroom and Fontina | 11 |
| Mortadella, Walnut Pesto &Mixed Greens | 11 |
| Caprese with Mozzarella , Heirloom Tomatoes &Basil | 11 |
| Mozzarella with Roasted Pepper and Pesto | 11 |
Second Course | |
PASTA | |
| Farro Fusilli with Tomato, Mozzarella, and Basil | 18 |
| Cocoa Tagliatelle with Porcini Mushroom Ragout scented with Nepitella | 19 |
| Pappardelle with Italian Sausage, Leeks and Caciocavallo | 21 |
| Pumpkin Gnocchi with Butter, Sage, and Toasted Walnut | 19 |
| Four cheese Linguini with Crispy Parmigiano Ribs | 18 |
FROM THE FARM | |
| *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 |
FROM THE SEA | |
| *Maine Hake Caciucco | 28 |
| *Whole Branzino Grilled with String Beans and Grilled Lemon | 32 |
| *Grilled Swordfish Calabrese Style with Thyme Ash Crust, red Pepper Sauce and Spicy Broccoli | 32 |
SIDES | |
| Sautéed Snap Peas with Chili Flake &Mint | 6 |
| Truffle Mashed Potatoes | 6 |
| Sautéed Spinach | 6 |
* Consumption of Raw or Under Cooked Foods or Shellfish can be a Health Risk
18% Gratuity Included for Parties of Five or More
