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Chef e Socio Titolare Tony Mantuano
PASSED SELECTIONS
SPUMA DI MASCARPONE CON BIETOLE
Truffled mascarpone mousse with roasted red beets
GRANCHIO CON SALSA VERDE
King crab with salsa verde
STORIONE
Fennel and lemon cured sturgeon with Italian Osetra caviar and chives
PUREA DI PORCINI ALLA NORCINO
Porcini puree with Umbrian black truffles
RICOTTA CON ZUCCHINE E MENTA
Fresh ricotta with grilled zucchini, mint and Cappezzana extra virgin olive oil
TERRINE DI MELANZANE E FORMAGGIO DI CAPRO CON PEPPERONI E BALSAMICO
Grilled eggplant and creamy goat cheese terrine with roasted red peppers and balsamic
MOZZARELLA DI BUFULA CON POMODORINI E BASILICO
Buffalo mozzarella with sweet tomatoes and basil
POLENTA CON NOCI E GORGONZOLA
Creamy polenta with toasted walnuts and gorgonzola cheese
GNOCCO FRITTO CON PROSCIUTTO
Traditional Emilian fried dough with prosciutto di Parma
TERRINE DI FEGATO
Chicken liver terrine with crispy shallots
COZZE AL FORNO
Wood oven roasted mussels with Calabrian chilis and breadcrumbs
BOCCONCINI DI POLLO
Chicken wrapped in pancetta and wood-roasted with sage
AGNELLO AL FORNO CON SPINACI
Grilled lamb with spinach, rosemary and garlic
CRUDO
Cobia tartare with pistachios, blood orange sea salt and citrus
POLENTA CORCANTE CON SALUMI
Crispy polenta wrapped in sopprasata
TARTARE DI MANZO CON PECORINO
Beef tartare with Pecorino Romano cheese
LUNCH MENU
Three courses
Three courses and two passed selections
Four courses
GLI ANTIPASTI
INSALATA ITALIANA
Mixed Italian greens with sweet onions, ricotta salata and Chianti vinaigrette
INSALATA DI RUCOLA
Arugula salad with Anjou pears, toasted walnuts, goat cheese crostino, speck and lemon vinaigrette
MOZZARELLA
Buffalo mozzarella with Prosciutto di Parma and pear mostarda
FUNGHI
Wood roasted mushrooms with Anson Mills slow roasted yellow polenta
FAGIOLI
Tuscan bean soup with toasted farro
PATATE
Potato and leek soup with Parmigiano Reggiano
CAVALO NERO
Tuscan kale with warm pancetta vinaigrette and pecorino Romano
LE PASTE
GNOCCHI AL RAGU DI CINGHIALE
Hand crafted potato gnocchi with wild boar ragu and Parmigiano Reggiano
* FARRO
Whole grain spaghetti with clams, white wine, garlic and chilis
BOLOGNESE
Hand crafted garganelli pasta with Bolognese and Parmigiano Reggiano
RAVIOLI DI PROSCIUTTO DI PARMA
Hand crafted Proscuitto di Parma and ricotta filled pasta with balsamic roasted Treviso and pine nuts
CAPPELACCI
Hand crafted butternut squash filled pasta with brown butter, sage and Parmigiano Reggiano
PIATTI PRINCIPALI
MANZO AL FORNO
Wood roasted trattoria steak with olive oil smashed potato
PORCHETTA
Slow roasted pork with creamy yellow polenta, roasted rapini, Calabrian peppers and garlic
ANITRA
Wood roasted duck leg with Kinnikinnick Farms roasted root vegetables and balsamic grapes
TROTA AL FORNO
Wood roasted Rushing Waters rainbow trout with Brussels sprouts, Tuscan beans, roasted shallots and potatoes
RAZZA
Wood roasted skate wing with celeriac puree and tomato almond pesto
POLLO
Amish chicken under a brick with Friulian spaetzle, speck Alto Adige I.G.P., onions, and apples
*UOVE IN PURGATORIO
Organic eggs poached in spicy tomato sauce, Parmigiano Reggiano and basil
VITELLO
Wood-roasted veal breast with braised Savoy cabbage, cippolini onions and veal sauce
SALMERINO
Wood roasted Arctic Char with braised lentils, rainbow Swiss chard and cubanelle pepper
I DOLCI
(Please Select One)
TORTA AL MASCARPONE
Chilled Mascarpone cheese torte with espresso sauce
SEMIFREDDO DI CIOCCOLATO CON CREMA D'ARANCIA E ZAFFERANO
Semi-frozen Valhrona chocolate mousse with orange and saffron
MONTE BIANCO
Chestnut mousse and chocolate tart with toasted Italian meringue
CRESPELLA
Warm chocolate filled crepe with 2007 Primolio extra virgin olive oil gelato and Sicilian pistachios
FIOR DI LATTE
Silky milk custard with fresh mangos and vanilla bean
BABA AFFOGATO
Rum syrup soaked brioche with Granny Smith apples, golden raisins, saba and whipped cream
PANNA COTTA
Lemon panna cotta with polenta cookie and Meyer lemon vodka
LA NOSTRA SELEZIONE DI GELATI E SORBETTI FATTI IN CASA
Red Raspberry
Nutella
Passion Fruit
Mango
Chocolate
Stracciatella
Meyer Lemon
Pineapple
Vanilla
Mint
Orange
Apple Cinnamon
Espresso
Maple Candied Walnut
SELEZIONE DI FORMAGGI DALLA CAVA DI STAGIONATURA
A Selection of Fine Cheeses
**all menus subject to change seasonallymenus are subject to 11.5% sales tax and 20% gratuity