| Belgian Endive Salad |
$12.50 |
With st. agur blue cheese, walnuts & granny smith apple with walnut oil vinaigrette |
| Smoked Salmon & Mascarpone Terrine |
$12.50 |
With field greens, herb sauce & toasted ciabatta crostini |
| Classic Caesar Salad |
$8.50 |
With garlic croutons & fresh parmigiano cheese |
| Andrea Salad |
$9.50 |
With baby greens, beet chips, grilled asparagus & chinese vinaigrette |
| Arrigo Salad |
$9.50 |
With arrugula, shaved fennel, orange sections & balsamic extra vigin olive oil |
| Leone Salad |
$10.50 |
With field greens, roasted red bell peppers, goat cheese, pinenuts & balsamic extra virgin olive oil |
| Fusilli |
$17.00 |
With ragu of wild boar sausage, tomato, saffron & arrugula |
| Linguini Checca |
$16.00 |
With fresh tomatoes, basil, garlic & goat cheese |
| Spaghetti Con Bottarga |
$17.50 |
With garlic, extra virgin olive oil & parsley, topped with bread crumbs. Bottarga is cured tuna roe that has been salted & pressed. |
| Latini Maccheroncini |
$18.50 |
With oxtail-chianti ragu (rich, earthy, rustic) |
| Butternut Squash Ravioli |
$18.00 |
With sage butter sauce, shiitake mushrooms & silvers of parmigiano |
| Wild Mushroom Ravioli |
$18.50 |
With shiitake cream sauce |
| Risotto di Agrumi (Citrus) |
$16.00 |
recommended spilt |
| Risotto of Porcini Mushrooms |
$17.50 |
With fresh thyme |
| Risotto with Seared Rare Squab |
$24.00 |
With portabello mushrooms & rosemary |
| Grilled Swordish |
$28.50 |
With "peperonata" (compote of sweet onions, bell peppers & thyme), cerignola black olives & orange zest-black pepper jus |
| Seared Rare Ahi |
$30.00 |
With citrus ponzu, ginger, snow peas, garnished with wasabi infused tobiko caviar |
| Scottish Salmon "al Cartoccio" |
$26.00 |
Cooked in parchment envelope with citrus sections, ginger, extra virgin olive oil & coriander |
| Grilled Prime Angus New York |
$35.00 |
With roasted fingering potatoes & cipollini onions, 15 year old balsamic & horseradish infused oil |
| Pan-Roasted Australian Lamb Chops |
$34.00 |
With zucchini & eggplant, tomato confit, oil cured black olives & basil pan juices |
| Pan-Roasted Veal Chop |
$33.00 |
Marinated with basil olive oil with baby artichokes, sweet garlic, lemon zest & pan juices |
| Roasted Breast of Chicken |
$21.00 |
With soft polenta, portabello mushrooms & sage-mustard sauce |
| Crispy Squash Blossoms |
$11.00 |
Filled with goat cheese, tomato basil sauce |
| Calamaretti Fritti |
$13.00 |
With tomato basil vinaigrette |
| Carpaccio of Beef |
$13.75 |
Thinly sliced raw prime beef hammered flat with arrugula, silvers of crana cheese drizzled with extra virgin oilve oil |
| Saute'd Maine Scallops |
$16.00 |
With caramelized fennel & tarragon-grapefruit vinaigrette |
| Spicy Ahi Tartare |
$14.00 |
With cucumber coulis, wasabi tobiko caviar, hijiki seaweed |
| Terra e Mare |
$15.00 |
Crispy polenta with langoustine tail, portabello mushrooms and jus d' roti |
| Basil Pesto Pizza |
$11.50 |
With sundried tomatoes & mozzarella |
| Checca Pizza |
$12.00 |
With tomato, mozzarella, basil & goat cheese |
| Pancetta Pizza |
$13.50 |
With italian bacon, shallots, shiitake mushrooms, tomatoes & mozzarella |
| Pear & Gorgonzola Pizza |
$11.50 |
|
| Prosciutto, Arrugula & Mozzarella |
$14.00 |
|
| Celery Root Puree |
$5.50 |
|
| Roasted Fingerling Potatoes |
$5.00 |
|
| Saute'd Spinach |
$5.00 |
With butter & garlic |
| Cipollini Onion Agrodolce |
$5.50 |
|
