| Antipasto all'italiana - serves 2 |
$28.00 |
Prosciutto di Parma, Speck Tirolese, Mortadella di Bologna, homemade dry salsiccia, house-cured in Extra Virgin Olive Oil baby artichokes, eggplant & shallots, 36 month aged Parmigiano Reggiano and i |
| Carpaccio di filetto di manzo con sedano e tartufo nero fresco in Olio Extravergine di Oliva di prima spremitura |
$22.00 |
Grass-fed beef tenderloin carpaccio, fresh celery, Parmigiano Reggiano and fresh black truffles, cold first-pressed Extra Virgin Olive Oil |
| Carpaccio di tonno alla nizzarada |
$18.00 |
Wild fresh catch Ahi Tuna carpaccio, capers, anchovies, Taggiasche olives, quail eggs, chili pepper, basil, cold first-pressed Extra Virgin Olive Oil |
| Mozzarelline allo speck e asparagi |
$17.00 |
Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil |
| Involtini di melanzane al pomodoro e basilico |
$14.00 |
Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, covered with our special homemade fresh tomato and basil sauce |
| Tarta di carciofi |
$14.00 |
Warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette |
| Insalata croccante di mele verdi, noci e gorgonzola |
$12.00 |
Green apples, fennel, walnuts, Belgian endive and champignon mushrooms, apple vinegar vinaigrette,Gorgonzola imported from Lombardia, Italy |
| Carciofi crudi all'olio di prima spremitura cuore di sedano, Parmigiano Reggiano 36 mesi |
$12.00 |
Raw artichoke heart in cold first-pressed extra virgin olive oil, celery, mache, 36 month aged Parmigiano Reggiano |
| Minestra di verdure e legumi |
$12.00 |
Vegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with shaved Parmigiano Reggiano and basil |
| Passatelli |
$16.00 |
Handmade extruded pasta dough made with Parmigiano Reggiano, eggs, grated bread and nutmeg simmering in hen stock |
| Tortellini in brodo di gallina |
$24.00 |
Handmade tortellini stuffed with Prosciutto di Parma, Parmigiano Reggiano and veal tenderloin in hen broth |
| Tagliatelle al ragù Bolognese |
$20.00 |
Handmade tagliatelle with our Bolognese meat ragout |
| Taglioline ai 40 rossi al tartufo nero fresco, Parmigiano Reggiano |
$24.00 |
Handmade 40 organic egg yolks taglioline with fresh black truffles, and Parmigiano Reggiano |
| Carbonara di Parmigiano Reggiano Vacche Rosse, Prosciutto di Parma croccante, tartufo nero fresco |
$28.00 |
Handmade chitarra spaghetti, organic eggs, Parmigiano Reggiano Vacche Rosse, crispy Prosciutto di Parma, fresh black truffles |
| Taglioline paglia e fieno |
$23.00 |
Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil |
| Stricchetti verdi con ragù di coniglio |
$20.00 |
Green handmade bow tie pasta, made with parsley and Parmigiano Reggiano and topped with rabbit ragout and sautéed artichokes |
| Tortelloni ai funghi porcini |
$22.00 |
Handmade tortelloni filled with homemade ricotta, served with porcini mushrooms and Parmigiano Reggiano |
| Tagliatelle gialle e nere cappesante e gamberi rossi |
$34.00 |
Hand cut tagliatelle yellow and black squid ink, diver scallops, chives and red shrimp carbonara |
| Gnocchi di spinaci al tartufo nero fresco in fonduta di Parmigiano Reggiano |
$24.00 |
Handmade spinach and potato gnocchi with a Parmigiano Reggiano and fresh black truffle fondue |
| Ravioli di kamut erbette e noci |
$20.00 |
Handmade kamut flour ravioli stuffed with bietine and Parmigiano Reggiano, tossed with walnuts, parsley and garlic melted in butter |
| Risotto dello Chef |
$ |
Risotto of the day |
| Ossobuco di vitello con risotto allo zafferano |
$44.00 |
Prepared daily. Eight hours slow-stewed at low temperature veal ossobuco in cognac, white wine, onions, carrots and celery. Served with saffron Carnaroli risotto |
| Costoletta vitello alla valdostana asparagi bianchi e verdi funghi selvatici |
$ |
Free range veal chop breaded with grissini crumbs and Parmigiano Reggiano, melted fontina della val d'aosta, white and green asparagus and wilde mushrooms |
| La carne del giorno proposta dello Chef |
$ |
Every day our Executive Chef selects among a vast variety of meats and different cuts in order to find the most satisfying way to execute and present her traditional recipes |
| Stinco di agnello con patate arrosto ed asparagi |
$36.00 |
Colorado lamb shank, slow braised daily for six hours in white wine, garlic, celery and carrots. Oven-roasted rosemary potatoes and sautéed asparagus |
| Tonno Rosato |
$39.00 |
Wild fresh-catch Ahi Tuna encrusted with finely ground black pepper, pan seared and served over a bed of baby arugula and Aceto Balsamico Originale di Modena |
| Pesce del giorno |
$ |
Our Executive Chef selects only the freshest seafood available on the market and prepares it following the most traditional recipes of our region |
| Fritto di pesce con carciofi e zucchini |
$26.00 |
Wild fresh-catch scallops, calamari, tiger shrimp, artichoke and zucchini lightly fried in Extra Virgin Olive Oil. Spiced fresh tomatoes and spring onion sauce |
| Mille foglie di verdure stagionali, fonduta leggermente piccante di pomodoro e extra vergine olio d' oliva |
$18.00 |
Variety of fresh seasonal vegetables towered with fresh tomatoes in extra virgin olive oil, fondue lightly spiced |
| Budino di mascarpone, cioccolato e caffé |
$14.00 |
Slices of angel bread cake dipped in espresso coffee and Grand Marnier, with a mascarpone cream and dark chocolate crunch |
| Panna Cotta |
$10.00 |
Panna cotta made with vanilla beans imported from Madagascar drizzled with caramel served on a pool of melted dark chocolate with fresh seasonal berries |
| Torta al cioccolato con panna montata |
$12.00 |
Fondant dark chocolate molten cake, baked to order and served with homemade whipped cream and fresh strawberries |
| Budino di amarett i |
$14.00 |
Caramelized almonds and Piedmontese amaretti pudding, chocolate gooseberries, whipped cream and cocoa |
| Gelati tradizionali e di stagione |
$12.00 |
Homemade Gelato, chef's choice of seasonal fresh fruit and traditional recipes (Price will vary depending on flavor of choice) |
| Parmigiano Reggiano |
|
cow- aged 24 months from Parma |
| Pecorino di Pienza |
|
sheep- aged 12 months from Tuscany |
| Gorgonzola dolce |
|
cow- from Lombardia |
| Fontina della Val D'Aosta |
|
cow-Val D'Aosta |
