| Soda |
$4.00 |
|
| San Pellegrino |
$4.00 |
|
| Coffee |
$4.00 |
|
| Tea |
$4.00 |
|
| Smoking Salmon |
$22.00 |
Cured wild salmon and saffron caviar topped with an Amarone 2001 glaze, served with fennel pan brioche. |
| Cecina Scapece |
$18.00 |
Chickpea crepe lightly salted with zucchini, tomato, pickled red onion, mint and olive tapenade. |
| Garden of Eden |
$18.00 |
Italian mushroom and broccoli tempura, black truffle caviar and fresh vegetables on leaves of baby romaine. |
| San Daniele's Miracle |
$18.00 |
San Daniele prosciutto, burrata and tomato carpaccio on our homemade focaccia buns. |
| Bombolone Amatriciana |
$22.00 |
Savory Italian pasta doughnut filled with amatriciana cream. |
| Pizza Gourmet al Tegamino |
$18.00 |
Home-style, oven-baked 6" pizza with hearty, breadlike dough. Topped with bufala mozzarella, Gorgonzola fondue, black truffle caviar, quail egg and crystallized basil and sage. |
| Hibiscus Risotto |
$22.00 |
Hibiscus-infused risotto with goat cheese, orange zest, caramelized walnuts and ivy pesto. |
| Ravioli Cacio e Pepe |
$22.00 |
Fresh homemade ravioli filled with cacio e pepe, green pea puree and prosciutto chips. |
| Gnocchi Monzese |
$18.00 |
Pan-seared homemade gnocchi with saffron, Italian sausage, zucchini and Parmigiano. |
| Pasta and Pomodoro 2 |
$26.00 |
Spaghettoni pomodoro cooked in an heirloom tomato, topped with Grana Padano and black garlic. |
| Tagliatelle alla Bolognese |
$18.00 |
Felicetti egg pasta tagliatelle and traditional Bolognese, slow-cooked for 6 hours and topped with freshly grated Grana Padano. |
| Octopus alla Genovese |
$26.00 |
Roasted octopus with green bean puree, potato and pesto, no garlic. |
| Pollo alla Diavola |
$22.00 |
Tender, slow-cooked, spiced and spicy chicken, served with a beet reduction. Spicy. |
| Mulino's Polpetta |
$18.00 |
Meatballs, spinach puree, endives, Pecorino fondue and Amatriciana sauce. |
| Lamb Volcano |
$26.00 |
Slow-cooked and roasted lamb, green pepper and parsley foam, dehydrated black spaghetti powder, Chanterelle and Pecorino fondue. |
