 |
|
|
ANTIPASTI FREDDI
|
Formaggi Assortiti
Selection of five imported Italian cheeses, Asiago, Parmigiano Reggiano, baked Ricotta, Tuscan Pecorino with truffles and fresh Robiola cheese, served with tomato marmalade, poached pear and almonds
| |
18- |
Carpaccio di Manzo con Rucola e Parmigiano
Beef tenderloin carpaccio with baby arugola and shaved parmesan cheese
| |
12- |
Burrata e Portobello
Buttery mozzarella imported from Sorrento, served warm, over vine ripe tomato carpaccio and topped with grilled marinated portobello mushroom salad and basil
| |
16- |
Bruschetta al Tonno Fagioli e Alici
Grilled rustico bread Bruschetta topped with Albacore tuna, white beans, red onion and marinated white anchovies in balsamic vinegar and olive oil
| |
9- |
Vitello Tonnato alla Piemontese
Thin slices of roasted veal loin, served cold, topped with a delicate creamy tuna mousse, anchovies and capers
| |
16- |
|
ANTIPASTI CALDI
|
Cozze Del Lago di Ganzirri
Sicilian style mussels, sweet cherry tomatoes, garlic, white wine, wild fennel pollen, parsley
| |
12- |
Fritto Misto del Marinaio
Frid crispy fresh calamari, baby shrimp and zucchini served with spicy tomato sauce
| |
14- |
Tortino di Finocchi e Parmigiano, Couli di Zucchine e Tartufo nero
Fennel and parmesan cheese souffle served with zucchini couli and black truffles
| |
14- |
|
INSALATE
|
Insalata di Radicchio e Rucola
Radicchio, arugula, and vine ripened tomatoes tossed with balsamic vinaigrette and topped with shaved Grana Padano cheese
| |
8- |
Insalata del Cesare
Crisp romaine lettuce, eggless caesar dressing, shaved Grana Padano cheese, parmesan cheese croutons and fresh pomegranate
| |
9- |
Calamari Grigliati con Insalatina
Grilled fresh calamari, field greens, chick peas and sundried tomatoes in lemon scallion vinaigrette
| |
12- |
Endivia Pere e Pecorino
Belgium endive, candy walnuts, Bosc pears and shavings of fresh Tuscan pecorino cheese, in a lemon and olive oil dressing
| |
12- |
Insalata Greca
Crispy romaine lettuce, fire roasted bell peppers, sundried tomatoes imported Greek cheese, cucumbers, Kalamata olives, and grape leaves stuffed with rice in a garlic oregano and extra virgin dressing
| |
11- |
Barbe Rosse
Sliced red beets topped with field greens, pine nuts and blue cheese with a lemon truffle and extra virgin olive oil dressing
| |
12- |
Terrina di Mozzarella di Bufala e Zucchine
Imported buffalo mozzarella cheese and grilled zucchini terrine, finished with basil and field greens over vine ripe tomato carpaccio
| |
14- |
Insalata di Gamberetti
Wood fire grilled shrimp over butter lettuce leaves and Fava beans, over yellow tomato carpaccio, in oil and lemon dressing
| |
12- |
|
PRIMI PIATTI
|
Capelli D'Angelo con filetto di Pomodoro e Burrata
Angel hair pasta, sauteed with fresh peeled cherry tomato sauce, finished with Burrata mozzarella cheese
| |
18- |
Pappardelle con Ragu Doppio di Carne alla Bolognese e Filetto
Wide ribbon egg pasta with meat ragu, Bolognese style and thin stripes of braised filet mignon
| |
16- |
Mafalde con Funghi Selvatici e Tartufo Nero
Thin Ribbon pasta with wild mushrooms, Umbrian black winter truffles, sage and parmesan cheese
| |
17- |
Linguine Integrali ai Frutti di Mare
Thin whole wheat linguine with shrimp, scallops, baby clams and mussels in a fresh spicy tomato and white wine
| |
24- |
Paccheri di Gragnano con Zucca e Bufaline
The classic Paccheri pasta with butternut squash and cherry buffalo mozzarella finished with aromatic extra virgin olive oil and basil
| |
18- |
Orecchiette con Broccoli e Salsiccia
The original Apulian Orecchiette pasta, with mild Italian sausage and broccoli rabe, in oil and garlic soffritto and oven dry grape tomatoes finished with shaved Grana Padano and toasted bread crumb
| |
17- |
Fusilli Caserecci con Capesante e Pesto
Artisan Fusilli pasta from Gragnano with wild baby scallops and cherry tomatoes, finished with a Genoese pesto sauce
| |
17- |
Ravioli del Giorno
Ravioli of the day
| |
MP |
|
SECONDI PIATTI
|
Suprema di Pollo alla Piastra e Panzenella Grigliata
Grilled marinated chicken breast served with Grilled Panzanella salad and drizzled with aged figs vinegar
| |
22- |
Tagliata di Manzo alla Toscana
Wood grilled marinated Certified Angus NY strip steak, sliced over crispy potato souffle and asparagus, wrapped in prosciutto, in oil, garlic and rosemary soffritto
| |
29- |
Filetto con Funghi e Patatine
Wood grilled Certified Angus beef tenderloin, served with roasted fingerling patatoes and sauteed crispy wild mushroom sin a delicate demi glace and Dijon mustard reduction sauce
| |
36- |
Gamberoni e Caponatina del Marinaio
Grilled head-on jumbo shrimp, served with sauteed Fava beans, Cannellini and Chickling Peas in onion soffritto, julienne of plum tomatoes and Italian Pancetta
| |
30- |
Costoletta di Agnello con Farro alla Toscana
Braised Colorado hind lampb shank, with vegetables and fresh hervs, in a red wine and lamb demi glace reduction, served with stewed spelt with saffrone and red swiss chard, apple comfit, and flambe
| |
34- |
Tagliata di tonno in Crosta di Porcini
Porcini mushroom crusted tuna, seared, sliced and served with red potatoes and French beans, in a delicate bell pepper couli
| |
29- |
|
Speciali di Fine Anno
|
Crema di Zucche e Amaretti
Cream of Pumpkin finished with lady fingers crumbs and shaved Grana Padano cheese
| |
12- |
|
|
|
