DINNER MENU // 27 FEBBRAIO 2015

Antipasti

ZUPPA DI CANNELLINI Cannellini bean soup with onion, celery, carrot, herbs, vegetable broth, Parmigiano 5 cup / bowl 8

CAPASANTA GRATINATA Herb & breadcrumb-crusted day boat scallop baked in the shell, organic mixed greens, lemon 5.5 each

PROSCIUTTO E BURRATA Parma prosciutto and cream filled fresh mozzarella with wild arugula, balsamic reduction 16.5

FRITTO DI GAMBERI E ZUCCHINE Fried shrimp and zucchini served with caper & parsley aioli 15

INSALATA CON BRUCIATINI Organic baby mixed greens, crispy pancetta, gorgonzola dolce crostini, balsamico vinaigrette 11

INSALATA DI BIETOLE Organic Chioggia beets, romaine, Umbrian farro, red wine condimento, shaved Parmigiano 12

INSALATA DI INDIVIA Mixed endive, grilled bosc pears, champagne condimento, toasted walnuts, ricotta salata 12

ANTIPASTO MISTO Balsamico-braised housemade sausage bruschetta, mixed mushrooms bruschetta, aged Pecorino Toscano, salumi and olives, giardiniera 15.5

Pasta

TAGLIATELLE BOLOGNESE Fresh pasta with traditional pork, beef, and tomato ragú, Parmigiano 15.5

PASSATELLI ALLA SALSICCIA Parmigiano, egg & breadcrumb pasta sautéed with housemade Italian sausage, butter, sage & cream 15.5

PASTA AL NERO Squid ink pasta sautéed with crab, bay scallop, squid, shrimp, marinara, red onion & white wine 16.5

RISOTTO AI FUNGHI Arborio rice with mixed mushrooms, thyme, red onion and white wine, truffle Boschetto cheese 16.5

TORTELLACCI DI ZUCCA Organic butternut squash and Parmigiano filled ravioli sautéed with brown butter, sage, Parmigiano 16

GNOCCHI AL BRASATO Potato dumplings sautéed with slow-braised lamb shank, soffritto, herbs, wine, Parmigiano 16.5

Piatti di Mare

SOGLIOLA ALLA GRIGLIA Grilled herb & breadcrumb-crusted local petrale sole, wild arugula & fennel, roasted potatoes, lemon 21.5

SPADA ALLA PUTTANESCA Sautéed California swordfish with capers, olives, marinara, red onion & wine, spinach, soft polenta 23




Piatti di Terra

OSSOBUCO Slowly braised beef shank with herbs, soffritto & cabernet, soft polenta, sautéed spinach, lemon-herb gremolada 23

PORCHETTA ARROSTO Traditional pork belly & loin roast with herbs & fennel, roasted potatoes, sautéed spinach 20

Contorni

CAVOLFIORE AI CAPPERI Sautéed cauliflower with capers, garlic-infused olive oil, chili pepper 6

SPINACI AL BURRO Sautéed organic spinach with butter and Parmigiano 6

CAVOLETTI IN PADELLA Sautéed Brussels sprouts, garlic-infused olive oil, Parmigiano 6.5

Dolci

TORTA AL CIOCCOLATO
Italian chocolate fondant cake 6.5

TORTA DELLA NONNA
Traditional Italian cake with lemon patisserie cream, pine nuts, almonds 6.5

PANNA COTTA
"Cooked creme" served with choice of chocolate shavings or seasonal fruit 7

Menu subject to change based on availablity.

Chef Massimiliano Boldrini