DINNER MENU // 27 GENNAIO 2015

Antipasti

ZUPPA DI FUNGHI Mixed mushrooms soup with onion, celery, potatoes, vegetable broth, Parmigiano cup 5 / bowl 8

CAPASANTA GRATINATA Herb & breadcrumb-crusted day boat scallop baked in the shell, organic mixed greens, lemon 5 each

PROSCIUTTO E BURRATA Parma prosciutto and cream filled fresh mozzarella with organic mixed greens, balsamic reduction 16

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 10.5

INSALATA DI BIETOLE Organic Chioggia beets, romaine, Umbrian farro, red wine condimento, shaved Parmigiano 11.5

INSALATA DI INDIVIA Mixed endive, grilled bosc pears, champagne condimento, toasted walnuts, ricotta salata 11.5

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

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

Piatti di Mare

SOGLIOLA ALLA GRIGLIA Grilled herb and breadcrumb-crusted local petrale sole, roasted potatoes, arugula, fennel, lemon 22

SALMONE ALLA PUTTANESCA Sautéed Alaska coho salmon with capers, olives, marinara, red onion & wine, spinach, soft polenta 22




Piatti di Terra

GARRETTO AL FORNO Slow braised lamb shank with herbs, celery, carrot & onion, cabernet wine, soft polenta 24

BOLLITO MISTO Traditional simmered beef shoulder, pork loin and cotechino sausage with new potatoes, carrots 20

Contorni

SPINACI AL BURRO Sautéed organic spinach with butter and Parmigiano 6.5

CAVOLETTI IN PADELLA Sautéed brussels sprouts, garlic-infused olive oil, Parmigiano 7

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

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