DINNER MENU //  13 FEBBRAIO 2016
 

Antipasti

ZUPPA DI LEGUMI
Organic mixed bean, pea, lentil & barley soup with onion, celery, carrot, herbs, vegetable broth, Parmigiano cup 5 / bowl 8

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

SPECK E BURRATA
Smoked prosciutto and cream filled fresh mozzarella with wild arugula, extra virgin olive oil 16.5

FRITTO MISTO
Fried shrimp, squid and Blue Lake beans served with caper & parsley aioli 15

INSALATA CON BRUCIATINI
Organic baby mixed greens, crispy pancetta, gorgonzola dolce crostini, balsamico vinaigrette 11.5

CARPACCIO DI BIETOLE
Organic Chioggia beets, Umbrian farro, romaine, chopped eggs, red wine condimento, shaved Parmigiano 12.5

INSALATA DI INDIVIA
Mixed endive, grilled bosc pears, champagne condimento, toasted walnuts, ricotta salata 12.5

ARANCINI
Fried arborio rice arancini with housemade mozzarella, red onion and marinara; butter-sage and tomato aurora sauce, Parmigiano 12.5

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 15.5

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

PAPPARDELLE AI FUNGHI
Parsley pasta sautéed with mixed mushrooms, thyme, garlic-infused olive oil and Boschetto truffle cheese 16.5

CANNELLONI AL PESCE
Baked pasta stuffed with crab, shrimp, bay scallop, squid, leeks and celery, seafood béchamel 20

FIOCCHI DI PERE
Purses of pear and ricotta ravioli sautéed with brown butter, sage, Bellwether Farms crescenza, toasted walnut 16

GNOCCHI AL CONIGLIO
Potato dumplings sautéed with braised rabbit, soffritto, herbs and white wine, Parmigiano 17


Piatti di Mare

SALMONE AI FUNGHI
Sautéed Alaska coho salmon with mixed mushrooms, red onion, white wine, soft polenta 22.5

SOGLIOLA ALLA GRIGLIA
Grilled herb and breadcrumb-crusted local petrale sole, roasted potatoes, arugula, fennel, lemon 22.5


Piatti di Terra

QUAGLIE RIPIENE
Roasted quail with rainbow chard-bread and Parmigiano stuffing, grapes, roasted potatoes, sautéed spinach 25

GARRETTO AL FORNO
Slow braised lamb shank with herbs, celery, carrot & onion, cabernet wine, soft polenta 23.5


Contorni

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

SPINACI AL BURRO
Sautéed organic spinach with butter and Parmigiano 6.5

BROCCOLI AI CAPPERI
Sautéed broccoli with capers, garlic-infused olive oil, chili pepper 6.5


Olio e Pane

OLIO E PANE
Organic Acme sweet baguette served with housemade rosemary-infused extra virgin olive 2.5


Dolci

TORTA AL CIOCCOLATO
Italian chocolate fondant cake 7

TORTA DELLA NONNA
Traditional Italian cake with lemon patisserie cream, pine nuts, almonds 7

PANNA COTTA
"Cooked creme" served with choice of chocolate shavings or seasonal fruit 8

 

Menu subject to change based on availability.