VALENTINE'S MENU //  14 FEBBRAIO 2018


Antipasti

VELLUTATA ALL’ARAGOSTA Maine lobster bisque with potatoes, tomato, cream and rock shrimp cup 7 / bowl 10
INSALATA DI INDIVIA Mixed endive, grilled bosc pears, champagne condimento, toasted walnuts, ricotta salata 13.5
ARANCINI Fried arborio rice bites with housemade mozzarella, butter, sage-tomato aurora sauce, Parmigiano 14.5
CAPESANTA GRATINATA Herb & breadcrumb-crusted day boat scallops baked in the shell, organic mixed greens, lemon 6 each
TORTINO DI GRANCHIO AURORA Tower of crab, avocado, broccoli and blood orange, crab demiglace 18
INSALATA DI BIETOLE Organic gold beets, Umbrian farro, romaine, chopped eggs, red wine condimento, shaved Parmigiano 15
SPECK E BURRATA Smoked prosciutto and cream filled fresh mozzarella with wild arugula, extra virgin olive oil 18

Pasta

RISO E ORO DEL MAESTRO Arborio rice with saffron, prosecco wine, scallion and Parmigiano, topped with edible gold leaf 29
PAPPARDELLE AI FUNGHI Parsley pasta sautéed with mixed mushrooms, thyme, garlic-infused olive oil and Boschetto truffle cheese 19
GNOCCHI AL CONIGLIO Potato dumplings sautéed with braised rabbit, soffritto, herbs and white wine, Parmigiano 19
PASTA AL NERO Squid ink pasta sautéed with smoked salmon, red onion, white wine, cream and marinara 19
RAVIOLI DI ZUCCA Organic butternut squash and Parmigiano filled ravioli sautéed with brown butter, sage, Parmigiano 18.5
CRESPELLE AL PESCE Baked crepes filled with Dungeness crab, shrimp, scallops, leeks and celery, seafood bechamel 22
TAGLIATELLE BOLOGNESE Fresh pasta with traditional pork, beef, and tomato ragú, Parmigiano 16.5


Piatti di Mare

IPPOGLOSSO AI FUNGHI Sautéed California halibut with porcini and mixed mushrooms, herbs & white wine, wild rice pilaf 29
GAMBERONI ALLA GRIGLIA Grilled herb and breadcrumb-crusted jumbo prawns, potato purée, arugula, lemon condimento 29

Piatti di Terra

QUAGLIE RIPIENE Roasted quail with rainbow chard, bread and Parmigiano stuffing, grapes, saffron risotto cake, sautéed broccoli 29
FILETTO AL PEPE VERDE Grilled fillet mignon with green peppercorn, Dijon mustard and cream, sautéed spinach, potato purée 29


Contorni

SPINACI AL BURRO Sautéed organic spinach with butter and Parmigiano 8
INSALATA MISTA Organic baby mixed greens, balsamico 8
BROCCOLI AI CAPPERI Sautéed broccoli with capers, garlic-infused olive oil, chili pepper 8
CAVOLETTI IN PADELLA Sautéed brussels sprouts, garlic-infused olive oil, Parmigiano 8

Olio e Pane

OLIO E PANE Organic Acme sweet baguette served with housemade rosemary-infused extra virgin olive oil 3.5

 

 

 

Menu subject to change based on availability. No substitutions.