Menu

Antipasti

Insalata di Finocchi Brasati, Granchio e Vin Cotto
$16.00
Dungeness Crab, Valencia Oranges, and Wild Arugula tossed in Vin Cotto Dressing served on a bed of Braised Fennel, topped with Wild Salmon Caviar
Insalata di Crescione, Pecorino, Cuori di Palma e Mandorle Tostate
$10.00
Watercress Salad with Pecorino Cheese, Hearts of Palm and Roasted Almonds in a Balsamic Dressing
Carpaccio di Branzino ai Ricci di Marei
$17.00
Thin Sliced Branzino Rolled with Sea Urchin, served with Fresh Lemon and Scallions
Carpaccio di filetto alla senape con rucola e parmigiano
$18.00
Beef Filet Mignon Carpaccio with Mustard dressing in a Rugala and Shaved Parmesan Cheese
Tartara di Tonno
$18.00
Ahi Tuna Tartare served with Avocado, Capers and Balsamic Essence
Prosciutto e Burrata
$18.00
18-Months Black Label Prosciutto di Parma and Burrata Cheese
Capesante alla Griglia su Fonduta di Parmigiano e Tartufo Nero
$18.00
Grilled Sea Scallops served on a bed of Parmesan Cheese Fondue

Paste

Spaghetti alla Chitarra con Melanzane Fritte, Pesto e Ricotta Salata
$20.00
Home-Made Square Spaghetti with Fried Japanese Eggplant and Tomato Sauce, topped with Ricotta Salata and Basil Pesto
Tagliatelle al sugo di cinghiale e vino rosso
$22.00
Home-Made Tagliatelle served with a Slow Braised Wild Boar in Red Wine Sauce
Tagliolini Rossi con Ragu di Quaglia in Fonduta di Taleggio
$23.00
Home-Made Red Beet Tagliolini Pasta in a Marsala Quail RagĂą served on a bed of Taleggio Cheese Fondue
Raviolini di Manzo su Salsa al Pomodoro con Burro Nocciola e Salvia Fritta
$21.00
Home-Made Ravioli Filled with Beef Tenderloin and Black Kale, served on a bed of Tomato Sauce, finished with Browned Butter and Sage
Ravioli di coniglio e castagne in salsa di aglio arrosto e caffe’
$22.00
Home-Made Ravioli filled with Braised Rabbit, and Chestnut. Served with a Roasted Garlic Espresso Demi-Glace Sauce

Secondi

Branzino alla Griglia su Cucuzza alla Menta e Pomodoro Aromatico
$36.00
Grilled Mediterranean Sea Bass served on a bed of Braised Maui Onions and Sicilian Cucuzza finished with Mint and Fresh Tomatoes
Agnello in Crosta di Pistacchio
$38.00
Colorado Lamb Loin in a Pistachio Nuts Crust served with Sunchokes in a demi-glass Sauce
Tagliata di Cinghiale con Purè di Cannellini e Salsa di Lamponi
$38.00
Grilled Wild Boar Tenderloin served with a White Port and Raspberry Sauce on a bed of White Bean Purée
Filetto di Bue al Barolo Tartufato
$38.00
Pan-Seared Beef Filet Mignon served with a Barolo Truffle Butter Sauce
Petto D’Anatra con Cipolle Glassate al Balsamico
$36.00
Crisp Maple Leaf Farms Duck Breast sliced and served on Deglazed Onions and Finished with Aged Balsamic Vinegar