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

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 Ragù 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

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

Menu

Antipasti