ANTIPASTI e INSALATE

• Tarta' di verdure e fonduta al tartufo •
warm vegeteble flan served over Fontina cheese fondue and black truffle.
12.75

• Carpaccio di bue arrosto al tonno •
thin sliced charred beef tenderloin served with frisee and wild arugula.
"tonnata" sauce.
14.00

• Insalata autunnale •
mixed organic green lettuce, grapes, sunflower seeds, pickled
cauliflower, carrots, corn and pear. Marinated Cornish hen.
Vincotto and pomegranate-shallot dressing.
13.50

• Pomodori e Lattughe •
Heirloom tomatoes, mixed rainbow lettuce, basil dressing.
9.50

Le ZUPPE
OUR SOUPS ARE MADE DAILY AND FREE OF DAIRY

• Porcini e ceci nani all'olio di rosmarino •
country style soup made with porcini mushrooms, wild garbanzo bean,
and barley, drizzled with rosemary flavored x.v.olive oil.
10.50

• di oggi •
ask your server

Le PASTE e il RISO

• Taglierini al brasato di lepre e melograno •
homemade fresh angel hair pasta served with
Barolo wine braised Hare and pomegranate reduction sauce.
16.50

• Pappardella di zafferano all'aragosta nana •
homemade flat large cut pasta flavored with saffron served with
baby lobster tail, wild arugula, braised fennel, cherry tomato.
18.50

• Gnocchi d'ortica al burro e salvia •
homemade potato and nettle dumplings sauteed with butter and sage.
14.50

• Risotto al radicchio e caprino al tartufo •
Carnaroli rice prepared with Barolo braised radicchio, black truffle.
Topped with Robiola cheese.
16.50

La CARNE e il PESCE

• Brasato di bue con polenta taragna fritta •
slow braised short ribs with Barolo wine served with
pan roasted Valtellina polenta.
23.75

• Tagliata di manzo •
grilled flat iron Kobe steak (USA) served with
roasted potato and vegetables.
26.50

• Costoletta d'agnello in crosta d'erbe e pane •
oven roasted NZ lamb chops crusted with bread crumbs and
fine herbs served with roasted potato and vegetables.
24.75

• Perchia striata al forno con funghi •
Virginian wild Black Sea Bass baked with seasonal wild mushrooms and
sweet vermouth wine served with vegetables.
25.50

i DOLCI

• Budino di zucca al miele •
pumpkin flan flavored with spices and honey
served with caramel sauce.
6.50

• Panna cotta alla nocciola e mele verdi al salto •
soft hazelnut cream custard served over
slow cooked Granny Smith apples.
6.50

• Tiramisu al Marsala •
traditional Venetian cake made with lady fingers, coffee,
Marsala wine and soft mascarpone cheese custard.
6.50

• Bunet •
bittersweet chocolate and amaretto cookies flavored cold Piedmontese budino
6.50

• Pera cotta al vino e zabajone al Moscato •
poached pear in spiced wine served with Muscat wine sabayon sauce.
6.50

• Formaggi, miele e marmellata •
ask about our selection of cheeses combined with honey and marmellade.
6.50

prices and menu items to change at any time. not responsible for mistakes or omissions.