ANTIPASTI e INSALATE

• Tartra' di Parmigiano al tartufo estivo •
Parmesan cheese custard flavored with summer black truffle served
over parsley-slow braised leek sauce.
15.50

• Stracci di salmerino e limone ai capperi •
House cured wild Salmon (Chinook), preserved lemon and capers
dressing, American caviar, persian cucumber & summer lettuce.
14.50

• Cuori di carciofo e ruchetta con parmigiano •
Baby artichoke hearts tossed with shaved Parmesan cheese and lemon dressing
served over wild arugula and frisee lettuce.
14.50

• Pomodori e burrata con soncino e fichi •
Heirloom tomato, burrata cheese, mache lettuce, figs, vincotto & basil oil.
14.50

• Carpaccio di bue arrosto •
Charred rare beef tenderloin, mixed lettuce and light citronette dressing.
16.50

• Barbabietole e caprino con bagna cauda •
Slow roasted organic baby beets, rainbow lettuce,
pan roasted goat cheese cake and light bagna cauda dressing.
14.50

Le ZUPPE
OUR SOUPS ARE MADE DAILY AND FREE OF DAIRY

• Grano cotto e sciroppo di peperoni rossi •
Sweet yellow corn soup with red bell pepper reduction.
8.00

• 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.
18.50

• Pappardelle rosse ai gamberetti, ruchetta e burro al tartufo estivo •
Homemade flat large cut pasta flavored with tomato served with rock shrimp,
wild arugula, braised leeks, summer black truffle sauce.
19.50

• Gnocchi d'ortica al burro e salvia •
Homemade potato and nettle dumplings sauteed with butter and sage.
16.50*

• Risotto con zucchine arrosto, funghi e basilico nero•
Carnaroli rice prepared with roasted zucchini,
opal basil & wild mushrooms.
17.00*

* add 5.00 for entree portion

La CARNE e il PESCE

• Maiale alle ciliege e Porto•
Prime pork chop (12oz.),served sliced over braised Napa cabbage-gold Yukon
smash, heirloom vegetables, cherries and Port wine sauce.
26.50

• Filetto di manzo alle morelle e marsala •
Grilled beef filet served with fresh morel mushrooms, Marsala and rosemary glaze,
roasted potato and vegetables.
36.00

• Costoletta di cervo, scalogno stufato, balsamico antico e lamponi •
Oven roasted NZ venison chop, slow braised shallots, raspberry-balsamic vinegar reduction
served with fingerling potato and heirloom baby carrots.
28.50

• Stufato di agnello e carciofi alla maggiorana•
Slow roasted lamb served with baby artichokes and marjoram braising jus
24.50

• Ossobuco di Pescatrice con vegetali all' aceto•
Pan roasted Monkfish served over sautéed summer vegetables
ratatouille, orange-grappa syrup.
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

• 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.