* denotes half portion price (weekdays only)       Vegetarian

ANTIPASTI e INSALATE

• 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    8.50*

• Pere e gorgonzola con tricolore •
white endive, radicchio, baby frisee lettuce tossed with balsamic–shallot vinaigrette,
gorgonzola cheese and asian pear.
13.50    7.75*

• Stracci di salmerino e limone ai capperi •
house cured wild salmon (Chinook), preserved lemon and caper dressing,
American caviar, mixed organic lettuce.
14.50    8.50*

• Romana grigliata e pancetta •
grilled half baby romaine heart, maple smoked bacon,
shaved parmesan cheese, honey mustard dressing.
12.50    7.25*

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

• Barbabietole e caprino con bagna cauda •
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

• Pomodori e finocchio •
organic tomato soup and braised fennel, basil oil fragrance.
7.50    5.00*

• di oggi •
ask your server

Le PASTE e il RISO

• Taglierini al brasato di lepre e melograno •
fresh angel hair pasta served with
Barolo wine braised hare and pomegranate reduction .
18.50    11.50*

• Ravioli neri di gamberi al pesto •
hhomemade black squid ink ravioli, rock shrimp musse, basil pesto and cherry tomato.
18.50    11.50*

• Gnocchi di patate e ricotta alla salvia •
homemade potato and ricotta dumplings sauteed
with butter and sage sauce, castelmagno.
14.50    8.50*

• Risotto al verde con brie tartufato•
Carnaroli rice prepared with asparagus, spinach puree, brie cheese and white truffle oil.
16.50    9.00*

La CARNE e il PESCE

• Brasato di bue al al sidro di mele e polenta•
slow braised beef short rib with apple cider,
served with yellow corn soft polenta.
23.50    14.00*

• Bistecca ai ferri con melograno•
prime bone-in strip steak(10 oz) served with roasted potatoes,
vegetables & a pomegranate reduction.
27.50

• Anatra al miele •
slow roasted duck legs (Hudson valley) served with spring pea puree
raisins and roasting jus.
24.50    15.50*

• Costoletta di Maiale •
prime pork chop(12 oz), scalloped potato and parsnip,
rosemary spring garlic sauce.
25.50

• Filetto di perchia e lenticchie •
pan roasted sea bass grouper, green lentil stew,
roasted bell pepper, balsamic-pomegranate reduction
25.50    14.75*

• Radiconi al forno•
roasted seasonal organic root vegetable plate.
12.00

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

We choose organic or all natural, nitrate and hormone free ingredients whenever possible.
Prices and menu items to change at any time. Not responsible for mistakes or omissions.