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Dinner
Antipasti
Tuscan Lentils with grilled Lamb sausage |
15 |
and roasted pepper puree
with pea puree and maitake mushrooms
with croutons, pecorino fresco, red wine vinegar and extra virgin olive oil
Insalate
with mixed greens, roasted beets, Chilean honey Champagne vinaigrette and pistachios
and pears with walnuts and shallot sherry vinaigrette
Arugula and prosciutto |
12 |
di San Daniele with citronette and Parmigiano Reggiano
Hand made in House Pastas
Tagliolini with Langostinos |
27 |
with cherry tomatoes and basil Genovese
with four cheese fondue and truffle shavings
with Italian sausage, pesto Genovese, and cannellini bean puree
Asparagus and goat cheese ravioli |
26 |
with hen of the woods mushrooms and crispy pancetta
Risotto ai frutti di mare |
27 |
with mussels, calamari, shrimp, scallops and zucchini
Spinach and ricotta cheese Agnolotti |
26 |
with oregano infused tomato broth and summer vegetables
I Secondi Piatti
Olive oil poached Halibut |
37 |
with summer squash soup and Fregola Sarda
Grilled prime beef tenderloin Caprese |
42 |
with grilled tomatoes, buffalo mozzarella, basil Genovese and crostini
Sushi grade Yellow Fin Tuna |
39 |
with zucchini basil Quinoa and yellow tomato puree
Pancetta wrapped Berkshire pork tenderloin |
37 |
with grilled corn, farro and zucchini salad and roasted corn puree
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