Press


The 2009 Top 10 Restaurants


Cincinnati Post


Reservations





Dinner


Antipasti

Speck dell'Alto Adige
14
With grilled crostini, grapefruit and marinated hearts of palm

Seared sea Scallops
16
With Parsnip puree and sauteed Hen of the woods mushrooms

Braised Berkshire Pork belly
15
with Apples and Belgian Endive
Insalate

Boucheron goat cheese
11
with mixed greens, roasted beets, Chilean honey Champagne vinaigrette and pistachios

Belgian endive
10
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

Carnaroli Risotto
27
with wild seasonal mushrooms and Parmigiano Reggiano

Crispy Potato Gnocchi
26
with four cheese fondue and truffle shavings

Pappardelle
26
with sauteed rapini and Italian sausage

Maccheroni
26
With duck ragout and herbed zucchini sauce

Goat cheese filled Ravioli
26
With Ricotta cheese, goat cheese, Parmigiano Reggiano and Sunchokes, with lamb ragout and lamb sauce

Tagliolini alla Carbonara
27
With Speck Alto Adige and Peas
I Secondi Piatti

Braised short ribs
39
With root vegetables and creamy Polenta

Pan seared Skate Wing
37
with navy bean puree, Brussel sprouts and lemon-caper brown butter sauce

Nova Scotia Halibut
38
With Ceci beans soup and grilled Langostinos

Veal Tenderloin
40
With Spinach and Ricotta "Gnudi", sauteed brown clamshell mushrooms and Marsala-veal jus