Dinner
Antipasti
- Vongole14.00
little neck clams baked with shiitake mushrooms & bell peppers, finished with brandy
- Prosciutto di Parma20.00
prosciutto di parma with melon
- Gamberi20.00
pan-seared jumbo shrimp with toasted corn & avocado salad, citrus dressing
- Torta di Granchio20.00
crab cakes with homemade tartar sauce, baby mustard greens, dijon vinaigrette & mustard seeds
- Salsiccia d’anatra18.00
duck & fig sausage over french lentils
- Octopus20.00
spanish octopus charred over fresh chickpea puree
- Artichoke18.00
grilled baby artichoke & goat cheese tart, pistachio-arugula pesto
Primi
- Penne Rustica28.00
penne with onion, tomato & pancetta
- Pappardelle Carne30.00
hand cut pappardelle with bolognese
- Penne Integrale28.00
whole-wheat penne with roasted beets, gorgonzola & walnuts
- Linguine alle Vongole30.00
linguine with clams
- Capelli d’ Angelo con Gamberi30.00
angel hair pasta with shrimp & fresh tomato sauce
- Orecchiette28.00
with braised cherry tomato, roasted garlic & basil, finished with parmigiana
Zuppe
- Pasta e Fagioli14.00
pasta & bean soup, with pancetta
- l'orzo e Funghi14.00
toasted barley & shiitake mushroom soup
- Pappa al Pomodoro14.00
san marzano tomato & herb soup
Insalate
- Mista Verde10.00
mixed baby field greens
- Insalata di Cesare12.00
caesar salad
- Insalata del Radicchio14.00
radicchio with golden raisins, toasted almonds, garlic-anchovy vinaigrette
- Formaggio di Capra16.00
goat cheese & roasted beets with horseradish & crispy shallots
Secondi
- Vitello35.00
veal scaloppine over fennel hash
- Osso Bucco65.00
veal shank with risotto milanese
- Vitello ai Ferri85.00
grilled double center cut veal chop with vegetables
- Vitello Capricciosa49.00
breaded veal chop milanese topped with mixed greens, minced fior di latte & tomato
- Bistecca68.00
prime NY strip steak with roasted baby red potato & braised cipollini
- Manzo49.00
seared filet mignon with wild mushrooms & red wine reduction
- Pollo Arrostito32.00
roasted free-range half chicken with green beans, celery root & rosemary sauce
- Pollo Ricoperto32.00
lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage
- Arctic Char36.00
slow-cooked medium with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad
- Swordfish38.00
pan-roasted over organic vegetable quinoa
- Gamberi40.00
grilled jumbo shrimp with chef's dipping sauce & vegetables
- Agnello49.00
rack of lamb with red cabbage-feta-date salad, roasted garlic & herbs