Lunch
Antipasti
- Vongole14.00
little neck clams baked with shiitake mushrooms & bell pepper, finished with brandy
- Prosciutto di Parma16.00
prosciutto di parma with melon
- Tonno Piccante18.00
spicy tuna tartar with seaweed & avocado
- Gamberi18.00
pan seared jumbo shrimp with toasted sweet corn & avocado salad in citrus dressing
- Torta di Granchio18.00
crab cakes with homemade tartar sauce, baby mustard greens, dijon vinaigrette & mustard seeds
- Salsiccia d’anatra18.00
duck & fig sausage over french lentils
- Spanish Octopus18.00
charred over fresh chickpea puree
- Artichoke18.00
grilled baby artichoke & goat cheese tart with pistachio-arugula pesto
Primi
- Penne Rustica24.00
penne with onion, tomato & pancetta
- Pappardelle Carne26.00
hand cut pappardelle bolognese
- Penne Integrale24.00
whole wheat penne with roasted beets, gorgonzola & walnuts
- Linguine alle Vongole26.00
linguine with clams
- Capelli d’Angelo con Gamberi26.00
angel hair pasta with shrimp & fresh tomato sauce
- Orecchiette24.00
with braised cherry tomato, roasted garlic & basil, finished with parmigiano cheese
Zuppe
- Pasta e Fagioli12.00
pasta and bean soup
- l'orzo e Funghi12.00
toasted barley & shiitake mushroom soup
- Pappa al Pomodoro12.00
san marzano tomato & herb soup
Insalate
- Insalata di Cesare12.00
caesar salad
- Mista Verde10.00
mixed baby field greens
- Insalata del Radicchio12.00
radicchio with golden raisins, toasted almonds & garlic-anchovy vainigrette
- Formaggio di Capra14.00
goat cheese & roasted beets with horseradish & crispy shallots
Secondi
- Vitello30.00
veal scaloppine over fennel hash
- Filetto Affettato36.00
sliced filet mignon with fresh herbs, olive oil & vegetables
- Bistecca65.00
prime NY strip with roasted red baby potato & cipollini
- Pollo Arrostito28.00
roasted free-range half chicken with green beans, celery root & rosemary sauce
- Pollo Ricoperto28.00
lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage
- Arctic Char30.00
slow cooked arctic char with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad
- Swordfish34.00
pan roasted over organic vegetable quinoa
- Gamberi36.00
grilled shrimp with chef's dipping sauce & vegetables
Sides
- Sautéed mushrooms
- Broccoli di rapa
- Sautéed spinach