Dinner
First Course | |
|---|---|
STUZZICARE L'APPETITO | |
| Raw Oysters | 2.75/ea |
| Chicken Liver Crostini | 6 |
| Saffron Risotto Balls | 8 |
| Sautéed Mushrooms with Garlic & Fontina Bruschetta | 8 |
| Baked Eggplant Parmigiano | 7 |
| Zucchini Carpaccio | 6 |
| Crab & Squid Salad with Polenta | 8 |
| Grilled Vegetable Couscous | 6 |
| Marinated Olives | 5 |
| White Anchovies | 7 |
CHEESES | |
| Pecorino Toscano | 6 |
| Taleggio di Malga | 6 |
| Manchego | 6 |
| Gorgonzola Naturale | 6 |
| Grana Padano (with aged balsamic vinegar) | 8 |
| (Selection of 4 for $18) | |
SALUMI | |
| Speck del Tirolo | 6 |
| Mortadella | 6 |
| Salame | 6 |
| Prosciutto di Parma | 6 |
| (Selection of 4 for $18) | |
APPETIZERS | |
| Mixed Salad with Crisped Parmesan | 9 |
| Roasted Golden and Red Beet Salad with Endive | 13 |
| Grilled Squid, White Beans, and Arugula Salad | 12 |
| Mussels with Spicy Tomato and Brandy | 13 |
| Shrimp with Pancetta Sautéed with Cognac | 14 |
| House-Cured Duck Prosciutto with Fruit Chutney | 10 |
| *Beef Carpaccio with Aged Parmesan Cheese, Arugula, and Tarragon Citronette | 11 |
| Buffalo Mozzarella wrapped in Crispy Speck, served with Grilled Vegetables | 14 |
SOUPS | |
| Tuscan-Style Tomato Soup | 9 |
| Cannellini Bean Soup with Roasted Tomato and Shrimp | 9 |
Second Course | |
PASTA | |
| Risotto with Shrimp and Puréed Peas | 19 |
| Farro Fusilli with Eggplant, Tomato and Olives | 17 |
| Cocoa Tagliatelle with Porcini Mushroom Ragout scented with Nepitella | 18 |
| Pappardelle with Spicy Sausage, Leeks and Mixed Mushrooms | 19 |
| Spaghetti with Scallops and Shellfish in Saffron Tomato Sauce | 21 |
| Rigatoni with Duck Ragout, Walnuts, Spinach and Orange | 20 |
| Asparagus Ravioli with Mascarpone, Potato, Asparagus and Grana | 18 |
FROM THE FARM | |
| Marinated Pork Chop served with Roasted Parsnip and Pear | 24 |
| *Hanger Steak with Spinach and Red Pepper with Bin26 Solare Demi-Glace | 26 |
| Chicken Breast with Mustard Sauce served with Mushrooms | 26 |
| Rack of Lamb, Cherry Tomato, Capers and Almonds with Spaghetti Squash | 27 |
| Veal Chop Milanese with Arugula and Cherry Tomato | 29 |
FROM THE SEA | |
| Scallops over Cannellini Beans with Arugula Lime Dressing | 26 |
| Cod encrusted with Mushrooms served with Parsley Barley | 26 |
| Whole Fresh Roasted Mediterranean Branzino with Lemon, Thyme and Asparagus | 29 |
| Monk Fish "Cacciatore" with Jerusalem Artichockes | 28 |
SIDES | |
| Sautéed Asparagus | 6 |
| Truffled Mashed Potatoes | 6 |
| Sautéed Spinach | 6 |
* Consumption of Raw or Under Cooked Foods or Shellfish can be a Health Risk
18% Gratuity Included for Parties of Five or More
