22.00Antipasto All’ItalianaA traditional Italian assortment of starters served on a wooden tray including: prosciutto di parma and speck Tirolese; baby artichokes and sliced eggplant in house-cured in extra virgin olive oil; parmigiano reggiano and pecorino di pienza; homemade salted cantucci and a baby mixed greens salad.
18.00Carpaccio Di Filetto Di Manzo Con Sedano E Tartufo in Olio Extravergine Di Oliva Di Prima Spremitura (G)Grass-fed beef tenderloin carpaccio topped with fresh sliced celery, parmigiano reggiano and shaved black truffles, dressed in cold first-pressed extra virgin olive oil.
15.00Mozzarelline Allo Speck E AsparagiBaby buffalo mozzarella imported from Italy wrapped with speck tirolese, lightly warmed in the oven with asparagus spears and cherry tomatoes, dressed in cold first-pressed extra virgin olive oil.
11.00Involtini Di Melanzane Al Pomodoro E BasilicoSliced eggplant rolled with parmigiano reggiano and parsley, baked in the oven and covered with our special homemade fresh tomato and basil sauce.
12.00Tarta Di CarciofiWarm artichoke tart prepared with mortadella di bologna, eggs, cream and parmigiano reggiano, served with a baby greens salad dressed with aceto balsamico originale di modena vinaigrette.
10.00Insalata Di Carciofi, Funghi, Sedano E Parmigiano ReggianoLight and flavorful salad comprised of sliced raw artichoke, champignon mushrooms and celery dressed in cold first-pressed extra virgin olive oil and topped with shaved parmigiano reggiano.
9.00Insalata MistaTraditional baby greens salad with sliced champignon mushrooms, celery, cherry tomatoes, red radicchio and Belgian endive dressed in cold first-pressed extra virgin olive oil and aceto balsamico originale di modena.
12.00Insalata Croccante Di Mele Verdi, Noci E GorgonzolaCrispy salad made of green apples, fennel, walnuts, Belgian endive and champignon mushrooms dressed in apple vinegar vinaigrette and topped with gorgonzola, imported from lombardia, Italy.
18.00La Parmigiana in BiancoOven-baked eggplant, basil, mozzarella di bufala, parmigiano reggiano and prosciutto di parma.
9.00Minestra Di Verdure E LegumiVegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with shaved parmigiano reggiano and basil.
14.00PassatelliHomemade extruded pasta dough made with parmigiano reggiano, eggs, grated bread and nutmeg simmering in hen stock.
20.00Tagliatelle Al Ragù BologneseHandmade tagliatelle with our bolognese meat ragout.
24.00Tagliatelle Al Tartufo Nero Fresco, Burro E Parmigiano ReggianoHandmade tagliatelle with fresh black truffles, imported from umbria, tossed in butter and parmigiano reggiano.
21.00Pappardelle Di Farina Integrale Con Pomodorini Scoppiati E Fiocchi Di BurrataHandmade whole wheat pappardelle tossed with oven-roasted grape tomatoes, basil and dollops of burrata imported from Andria, Italy.
22.00Tagliatelle Di Grano Saraceno, Radicchio Rosso, Indivia E Funghi Allo Speck CroccanteHandmade buckwheat tagliatelle, red radicchio, Belgian endive, champignon mushrooms sautéed in extra virgin olive oil, crispy tirolese speck and parmigiano reggiano.
19.00Gnocchetti Di Ricotta Fatta in Casa Al Sugo Di Carciofi FreschiHandmade small ricotta gnocchi with parmigiano reggiano and a fresh artichoke ragout.
22.00Taglioline Paglia E FienoHandmade green and yellow tagliolini with a veal and prosciutto di parma ragout, hard boiled quail eggs and truffle oil.
18.00Stricchetti Verdi Con Ragù Di ConiglioGreen handmade bow tie pasta, made with parsley and parmigiano reggiano and topped with rabbit ragout and sautéed artichokes.
20.00Tortelloni Ai Funghi PorciniHandmade tortelloni filled with ricotta imported weekly from Italy, served with porcini mushrooms and parmigiano reggiano.
22.00Lasagna Di VerdureFive layers of oven-baked handmade egg dough lasagna lightly veiled with a feather-like morney sauce and layered with individually prepared vegetables including: sautéed spinach and porcini mushrooms; braised leeks and carrots; sautéed zucchini and peas, and sautéed artichokes ~ each layer dusted with parmigiano reggiano
22.00Gnocchi Di Spinaci Al Tartufo Nero Di Norcia in Fonduta Di Parmigiano ReggianoHandmade spinach and potato gnocchi with a parmigiano reggiano and norcian black truffle fondue.
20.00Tortellini in Brodo Di GallinaHandmade tortellini stuffed with prosciutto di parma, parmigiano reggiano and veal tenderloin in hen broth.
18.00Stricchetti Con Salsiccia E PiselliHandmade bow tie pasta with homemade sausage and peas ragout.
20.00Ravioli Di Erbette Con Le NociHandmade ravioli stuffed with bietine and parmigiano reggiano, tossed with walnuts, parsley and garlic melted in butter.
34.00Taglioline All’ Astice Su Crema Nera Di SeppieHandmade taglioline with live main lobster cooked in cognac and white wine, served on a pool of cuttlefish sauce.
MarketRisotto Dello ChefRisotto of the day.
39.00Medaglioni Di Filetto All’ Aceto Balsamico Originale Di Modena Con Tartufo Nero Fresco E Soufflé Di CaroteGrass-fed beef tenderloin medallions topped with shaved fresh black truffles imported from umbria, served with a homemade carrot soufflé.
36.00Ossobuco Di Vitello Al Limone Con Purè Di Patate Con Pisellini E CaroteEight hour slow-braised veal ossobuco in white wine, onions, thyme, garlic and the zest of lemon, served with a fresh pea and carrot studded potato purée ~ prepared daily.
39.00Costata Di Vitello Alla DelfinaHumanely raised veal chop wih no antibiotics or synthetic hormones added from provatello farm, NY. topped with mornay sauce, prosciutto di parma, parmigiano reggiano and champignon mushrooms. oven-grilled and accompanied with sautéed artichokes.
42.00Imprigionata Alla PetronianaTwo lightly pounded veal tenderloin filets, filled with slices of prosciutto di parma and parmigiano reggiano; dipped in nutmeg, lemon and parmigiano reggiano scented eggs, dusted in bread crumbs, pan fried in fresh extra virgin olive oil and topped with melted parmigiano reggiano. Served with sautéed spinach and sweet and sour cipolline in aceto balsamico originale di modena.
42.00Maialino Da Latte ArrostoYorkshire breed young pork from green village farm, Pennsylvania. age and an exclusive milk-fed diet ensure unparalleled tenderness and a delicate texture and taste. slowly oven-roasted with herbs and served with roasted potatoes, lightly spiced chicory, green apples and lemon compote.
29.00Stinco Di Agnello Con Patate Arrosto Ed AsparagiColorado lamb shank, slow braised daily for six hours, in white wine, garlic, celery and carrots. Accompanied by oven-roasted rosemary potatoes and sautéed asparagus.
38.00Tonno RosatoWild fresh-catch ahi tuna encrusted with finely ground black pepper, pan seared and served over a bed of baby arugula and aceto balsamico originale di modena.
MarketPesce Del GiornoOur executive chef selects only the freshest seafood available on the market and prepares it following the most traditional recipes of our region.
25.00Fritto Di Pesce Con Carciofi E ZucchiniWild fresh-catch scallops, calamari and tiger shrimp; along with sliced artichoke and zucchini, all of which are dusted with flour and lightly fried in extra virgin olive oil.
14.00Budino Di Mascarpone, Cioccolato E CafféSlices of angel bread cake dipped in espresso coffee and grand marnier, with a mascarpone cream and dark chocolate crunch.
10.00Panna CottaPanna cotta made with vanilla beans imported from madagascar drizzled with caramel and served with fresh strawberries and blueberries.
12.00Torta Al Cioccolato Con Panna MontataFondant dark chocolate molten cake, baked to order and served with homemade whipped cream and fresh strawberries.
12.00Semifreddo Di Zabaglione Con Cioccolato CaldoZabaglione parfait with warm chocolate.
12.00Gelato Di Crema Con Salsa Di Frutti Di BoscoHomemade cream gelato drizzled with homemade fresh wildberry sauce.
12.00Gelato Di Cioccolato Fondente Con Cioccolato CaldoHomemade fondant chocolate ice cream served with warm chocolate.
9.00GelatiHomemade gelato, chef’s choice of seasonal fresh fruit and traditional recipes.
Il Tagliere Dei FormaggiA selection of imported Italian cheese served on a wooden cutting board accompanied with dry raisins, walnuts and red bell pepper marmelade: parmigiano reggiano (cow- aged 24 months from parma),Options:
, Pecorino di pienza (sheep- aged 12 months from tuscany), Gorgonzola dolce (cow- from lombardia), Fontina della val d’aosta (cow-val d’aosta)
Wine List & Bar
Sancerre Domaine Vincent Delaporte ’10Options: