24.00Antipasto All’Italiana (G)A 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, and a baby mixed greens salad.
18.00Carpaccio di Filetto di Manzo Con Sedano e Tartufo in Olio Extravergine di Oliva diPrima 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 Asparagi (G)Baby 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 Basilico (G)Sliced 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.
9.00Insalata Mista (G)Traditional 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 gorgonzola (G)Crispy 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.
12.00Carciofi marinati, fave, Pecorino Toscano e pesto menta e zucchine (G)Lemon marinated fresh artichokes, fava beans, Pecorino di Pienza, mint and zucchini pesto
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.
26.00Tagliatelle 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.
22.00Agnolotti dal plin ai 3 arrosti col lorosugo Handmade pinched agnolotti stuffed with roasted veal, pork and cappone, sautéed escarole, Parmigiano Reggiano and homemade sausage. Cooked in broth, drained and tossed in the pan juices from the roast and Parmigiano Reggiano
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 verde al ragù BologneseOven-cooked green lasagna, made with spinach, Bolognese ragout, light besciamella sauce and Parmigiano Reggiano
26.00Gnocchi 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.
22.00Tortellini in Brodo di GallinaHandmade tortellini stuffed with prosciutto di parma, parmigiano reggiano and veal tenderloin in hen broth.
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 with shallots and grape tomatoes, surrounded by drops of cuttlefish sauce
MarketRisotto Dello ChefRisotto of the day.
41.00Medaglionidi filetto all’ Aceto Balsamico Originale di Modena con tartufo nero fresco e soufflé di zucca Grass-fed beef tenderloin medallions topped with shaved fresh Black Truffles imported from Umbria, served with a homemade pumpkin soufflé
42.00Ossobuco di vitello con risotto allo zafferanoPrepared daily. Eight hours slow-stewed veal ossobuco in cognac, white wine, onions, carrots and celery. Served with saffron Carnaroli Risotto
39.00Imprigionata 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.
MarketLa proposta del giorno della ChefEvery day our Executive Chef selects among a vast variety of meats and different cuts in order to find the most satisfying way to execute and present her traditional recipes
29.00Stinco di Agnello con Patate Arrosto e 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 Rosato (G)Wild 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. Accompanied by a lightly spiced fresh tomatoes and spring onion sauce
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.
12-15GelatiHomemade gelato, chef’s choice of seasonal fresh fruit and traditional recipes. (price will vary depending on flavor of choice)
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: