Menuwinter

~Antipasti~

Insalata di Cavolo Toscano 12
Baby Kale and Endive with Cherry Tomatoes and Grana Padano

Carciofo alla Romana 15
Braised Artichoke in Extra Virgin Olive Oil, Garlic, Mint and Parsley

Polenta con Funghi 15
Polenta with Oyster Mushrooms and Taleggio Cheese

Polpo alla Griglia 17
Octopus with Gigante Beans, Celery, Red Onion and Tomato

Insalata di Farro 13
Farro with Cranberries, Marcona Almonds, Pumpkin Seeds and Caciotta Cheese

Gamberoni al Sale 17
‘Whole’ Pacific Ocean Prawns Pan Roasted with Pink Himalayan Coarse Salt

Fegatini con Pancetta 16
Pancetta Wrapped Organic Chicken Livers with Red Onion and Baslamic Reduction

Quaglia Ripiena 18
Roasted Free-Range Quail Stuffed with Sausages and Mushrooms in Port Wine and Figs

Burrata e Prosciutto 16
Burrata with Prosciutto and Roasted Peppers

Tagliere di Salumi e Formaggi 16/29
Assortment of Cured Meats and Cheeses

~Primi~

Gnudi di Ricotta e Spinaci 18
Ewe Ricotta and Spinach Housemade Gnudi with Asiago Cheese

Ravioli di Mele 21
Green Apple, Ricotta and Cinnamon Housemade Ravioli with Pecking Duck Ragù

Tagliatelle al Ragù 19
Housemade Tagliatelle with Beef and Veal Ragù with Rosemary

Tonnarelli con Gamberi 18
Housemade Tonnarelli with Shrimp and Fresh Tomato

~Secondi~

Spigola al Forno 27
Oven Roasted ‘Whole’ Mediterranean Sea Bass with Swiss Chard

Coniglio in Intingolo 29
Braised Rabbit with Olives, Capers, Prosciutto and Rosmary with Polenta Crostini

Galletto Arrosto 25
Roasted Free-Range Poussin with Paprika, Rosemary, Peppers and Potatoes

Dentice in Brodetto 28
North Atlantic Red Snapper Fillet with Capers, Olives, Spinach, and Potatoes

Agnello con Pinoli 32
Roasted Pinenut Crusted Rack of Lamb in Red Wine Sauce with Cauliflower

Costata di Manzo 124 (For Two)
Painted hills 48 oz Oven Roasted Bone-In Ribeye with Roasted Potatoes

~All of Our Dishes Are Cooked and Seasoned with Himalayan Pink Salt~
~We Only Use Meat of Naturally Free-Range Raised Animals~