Salumeria

Speck 8.00

Northeastern Italy’s Prized Smoked Prosciutto

Mortadella 6.00

From Bologna, Studded with Pistachios

Finocchiona 6.00

The Fennel Salame of Chianti Classico

Lomo 10.00

Spanish Cured Pork Loin with Paprika

Fra Mani 'Nostrano' Salame 11.00

Local Artisan all Pork Salame "Mild and Sweet"

Prosciutto di San Daniele 12.00

18 month Black Label

 

Affettati Assortiti 24.00

Assorted Chefs Selection

Antipasti

Warmed Olives with Garlic and Rosemary 6.00

Crostone with Fresh Fava Beans, Mint and Pecorino 9.00

Carpaccio of Swordfish with Cucumber, Citrus and Aged Balsamico 14.00

Pizzetta with Caggiano Sausage, Treviso, Pinenuts and Taleggio 13.00

Insalate

Salad of Mixed Lettuces with
Shaved Parmigiano Reggiano and Aceto Vivo 9.00

Watercress and Asparagus Salad with Pinenuts,
Ricotta Salata and Black Truffle Vinaigrette 12.50

Arugula Salad with Avocado, Artichokes, Goat Cheese,
Capers and Anchovies in a Lemon Vinaigrette 11.00

Endive and Frisee Salad
with Baby Beets, Gorgonzola and Balsamic Vinaigrette 10.50

Caesar Salad 11.00

Paste e Risotto

Risotto with English Peas, Speck and Mascarpone Cheese 18.00

Ricotta Gnocchi with Pesto and Spring Lamb Ragu 18.00

Orecchiette 'Little Ear Pasta'
with Spicy Octopus, Artichokes and Green Olives 19.00

Agnolotti Filled with Maine Lobster
Served with Porcini Mushroom Reduction 23.00

Tagliatelle with Classic Emilian Meat Sauce 17.00

Secondi Piatti

Sauteed Rhode Island Red Bass
Saffron Basmati Rice, Artichokes and Salsa Virgine 28.00

Roasted Rack of Lamb with Fava Beans, Mint and Potato Croquette 36.00

Rosie Chicken 'al Balsamico' with Pepperonata and Crispy Polenta 27.00

Grilled Niman Ranch Pork Rib Chop
Amaretti Topped Braised Fennel, Rainbow Chard and Mustard 33.00

Grilled Meyer Family Ranch New York Steak
Gorgonzola Butter, Roasted Yukon Gold Potatoes and Arugula 39.00

Menu ’ Degustazione

Asparagus Timbalo with Goat Cheese Fonduta
2006 Terradora, Grecco di Tufo Campania

Mezza Luna Filled with English Peas and Prosciutto
Served with Brown Butter and Sage
2005 M. Marengo 'Valmaggiore', Roero, Piemonte

New Zealand Venison Tagliata with Morel Mushrooms and Green Beans
2001 Silvio Nardi, Brunello di Montalcino, Toscana

Warm Chocolate Sformato with Vanilla Bean Gelato
Domaine La Tour Vielles Banyuls, France

Chef's Tasting Menu $62.00
Sommelier's Wine Pairing $23.25 (2 oz tastes)