Lunch Refreshers
San Pellegrino Sparkling or Acqua Panna Still Mineral Water
Liter - 6.50 500ml - 4.00
Ginger Lemonade 4.50
Fresh Squeezed Orange Juice 5.00
Fresh Pomegranate Soda 4.50
Elderflower Cooler 4.50
‘All Natural’ Fever Tree Soda’s 4.00
Ginger Ale, Bitter Lemon and Tonic
Caffe Shakerato 5.00
Espresso Shaken with Cream and a touch of Grand Marnier
“Menu ‘Degustazione”
Three Course Chef's Menu $28.00
Antipasto
Fresh Mozzarella and Toasted Walnut Salad with
Celery, Hot Pepper and Extra Virgin Olive Oil
Piatto del Giorno
Chicken Simmered with Fava Beans,
Castelvaltrano Olives and Tomato
Dolce
Chocolate Sformato with Vanilla Bean Gelato
JD’s Wine Picks
2006 Masi 'Masianco' Bianco, Friuli-Venezia Giulia 8.00 gls
- Pinot Grigio mixed with Verduzzo, a little known grape from the hills of Friuli.
The mix yields a dry, bright, wine with peach and honey flavors.
2006 Movia Tocai Friulano, 'Gredic,' Brda, Slovenia 12.00 gls
- Italy's Collio and Slovenia's Brda are really one district. This biodynamically
produced wine by the Kristancic family is rich in minerals with a creamy texture.
2005 Silvio Nardi Rosso di Montalcino, Toscana 13.50 gls
-- 100% Sangiovese Grosso from a great producer of Brunello.
Dark, wild cherry fruit with leather and spice.
2005 Marco Marengo Nebbiolo, 'Valmaggiore,' Roero, Piemonte 18.00 gls
- Valmaggiore is a vineyard in the Roero district, where the soils are lighter and sandier than
the Langhe, producing lighter, perfumed styles of Nebbiolo.
Lunch
Antipasti e Insalate
Warm Olives with Garlic and Rosemary 5.50
Tuna Conservato with Cannellini Beans 9.00
Assorted Cured Meats with Parmigiano Reggiano 14.50
Arugula and Endive Salad with Pears, Gorgonzola,
Pinenuts and a Truffle Vinaigrette 11.50
Small Lettuces with Aceto Vivo and
Extra Virgin Olive Oil 9.00
Caesar Salad 11.00
Paste, Pizzette e Panino
Pizzetta with Finocchiona Salame, Tomato and Mozzarella 13.00
Pizzetta with Smoked Salmon, Asparagus and Goat Cheese 14.00
Grilled Flatbread Piadina with Speck, Arugula and Taleggio 12.00
Risotto with Fava Beans, Pancetta and Parmigiano Reggiano 20.00
Cannelloni Filled with Ricotta and Chard in a ‘Pomorola’ Sauce 16.00
Ravioli Filled with English Peas and Prosciutto Served with Pork Sugo 19.00
Gnocchi with Caggiano Sausage, Broccoli Rabe and Aged Pecorino 17.00
Trenette alla Genovese
Traditional Ligurian Pasta with Grean Beans, Potatoes and Pesto 15.00
Tagliatele with Classic Emilian Meat Sauce 17.00
Piatti del Giorno
Fresh Fish of The Day A.Q.
Grilled Ahi Tuna Salad with Mixed Marinated Vegetables,
Anchovies and Hard-Cooked Egg 23.00
Grilled Fresh Monterey Calamari with
a Warm Salad of Roasted Peppers, Potatoes and Upland Cress 21.00
'Rosie' Chicken Breast Roasted in the Wood Oven with
English Peas, Tomato, Hot Pepper and Roasted Potatoes 19.00
Tagliata of Lamb Sirloin with Olive Tapenade,
Fennel, Artichokes and Tomato 24.00