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ZUPPE

ZUCCA

BUTTERNUT SQUASH SOUP, CRÈME FRAICHE AND TOASTED PUMPKIN SEEDS 8

POMODORO

TOMATO SOUP, BASIL, EXTRA VIRGIN OLIVE OIL 8

INSALATA

TRICOLORE

ENDIVE, ARUGULA, RADICCHIO, LEMON VINAIGRETTE, SPICY HAZELNUTS, GRANA CHEESE 8

TREVISIO

ARUGULA, ROMAINE, GRILLED CHICKEN, CUCUMBER, CAULIFLOWER, CAPERS, OLIVES, CARROT, RED ONION, CHERRY HEIRLOOM TOMATOES, FRESH HERBS, SOFT BOILED EGG, GORGONZOLA WHITE BALSAMIC VINAIGRETTE 16 WITH JUMBO SHRIMP 20

CAPRESE

CHERRY HEIRLOOM TOMATOES, FRESH MOZZARELLA, MICRO BASIL AND ARUGULA, EXTRA VIRGIN OLIVE OIL 10

PIATTO FORTE

PENNETTE

CORN FLOUR PASTA, SUN DRIED TOMATOES, PINE NUTS, BASIL, GRANA PADANO CHEESE AND EXTRA VIRGIN OLIVE OIL 14

RISOTTO

ARBORIO RICE, WILD MUSHROOMS, GRANA PADANO CHEESE 18

TROTA

PARMESAN AND CORN FLOUR-CRUSTED TROUT, TOMATO-BASIL LEMON BUTTER, SPINACH, CORN FLOUR PENNE MARINARA 18

SALMONE

WOOD GRILLED SALMON, CANNELLINI BEANS, RAPINI, GARLIC, EXTRA VIRGIN OLIVE OIL AND ROASTED TOMATO AND GARLIC COMPOTE 22

FILETO

WOOD GRILLED BEEF TENDERLOIN WITH CAULIFLOWER PUREE, SAUTÉED KALE AND PANCETTA, CHIANTI DEMI GLACE 34

QUAGLIA FRITTO

FRIED QUAIL WITH TREVISIO MASHED POTATOES, BROCCOLINI AND BLACK PEPPER PARMESAN CREAM SAUCE 23

DOLCE

Dessert Selections

PANNA COTTA
ITALY’S FAMOUS COOKED CREAM DESSERT   8
TORTA AL CIOCCOLATA
FLOURLESS CHOCOLATE CAKE   8
GELATOS AND SORBETTOS   8

Jon Buchanan, Executive Chef;   Alice Pickut, General Manager;
Tonisha Alexander, Director of Catering

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last updated 8/1//14