Dinner
Dinner Menu
STARTERS
BURRATA VESUVIO 20
mozzarella filled with stracciatella and cream served on a bed of light arugula with oven roasted italian vesuvio tomatoes
RED BEET GATEAU 18
baked beets layered with goat cheese and topped with crushed walnuts and pomegranate sauce
ROSEMARY LAMB SKEWER 19
grilled lamb with a sauce of lemon, mint, and honey yogurt over scallion raisin couscous
MUSSELS 17
pan roasted with garlic, parsley, white wine, shaved fennel and chorizo
SHRIMP SCAMPI 21
large prawns, pan sautéed with olive oil, garlic, hot calabrese peppers, parsley, lemon juice, toasted tuscan bread
BEEF MEATBALLS (POLPETTE) 17
sautéed swiss chard, cherry tomatoes, crushed red pepper, white wine, garlic and creamy ricotta
SALADS
BABY ARUGULA SALAD 14
hearts of palm, avocado, and shaved parmesan dressed with olive oil and lemon
BRUSSEL SPROUT SALAD 13
shaved raw brussels, pecorino, walnuts, olive oil, and lemon
fresh basil, and shredded smoked trout
ENDIVE SALAD 17
radicchio, jerusalem artichoke, honey crisp apple, apple cider vinaigrette, dill, shallot,
fresh basil, and shredded smoked trout
PASTA
PAPPARDELLE & SAUSAGE 27
ground hot and sweet sausage, light carrot, celery, onion, touch of tomato, english sweet peas, finished with parmesan
GARGANELLI WITH SHRIMP (RUSTICA) 28
shrimp, caramelized onion, tomato, light cream, and hot calabrese peppers
brown butter and sage, finished with toasted pine nuts and parmesan
FIOCCHI 27
purse-shaped pasta stuffed with pears and 3 cheeses (taleggio, grana padano, and robiola) sautéed with
brown butter and sage, finished with toasted pine nuts and parmesan
SPAGHETTI CACIO E PEPE 25
spaghetti, black pepper, and pecorino romano
TAGLIATELLE SHORT RIBS 28
braised with red wine, herbs, onions, sun-dried tomato and dried porcini mushrooms, finished with parmesan
MAIN COURSE
BERKSHIRE PORK CHOP 32
grilled, served with sweet potato mash, sautéed red onion and pear, topped with blue cheese butter
sun-dried tomatoes and garlic, with roasted potatoes and grilled lemon
CHICKEN FRA DIAVOLO 33
butterflied, partially deboned, marinated with lemon, rosemary, and crushed red pepper. served with broccoli rabe,
sun-dried tomatoes and garlic, with roasted potatoes and grilled lemon
and truffle oil
VEAL PAILLARD 46
rack of veal chop, pounded and grilled, topped with arugula, combination of wild mushrooms, shaved parmesan,
and truffle oil
NEW YORK STRIP FIORENTINA 47
served with roasted potatoes, brussel sprouts and bacon, finished with sizzling rosemary, garlic and olive oil
SEARED YELLOW FIN TUNA 38
soy marinated crisp vegetables and a wasabi-sesame vinaigrette
WHOLE BRANZINO 35
roasted, butterflied and deboned. topped with a sauce of white wine lemon and capers, served with mediterranean salad of potato, spinach, carrot, red onion, olive oil and red wine vinegar
SHELLFISH STEW 40
dry sea scallops, mussels, shrimp, fingerling potatoes, in a lobster, white wine tomato broth
*Please note: Even though we may offer gluten-free options, we cannot guarantee our dishes are free of trace gluten.
