Lunch
STARTERS
BURRATA VESUVIO 16
mozzarella filled with stracciatella and cream served on a bed of light arugula with oven roasted italian vesuvio tomatoes
RED BEET GATEAU 15
baked beets layered with goat cheese and topped with crushed walnuts and pomegranate sauce
ROSEMARY LAMB SKEWER 17
grilled lamb with a sauce of lemon, mint, and honey yogurt over scallion raisin couscous
MUSSELS 14
pan roasted with garlic, parsley, white wine, shaved fennel and chorizo
SHRIMP SCAMPI 18
large prawns, pan sautéed with olive oil, garlic, hot calabrese peppers, parsley, lemon juice, toasted tuscan bread
BEEF MEATBALLS (POLPETTE) 15
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 24
ground hot and sweet sausage, light carrot, celery, onion, touch of tomato, english sweet peas, finished with parmesan
GARGANELLI WITH SHRIMP (RUSTICA) 26
shrimp, caramelized onion, tomato, light cream, and hot calabrese peppers
FIOCCHI 25
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 22
spaghetti, black pepper, and pecorino romano
TAGLIATELLE SHORT RIBS 26
braised with red wine, herbs, onions, sun-dried tomato and dried porcini mushrooms, finished with parmesan
MAIN COURSE
all burgers and sandwiches are served with house mesclun salad or french fries
AMERICAN BURGER 19
angus beef burger, lettuce, tomato, onion, cheddar, and bacon with sriracha aioli and served on a brioche bun
LAMB BURGER 22
domestic ground lamb, feta cheese, baby arugula, sunny side organic egg, served on a toasted brioche bun
VEGETABLE SANDWICH 18
zucchini, mushrooms, carrot, roasted peppers, sweet garlic, goat cheese, served on a club roll
CHICKEN MILANESE 23
pounded chicken breast, tossed in flavored bread crumbs, pan fried, topped with arugula, cherry tomatoes, red onion, balsamic dressing and shaved parmesan
STEAK SANDWICH 26
grilled and sliced, topped with poblano, gorgonzola, grilled onion and mushrooms served on a club roll.
PORCHETTA SANDWICH 21
fresh herb filled, rolled and roasted suckling pig. served with baby arugula, lemon zest and caper aioli, served on a portuguese roll
GRILLED FILET OF SALMON 25
brushed with mustard and lemon, served with avocado, tomato, red onion and tossed in a light balsamic vinaigrette
