Dinner
STARTERS
Buffalo Mozzarella & Prosciutto 22
Fresh melon, baby arugula, olive oil & aged balsamic
Veal Meatballs Tonnato 19
White tuna sauce, mayo, olive oil, lemon, capers & boiled egg
Rosemary Lamb Skewer 21
Grilled lamb with a sauce of lemon, mint & honey yogurt over scallion raisin couscous
Red beet and Burrata 20
Arugula, pignoli, orange, olive oil, mustard, lemon & honey
Mussels 18
Pan roasted with garlic, parsley, white wine, shaved fennel & chorizo
Smoked Salmon 21
With steamed asparagus & gribiche sauce
Salads
Baby Arugala Salad 15
Hearts of palm, avocado, & shaved parmesan dressed with olive oil and lemon
Endive Salad 18
Radicchio, jerusalem artichokes, honey crisp apple, apple cider vinaigrette, dill, shallot, fresh basil, & shredded smoked trout
Mesclun Salad 15
Bartlett pear, walnuts, gorgonzola, & balsamic vinaigrette
Pasta
Shrimp with Wild Mushrooms 32
Spaghetti alla chitarra, olive oil, garlic, onion, white wine, cherry tomatoes & a light tomato sauce
Cacio E Pepe 28
Spaghetti, sautéed with pecorino romano, and toasted black pepper
Fiocchi 29
Pursed shaped pasta, stuffed with robiola, taleggio, grana padana & pear served in a brown butter sage sauce
Bolognese 30
Rigatoni tossed with ground beef, cooked with carrots, celery, onions, bay leaves, tomato paste, red wine with a touch of nutmeg & finished with parmesan.
Main Course
Berkshire Pork Chop 33
Grilled, served with sweet potato mash, sautéed red onion & pear, with blue cheese butter
Chicken Fra Diavolo 34
Butterflied, & deboned, marinated with lemon, rosemary, & crushed red pepper. served with broccoli rabe, sun-dried tomatoes & garlic, with roasted potatoes & grilled lemon
Double Cut Loin of Veal 50
Grilled served with asparagus & parsnip mash finished with green peppercorn brandy sauce
Ribeye Fiorentina 53
Sliced boneless ribeye with hot oil, rosemary, garlic, with roasted potatoes, brussel sprouts & bacon
Whole Orata 36
Butterflied, deboned & roasted, topped with a lemon, white wine caper sauce. served with a Mediterranean salad of potato, spinach, carrot, red onion, olive oil & red wine vinegar
Seared Yellow Fin Tuna 40
Asian vegetables, soy sauce, wasabi & sesame oil
Shellfish Stew 42
Dry sea scallops, mussels, shrimp, calamari, fingerling potatoes, jerusalem artichokes in a lobster, white wine tomato broth