Dinner
Dinner Menu
STARTERS
BUFFALO MOZZARELLA AND PROSCIUTTO 20
fresh melon, baby arugula, olive oil and aged balsamic
VEAL MEATBALLS TONNATO 18
white tuna sauce, mayo, olive oil, lemon, capers and boiled egg
LUGANIGA SAUSAGE FROM MONZA 17
sautéed broccoli rabe with olive oil, garlic, and sun-dried tomatoes
RED BEET AND BURRATA 18
arugula, pignoli, orange, olive oil, mustard, lemon and honey
MUSSELS. 17
pan roasted with garlic, parsley, white wine, shaved fennel and chorizo
EGG YOLK CARPACCIO 21
egg yolk topped with shrimp sautéed with olive oil, garlic, thyme, tarragon, lemon and topped with shoe string fries
SALADS
BABY ARUGULA SALAD 14
hearts of palm, avocado, and shaved parmesan dressed with olive oil and lemon
fresh basil, and shredded smoked trout
ENDIVE SALAD 17
radicchio, jerusalem artichokes, honey crisp apple, apple cider vinaigrette, dill, shallot,
fresh basil, and shredded smoked trout
MESCLUN SALAD 14
bartlett pear, walnuts, gorgonzola, balsamic vinaigrette
PASTA
SHRIMP WITH WILD MUSHROOMS 29
Spaghetti alla chitarra, olive oil, garlic, onion, white wine, cherry tomatoes and a light tomato sauce
PISTACHIO BURRATA 28
tagliatelle sautéed with pistachio pesto, pancetta, shredded burrata and parmigiano reggiano
CACIO E PEPE 26
spaghetti, sautéed with pecorino romano, and toasted black pepper
nutmeg and finished with parmesan.
BOLOGNESE 28
rigatoni tossed with ground beef, cooked with carrots, celery, onions, bay leaves, tomato paste, red wine with a touch of
nutmeg and finished with parmesan.
MAIN COURSE
BERKSHIRE PORK CHOP 31
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 32
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
parmesan and lemon
RACK OF VEAL MILANESE 46
lightly pounded and coated in flavored bread crumbs, pan fried, served with arugula, red onion, cherry tomatoes, shaved
parmesan and lemon
RIBEYE FIORENTINA 49
Sliced boneless ribeye topped with hot oil, rosemary, and garlic, served with roasted potatoes, brussel sprouts and bacon
white wine, capers, olives, parsley, bay leaves and served with polenta
BRANZINO IN BRODETTO 33
whole boneless branzino, pan-seared then cooked in a sauce of olive oil, onion, garlic, tomato paste, light tomato sauce,
white wine, capers, olives, parsley, bay leaves and served with polenta
of potato, spinach, carrot, red onion, olive oil and red wine vinegar
WHOLE ORATA 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 39
dry sea scallops, mussels, shrimp, calamari, fingerling potatoes, jeruleam artichokes in a lobster, white wine tomato broth
*Please note: If you have a food allergy or intolerance, please notify us.
