|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| ANTIPASTI e INSALATE |
| ORGANIC FIELD GREENS red wine vinaigrette |
7 |
| THREE BEET SALAD burrata, plums, frisee, beet vinaigrette |
11 |
| TULIO HEARTS OF ROMAINE white anchovy, focaccia croutons and Grana** |
8 |
| BACCALA tomato jam, crostini |
9 |
| ARUGULA crispy prosciutto, hard boiled egg, lemon dressing |
9 |
| PROSCUITTO DI PARMA cotechino, mortadella, marinated olives |
10 |
| CALAMARI grilled, controne beans, romesco |
11 |
| SWEET POTATO GNOCCHI sage butter, mascarpone |
9 |
| SEMOLINA ENCRUSTED SCALLOPS crispy capers, toasted Marcona almonds, Vin Santo syrup |
13 |
|
|
|
| PRIMI |
| PAPPARDELLE pancetta, morels, pecorino toscano |
15 |
| TORTELLI crab, spinach, fresh herbs, crab oil |
18 |
| RAVIOLI smoked salmon, asparagus, lemon cream |
18 |
| LINGUINE local clams, preserved lemon, chili flake, garlic breadcrumbs |
16 |
| ORECCHIETTE spicy Italian sausage, rapini, light tomato sauce, Reggiano |
16 |
| RISOTTO sweet peas, chives, saffron cream |
18 |
|
|
|
| SECONDI |
| KUROBUTA PORK SHANK braised, ricotta whipped potatoes, horseradish gremolada |
19 |
| CHICKEN roasted, caramelized garlic, sage, lemon risotto |
19 |
| LAMB sirloin, grilled, artichokes, green beans, mint, Ligurian olives* |
28 |
| BRANZINO whole roasted fish, caramelized fennel, cerignola olives, scallions, lemon |
29 |
| AHI TUNA grilled, warm escarole, cipollini, bagna cauda, bottarga* |
27 |
| RIBEYE dry aged 28 days, porcini salted potatoes, Gorgonzola Dolci* |
32 |
| DUCK BREAST AND CRISPY CONFIT farro, rhubarb compote, duck jus* |
25 |
| VEAL CHOP stuffed with mozzarella, creamy spinach and leeks, truffle oil, crispy prosciutto* |
36 |
| PESCE DEL GIORNO |
A.Q. |
|
|
|
| ** Made with raw egg *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness |
|
|
|
|
|
|
