Selection is subject to change.
ANTIPASTI / STARTERS
INSALATA DI ZUCCHINE
Raw zucchini sliced paper-thin served with organic arugula, fresh mozzarella and fire seared cherry tomatoes. Finished with our house dressing of lemon juice and aged balsamic vinegar from Modena.
BRUSCHETTE TOSCANE MISTE
A trio of house made ciabatta bread, sliced and grilled. Served with tomatoes, sautéed spinach and cannellini beans. Finished with extra virgin olive oil (Badia a Coltibuono, harvested Fall 2013, Firenze, Italia).
Chef’s choice of Italian cured meat of porchetta, traditional grilled Tuscan bruschetta brushed with garlic and finished with extra virgin olive oil (Badia a Coltibuono, harvested Fall 2013, Firenze, Italia), aged Tuscan D.O.P. sheep cheese. (Subject to change).
PIATTO DI FORMAGGI MISTI
Selection of imported Italian cheeses, Parmigiano Reggiano, D.O.P. aged two years, taleggio D.O.P., fresh Sardinian sheep cheese D.O.P. Served with organic Italian fig jam, walnuts, pine cone syrup and aged balsamic from Modena. (Selection subject to change).
PRIMI / FIRST COURSES
LA ZUPPA DEL GIORNO
$8 / $12
Inquire with your server about our soup of the day.
PENNE ALLA CARRETTIERA
Finely chopped Italian parsley, garlic, capers and red chili peppers sautéed in E.V.O. and tomato sauce. Tossed with imported Italian penne pasta and finished with Pecorino Romano D.O.P.
Hand made pasta (with no eggs) served with cherry tomatoes, garlic, Italian parsley and imported anchovies from Sciacca, Sicilia.
TAGLIATELLE AL RAGU’ ALLA BOLOGNESE
House made egg tagliatelle served with a traditional bolognese sauce of “Primal Cuts” ground beef and a base of finely chopped celery, carrots and red onions sautéed in E.V.O. then slow cooked in Sangiovese red wine and tomato paste.
TAGLIATELLE AI FUNGHI PORCINI
House made tagliatelle with local seasonal mushrooms prepared in white wine and rosemary and garlic.
TAGLIERINI AI GAMBERI, VOLGOLE E ZUCCHINE
House made taglierini served with a zucchini sauce, shrimp and clams.
PAPPARDELLE ALLA CHIANTIGIANA
Our house made pappardelle, a Tuscan wide and flat style pasta with a traditional sauce from Chianti made with sausage, fennel, tomato, leeks and Chianti wine. Topped with Parmigiano Reggiano D.O.P.
SECONDI / SECOND COURSES
SFORMATO AGLI ASPARAGI CON FONDUTA AL PARMIGIANO
Eggs, asparagus, Parmigiano Reggiano and béchamel sauce, baked in a water bath and served with Parmigiano Reggiano cream. Similar to a soufflé, but in this version the egg whites are not whipped.
Traditional ground beef meatballs based on the chef’s family recipe. Cooked and served in tomato sauce, with melted mozzarella on top and a side of sautéed spinach.
MERLUZZO ALL’ACQUA PAZZA
Pan seared Alaskan cod baked in a robust sauce of tomato puree, white wine, spicy olives, parsley and garlic. Served with house made grilled bread to enjoy the sauce.
LOMBATINA DI MAIALE
Grilled bone in Korobuta pork chop served with cannellini beans and sage then finished with our house green salt and E.V.O.
TAGLIATA AI CARCIOFI
Grilled beef tenderloin “tagliata” or sliced then served with artichoke heart puree and finished with E.V.O.
CONTORINI / SIDE DISHES
FAGIOLI CANNELLINI ALLA SALVIA
Traditional Tuscan cannellini beans sautéed with sage and garlic.
Lightly sautéed spinach in olive oil.
DOLCE / DESSERTS
A family recipe of the traditional Italian tiramisu’. Mascarpone cream, ladyfingers dipped in coffee then finished with chocolate. *(Made with raw eggs).
A typical Northern Italian dessert (The Langhe, Piemonte area well know for Barolo and Nebbiolo wine production). Cooked cream served with raspberry sauce.
Florentine version of profiteroles. A house made éclair stuffed with cream served with melted dark chocolate and powdered sugar.