northern italian cuisine, prepared to perfection
our seasonal menu specializes in Northern Italian cuisine and sources only the freshest ingredients: local produce and farm-raised proteins, plus fresh, house-made pastas. it features a variety of signature dishes, modern interpretations & creative desserts punctuated by our award-winning wine selections — featuring American and Italian wines
MENu
Appetizer
Misticanza / 17
Arugula, Bibb and Gem Lettuce, Shaved Carrots, Radish, Red Cow Parmigiano, Citrus Vinaigrette
Barbabietole / 20
Roasted Baby Beets, Apple, Pistachio, Fresh Ricotta, Ricotta Salata, Balsamic, Watercress, Black Garlic Caesar Dressing
Zuppa Primavera/ 20
Peas, Fava Beans, Green Chickpeas, Spring Onion and Zucchini Soup, Parmigiano
Burrata / 22
Asparagus Duo, Red Watercress, Pistachio Pomegranate, Pane Fritto
Prosciutto e Mozzarella di Bufala / 24
Pio Tosini Prosciutto di Parma, Buffalo Mozzarella, Balsamic
Ricciola e Tutto Crudo/ 24
Hamachi Carpaccio & Bluefin Tuna Tartare, Mediterranean "Pico de Gallo", Finger Lime, Salty Fingers, White Shoyu
pasta
Cavatelli / 28
Ricotta Cavatelli, Fagiolini, Basil Pesto, Toasted Pinenuts
Spaghetti alle Vongole / 30
Manila & Surf Clams, Cherry Tomato, Chiles, Parsley
Agnolotti del Plin / 29
Braised Wagyu Beef and Parmigiano Filling, Spinach, Brasato Sauce
Tonnarelli all'Amatriciana / 27
Plum Tomato, Guanciale, Pecorino, Caramelized Red Onion, Basil
Tagliatelle/ 27
Tagliatelle, Classic Beef & Pork Bolognese Ragu
main course
Risotto / 38
Toasted Acquerello Rice, Asparagus, Morel Mushrooms, Parmigiano
Milanese / 29
Chicken Milanese, Herbed-Parmesan-Espelette Breading, Baby Greens, Cherry Tomato, Shaved Parmesan Cheese
Pesce Alla Griglia / m/p
Daily Selection of Grilled Fish, served with Seasonal Vegetables
Salmone / 36
Sustainable Market Salmon, Spring Beans and Leeks and Leeks, Mustard Sauce
Steak Salad / 38
Strip Loin Tagliata, Bibb Lettuce "Caesar"
focaccia basket
$2 per piece
Homemade Focaccia Rolls, Oregano, Tomato, Olive Oil
$2 per piece
Appetizer
Misticanza / 18
Arugula, Bibb and Gem Lettuce, Shaved Carrots, Radish, Red Cow Parmigiano, Citrus Vinaigrette
Barbietole / 20
Roasted Baby Beets, Apple, Pistachio, Fresh Ricotta, Ricotta Salata, Balsamic, Watercress, Black Garlic Caesar Dressing
Zuppa Primavera/ 20
Peas, Fava Beans, Green Chickpeas, Spring Onion and Zucchini Soup, Parmigiano
Burrata / 22
Asparagus Duo, Red Watercress, Pomegranate, Pickled Onion, Pistachio, Pane Fritto
Prosciutto e Mozzarella di Bufala / 24
Pio Tosini Prosciutto di Parma, Buffalo Mozzarella, Balsamic
Ricciola e Tutto Crudo/ 26
Hamachi Carpaccio & Bluefin Tuna Tartare, Mediterranean "Pico de Gallo", Finger Lime, Salty Fingers, White Shoyu
Capesante / 28
Hokkaido Wild Scallops, Cauliflower, Spring Beans and Peas, Kaluga Caviar, Pickled Carrots, Carrot Puree
Pasta & Risotto
Spaghetti alle Vongole / 32
Manilla & Surf Clams, Cherry Tomato, Chiles, Parsley
Garganelli/ 32
30 Egg Yolk Hand Rolled Quill Pasta, Mixed Mushrooms, Truffle Pesto, Farm Butter, Red Cow Parmigiano
Agnolotti del Plin / 32
Braised Wagyu Beef & Parmigiano Filling, Spinach, Brasato Sauce
Cavatelli / 28
Ricotta Cavatelli, Fagiolini, Basil Pesto, Toasted Pinenuts
Risotto / 44
Aged Acquerello Rice, Asparagus, Morel Mushrooms, Parmigiano
Main Course
Polpo / 46
Spanish Octopus Alla Plancia, Black Garlic & Smoked Paprika Aioli, Winter Vegetable “Agrodolce”, Pickled Onion
Branzino / 48
Grilled Acquanaria Branzino, Zucchini Meadow, Limoncello Sauce
Tonno / 52
Grilled Bluefin Tuna, Spinach, Toasted Breadcrumbs, Balsamic-Pomegranate Sauce, Bell Pepper Agrodolce, Pistachio
Lombata di Agnello / 62
Roasted Australian Lamb Loin, Scallions, Asparagus, Morel Mushrooms, Marsala Sauce
Vitello / 56
Marcho Farm Veal Tenderloin, Roasted Sunchokes, Leek & Sunchoke Puree, Hazelnut Sauce, Red Cow Parmigiano
Tagliata di Manzo / 58
Painted Hill Farm Striploin Tagliata, Spinach, Royal Trumpet Mushroom
side dishes 12
Vignarola - Sauteed Spring Vegetables, Cacio e Pepe
Crushed Marble Potatoes & Rosemary
Consuming raw or undercooked food may increase the risk of food borne illness.
Roasted Baby Carrots, Carrot Reduction
_
Consuming raw or undercooked food may increase the risk of food borne illness.
CHEF’S TASTING MENUS
Tasting menus
Allow the Chef to Design a Custom Tasting Menu for your Party
Created with Seasonal Specialties and a Traditional Italian Progression
$105 per Guest
4 Course Menu
Three Savory Courses, Followed by Dessert
$105 per Guest
The menus are designed to be served to the whole table
Chef’s Menus are not available after 8:30 pm
dessert
Tiramisu / 16
Mascarpone crema, Coffee Cream, Chocolate Shaving
Tutto Cioccolato / 18
Dark Chocolate Budino, Gianduja Chocolate Mousse, White Chocolate Chips, Milk Chocolate Ganache, Whipped Salted Caramel, Hazelnut Crumble
Semifreddo/ 18
Pistachio Semifreddo, Raspberry Coulis, White Chocolate Sauce, Soft Meringue, Raspberry/Blueberry Salad
Torta di Ricotta/ 16
Ricotta and Mascarpone Cheesecake, Strawberry Coulis, Lemon Merengue, Fresh Strawberry, Ricotta Chantilly
Gelati E Sorbetti / 12
Selection of House Made Ice Creams & Sorbets
Formaggi / 3 Cheeses 18
A Selection of Cheese
wine
All menu items and prices subject to change.