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appetizer

CAVOLETTI 16

Shaved Brussel sprouts and frisee salad, pecorino Toscano, toasted almonds, green peas, citrus vinaigrette

GAMBERONE 20

Tiger prawn, chantarelle mushroom ragu, green chickpea and garlic puree, nasturtium, bisque spuma

ZUPPA  16

Chilled green asparagus soup, crabmeat/chili ragu, squash blossoms

FIORI DI ZUCCA  18

Squash blossoms, scamorza cheese, ham and basil filling, arugula, white balsamic dressing

 

pasta – risotto (pasta is handmade daily)

TAGLIERINI  28

Black ink taglierini, jumbo lump crab meat ragu, green peas, bottarga

RAVIOLI DEL PLIN  26

Braised short rib ravioli, brasato sauce, aromatic oil

TROFIE  24

Basil pesto, diced potatoes, green beans, ligurian olives

PICI SENESI  28

Mushroom “Bolognese”, black truffle

RISOTTO ALL’ARAGOSTA  36

Maine lobster risotto, garlic oil, fresh ricotta, basil

main course

SALMONE  38

Wild king salmon, agretti al meyer lemon, yuzu ~ yogurt sauce, cucumber ribbons

IPPOGLOSSO  40

Wild Alaskan halibut, sautéed baby corn, sumac, tomato “sugo”, salsa verde

FILETTO  48

“Roseda Farm” beef tenderloin, morel mushrooms & green peas, lard, rosemary, garlic sauce

COSTOLETTA DI VITELLO  52

Free range veal chop, broccoli puree, sweet & sour Cipollini onions, coffee jus

sides ($9)

CAROTINE - Baby mixed heirloom carrots, honey ricotta, pomegranate

PATATE AL FORNO – Rosemary ~ garlic fingerling potatoes