Spring 2019

antipasti

Pepper Stuffed & Marinated Olives 5

House Made Focaccia 4
Bone Marrow Marinara or Olive Oil

Bread & Olives 8

Formaggio Arancino 5
Robiola, Hazelnut Romesco

Sangiovese Braised Oxtail Arancini 6
Basil Pesto, Mozzarella Bone Marrow Marinara, Parmesan

Contorni

Arugula & Herb Salad 11
Moscato poached Pear, Hazelnuts, Mont Chevre Croquette, Herb Viniagrette, Pecorino Crema

Brussels Sprouts Caesar 10
Walnuts, Pancetta, Parmesan, Herbed Bread Crumbs

Roasted Heirloom Carrots 9
Puffed Farro, Ricotta Salata, Pistachio Yougurt, Mint

Stuffed Piquillo Peppers 12
Roasted Spring Onion, Mont Chevre, Farro, Hazelnut Romesco, Herb Viniagrette, Piquillo Tuile 

 

Primi

Asparagus & Mushroom Risotto 17
Oyster Mushrooms, Black Garlic-Basil Pesto, Parmesan, Crispy Lemon

Spring Agnolotti 20
Roasted Carrot, Truffled Pecorino, Ricotta, Sugar Snap Peas, Toasted Pistachio, Dill, Pea-Basil Pesto Creme Sauce

Roasted Potato Gnocchi 18
Lamb and Pork Bolognese, Roasted Broccoli Rabe, Mint, Fried Shallot

100 Layer Lasagna 21 Pancetta and Beef Shoulder, Ragu, Bechamel, Bone Marrow Marinara, Parmesan

Secondi

Porchetta 26
House Made Pork Fennel Sausage, Roasted Cauliflower Puree, Rainbow Chard, Pear-Date Mostarda

Scampi Shimp & “Grits” 23
Black Tiger Prawns, Creamy Polenta, Pancetta, Sweet Pepper Marmelade, Smoked Onion Mojo