winter menu ANTIPASTI appetizers PRIMI &

Winter radicchio, pomegranate seeds and Rigatoni “alla Norma” in tomato sauce, arugula salad, over grilled butternut squash with sautéed eggplant and aged ricotta cheese 21 25 Eggplant timballo on a Parmigiano Reggiano and winter truffle sauce Whole wheat lasagna with organic seasonal 22 vegetables, buffalo ricotta and basil Oven roasted red and yellow beets, 26 with robiola cheese and baby kale, Tonnarelli of Senatore Cappelli extra virgin olive oil and lemon dressing (Italian durum wheat) 19 27 Tegamino of sautéed eggplant and Bucatini “alle Sarde” with sardines, wild fennel, oven dried Pachino style tomatoes red pepper, garlic, pine nuts and raisins topped with stracciatella cheese 22 27 “Gnudi” Ricotta di bufala and potato gnocchi Busiate Trapanesi (of organic Sicilian tumminia) with Parmigiano Reggiano and sautéed in a shellfish ragout and cherry tomatoes winter mushrooms 29 21 Artisanal agnolotti of braised and ricotta Fluke carpaccio with shaved celery, in its own sauce scented with marjoram cucumber and citrus dressing 28 28 Grilled octopus with celery heart, Castelvetrano Il Gattopardo paccheri pasta with “Genovese” sauce olives, pickled onions, extra virgin olive oil 27 and lemon dressing Chef’s risotto of the day 22 MP Board of Italian salumi and cheeses, chicken liver crostini and organic vegetables giardiniera Gluten free pasta available 28 SECONDI main course

Lightly breaded grilled swordfish with salmoriglio All natural Colorado wagyu burger topped with sauce and ghiotta smoked mozzarella di bufala on artisanal bread, 46 served with rosemary French fries Red snapper poached in extra virgin olive oil, 32 and , over Sardinian fregola Grilled dry-aged rib eye served with 48 rosemary French fries Traditional Sicilian couscous with shellfish ragout, 120 (serves two people) served in a skillet Chef’s assortment of fresh seasonal vegetables, 42 grilled and sautéed Grilled organic Hudson Valley chicken marinated 28 in fresh herbs, served with sautéed shiitake mushrooms and roasted potatoes CONTORNI side dishes, 15 40 Caponata of seasonal vegetables Oven roasted duck breast in vincotto, served with Sautéed spinach mashed potatoes and caramelized cipollini onions Rosemary roasted potatoes 45 French fries Sautéed mixed mushrooms Veal chop alla Milanese with organic arugula salad, Sautéed broccoli rabe with red pepper oven dried cherry tomatoes and pearl onions 54 Lamb chop scottadito with sautéed mixed mushrooms and roasted potatoes 52 OFFERED IN ADDITION TO A LA CARTE MENU

MONDAY / CACCIUCCO ALLA LIVORNESE Traditional Western Tuscan fish stew daily served with fettunta specialities 52 TUESDAY / from Slow cooked veal ossobuco with wild porcini mushrooms and white wine our served with risotto Milanese style kitchen 52 WEDNESDAY / GUANCIA DI MANZO Braised beef cheeks in a red wine sauce served over soft polenta 45

THURSDAY / Roman style roasted pork shoulder served with sautéed broccoli rabe with red crushed pepper 48

FRIDAY / FRITTURA DI PESCE Mediterranean fish fry of fresh white fish and shellfish served with pickled vegetables 52

SUNDAY / LOMBATA DI CERVO Pan seared venison loin in Barolo and juniper sauce served with cipollini and roasted potatoes 52 dolci

DOLCI the leopard’s temptations

“Delizia al limone” Delicate soaked in Nutella chocolate mousse served on hazelnut crunch Amalfitano with white chocolate curls and banana 17 17 Chestnut semifreddo with vanilla sauce Traditional zabaione with fresh mixed berries and marron glacé 18 17 Artisanal Italian gelati and sorbetti Classic mascarpone tiramisú 16 17 Selection of seasonal fresh fruit Ricotta dome with candied fruit covered 17 with dark chocolate Chef’s assortment of Italian cheeses 17 served with dried fruits, nuts and sweet mustard Flourless al limoncello Three cheeses, 17 / Five cheeses, 22 17