Appetizers Main Courses

Veal Milanese “Flying Meatballs ®” Breaded boneless imported organic loin of Blended and veal with Grana Padano meatballs in over arugula, tomato, onions, parmesan shavings traditional pomodoro, drizzled with basil 32 10 Veal “” Insalata di Pesce Misto Braised center cut milk fed veal shank served with Poached calamari, shrimp, scallops, octopus and 34 Crabmeat with marinated artichokes and mushrooms Beef Short Rib “Stracotto” in tarragon emulsion Slow cooked boneless grass-fed Piemontese with 16 Fregula sarda 34 Thin slices of veal sous vide, capers, ventresca al Vino Rosso dressing 8 oz Center filet mignon in red wine sauce with fresh vegetables 16 36 Judith Point Calamari Affogati NY Strip Piemontese in Tegame Stewed in San Marzano tomato & basil All natural (hormone & antibiotic free) New York strip garnished with English peas drizzled with virgin olive oil , Piemontese roasted with sautéed dandelion greens, 16 fingerling potatoes Fresh Stuffed Artichokes Hearts 36 Brioche breadcrumbs, capers, Gaeta olives and minced Suprema di Pollo Parmiggiana san daniele prosciutto Organic breast of chicken, tomato sauce and 16 mozzarella cheese with spinach 26 Salad Costatine D’Agnello ai Tre Pepi Fresh Colorado rack of lamb in pepper corn crust and brandy sauce with mixed vegetables Farmer’s Salad 36 Campari tomato, fresh corn, green & red bell peppers red onion, cucumbers, fresh basil Costoletta di Maiale Arrabiato Imported Iberico rack of pork, hot cherry peppers. 13 brussel sprouts 36 Caesar Salad Spigola con Cannellini e Cime di Rape Romaine lettuce with traditional caesar dressing Chilean sea bass with broccoli rabe, cannellini beans 13 36 Filetto di Branzino alla Livornese Fresh Mix Vegetable Salad Filet of European sea bass Zucchini, red bell pepper, cucumber and corn capers, black olives and fresh tomato 13 32 Salmone Croccante Crispy Steelhead Salmon in rosemary sauce Pasta 32 Aragosta Mare Monti Garganelli Rustici Fresh lobster in spice pachino tomato sauce and Fresh garganelli, , roasted bell wild mushrooms over linguini peppers, pignoli nuts, eggplant, wild mushrooms 32 24 Kamut con Ventresca Ancient grain, organic spaghetti tossed with poached Contorni tuna toro, caper berries, black Gaeta olives, campari 11 tomatoes and fresh basil Sautéed Spinach 24 Tagliatelle Bolognese Mixed Diced Sautéed Vegetable Home made egg noodle, bolognese sauce mascarpone cheese and green peas Roasted Potatoes 24 Orecchiette al Passato di Pomodoro e Pesto Brussels Sprouts Fresh orecchiette in light tomato sauce and basil pesto 24 Sautéed Broccoli Rabe Paccheri con Guanciale all’ Amatriciana Fresh oversized rigatoni, guanciale, onions and San Marzano tomato Dessert 24 10 Ricotta Gnocchi al Burro e Salvia Tiramisu’ Fresh ricotta cheese dumpling with black butter sage, parmiggiano Cheesecake 24 al Croccante