alla Verace 32 RAW COURSE FOCACCIA DI RECCO CRUDO Linguine with manilla clams, garlic, light Traditional focaccia from Recco, baked thin tomato, parsley and pinot grigio Capesante alla Moda* 19 with Stracchino cheese imported from Italy Day boat scallop, fennel and herb salad, d’ Ipoglosso con Zucchine 32 pink peppercorn, lavender oil, lemon zest • Normale 18 Local halibut filled tortelli, cherry tomatoes, and extra virgin olive oil zucchini from Stonecipher Farm, Parmigiano • Con Pio Tosini Prosciutto di Parma 20 Reggiano and extra virgin olive oil Carpaccio di Salmone* 17 Wild Atlantic salmon, citrus vinaigrette, Pizzata 19 endive and radish, micro radish, Sichuan Tomato, capers, olives and anchovy pepper, lemon zest, extra virgin SECONDI MAIN COURSE olive oil • La Nostra Chianina INSALATA SALAD COURSE 80 Carpaccio di Tonno* 20 Akaushi ribeye, fingerling potato confit, wild Yellowfin tuna carpaccio with kale pesto, arugula, house made steak sauce, Misticanza di Campo con Pecorino 11 fennel pollen, pickled red onion, lemon zest, asparagus truffle butter Organic farm greens, shaved pecorino, extra virgin olive oil carrots and radishes, dressed with balsamic Coniglio con Funghi 34 Tartara di Tonno* 20 and rosemary-garlic olive oil Summer Valley Farm rabbit, braised with Yellowfin tuna tartare, salsa verde, farm Barbaresco wine served with king trumpet Insalata di Asparagi 18 mushroom egg yolk, tuile, beet mostarda, extra virgin Shaved asparagus, endives, wild arugula, olive oil, lemon zest and sea salt baby kale, marjoram, preserved lemon Moscardini Affogati 36 ricotta, white balsamic vinaigrette Traditional braised baby octopus with light tomato, Vermentino wine and Calabrian chili Barbabietole 12 ANTIPASTI STARTER COURSE served over potato and basil puree Organic roasted beet salad, gorgonzola dolce mousse, farm greens, olive oil, sea salt Tagliere del Contadino 28 Zuppetta di Pesce 40 Selection of Italian cured meats from Italy, Genovese cioppino with branzino, local served with gnocco fritto and crostino alla calamari, Bangs Island mussels, manilla clam, Toscana PRIMI COURSE gulf shrimp, day boat scallop and sourdough crostino Our pasta is hand crafted in house daily • Tavolozza Mantovana 24 Organic Medjool dates wrapped in culatello, Capesante con Code di Violino 38 Mandilli al Vero Pesto Genovese 28 filled with gorgonzola and mascarpone, Fresh day-boat scallops served with Maine Handkerchief pasta tossed with our shaved black summer truffle Grains polenta, fiddleheads, house made authentic Genovese basil pesto nduja, tomato, Vermentino wine and extra Insalata di Polpo alla Mediterranea 22 virgin olive oil • all’ Erbette di 32 Warm octopus salad with chickpea puree, Ravioli filled with veal and duck, erbette sausage, pepperonata, balsamic pearls, Ipoglosso alla Ligure 40 sauce, Parmigiano Reggiano mint and baby kale from Stonecipher Farm Local halibut served with cherry tomatoes, Mafaldine alla Genovese 30 pine nuts, taggiasca olives, sautéed Muscoli alla Genovese 18 Traditional mafaldine with beef ragu, artichoke and saffron potatoes Bangs Island mussels with white wine, extra Parmigiano Reggiano virgin olive oil, parsley, garlic and crouton • Add pregiato black truffles 10 al Sugo d’Anatra 36 • Gonfietti con Prosciutto e Burrata 22 Tagliatelle tossed with braised duck sugo, Lightly-fried sage focaccia, fresh Italian Parmigiano Reggiano and shaved black burrata, Pio Tosini Prosciutto di Parma, extra truffle virgin olive oil