Antipasti e Zuppe

CALAMARI FRITTI Lightly fried calamari and zucchini with lemon and marinara 26

FRUTTI di MARE alla GRIGLIA Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon 32

BURRATA con POMODORO CONFIT Fresh Burrata and confit served with grilled rustique bread (v) 26

AUTUNNALE Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan (v) 24

BRESAOLA VALTELLINA Air dried thinly sliced cured tenderloin, topped with arugula, shaved Parmesan and lemon 24

MELANZANE Baked eggplant layered with pomodoro and fresh mozzarella finished with basil (v) 25

MINESTRONE GENOVESE Fresh assorted winter vegetable soup with a dollop of basil pesto (v) 16

Insalate

TRICOLORE Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano (v) 17

ROMANA Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Applewood smoked pancetta 17

BAGNA CAUDA Arugula, chopped radicchio, hard boiled egg and avocado, tossed in bagna cauda anchovy dressing, served with rubbed rustic bread 17

Paste e

CAPELLINI CRUDAIOLA Diced tomatoes, arugula, extra-virgin , garlic (v) 27

SPAGHETTI BOTTARGA Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis 29

PENNE CAPRESE Fresh mozzarella, basil and baked eggplant sautéed in a light (v) 27

LINGUINE CROSTACEI Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce 37

RIGATONI MONTANARA Slow cooked Italian sausage simmered in a spicy arrabbiata sauce 28

GNOCCHI SPINACI Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v) 29

RAVIOLI FUNGHI Homemade filled with wild mushrooms in a delicate porcini cream sauce (v) 29

PENNE VODKA Prosciutto flambéed with vodka in a light pink sauce 28

PAPPARDELLE BOLOGNESE Slow cooked beef and veal ragu 28

ZUCCHINE INVERNO Spiralized zucchini ‘pasta’ sautéed with basil pesto, finished with wild mushrooms, roasted pine nuts and French sheep feta (v) 28

SPAGHETTI Traditional pasta carbonara topped with a sunny side up fried egg 29

RISOTTO TRE FUNGHI Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil 29

Secondi

TAGLIATA Grilled, sliced New York steak served over arugula with aged balsamic and shaved Parmesan 52

POLLO al MATTONE Chicken “under brick” with thyme and basil pesto 38

AGNELLO ARROSTO con ERBE Roasted rack of lamb with a fresh herbs blend 62

SALMONE alla GRIGLIA Grilled sustainable salmon drizzled with cilantro and parsley chimichurri 39