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Sample Menu (Changes Daily)

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Sample Menu (Changes Daily) Insalata di Polpo alla Mediterranea 22 Tajarin all’Albese 50 RAW COURSE CRUDO Warm octopus salad with rutabaga puree, Angel hair pasta with shaved white truffle, sausage, Stonecipher Farm radicchio and truffle butter, farm egg yolk and parmigiano Capesante alla Moda* 19 fennel, mint and chili oil Day boat scallop, roasted corn puree, cold Tortellini con Crema al Limone 36 smoked Stonecipher Farm tomatoes, shaved Muscoli alla Genovese 18 Halibut-filled tortellini with lemon and scallop Pecorino, chives, lemon zest, sea salt, extra Bangs Island mussels with white wine, extra cream sauce and shaved bottarga virgin olive oil virgin olive oil, parsley, garlic and crouton Picaggette con Ragu d’Agnello 38 Carpaccio di Salmone* 19 • Gonfietti con Prosciutto e Burrata 22 Picaggette with traditional lamb ragu, mint, Wester Ross salmon, heirloom tomato Lightly-fried sage focaccia, fresh Italian pecorino and shaved summer truffles gazpacho, pickled cucumber, shaved fennel, burrata, Pio Tosini Prosciutto di Parma sourdough crostini, lemon zest, sea salt, extra Campanelle ai Cavolfiori 30 virgin olive oil FOCACCIA DI RECCO Campanelle pasta with cauliflower, pine nuts, parmigiano and extra virgin olive oil Carpaccio di Tonno* 21 Traditional focaccia from Recco, baked thin Atlantic tuna carpaccio, sweet corn and with Italian Stracchino cheese • Lasagne ai Funghi 34 pepper relish, Calabrian chili aioli, mint, lemon Traditional lasagne with locally-foraged zest, sea salt and extra virgin olive oil • Normale 22 mushrooms, béchamel and parmigiano Tartara di Tonno* 21 • Con Pio Tosini Prosciutto di Parma 26 Atlantic tuna tartare, salsa verde, farm egg yolk, tuile, beet mostarda, extra virgin olive Pizzata 24 SECONDI MAIN COURSE oil, lemon zest and sea salt Tomato, capers, olives and anchovy • Chianina Tagliata 70 *Consuming raw or undercooked meats, poultry, Sliced Akaushi ribeye served with Stonecipher seafood, shellfish, eggs or unpasteurized milk may green beans, truffled fingerling potatoes, INSALATA SALAD COURSE increase your risk of foodborne illness* Barbaresco steak sauce Misticanza di Campo con Pecorino 12 • Coniglio in Umido 36 Organic farm greens, shaved pecorino, ANTIPASTI STARTER COURSE Sumner Valley Farm rabbit braised in carrots and radishes, dressed with balsamic Vermentino with farro and locally-foraged and rosemary-garlic olive oil lion’s mane mushrooms Tagliere del Contadino 30 Selection of cured meats from Broad Arrow Caprese con Zizzona Mozzarella 22 Capesante con Polenta 38 Farm, gnocco fritto, crostino Toscano Stonecipher Farm heirloom tomatoes, zizzona Fresh day-boat scallops served with Maine mozzarella, basil, balsamic vinegar and extra Grains polenta with sweet corn, Dandelion Tagliere del Formaggio 28 virgin olive oil Spring Farm turnips, bomba Pugliese, tomato Selection of Italian cheeses with gnocco fritto and Vermentino wine and Medjool dates Barbabietole 14 Organic roasted beet salad, gorgonzola Pescatrice con Pure di Cavolfiore Culatello e Melone 22 38 dolce mousse, farm greens, olive oil Local monkfish served with cauliflower and Jordan’s Farm melon with culatello prosciutto, mint puree, cherry tomatoes, bell peppers Sagittario extra virgin olive oil and bagna cauda Caponata di Melanzane 18 PRIMI PASTA COURSE Porchetta con Pure di Patate al Tartufo 38 Traditional eggplant caponata (pine nuts) Our pasta is hand crafted in house daily Traditional porchetta with truffle butter and with sourdough crostini herbs, served with braised radicchio and Mandilli al Vero Pesto Genovese 30 truffled mashed potatoes Zuppa Genovese 20 Handkerchief pasta tossed with our authentic Traditional Genovese soup with farm greens, Genovese basil pesto Ipoglosso alla Ligure barlotti beans, fingerling potato, radish, 40 Local halibut served with cherry tomatoes, carrots, arborio rice, basil pesto and Linguine alle Veraci 34 pine nuts, taggiasca olives, Stonecipher Farm Parmigiano-Reggiano Linguine with manila clams, cherry tomato, shishito peppers and saffron potatoes white wine, garlic and parsley • Add pregiato black truffles 10 Sagittario Impruneta ‘Olio Nuovo’ 30 Extra Virgin Olive Oil from Firenze, Italy. Hand- picked and pressed November 2020 and bottled here at Solo Italiano for nutritional and culinary consumption through 2021!.
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