TEMPORARY DINNER MENU

APPETIZERS PANE, BURRO E ALICI Toasted bread, herb butter, Mediterranean anchovies

13

TAGLIERE MISTO CON RASPADURA Cured meat board with Parmesan “Raspadura” and pickled vegetables

16 small / 24 large

INSALATA SAN CARLO Romaine lettuce, poached peaches,hearts of palm,roasted cherry tomato,celery,fennel,goat cheese and pumpkin seeds 14

TARTARE DI TONNO AGLI AGRUMI CON CARPACCIO DI FINOCCHIO E NOCCIOLE TOSTATE Citrus tartare with fennel carpaccio and roasted hazelnuts

15

CARPACCIO DI RICCIOLA CON RISO NERO E AVOCADO* Japanese Hamachi carpaccio with black rice, avocado, almonds and tobiko roe

19

BATTUTA DI FASSONA* Hand-cut Piedmont tartare, crispy parmesan bread

18

VITELLO TONNATO Thinly sliced eye round with tuna sauce and pickled onions

16

BIGNE’ DI SALMONE E BRANZINO CON NOCCIOLE TOSTATE Salmon stuffed with Mediterranean Sea Bass, mayo and toasted hazelnuts

17

POLPETTINE AL SUGO DELLA NONNA Meatball with granma sauce

15

BUFALA E MELANZANE Bufala mozzarella with stewed eggplant and prosciutto di Parma

17 ZUPPA DI CECI NERI E ZUCCA Black chickpea soup with roasted butternut squash 14

CARNE CRUDA ALL’ ALBESE Beef carpaccio Alba style 12

*eating raw or undercooked fish, shellfish or eggs increases the risk of foodborne diseases 20% gratuity added to parties of 7 or more. Maximum four credit cards per party

PASTA & MAIN COURSE AGNOLOTTI DI BRASATO Homemade ravioli filled with braised meats topped with butter sage sauce and veal reduction 21

GNOCCHI DI PATATE CON GAMBERI E POMODORINI CONFIT Homemade potato dumplings with shrimp, pesto sauce and confit of cherry tomatoes 20

RAVIOLI ALLE ERBETTE IN SALSA DI PORCINI E RICOTTA SALATA Homemade Ravioli with herbs, porcini mushroom sauce and “salata” ricotta cheese 24

PAPPARDELLE AL RAGU’ DI SALSICCIA DI BRA’ Homemade pappardelle pasta with “Salsiccia di Bra’” ragu’ , spinach and baked peppers 19

FILETTO DI BRANZINO IN UMIDO Mediterranean Seabass filet, steamed potatoes, black olives, white onions, cherry tomatoes and capers 28

STRACOTTO DI GUANCIA AL BAROLO Traditional Piedmontese “slow cooked” beef cheek, polenta and Barolo reduction 32

SIDES PATATE PREZZEMOLATE (Potatoes with parsley) 8 INSALATA MISTA (Mix salad ) 9 INSALATA DI FINOCCHI E ARANCE (Fennel and Orange salad) 9 VERDURE AL VAPORE (Steamed vegetables) 10

PIEDINE PIEMONTESE $13 Toma piedmontese cheese, prosciutto cotto, baby spinach, “bagnet vert”, baked peppers

CLASSICA $12 Prosciutto crudo, arugula and Stracchino cheese

BOLOGNESE $13 Mortadella, goat cheese, arugula, extra virgin olive oil, salt, pepper & lemon dressing

VEGETARIANA $11 Buffalo mozzarella, eggplant, tomato and avocado

*eating raw or undercooked fish, shellfish or eggs increases the risk of foodborne diseases 20% gratuity added to parties of 7 or more. Maximum four credit cards per party