Temporary Dinner Menu

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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 tuna 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 beef tartare, crispy parmesan bread 18 VITELLO TONNATO Thinly sliced veal 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 PESTO 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 .

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Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
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Degustation Faccio Io
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