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Solo-Menu-5K3e.Pdf Le Linguine allo Scoglio 32 RAW COURSE CRUDO FOCACCIA DI RECCO Linguine with Littleneck clams, Bang’s island Traditional focaccia from Recco, baked thin mussel, day-boat scallop, cherry tomatoes, Carpaccio di Capesante* 18 with Stracchino cheese imported from Italy garlic, parsley and pinot grigio Thinly-sliced day-boat scallop, smoked tomato, gremolada, shaved Parmigiano • Normale 18 La Lasagna al Colpo di Timone 32 Reggiano, olive oil and sea salt Traditional lasagna with halibut, tomato • Con Pio Tosini Prosciutto di Parma 20 sauce, light béchamel, day-boat scallop, Lo Sgombro Curato al Ginepro * 20 Gulf shrimp and Pecorino Romano Local mackerel cured with juniper and Pizzata 19 peppercorns, served with tomato coulis, Tomato, capers, olives (pits) and anchovy I Tajarin all’ Albese con Tartufo Bianco 40 celery, radish, lemon zest, sea salt and olive Sixty egg yolk tagliolini tossed with butter, oil La Vera Pizza Napoletana 20 served with farm egg yolk and shaved white Sourdough Pizza with Vesuvio San Marzano truffle from Alba Il Carpaccio di Salmone * 21 tomato, fresh mozzarella, oregano and basil Thinly sliced King salmon, shaved fennel, fried capers, citrus vinaigrette Donna Scala alla Caprese con Rucola 22 SECONDI MAIN COURSE Traditional ‘Donna Scala’ sourdough Pizza La Tartara di Tonno* 19 with mozzarella fior di latte, stracchino, cherry L’Ipoglosso alla Ligure 38 Atlantic bluefin tuna tartare, salsa verde, tomatoes, arugula and oregano Seared local halibut with light tomato sauce, farm egg yolk, tuile, beet mostarda olives (pits), pine nuts, sea beans, zucchini, parsley and garlic INSALATA SALAD COURSE Il Panino 16 Italian panini made with herbs and lard, Lo Stoccafisso alla Genovese 32 nasturtium creme fraiche, salmon roe, black Misticanza di Campo con Pecorino 11 Genovese style stockfish braised with garlic paint and grated black truffle Organic farm greens, shaved pecorino, tomatoes, olives(pits), pine nuts, potatoes carrots and radishes, dressed with balsamic and pinot grigio La Torta di Porri e Tartufo 18 and rosemary-garlic olive oil Italian savory cake filled with leeks, light La Tagliata di Chianina 65 béchamel, Parmigiano Reggiano and black Caprese con Bufala Campana 18 Herb-rubbed local farm ribeye served with truffle Stonecipher Farm heirloom tomatoes, fresh fresh organic baby kale, stonecipher cherry Bufala mozzarella from Battipaglia, basil, tomatoes and Barolo steak sauce balsamic vinegar and extra virgin olive oil ANTIPASTI STARTER COURSE Le Capesante Rosticciate allo Zafferano 38 Barbabietole 12 Seared day-boat scallop served on bed of Il Tagliere del Contadino di Cinta Senese 28 Organic roasted beet salad, gorgonzola creamy Maine grains polenta with nduja, Selection of Italian cured meats from Siena, dolce mousse, farm greens, olive oil and sea cherry tomatoes and saffron sauce Parmigiano Reggiano, gnocchi fritti and paté salt di Campagna • La Costata di Vitello 50 Local humanly raised veal chop, fiorita Insalata di Polpo alla Mediterranea 22 PRIMI PASTA COURSE cheese, new potatoes, pan brioche and Warm octopus salad with charred zuccchini Our pasta is hand crafted in house daily veal sauce and shishito pepper purée, sausage, cherry tomatoes, zucchini and lemon zest I Mandilli al Vero Pesto Genovese 26 Il Petto d’Anatra del Sottobosco 38 Handkerchief pasta tossed with our authentic Pan-roasted duck breast served with sautéed Muscoli alla Genovese 15 Genovese basil pesto oyster mushrooms, black truffle and fig sauce Bang’s Island mussels with white wine, extra virgin olive oil, parsley, garlic, sourdough • I Testaroli al Sugo d’Anatra 36 I Moscardini Affogati 36 crostone Testaroli, “the ancestor of pasta,” tossed with Classic baby octopus braised with tomato, classic red wine duck sugo and grated black pinot grigio, garlic, parsley, served with • Gonfietti con Prosciutto e Burrata 22 truffle Maine grain polenta Lightly-fried sage focaccia, fresh Italian burrata, Pio Tosini Prosciutto di Parma, extra • I Ravioli con Tartufo Bianco d’Alba 34 virgin olive oil Classic ravioli filled with braised beef tossed with white truffle butter • Offering fresh Italian black truffles for $10 and white Alba truffles for $20 .
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