ANTIPASTIANTIPASTI MENUMENU INSALATEINSALATE TRIO DI BRUSCHETTA ~ 14 INSALATA DI PERA ~ 15 (SELECTION OF 3) Pear, Arugula & Choice of Taleggio or Gorgonzola Cheese CHEF'S CHOICE SOUP OF THE DAY ~ 12 INSALATA DI BARBABIETOLE ~ 16 CHEF'S CHOICE Red Beets, Asparagus & FRITTURA MISTA ~ 19 Fried Goat Cheese Fried Calamari, Apple & Zucchini INSALATA MEDITERRANEA ~ 14 ~ 15 PASTAPASTA Mixed Greens, Tomatoes, Olives, Riceballs, Peas & Mozzarella Cucumber, Onions & Feta Cheese RAVIOLI DI ZUCCA ~ 20 CARCIOFI FRITTI ~ 17 Home-made Butternut Squash Ravioli in a SNOW PEA SALAD ~ 14 Deep Fried Artichokes with Aioli Butter, Sage & Parmesan Sauce Snow Peas, Mint & Pecorino Romano in a Parmesan Basket RIGATONI ALLA NORMA ~ 19 POLIPO GRIGLIATO ~ 24 Rigatoni with Eggplant Ragù SECONDISECONDI Grilled Octopus, Tomato, Caperberry, & Ricotta Salata Potatoes & Mushrooms GALLETTO AL FORNO ~ 24 CAVATELLI ALLA SALSICCIA ~ 22 Oven Roasted Cornish Hen with Arugula, COZZE E CROSTONI ALL'AGLIO ~ 17 Onions, Cherry Tomatoes & Ricotta Salata Slow-Cooked Hot Sausage & Steamed Mussels in White Wine Saffron Bell Pepper Ragù with Cavatelli Sauce with Toasted Garlic Bread VITELLO PICCATA ~ 28 FETTUCCINE ALLA BOLOGNESE ~ 24 Thin-Sliced Veal with Sauteed Garlic Spinach *TUNA TARTARE ~ 19 in Lemon-Caper Sauce Homemade Fettuccine in a Chopped Sushi-Grade Tuna with Traditional Meat Sauce Fresh Avocado & Ginger BRASATO D’AGNELLO ~ 30 Braised Lamb Shank over POLPETTE AL POMODORO ~ 16 GNOCCHI GORGONZOLA ~ 21 Mashed Potatoes Veal Meatballs in Tomato Sauce Fresh Gnocchi in creamy Gorgonzola Cheese with Walnuts & Arugula PETTO D'ANATRA ~ 32 ~ 20 Pan-Seared Duck Breast with Slow-Roasted, Thin-Sliced Veal with PACCHERI ALLA PESCATORA ~ 26 Potato Gratin & Poached Pear a Creamy Tuna Sauce Large Tube with Mixed Seafood TAGLIATA DI MANZO ~ 36 *CARPACCIO DI MANZO ~ 21 Sliced Rib-Eye Steak with Arugula Thin Sliced Raw Filet Mignon TORTELLINI TOSCANI ~ 22 & Parmesan Cheese Arugula & Parmesan Fresh Tortellini with Prosciutto, Mushroom & Creamy Tomato Sauce SALMONE ALL'ARANCIA ~ 28 Pan-Seared Salmon in TROFIE AL E GAMBERI ~ 23 Orange-Almond Sauce with Fennel Purée Trofie with Shrimp & Potatoes in MEATS & CHEESES a Garlic Pesto Sauce MERLUZZO IN CROSTA ~ 28 Pistacchio Crusted Atlantic Cod, FORMAGGI MISTI ~ 22 Grilled Asparagus, Roasted Red Potatoes Selection of Four Cheeses with a Saffron Leek Sauce (Chef’s Choice) DESSERTS Honey, Onion Jam TIRAMISÙ ~ 11 SIDES AFFETTATI MISTI ~ 22 PANNA COTTA ~ 11 Selection of Cured Meats MASHED POTATOES ~ 8 SEMIFREDO ~ 11 (Chef’s Choice) SAUTÉED GARLIC SPINACH ~ 9 CREME BRÛ L É E ~ 11 COMBINATION PLATTER ~ 40 SAUTÉED BROCCOLI ~ 8 RICOTTA CHEESECAKE ~ 11 Assorted Cured Meats & Cheeses BRUSSEL SPROUTS ~11 (Chef’s Choice) SOUFFLÉ ~ 13 (PLEASE ALLOW 10 MIN) GARLIC STRING BEANS ~ 8

* EATING CERTAIN RAW OR UNDERCOOKED FOOD MAY INCREASE THE RISK OF FOODBORNE ILLNESS