Appetizers

CHILLED Corsa Salad …14 Warm Goat , Arugula, Mushrooms, Avocado, Corn, Balsamico Chopped Salad…12 Cucumber, Tomato, Feta, Chick Peas, Capers, Nicoise Olives, Mint di Buffala…16 Tomato Tartare, Extra Virgin Olive Oil, Basil Red Snapper Carpaccio…18 Lemon and Olive Oil Salmoriglio Caviar and Sweet Shrimp Salad …17 Angel Hair Pasta, Salmon Caviar, Preserved Lemon Terrine of Foie Gras…18 Melon Sorbetto, Prosciutto, Micro Greens Vitello Tonnato…18 Veal Loin with Tuna Sauce, Romaine Hearts, Shaved Parmigiano Beef Tenderloin Tartare…17 Chive, Pepperoni, Sweet & Spicy Peppers, Hazelnut Oil

HOT Corsa Pasta E Fagiole…11 Tomato Confit, Barlotti Beans, Pearl Pasta, Zucchini, Virgin Olive Oil Spicy Mushroom Soup…11 Porcini Mushrooms, Parmigiano Reggiano, Chile Oil Roman Style Fried Artichokes …16 Lemon-Caper Sauce Sea Urchin and Basil Canelloni…17 Crispy Pasta, Lemon-Chile Emulsion Pan Roasted Scampi…22 Giant Prawns in Garlic Butter and Extra Virgin Olive Oil Fried Calamaretti…16 Preserved Lemon, Olive Confit, Fried Parsley, Pine Nuts, Aioli

Wood Burning Grilled Pizzette (Share one for the Table)

Plum Tomato Sauce and Basil…15 Parmigiano Reggiano, Bel Paese, Olive Oil Wild Mushrooms…17 Mushroom Puree, Cheese, White Truffle Oil Grilled Shrimp…17 Tomato Confit, Bel Paese, Arugula Hand Rolled Meatballs…16 Meatballs. Tomato, Bel Paese, Parmigiano Reggiano Four Seasons…17 Prosciutto, Artichokes, Mushrooms, Ligurian Olives

Pasta (Enjoy as a Starter, Middle, or Main Course)

Artisan Goat’s Milk Ravioli…29 Brown Butter, Walnuts, and Sage, Balsamic Syrup Fresh Tuna Putanesca…30 Bucatini, Olives, Anchovies, Capers, Plum Tomatoes Lobster and Maya Shrimp “Fra Diavolo”…37 Spaghetti, Chile Oil, Roasted Plum Tomatoes, Extra Virgin Olive Oil Braised Rabbit and Sweet English Peas…29 Hand Made Pappardelle, Sardo Short Rib of Beef Ragu…27 Tossed with Mezza Rigatoni and Parmigiano Reggiano

The Chef’s Main Course Recommendations

Roasted Monkfish in Parchment…32 Artichokes, Tomato and Lemon Confit, Lemon Butter Seared Maine Diver Scallops…38 Cauliflower Risotto, Fig-Caper Emulsion Seared Bigeye Tuna and Foie Gras…44 Sweet and Spicy Apple-Pepper Jelly, Traditional Mustard Fruits Hand Cut Provini Veal Parmigiano…36 Plum Tomato Sauce, Mozzarella di Bufala, Parmigiano Reggiano Veal Chop Milanese Picatta…42 Capers, Lemon, and Brown Butter Filet Tenderloin of Beef and Lobster Gnocchi…48 Barolo Wine Reduction and Lobster Butter Black Pepper Choice Sirloin…36 Prime Sirloin…46 Roasted Cippolini Onions, Chestnut Honey Sauce

Contorni/ Sides

Whipped Potatoes…6 Broccoli di Rape…8 Butter, Olive Oil, Sweet Cream Virgin Olive Oil and Garlic French Fried Potatoes…6 Slow Cooked Fresh Barlotti Beans…7 Idaho Russets Extra Virgin Olive Oil Wilted Spinach…7 Whole Butter and Shallots

Executive Chef: Stephen Kalt / Assistant Chefs: Jason Olson, Paul Vigil