I Testaroli al Guazzetto di Granchio 34 RAW COURSE CRUDO FOCACCIA DI RECCO Testaroli, “The ancestor of pasta,” sautéed Traditional focaccia from Recco, baked thin with Maine crab, yellow heirloom tomatoes, Carpaccio di Capesante* 18 with Stracchino cheese imported from Italy light fish butter broth, Pecorino Romano and Thinly-sliced day-boat scallop, smoked corn nasturtium salt butter, chives, olive oil, Parmigiano Reggiano Normale 18 and sea salt Le Linguine allo Scoglio 32 Con Pio Tosini Prosciutto di Parma 20 Linguine with Littleneck clams, Bang’s island Il Carpaccio di Tonno* 20 mussels, day-boat scallop, cherry tomatoes, Atlantic Tuna carpaccio served with Pizzata 19 garlic, parsley and white wine marinated watermelon, chili oil, mint, lemon, Tomato, capers, olives (pits) and anchovy olive oil and sea salt Le Tagliatelle al Sugo d’Ipoglosso 30 La Vera Pizza Napoletana 20 Sixty yolk tagliatelle tossed with halibut sugo, Il Salmone alla Moda 21 Sourdough Pizza with Vesuvio San Marzano Pecorino Romano, octopus, garlic and Citrus Cured king salmon served in jar with tomato, fresh mozzarella, oregano and basil parsley burrata, crumble egg yolk, lemon zest, olive oil and sea salt Donna Scala Pesche, Cipolla e Gorgonzola 22 Traditional ‘Donna Scala’ sourdough Pizza SECONDI MAIN COURSE La Tartara di Tonno* 19 with mozzarella fior di latte, peaches, Atlantic bluefin tartare, salsa verde, farm caramelized onion, gorgonzola, oregano La Zuppetta di Pesce della Riviera 40 egg yolk, tuile, beet mostarda and ricotta reduction Genovese Cioppino, seared local halibut, Gulf shrimp, Bang’s Island mussels, manila Il Prosciutto e Melone 16 clams, local calamari, light tomato, garlic, SALAD COURSE Jordan’s Farm melon served with Prosciutto INSALATA parsley and white wine di Parma Misticanza di Campo con Pecorino 11 La Tagliata di Chianina 65 Herb-rubbed ribeye with fresh arugula, ANTIPASTI STARTER COURSE Organic farm greens, shaved pecorino, carrots and radishes, dressed with balsamic Stonecipher Farm cherry tomatoes and Barolo steak sauce Il Tagliere del Contadino di Cinta Senese 28 and rosemary-garlic olive oil Selection of Italian cured meats from Siena, Caprese con Bufala Campana 18 La Costata di Vitello alla Contadina 45 Parmigiano Reggiano, gnocchi fritti and paté Stonecipher Farm heirloom tomatoes, fresh Humanly-raised veal chop served with fiorita di Campagna Bufala mozzarella from Battipaglia, basil, cheese, truffled mashed potatoes, sautéed mix mushrooms and grated truffle Il Tagliere dei Nostri Formaggi Paesani 28 balsamic vinegar and extra virgin olive oil Selection of our traditional cheeses imported Barbabietole 12 Il Coniglio in Umido 38 directly from Italy and served with Mostarda Organic roasted beet salad, gorgonzola Classic braised rabbit with Vermentino wine, Mantovana and gnocchi fritti dolce mousse, farm greens, olive oil and sea olives and roasted potatoes salt Insalata di Polpo alla Mediterranea 22 La Rana Pescatrice alla Ligure 36 Warm octopus salad with charred fennel and Local Monkfish, light tomato sauce, shishito pepper purée, sausage, cherry PRIMI PASTA COURSE olives(pits), roasted baby leeks, zucchini, pine tomatoes, zucchini and lemon zest Our pasta is hand crafted in house daily nuts, parsley and garlic Muscoli alla Genovese 15 I Mandilli al Vero Pesto Genovese 26 Bang’s Island mussels with white wine, extra Handkerchief pasta tossed with our authentic virgin olive oil, parsley, garlic, sourdough Genovese basil pesto crostone I Paccheri alla Carbonara Sarda 32 Gonfietti con Prosciutto e Burrata 22 Classic Carbonara with egg yolk, guanciale, Lightly-fried sage focaccia, fresh Italian caramelized onion, Bottarga, Gulf shrimp burrata, Pio Tosini Prosciutto di Parma, extra with paccheri pasta and Pecorino Romano virgin olive oil I Raviolini Classici al Tartufo e Parmigiano 36 Traditional ravioli filled with braised beef, sautéed with creamy Parmigiano Reggiano sauce and grated truffle .