<p><strong>Insalata di Polpo alla Mediterranea </strong></p><p>Warm octopus salad with rutabaga puree, sausage, Stonecipher Farm radicchio and fennel, mint and chili oil </p><p><strong>Tajarin all’Albese </strong></p><p>Angel hair pasta with shaved white truffle, truffle butter, farm egg yolk and parmigiano </p><p></p><ul style="display: flex;"><li style="flex:1">22 </li><li style="flex:1">50 </li></ul><p>36 38 30 34 <br>CRUDO RAW COURSE </p><p><strong>Capesante alla Moda* </strong></p><p>19 19 </p><p>Day boat scallop, roasted corn puree, cold smoked Stonecipher Farm tomatoes, shaved Pecorino, chives, lemon zest, sea salt, extra virgin olive oil </p><p><strong>Tortellini con Crema al Limone </strong></p><p>Halibut-filled tortellini with lemon and scallop cream sauce and shaved bottarga </p><p><strong>Muscoli alla Genovese </strong></p><p>Bangs Island mussels with white wine, extra virgin olive oil, parsley, garlic and crouton </p><p>18 22 </p><p><strong>Picaggette con Ragu d’Agnello </strong></p><p>Picaggette with traditional lamb ragu, mint, pecorino and shaved summer truffles </p><p><strong>Carpaccio di Salmone* </strong><br>• <strong>Gonfietti con Prosciutto e Burrata </strong></p><p>Lightly-fried sage focaccia, fresh Italian burrata, Pio Tosini Prosciutto di Parma <br>Wester Ross salmon, heirloom tomato gazpacho, pickled cucumber, shaved fennel, sourdough crostini, lemon zest, sea salt, extra virgin olive oil </p><p><strong>Campanelle ai Cavolfiori </strong></p><p>Campanelle pasta with cauliflower, pine nuts, parmigiano and extra virgin olive oil </p><p>FOCACCIA DI RECCO </p><p>Traditional focaccia from Recco, baked thin with Italian Stracchino cheese </p><p><strong>Carpaccio di Tonno* </strong></p><p>21 21 </p><p>Atlantic tuna carpaccio, sweet corn and pepper relish, Calabrian chili aioli, mint, lemon zest, sea salt and extra virgin olive oil </p><p><strong>• Lasagne ai Funghi </strong></p><p>Traditional lasagne with locally-foraged mushrooms, béchamel and parmigiano </p><p><strong>• Normale </strong></p><p>22 26 24 </p><p><strong>• Con Pio Tosini Prosciutto di Parma </strong><br><strong>Tartara di Tonno* </strong></p><p>Atlantic tuna tartare, salsa verde, farm egg yolk, tuile, beet mostarda, extra virgin olive oil, lemon zest and sea salt </p><p>SECONDI MAIN COURSE </p><p><strong>Pizzata </strong></p><p>Tomato, capers, olives and anchovy </p><p><strong>• Chianina Tagliata </strong></p><p>70 36 38 </p><p>Sliced Akaushi ribeye served with Stonecipher green beans, truffled fingerling potatoes, Barbaresco steak sauce </p><p>*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness* </p><p>INSALATA SALAD COURSE </p><p><strong>Misticanza di Campo con Pecorino </strong></p><p>Organic farm greens, shaved pecorino, carrots and radishes, dressed with balsamic and rosemary-garlic olive oil </p><p>12 22 14 </p><p><strong>• Coniglio in Umido </strong></p><p>Sumner Valley Farm rabbit braised in Vermentino with farro and locally-foraged lion’s mane mushrooms </p><p>ANTIPASTI STARTER COURSE </p><p><strong>Tagliere del Contadino </strong></p><p>Selection of cured meats from Broad Arrow Farm, gnocco fritto, crostino Toscano </p><p>30 28 22 18 20 </p><p><strong>Caprese con Zizzona Mozzarella </strong></p><p>Stonecipher Farm heirloom tomatoes, zizzona mozzarella, basil, balsamic vinegar and extra virgin olive oil </p><p><strong>Capesante con Polenta </strong></p><p>Fresh day-boat scallops served with Maine Grains polenta with sweet corn, Dandelion Spring Farm turnips, bomba Pugliese, tomato and Vermentino wine </p><p><strong>Tagliere del Formaggio </strong></p><p>Selection of Italian cheeses with gnocco fritto and Medjool dates </p><p><strong>Barbabietole </strong></p><p>Organic roasted beet salad, gorgonzola dolce mousse, farm greens, olive oil </p><p><strong>Pescatrice con Pure di Cavolfiore </strong></p><p>Local monkfish served with cauliflower and mint puree, cherry tomatoes, bell peppers and bagna cauda </p><p>38 38 40 10 </p><p><strong>Culatello e Melone </strong></p><p>Jordan’s Farm melon with culatello prosciutto, Sagittario extra virgin olive oil </p><p>PRIMI PASTA COURSE </p><p><strong>Caponata di Melanzane </strong></p><p>Traditional eggplant caponata (pine nuts) with sourdough crostini </p><p><strong>Porchetta con Pure di Patate al Tartufo </strong></p><p>Traditional porchetta with truffle butter and herbs, served with braised radicchio and truffled mashed potatoes </p><p>Our pasta is hand crafted in house daily </p><p><strong>Mandilli al Vero Pesto Genovese </strong></p><p>Handkerchief pasta tossed with our authentic Genovese basil pesto </p><p>30 34 </p><p><strong>Zuppa Genovese </strong></p><p>Traditional Genovese soup with farm greens, barlotti beans, fingerling potato, radish, carrots, arborio rice, basil pesto and Parmigiano-Reggiano </p><p><strong>Ipoglosso alla Ligure </strong></p><p>Local halibut served with cherry tomatoes, pine nuts, taggiasca olives, Stonecipher Farm shishito peppers and saffron potatoes </p><p><strong>Linguine alle Veraci </strong></p><p>Linguine with manila clams, cherry tomato, white wine, garlic and parsley </p><p><strong>• Add pregiato black truffles </strong><br><strong>Sagittario Impruneta ‘Olio Nuovo’ </strong></p><p>30 </p><p>Extra Virgin Olive Oil from Firenze, Italy. Handpicked and pressed November 2020 and bottled here at Solo Italiano for nutritional and culinary consumption through 2021! </p>