Insalata di Polpo alla Mediterranea

Warm octopus salad with rutabaga puree, sausage, Stonecipher Farm radicchio and fennel, mint and chili oil

Tajarin all’Albese

Angel hair pasta with shaved white truffle, truffle butter, farm egg yolk and parmigiano

• 22
• 50

36 38 30 34
CRUDO RAW COURSE

Capesante alla Moda*

19 19

Day boat scallop, roasted corn puree, cold smoked Stonecipher Farm tomatoes, shaved Pecorino, chives, lemon zest, sea salt, extra virgin olive oil

Tortellini con Crema al Limone

Halibut-filled tortellini with lemon and scallop cream sauce and shaved bottarga

Muscoli alla Genovese

Bangs Island mussels with white wine, extra virgin olive oil, parsley, garlic and crouton

18 22

Picaggette con Ragu d’Agnello

Picaggette with traditional lamb ragu, mint, pecorino and shaved summer truffles

Carpaccio di Salmone*
• Gonfietti con Prosciutto e Burrata

Lightly-fried sage focaccia, fresh Italian burrata, Pio Tosini Prosciutto di Parma
Wester Ross salmon, heirloom tomato gazpacho, pickled cucumber, shaved fennel, sourdough crostini, lemon zest, sea salt, extra virgin olive oil

Campanelle ai Cavolfiori

Campanelle pasta with cauliflower, pine nuts, parmigiano and extra virgin olive oil

FOCACCIA DI RECCO

Traditional focaccia from Recco, baked thin with Italian Stracchino cheese

Carpaccio di Tonno*

21 21

Atlantic tuna carpaccio, sweet corn and pepper relish, Calabrian chili aioli, mint, lemon zest, sea salt and extra virgin olive oil

• Lasagne ai Funghi

Traditional lasagne with locally-foraged mushrooms, béchamel and parmigiano

• Normale

22 26 24

• Con Pio Tosini Prosciutto di Parma
Tartara di Tonno*

Atlantic tuna tartare, salsa verde, farm egg yolk, tuile, beet mostarda, extra virgin olive oil, lemon zest and sea salt

SECONDI MAIN COURSE

Pizzata

Tomato, capers, olives and anchovy

• Chianina Tagliata

70 36 38

Sliced Akaushi ribeye served with Stonecipher green beans, truffled fingerling potatoes, Barbaresco steak sauce

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness*

INSALATA SALAD COURSE

Misticanza di Campo con Pecorino

Organic farm greens, shaved pecorino, carrots and radishes, dressed with balsamic and rosemary-garlic olive oil

12 22 14

• Coniglio in Umido

Sumner Valley Farm rabbit braised in Vermentino with farro and locally-foraged lion’s mane mushrooms

ANTIPASTI STARTER COURSE

Tagliere del Contadino

Selection of cured meats from Broad Arrow Farm, gnocco fritto, crostino Toscano

30 28 22 18 20

Caprese con Zizzona Mozzarella

Stonecipher Farm heirloom tomatoes, zizzona mozzarella, basil, balsamic vinegar and extra virgin olive oil

Capesante con Polenta

Fresh day-boat scallops served with Maine Grains polenta with sweet corn, Dandelion Spring Farm turnips, bomba Pugliese, tomato and Vermentino wine

Tagliere del Formaggio

Selection of Italian cheeses with gnocco fritto and Medjool dates

Barbabietole

Organic roasted beet salad, gorgonzola dolce mousse, farm greens, olive oil

Pescatrice con Pure di Cavolfiore

Local monkfish served with cauliflower and mint puree, cherry tomatoes, bell peppers and bagna cauda

38 38 40 10

Culatello e Melone

Jordan’s Farm melon with culatello prosciutto, Sagittario extra virgin olive oil

PRIMI PASTA COURSE

Caponata di Melanzane

Traditional eggplant caponata (pine nuts) with sourdough crostini

Porchetta con Pure di Patate al Tartufo

Traditional porchetta with truffle butter and herbs, served with braised radicchio and truffled mashed potatoes

Our pasta is hand crafted in house daily

Mandilli al Vero Pesto Genovese

Handkerchief pasta tossed with our authentic Genovese basil pesto

30 34

Zuppa Genovese

Traditional Genovese soup with farm greens, barlotti beans, fingerling potato, radish, carrots, arborio rice, basil pesto and Parmigiano-Reggiano

Ipoglosso alla Ligure

Local halibut served with cherry tomatoes, pine nuts, taggiasca olives, Stonecipher Farm shishito peppers and saffron potatoes

Linguine alle Veraci

Linguine with manila clams, cherry tomato, white wine, garlic and parsley

• Add pregiato black truffles
Sagittario Impruneta ‘Olio Nuovo’

30

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!