Maccheroncelli alla Carbonara di Mare 32 RAW COURSE FOCACCIA DI RECCO CRUDO Turmeric maccheroncelli with uni emulsion, Traditional focaccia from Recco, baked thin guanciale, caramelized onion, Gulf shrimp Le Capesante alla Moda* 18 with Stracchino cheese imported from Italy and Pecorino Romano Thinly-sliced scallops with parsnip pure, pickled fennel, swazzen pepper and lemon • Normale 18 I Tajarin all’Albese con Tartufo Bianco d’Alba* 40 zest and olive oil Sixty yolk tagliolini tossed with Valserena • Con Pio Tosini Prosciutto di Parma 20 butter, farm egg yolk and shaved white Il Carpaccio di Tonno* 20 truffle from Alba Atlantic bluefin tuna with chiffonade Pizzata 19 escarole, black garlic chili oil, toasted Tomato, capers, olives (pits) and anchovy I Ravioli al Brasato con Burro al Tartufo Nero 36 crumble almonds, lemon zest, extra virgin Piemontese-style braised Akaushi beef ravioli olive oil, sea salt La Vera Pizza Napoletana 20 with black truffle butter Sourdough Pizza with Vesuvio San Marzano Il Carpaccio di Salmone Sotto Sale 21 tomato, fresh mozzarella, oregano and basil Thinly-sliced, lemon verbena-cured King salmon with whipped beets burrata, orange • La Donna Scala Pizza 22 SECONDI MAIN COURSE segment, mint, lemon zest and olive oil Traditional ‘Donna Scala’ sourdough Pizza with carrot and arugula pesto, prosciutto • La Nostra Chianina 65 La Tartara di Tonno* 19 cotto and burrata Sixteen ounce, Akaushi beef bone-out ribeye Atlantic bluefin tuna tartare, salsa verde, served with truffle fries and Barolo steak farm egg yolk, tuile, beet mostarda sauce INSALATA SALAD COURSE La Misticanza di Campo con Pecorino 11 ANTIPASTI STARTER COURSE L’Anatra al Tartufo Nero* 38 Organic farm greens, shaved pecorino, Pan-seared local duck breast with Sicilian carrots and radishes, dressed with balsamic Il Tagliere del Contadino di Cinta Senese 28 dried fig, king trumpet mushrooms, cranberry and rosemary-garlic olive oil Selection of Italian cured meats from Siena, mostarda and grated black truffle Pecorino Romano, gnocco fritto and paté di L’Insalata di Zucca 14 Campagna *Festival Pairing: 2016 Dolcetto from 15 Roasted squash, arugula, radicchio, taleggio Ferdinando Principiano Il Tagliere dei Nostri Formaggi 28 mousse, turmeric sunflower seeds, white Selection of our imported cheese from Italy balsamic, Calabrian chili oil Lo Stoccafisso alla Genovese 32 served with gnoco fritto Genovese style stockfish braised with L’Insalata di Barbabietole 12 tomatoes, olives(pits), pine nuts, potatoes Stonecipher Farm organic roasted beet La Scamorza Rosticciata 16 and pinot grigio Seared scamorza cheese, Castelvetrana salad, gorgonzola dolce mousse, farm olive tapenade, spicy anchovies, olive oil, greens, olive oil and sea salt Casseruola di Pesce alla Genovese 34 lemon zest and sea salt Local braised calamari, heirloom tomatoes and Pigato wine, monkfish and scallops Insalata di Polpo alla Mediterranea 22 PRIMI PASTA COURSE meatballs served with basil mash potatoes Warm octopus salad with celeriac pure, Our pasta is hand crafted in house daily sausage, olives, kale, tomato fonduta and Il Coniglio del Contadino 34 watermelon radish I Mandilli al Vero Pesto Genovese 26 Summer Valley rabbit Braised with Handkerchief pasta tossed with our authentic Vermentino wine and roasted parsnips, Muscoli alla Genovese 16 romanesco and cauliflower Genovese basil pesto Bang’s Island mussels with white wine, extra virgin olive oil, parsley, garlic, crostone Candeline al Basilico con Bottarga di Tonno 36 Le Capesante Rosticciate allo Zafferano 38 Basil candeline pasta in a lemon cream Pan-seared day boat scallops served with La Zizzona con Prosciutto di Parma 18 sauce with shaved Sicilian bluefin tuna cherry tomatoes, nduja sausage, Maine grain Traditional Bufala mozzarella from Battipaglia, bottarga and muggica polenta and creamy saffron sauce served with prosciutto crudo di Parma Le Linguine allo Scoglio 32 • Gonfietti con Prosciutto e Burrata 22 Linguine with Littleneck clams, day-boat Lightly-fried sage focaccia, fresh Italian scallop, Bang’s Island mussels, cherry burrata, Pio Tosini Prosciutto di Parma tomatoes, garlic, parsley and pinot grigio .