JUNE - July PRIMI IERI Domani Arugula and winter vegetable salad in a Study of winter squash – Carpaccio Sicilian olive dressing, toasted pignoli and Insalata Agnolotti $8 supp parmigiano basil cream Warm hamachi over pickled red onions, Grilled romaine heart, endive and leeks topped with ligurian olive tapenade and with a hazelnut anchovy vinaigrette provencal vegetables Four mushroom risotto with roasted Roasted beet and fiorelle pear tart with goat sunchokes topped with crispy zucchini cheese, pistachio and aged balsamic vinegar Ricotta filled purses with a traditional Free form lasagna with prosecco poached Bolognese sauce, crispy sage and parmigiano crabmeat and leeks in a light sherry – reggiano mustard sauce Spaghettini in a spicy tomato sauce, with Pappardella with veal shank “Bolognese”, anchovy, olives and shitake mushrooms bone marrow and a hint of orange Soft egg yolk raviolo with ricotta and Sheeps milk ricotta gnocchi with arugula spinach covered with truffle butter and fresh tomato, grated goat cheese Penne with Italian sausage and wild Chestnut and mushroom tortelli served mushrooms in a light tomato and basil over a game sauce with Barolo wine and sauce bitter chocolate Calabrian fusilli with cherry peppers, Chicken liver ravioli with madeira and escarole, sausage, garlic and olive oil sauce porcini mushrooms, finished with crispy mortadella and toasted pistachio Butternut agnolotti with a sage brown butter topped with amaretti and buffalo Linguini carbonara with pancetta, onion and mozzarella pecorino romano topped with an emulsified porcini and black truffle sauce $8 supp Strazzapretti with pancetta, mint and tropea onions topped with sheeps milk ricotta JUNE - July MEZZO Domani IERI Espelette and almond crusted red snapper in Cod fish Milanese over Sicilian style escarole a spicy wine and caper jus with (Vegetali di in a light caper, parsley and garlic sauce with Campagna) ricotta gnocchi Mushroom and black truffle crusted Arctic Day boat sea scallops over a cauliflower puree char over crab meat and spinach in a roasted with porcini mushrooms, delicata squash and garlic, thyme and mushroom jus sherry wine sauce Filet of sole “Francaise” in a mustard-basil jus Combination of seafood “Fra Diavalo”, spicy with a fennel puree and crispy cauliflower fresh herb and tomato broth $10 Supp Slow roasted duck breast lightly crusted with Pan roasted bone in chicken with Italian almonds in a madeira and sherry vinegar sausage in a rosemary and garlic sauce served sauce over a shallot and pear puree over broccoli di rapa and orrichiette pasta Roasted rack of lamb over a lentil puree with Seared and roasted pork chop with vodka- a rosemary and black olive sauce $10 supp mascarpone sauce and truffle butter potato puree Loin cut veal medallions coated with parmigiano reggiano topped with (Insalata di “Duo of beef” prime NY strip steak and Zucca) braised short ribs with potato gratin and steak fairs, side of dolce gorgonzola $15 supp Prix fixe $75 pp REGIONAL TASTING Porcini mushroom ravioli – Piemonte Butternut agnolotti with sage – Emilia Romagna Ricotta Gnocchi with tomato and arugula – Campagna Gently seared Hamachi – Sicilia Truffle crusted Arctic char – Friuli – Venezia Braisted short ribs of beef – Toscana Sorbetto - Dolce JUNE - July DOLCI Warm caramelized walnut and honey tart served with caramel gelato “Panino” crisp pistachio and hazelnut caramel wafers filled with hazelnut gelato Warm doughnuts made with ricotta cheese and served with four sauces $4.50 supp Mascarpone and goat cheese tart with lemon curd, toasted almonds and olive oil gelato “Vacherin” combination of citrus sorbetti over liquorice merengue with grated black liquorice Napoleon of chocolate painted fillo layered with espresso – mascarpone zabaglione and chocolate cream Flourless chocolate soufflé with vanilla mint chip gelato and caramelized orange peel $4 supp Caramelized banana – chocolate tart set over hazelnut crunch with vanilla gelato SORBETTI E GELATI Lemon – Apple - Tangerine Vanilla – Caramel – Hazelnut – Vanilla Mint Chip FORMAGGIO Our selection of cheeses served with mustard fruit and toasted Tuscan bread $5 supp Scalini Fedeli 165 Duane Street New York .