PER INIZIARE ARAGOSTA warm Maine lobster with chopped vegetables, tomato gazpacho, fresh mint & salmon caviar 22 CAPPESANTE seared jumbo scallops with sun chokes puree, black truffle, veal reduction & micro greens 19 BURRATINA *24-month aged Parma ham with soft center fresh mozzarella, baby arugula, marinated organic cherry tomatoes & extra virgin olive oil 20 FLORE A L E asparagus, zucchini, semi dried cherry tomatoes, goat cheese, raspberries, caper berries, vinaigrette & edible flowers 12 TOSCANA cannellini beans, grilled eggplant, black olives, Pecorino cheese, Boston lettuce, quail eggs & red wine vinaigrette 12 ITALIA arugula, radicchio trevisana, Belgian endive, Parmesan cheese & balsamic vinaigrette 11 ASP AR AG I *grilled asparagus wrapped in Italian pancetta, Taleggio cheese sauce & poached egg 17 CARPACCIO marinated buffalo strip loin with fresh herbs and black peppercorn, served atop of polenta cracker, assorted field greens, aged Parmesan cheese, Dijon mustard & celery sauce 16 DELL A SA LU T E assortment of organic greens with cherry tomatoes, pear, green apple, cantaloupe, lightly tossed with aged Parmesan & balsamic dressing 10 *could be modified for vegetarians DALLA TRADIZIONE SPAGHETTONI spaghetti pasta with sea urchin, cured mullet “bottarga”, garlic, spicy pepper & olive oil 21 PACCHERI tubular pasta with soft spicy n’duja Calabrian sausage, garlic, cherry tomatoes, white wine, pine nuts & Italian parsley 16 PAPPARDELLE ribbon pasta with lamb ragout, fresh thyme & Parmesan cheese 20 RIGATONI rigatoni pasta with Roman cured pork jowl, braised white onions, Parmesan cheese, crushed black pepper & fresh rosemary 21 L INGUIN E linguine pasta with manila clams, garlic, chili peppers, extra virgin olive oil, sparkling wine & parsley 24 AGNOLOTTI ravioli pasta filled with braised veal cheeks, served atop celery root puree & veal stock reduction 22 RISOTTO MILANESE organic acquarello carnaroli rice with Iranian saffron, Parmesan cheese, edible gold flakes and red wine reduction reduction 27 GNOC C HI Potato gnocchi with Gorgonzola cheese sauce and young spinach 21 AL NUOVO M E Z Z A L UNA half moon ravioli, filled with ricotta, Parmesan cheese, mint & honey, served with sweet tomato sauce 17 TROFIE trofie pasta with lemon zest, dry vermouth, extra virgin olive oil & light scampi bisque 30 MACCHERONCINI twisted pasta with broccoli rabe pesto, braised garlic, anchovies, red pepper flakes & Parmesan cheese 16 RISOTTO FIORI DI ZUCCA organic Acquarello carnaroli rice with Spring zucchini flower, shrimp & green peas 24 FETTUCCINE *fettuccine pasta served with ragout of portobello, shiitake, oyster, morel and Porcini mushrooms, veal stock & Parmesan cheese 20 MINESTRONE assorted veggies, farro, borlotti & cannellini bean soup with basil pesto 8 B IS two choices of pasta for an entire table 21 per person TRIS three choices of pasta for an entire table 25 per person *could be modified for vegetarians PIATTI PRINCIPALI DEN T IC E baked filet of red snapper with cherry tomatoes, fingerling potatoes, black olive tapenade & fresh thyme — white wine sauce 32 BR AN ZINO poached filet of branzino tomato concasse, served with blood orange salad, extra virgin olive oil & eggplant licorice coulis 31 TONNO ROSSO grilled tuna loin with vegetable filled red onion, organic black rice & honey soy sauce 33 SALMONE caper-crusted wild salmon, served with sautéed artichokes, white asparagus, Spring onions & extra virgin olive oil 32 ZUPPA DI PESCE seafood soup with mussels, shrimp, salmon, clams & white fish simmered in cherry tomato broth flavored with anise 25 SPALLETTA slowly cooked boneless Spring lamb shoulder wrapped in pancetta, served with mashed potatoes, rosemary & cipolline onions 33 PAVE 45-day aged prime beef cube served with chanterelles, ruby red potatoes & brandy veal reduction 39 OSSOBU CO slowly braised, naturally raised veal shank with lemon zest, rosemary & garlic gremolata with saffron risotto 39 MIL AN E SE pounded and breaded veal chop, served with assorted greens & marinated tomatoes in a crispy Parmesan basket 39 GALLETTO baked free range boneless young chicken filled with chestnuts, fresh herbs, black truffle & chicken liver, served with organic baby vegetables 29 I DOLCI TIRAMISU lady finger cookies soaked in double espresso, and layered with mascarpone cheese 9 CREMA BRUCIATA crème brulée, made with Madagascar vanilla bean & carmelized with sugar cane 9 SOFFIATO AL CIOCCOLATO flourless chocolate soufflé served with espresso ice cream 10 RICOTTA Ricotta Italian cheese cake, Marsala marinated raisins & wild black cherries 9 SEMIFREDDO nougat parfait with Frangelico liquor & hot chocolate sauce 9 GELATO E SORBETTI selection of homemade ice creams & sorbets 9 CAROLINA PEREGO SIGNATURE SELECTIONS FOR MONTENAPO GIORNO E NOTTE black and white chocolate mousse served with acai berry infusion 10 L A M E L A slowly baked organic apple served in puff pastry crust with caramel chiffonade & vanilla ice cream 10 FORMAGGI Chef’s choices of assorted sheep, cow and goat cheeses, served with chutneys & dry fruits 3 selections for 12 5 selections for 18 VINI DOLCI A BICCHIERE Malvasia Delle Lipari 2005 SICILIA 16 Moscato Di Asti Marengo PIEMONTE 10 VINI DOLCI 120 Prepositura 1st. San Michele, 375 ML, 2004 TRENTINO 65 121 Corte D’ Oro, Fattoria Del Cerro, 375 ML, 2001 TOSCANA 85 122 Moscadello Di Montalcino, 375 ML, 2003 TOSCANA 80 123 Sibilla Appenninica, 375 ML, 1999 MARCHE 60 124 Moscato Passito Di Pantelleria Colosi, 500 ML, 2004 SICILIA 70 GRAPPA AMARONE BERTAGNOLLI 14 MOSCATO BERTAGNOLLI 12 ALEXANDER PLATINUM 14 CHARDONNAY NONINO 17 GIOELLO NONINO 28 MOSCATO NONINO 18 PICOLIT NONINO 60 LAMPONI POLI 22 MERLOT POLI 16 MOSCATO POLI 24 PERE POLI 22 TORRE DI LUNA 10 COGNAC & ARMAGNAC COURVOISIER VS 14 COURVOISIER XO 28 DELAMAIN XO 24 HENNESSEY VS 14 HENNESSEY XO 36 LARRESSINGLE ARMAGNAC XO 28 LOUIS XIII 190 MARTEL VS 14 MARTEL CORDON BLUE 24 REMY MARTIN V.S.O.P 18 REMY MARTIN XO 36 PORT CROFT 1963 65 FONSECA 1985 40 GRAHAMS 1977 55 SANDEMAN 1977 48 QUINTA MONTE REDONDO RUBY 12 QUINTA MONTE REDONDO TAWNY 12 WARRES 1977 45 TAYLOR 1985 40 .