Antipasti
Considered an hors d' oeuvre to be had before pasta
Assortment of Hand-Crafted Salumi
Prosciutto di Parma with Melon
Roasted Beets w/ Arugula Salad Goat Cheese & Pistachios
Truffled Duck & Chicken Liver Pâté w/ Crostini
Cuttlefish and Shrimp Fritto Misto with Fried Lemon
Arugula with Grape Tomatoes, Olives and Citrus Vinaigrette
Fig Butter Crostini w/ Prosciutto di Parma and Sliced Melon
House Made Sausage with Braised Cabbage and Fruit Mostarda
Sautéed Wild Mushrooms over Creamy Polenta
Primi
Considered as the first course and appetizer in size
Gnocchi (choice of preparation)
Browned Butter and Crispy Sage Leaf, Bolognese (dairy hinted tomato and meat ragu originating from Bologna), or San Marzano Tomatoes Slowly Simmered with Fresh Basil
Pappardelle (choice of preparation)
Sauteed Wild Mushrooms or Smoked Pork Ragu
Tagliatelle Bolognese
Dairy hinted tomato and meat ragu originating from Bologna
Risotto
Preparation chosen daily
Secondi
Nebbiolo Braised Short Ribs w/ Polenta, Horseradish Gremolata
Marinated Grilled Lamb Loin Chops w/ Parmigiano Gratin
Half Chicken Pan Roasted w/ Garlic cloves and Castelvetrano olives served with Parmesan Polenta
Sauteed Branzino w/ Smoked new potato, Roasted tomato, Red pepper, caper and olives
Grilled Veal Rib Chop served w/ roasted Marrow Bone
Veal Chop Milanese w/ arugula, cherry tomato and Parmigiano
Pork Milanese w/ arugula, cherry tomato and Parmigiano
Grilled Rib Eye with Roasted Marrow Bone & Garlic Crostini
Filet Mignon with Roasted Marrow Bone & Garlic Crostini
Contorni
Sides
Sauteed Greens
Polenta
Parmigiano Gratin
Olives
Roasted Marrow Bone
Dolci
House-made Gelato
Dark Chocolate, Vanilla, Pistachio, Cardamom
Affogato
Amaro Affogato
Zeppole
Italian style doughnuts dusted with powdered sugar
Panna Cotta
Served with red wine caramel
Torta di Cioccolato
Flourless chocolate topped with chocolate mousse & vanilla whipped cream
Torta di Limone
House made sponge cake layered with lemon curd & topped with vanilla whipped cream
