EASTER'S SPECIALS
ANTIPASTI - Appetizers
Frisée with Pancetta29,00 $
Frisée salad with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons
Anchovies Salad35,00 $
Marinated Mediterranean anchovies’ salad with spring vegetables, alici di Menaica and balsamic dressing
Crispy Salad29,00 $
Crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots, and radishes, with red wine vinegar and olive oil
Parmigiana of zucchini28,00 $
Parmigiana of zucchini with fior di latte, finished with basil olive oil
Timballo Di Melanzane29,00 $
Smoked buffalo mozzarella in carozza style wrapped in roasted eggplant on a light tomato sauce
Grilled octopus35,00 $
Grilled octopus, over garbanzo beans purée, celery julienne and sundried tomatoes
Polpettine Di Vitello32,00 $
Polpettine of veal and porcini mushrooms wrapped in savoy cabbage with light tomato sauce
PRIMI - Pasta & Risotto
Fregola Sarda42,00 $
Fregola Sarda with Mazara del Vallo shrimp and asparagus tips
Casoncelli di verdure39,00 $
Casoncelli ripieni with spring vegetables and burrata, on yellow cherry tomato sauce
Gnocchi alla Sorrentina38,00 $
Potato gnocchi with Corbara cherry tomatoes, stracciatella cheese and fresh basil
Linguine alle Vongole39,00 $
Neapolitan linguine alle vongole with a touch of anchovies’ pesto
Orecchiette con pesce spada40,00 $
Orecchiette with swordfish ragout, red onions and capers in light tomato sauce
Spaghetti Bottarga40,00 $
Spaghetti with grey mullet bottarga, garlic, parsley, extra virgin olive oil and a hint of crushed Calabrian red pepper
Cavatelli shellfish40,00 $
Homemade cavatelli (Senatore Cappelli durum flour) with shellfish ragout
Paccheri Genovese38,00 $
Paccheri pasta with "Genovese" sauce (slow-cook pork ribs, white wine, white onions)
HALF Fusilli23,00 $
Handmade fusilli with moscardini octopus, onions, cappers and cherry tomatoes
SECONDI - Main courses
Striped Bass57,00 $
Broiled striped bass with lemon and fennel pollen, over grilled yellow squash and mint zucchini
Capesante56,00 $
Pan seared scallops on delicate garlic and leek sauce, with fried oyster fungi
Codfish in casseruola54,00 $
Codfish “in casseruola” with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes
Chicken breast53,00 $
Grilled free-range chicken breast with fresh thyme served with corn salad
Veal Chop Milanese70,00 $
Veal chop “Milanese” style with arugula salad, olive oil and balsamic dressing
Black Angus Ribeye x 2170,00 $
Grilled Double R Ranch Angus grass-fed ribeye for two, served with roasted fingerling potatoes (serves two)
- Rare0,00 $
- Medium Rare0,00 $
- Medium0,00 $
- Medium Well0,00 $
- Well Done0,00 $
Verdure Grigliate45,00 $
Chef’s selection of seasonal grilled and sautéed vegetables, with buckwheat and porcini ragout
CONTORNI - Side dishes
Mushrooms20,00 $
Sautéed mixed mushrooms
Beans and Escarole20,00 $
Controne beans and escarole
Grilled Corn Salad20,00 $
Celery root and potato purée prepared with a bit of cream, parmesan cheese and butter
Roasted potatoes20,00 $
Herb-roasted fingerling potatoes
Sautéed Spinach20,00 $
Sautéed spinach in extra virgin olive oil and garlic
Sautéed broccoli rabe20,00 $
Sautéed broccoli rabe with crushed red pepper, garlic and olive oil
DOLCI - Desserts
Torta Caprese24,00 $
Torta Caprese al limoncello Amalfitano
Crostatina di Mele24,00 $
Warm apple tart with caramelized apples and cinnamon, served with vanilla sauce
Pistacchio Bavarese24,00 $
Pistacchio Bavarese covered with a white chocolate dome on biscotto
Tortino Al Cioccolato24,00 $
Warm molten chocolate lava cake with gelato alla vaniglia
Pastiera23,00 $
The traditional Neapolitan cheesecake
Fresh Fruit24,00 $
Selection of seasonal fresh fruit
