Antipasti

Stagionati in Cantina

house-cured prosciutto and speck; ash-baked apple, parmesan nuggets

14

Cozze e Patste al Vapore

Wellfleet mussels steamed with potatoes and saffron broth, garlic croutons

12

Carpaccio di Bresaola

air-cured beef, Arugula, shaved pecorino and shaved truffles

16

Fiori di Zucca

zucchini blossoms filled with truffled ricotta, grilled vegetables, truffle aioli

16

Gamberoni a Cappesante

jumbo shrimp snd scallops skewers, bloody mary marinade,

creamed avocado, polenta crackers

18

Mozzarella di Bufala

flown in weekly from Italy; layered with tomatoes, basil pesto

16

Calamari Farciti

calamari stuffed with sausage and beans; spicy tomato sauce,

broccoli rabe and potato matchsticks

16

Fiori di Zucchini

crispy-fried zucchini flowers filled with ricotta and summer truffles;

grilled vegetables and truffle aioli

19

Pasta e Fagioli

"tubetti" pasta, cannellini beans, braised short ribs

15

Umbria Caesar Salad

9

Market Fresh Organic Salad

baby mesculun, radicchio, endive, passion fruit vinaigrette

9

Leaf Salad

bibb lettuce, radicchio, goat cheese crostini, balsamic vinaigrette

9

Paste Artigianali

Gnocchi al Ragu di Cinghiale

hand-made potato and ricotta gnocchi in a rich wild boar and porcini ragú

22

Ravioli di Mozzarella

classic filling of bufala mozzarella, basil and roasted eggplant;

fresh tomato concassee and pesto sauce

24

Chitarrine con l’Astice

whole stuffed lobster, artisan spaghetti with lobster in a

lobster-tomato sauce

28

Capellini d'Angelo allo Scoglio

angel hair pasta, live baby scallops, rock shrimp, baby calamari and

crab meat, pear tomatoes and arugula

28

Pappardelle ai Funghi e Quaglie

wild mushroom ragú, roasted quail stuffed with four cheeses,

spinach and sausage

28

Mezzelune di Pollo

roasted chicken and ricotta ravioli, wild mushroom,

grape tomatoes and parmesan sauce

20

Ravioli d’Aragosta

hand-rolled lobster ravioli; fresh shellfish, pea and prosciutto sauce

24

Fettuccelle Amatriciana

house cured and smoked pancetta, white wine, sweet onions, cherry tomato

18

Risotto del Giorno

Secondi

Salmone Perla Nera

black pearl salmon, shrimp, lentils and pear tomato minestra

28

Zuppa di Pesce In Guazzetto

Half-lobster, grouper, monkfish, squid, shrimp and shellfish;

stewed with wine, tomatoes and bok choy

36

Trancio di Branzino ai Carciofi

pan-roasted Chilean seabass; artichoke paté, lemon risotto cake, braised endive and bottarga sauce

34

Galantina di Suprema di Pollo

pancetta-clad chicken supreme, ham & fontina heart; leeks and potato torte, maple syrup glazed root vegetables

24

Spuntature di Bue

boubon braised short ribs, Italian style barbeque sauce, beans and rinds flan, red cabbage compote

28

*Filetto di Maiale alla Pancetta

N.R. pork fillet wrapped in smoked bacon; butternut squash, apple and yam lasagna; baby Brussels Sprouts

28

*Filetto di Manzo

Black Angus beef filet mignon, cicerchia pureé, wild mushroom terrine, asparagus and natural jus

36

Ossobuco di Cinghiale

black boar shank braised with sausage, flageolet beans,

cherry tomatoes and herbs

34

*Braciola di Vitello al Prosciutto

veal chop dressed in prosciutto, chestnuts and walnuts pudding,

chards, black grape jelly

38

*Carre d’Agnello

wood-roasted rack of lamb; corn and greens focaccia,

radicchio Trevisano in Modena balsamic

36

*Costata di Manzo

prime 20 oz. ribeye steak, twice baked gorgonzola potatoes, sautéed spinach

49

Executive Chef - Gianni Caruso

 

A gratuity of 20% is added to all parties of 6 or more
Please notify your server of any food-based allergy.
**Consuming raw or under cooked food products can lead to health issues.