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Home > Restaurants > Falai

Falai Menu

dinner

antipasti
Bufala Ricotta Flan pine-nut crumble, cauliflower, candied apple, frisée salad       15
Polenta Bianca chicken liver, dried dates, hedge-hog mushroom "vellutata"       13
Misticanza mixed greens and aromatic herbs, dried vegetables, lemon-thyme       12
Lingua thinly sliced braised veal tongue, salsa verde, soufflé quinoa, horseradish froth       14
Baccala Montecato extra virgin olive oil mounted cod fish, saffron sauce, crispy risotto cake, green apple       16
pasta
Thyme Pappardelle crimini mushroom ragu, ricotta and fig purée       16
Stracci di Pasta spring herb pasta, green asparagus, piopini mushrooms, asiago cheese and summer truffle fondue       19
Pici hand-rolled egg-less pasta, italian cinnamon sausage, braised chiogga, pecorino cheese       18
Gnudi ricotta cheese, baby spinach, brown butter, crema di latte, crispy sage       16
Linguini marjoram linguini, lemon sauce, toasted pine nuts, ricotta salata       17
Basil Tortelli ricotta and seafood-filled pasta, creme fraiche, english peas, caviar, seafood consomme       18
pesce
Coda di Rospo monkfish two ways, seared and fried, cherry tomatoes, aioli, red beet vinaigrette, grilled eggplant       26
Branzino zucchini-wrapped sea bass, lemon zest, spring garlic, zucchini cream       26
Cacciucco seared monkfish, scallops, red mullet, tomatoes, lobster broth       25
carne
Choice of
Coniglio roasted rabbit loin and ribs, white wine braised leg, raspberry red radish, carrots       26
Agnello pan roasted lamb loin, fregola, chanterelles, tomato compote, goat milk jelly       27
Anatra peking duck breast, pear and mustard pureé, broccoli rabe, romanesco, valrhona glazed foie gras       29

menu tradizone

$50 Per person. For the Table only. Choice of

Polenta Bianca chicken liver, dried dates and wild mushrooms "vellutata"      
Baccala Mantecato extra virgin olive oil mounted cod fish, saffron sauce, crispy risotto cake, green apple      
Gnudi ricotta cheese, baby spinach, brown butter, crema di latte, sage      
Linguini marjoram linguini, lemon sauce, toasted pine nuts, ricotta salata      
Coda di Rospo monkfish two ways, seared and fried, cherry tomatoes, aioli, red beet vinaigrette, grilled eggplant      
Anatra peking duck breast, pear and mustard puree, broccoli rabe, romanesco, valrhona glazed foie gras      
Passion Fruit Souffle      
Profiterole      

dessert

classici $10
Chocolate Brioche chocolate and passion fruit pâté à choux, crème brûlée      
Profiterole typical marsala mousse with valrhona bitter chocolate sauce      
Baba citrus syrup, rum, pineapple      
non classici
Meringata roasted pineapple, milk cream and gelato       10
Passion Fruit Souffle 10 min. wait       10
Raspberry Souffle black truffle gelato, torrone crème brûlée (10 min. wait)       10
Sorbetti gelato of the day (one scoop)       4
vino dolce
Piemonte oddero moscato d'asti       12
Sicilia hauner malvasia delle lipari       15
formaggi
Taleggio (valtaleggio) cow’s milk, semi-soft, washed-rind cheese characteristically aromatic yet mild in flavor. the texture is moist-to-oozy with a pleasant melt in your mouth feel, finishing with a fruity note. served with cherry purée, poached cherries, and candied almond      
Piave (veneto) cow’s milk, hard, full-bodied flavor, intensifying with age, making this cheese highly unique. the texture is firm and sharp, but very pleasing. served with balsamic reduction, and poached figs      
Pecorino Toscano (toscana) sheep’s milk, semi-hard, fragrant, savory and distinctive. the texture is firm, but crumbly, creating a creamy mouth feel. served with red wine reduction, candied walnuts, and poached apricot      
Robiola Rocchetta (langhe) cow and sheep milk, creamy, silky and smooth. the texture is luxurious, finishing with a mild sweetness and a slight mushroom flavor. served with candied pine nuts, poached dates, and raspberry sauce      
Blu del Moncenisio (piemonte) cow’s milk, full flavored, firm and moist. the texture is smooth and dense, speckled with pungent and peppery bluing, creating a luscious flavor. served with citrus honey, honey poached pears, and walnut date bar      
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