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dinner menu

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
Polipo baby octopus, granny smith apples, piemonte black rice, curry emulsion, squid ink sauce				16
pasta
Thyme Pappardelle crimini mushroom ragu, ricotta and fig purée				16
Stracci di Pasta spring herb pasta, green asparagus, pioppini 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
Caramelle mussel-stuffed whole wheat pasta, cranberry bean cream, dry tomato, rosemary garlic oil				17
Basil Tortelli riccotta and seafood-filled pasta, creme fraiche, english peas, caviar, seafood consomme				18
Burrata E Prosciutto				13
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
Manzo seared petite filet, celery root, bergamot compote, collard greens, parsnip chips				26
Anatra peking duck breast, salsify purée, purple potato chips, kumquats, star anise infused sauce				27

menu tradizone

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

Polenta Bianca chicken liver, dried dates and wild mushrooms "vellutata"
Polipo baby octopus, granny smith apples, piemonte black rice, curry emulsion, squid ink sauce
Gnudi ricotta cheese, baby spinach, brown butter, crema di latte, sage
Caramelle mussel-stuffed whole wheat pasta, cranberry bean cream, dry tomato, and rosemary garlic oil
Coda di Rospo monkfish two ways, seared and fried, cherry tomatoes, aioli, red beet vinaigrette, grilled eggplant
Anatra peking duck breast, salsify pureé, purple potato chips, kumquats, star anise infused sauce
Passion Fruit Souffle

dessert

classici $10
Chocolate Brioche chocolate and passion fruit pâté à choux, crème brûlée
Profiterol 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 ca' du sindic - moscato d'asti			12	40
Toscana mola - aleatico dell' elba 2006			18	80
Toscana- castello sonnino - vin santo del chianti 2001			20	90
Toscana nanerone - aleatico di toscana 2006			18	80
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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