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traditional menu

Facing the Past

antipasti e insalate
Insalata Invernale warm potato, red beet and string beans salad with brie cheese in extra virgin olive oil dressing				9.95
Insalata Caprese imported buffalo mozzarella served with warm tomato puffed pastry				10.95
Calamari in Umido calamari and green peas stewed in a thick tomato sauce flavored with light paprika				11.95
Polenta E Funghi soft creamy polenta topped with a mix of sauteed mushroom				9.95
Zuppa di Zucca butternut squash soup served with herb seasoned croutons and a balsamic vinegar reduction				7.95
primi
Gnudi al Burro E Salvia ricotta and spinach ‘dumplings’ served with butter and sage sauce				12.95
Rigatoni Alla Norma rigatoni in a tomato sauce with eggplant and basil, topped with ricotta salata				12.95
Lasagna Bolognese lasagna in a traditional style - the classic dish				13.95
Pappardelle al Ragu di Cervo home made pappardelle pasta with venison ragout and orange zest				16.95
secondi
Orata con Patate E Porcini orata filet sauteed with porcini mushrooms and thinly sliced potatoes				21.95
Guancia di Manzo Brasata beef cheeks braised in red wine and fresh herbs on a bed of mashed potatoes seasoned with pistachios and walnuts				19.95
Baccala’ Alla Vicentina stewed cod with onion, capers, cream and nutmeg served with crispy polenta				20.95

contemporary menu

Facing the Future

antipasti e insalate
Melanzana Alla Parmigiana in Sfoglia eggplant, tomatoes, mozzarella and basil in light puffed pastry				8.95
Insalata di Carnevale arugola salad with apple, orange and fennel topped with walnuts and tossed with citrus dressing				8.95
Crespelle di Zucchine E Taleggio crepes stuffed with zucchini and taleggio cheese served with a white wine sauce				10.95
Quaglia con Datteri E Gamberi quail stuffed with dates and shrimp, wrapped in bacon and served with port wine reduction and mashed potatoes				12.95
Vellutata di Patate E Gamberi potato bisque topped with shrimp and truffle oil				11.95
primi
Risotto Alla Zucca E Gorgonzola con Amaretti butternut squash risotto with gorgonzola fondue topped with powdered amaretto cookies				14.95
Ravioli di Cinghiale al Burro Fuso E Timo home made whole wheat ravioli filled with wild boar and served with butter and thyme sauce				15.95
Tagliolini Alla Bottarga E Tartufo Nero home-made tagliolini pasta with cured fish roe and black truffle				15.95
Orecchiette al Ragu di coniglio, Porcini E Mirtilli orecchiette pasta in a white ragout of rabbit, porcini mushroom, truffle oil and blueberries				15.95
secondi
Tagliata di Maiale Alla Senape sliced pork tenderloin with "caponatina" of eggplants raisins, tomatoes, pine nuts drizzled with mustard sauce				17.95
Salmone con Sambuca E Tarragon salmon filet sauteed with sambuca, tarragon and a splash of orange juice served with spinach				17.95
Pollo Farcito con Salsa Allo Zafferano chicken breast stuffed with a ricotta mousse and asparagus topped with a saffron sauce and served with mixed vegetables				16.95

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