traditional

antipasti
Insalata di Misticanza lettuces and vegetables, 3-year-old parmesan and balsamic vinegar			9	12
Triglia Marinata con Bottarga marinated red mullet with pickled vegetables and bottarga				14
Vitellone Crudo Alla Piemontese pasture-fed baby beef tartare with porcini mushrooms and lemon				16
Fritto Misto Alla Lucchese calf liver, sweetbreads, veal cutlet, veal tongue and asparagus				15
primi
Lasagne Verdi Bolognese spinach pasta with béchamel and meat ragu			16	26
Linguine con Vongole linguine with clams, garlic, hot pepper and parsley			16	26
Risi E Bisi con Prosciutto carnaroli rice with spring peas, celery and prosciutto			16	26
secondi
Cacciucco Alla Viareggina shellfish and fish stew with tomato, lemon and peperoncini				32
Arista di Maiale Arrosto con Fagioli roasted pork loin with beans, sage and garlic				30
Lesso Misto con Condimenti Tipici boiled meats with salsa verde, horseradish cream and mustard fruits				32
Bistecca Fiorentina (for two) 26 oz. grass-fed piemontese t-bone steak				78
contorni
Fagioli all' Uccelletto cannellini beans, tomato, garlic and sage				9
Patate Alla Contadina potatoes braised in olive oil, rosemary, tomato and garlic				9
Asparagi con Parmigiano grilled asparagus and parmesan cheese				9
Verdure Brasate con Aglio E Olio braised spring greens and garlic				9

contemporary

appetizers
Calamari "ripieni" shrimp, white asparagus, ramps and orange				16
Fish Crudo salmon belly, hamachi, barron point oyster and yellow fin tuna in three variations				18
Beef "in brodo" beef broth, washugyu beef, asparagus, star anise and la tur raviolini				16
Lamb Carpaccio fava beans, spring onion and aged pecorino toscano crisp				17
middle courses
Smoky Sea Risotto bonito, santa barbara sea urchin and cucumber			16	26
Black Olive Fettuccine duck ragu and fiore di sardo			16	26
Asparagus Soup "in Sapor giallo" pheasant egg, pine nut sformato, pistachio and saffron				14
main courses
Gently Cooked Alaskan King Salmon spring salad, tarragon and salmon caviar				29
Mediterranean Bass "saltimbocca" spring onion, savoy cabbage, prosciutto and sage				30
Guinea Hen "finocchietti" organic breast, wing, liver and thigh with smoked fennel, tagiasca olives and lemon				30
Lamb chop, saddle, breast, sausage, lavender, spring garlic, peas, morels and spicy greens				36

tasting menu

Five course, $85

1st course
Spring Bream Carpaccio sugar snap peas, ramp purée and pepper leaves
2nd course
Culingionis con Fave potato ravioli, fava beans, fennel, pecorino and mint
3rd course
Sablefish sea urchin "bruciato" and pickled rapini
4th course
Anatra All'arancia con Verdura Brasata roasted duck breast with orange and braised spring greens
dessert amuse
Almond Gelato with cherries
dessert
Torta di Albicocche apricot tart with almond gelée and pink peppercorns

antipasti

Insalata di Misticanza lettuces and vegetables, 3-year-old parmesan and balsamic vinegar				9
Triglia Marinata con Bottarga marinated red mullet with pickled vegetables and bottarga				11
Vitello Tonnato top round of veal with sicilian tuna, capers, lemon and parsley				10
Antipasti di Verdura burratini, marinated vegetables and cherry tomatoes				12

primi

Lasagne Verdi Bolognese spinach pasta with béchamel and meat ragu			12	24
Ravioli Alla Ligurese pesto, pine nuts and parmesan			9	18

secondi

Tagliata grilled skirt steak, with arugula, parmesan and salsa verde				24
Pollo Finocchietti roasted baby chicken, fennel and taggiasca olives				21
Dentice Arrosto roasted red snapper with lemon, rosemary and patate contadina				19

appetizers

Lamb Carpaccio fava beans, mint, spring onion and aged pecorino toscano crisp				11
Asparagus Soup "in Sapor giallo" pheasant egg, pine nut sformato, pistachio and saffron				11
Spring Bream Carpaccio mizuna, pink peppercorns and coriander				12
Beet Salad arugula, fennel, hazelnuts and ricotta salata				10

middle courses

Black Olive Fettuccine duck ragu, black olives and fiore di sardo			11	22
Tuna Carbonara tuna bottarga, parmesan cheese and peas			11	22

main courses

Gently Cooked Scottish Salmon spring salad, tarragon and salmon caviar				20
Roasted Barramundi baby artichokes, spring garlic, fennel, tomato confit and lavender				20
Lamb Tenderloin with lamb belly, lamb sausage, zucchini, red peppers, smoked garlic and morels				23