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piatti di mezzo
Mushroom and Black Truffle Crusted Halibut Over Beets potatoes and spinach in a roasted garlic, thyme and mushroom jus
Oven Roasted Diver Sea Scallops with ricotta gnocchi over savoy cabbage in a pancetta and leek sauce
Grilled Marinated Swordfish Over Fennel blood orange and escarole in a lemon caper sauce with fried cauliflower
Red Snapper with a sicilian olive tomato jus and caponata with currants
Chatham Codfish Wrapped with parma prosciutto over autumn vegetables in a mushroom and wine sauce topped with a cherry pepper tapenade
Roasted Veal Chop with orange and fennel dusted sweetbreads in a porcini dijon and green peppercorn sauce				supp 14
Prime 16oz Ny Strip Steak served with roasted portobello and truffle potato chips with a side of dolce gorgonzola cream sauce				supp 12
Lightly Pounded Parmigiano Crusted Rib Pork Chop with a warm mushroom and radicchio salad, truffle vinaigrette
Pan Roasted Chicken Breast with italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orecchiette pasta
Braised Short Ribs of Beef with a cherry pepper and port wine glaze, fennel apple puree and twice fried potatoes
Orange and Thyme Marinated Grilled Lamb Chops With Roasted Porcini and Butternut Squash Infused Farro				supp 7
regional tasting $80
Per Person
Porcini Mushroom Ravioli piemonte
Gently Seared Hamachi sicilia
Foie Gras lazio
Codfish veneto
Braised Short Ribs of Beef toscana
Mascarpone Sorbet dessert choice
primi piatti
Bibb Lettuce and Fiorelle Pears with a citrus mustard dressing, prosciutto di parma, ricotta salata, and spinach almonds
Mixed Baby lettuce, Roasted beets, Sun Dried Tomato and Goat cheese, Dressed with an aged balsamic pistachio vinaigrette
Hamachi Yellowtail Over a Spicy Zucchini Salad with pickled red onions topped with ligurian olive tapenade and chili oil
Seared Foie Gras and Roasted Apples Over Braised Spinach and Toasted Hazelnuts Drizzled with port wine				supp 6
Study of Mushroom portobello napoleon, shitake milanese, porcini agnolotti				supp 8
Maine Lobster and Prince Edward Island Mussels Over Squid Ink Lasagnette with cauliflower in an italian parsley, chili pepper and garlic sauce				supp 6
Risotto With Mushroom and Petit Peas From Provence topped with crispy zucchini
Soft Egg Yolk Raviolo with ricotta and spinach covered with truffle butter
Penne with italian sausage and wild mushrooms in a light tomato and basil sauce with toasted fennel seeds
Sauteed Ricotta Gnocchi in an Arugula and Sundried Tomato Sauce Finished with grated goat cheese
Spaghetti Arrabbiata with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce
Butternut Agnolotti with a sage brown butter topped with amaretti and buffalo mozzarella
Fettucine with smoked pancetta, chicken liver and wild mushrooms in a light cream and veal jus
Roasted Vegetable and Goat Cheese Ravioli in a Vodka and Roasted Beet Cream
Rigatoni with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone
Capellini with maryland crab meat in a spicy italian parsley, leek and prosecco broth				supp 6
dolci
Panino of Crisp Pistachio and Hazelnut Caramel Wafers Filled with hazelnut gelato
Warm Caramelized Apple Tart in a Baked Fillo Crust served with brown sugar crumble and cinnamon gelato
Warm Doughnuts Made with ricotta cheese and served with four sauces				supp 4.50
Mascarpone Cheesecake on a Gingersnap Crust with tangerine sorbetto and blood orange sauce
Caramelized Banana Tart caramel gelato and dark rum butter sauce
sorbetti e gelati
Peach
Tangerine
Mango
Strawberry
Pistachio
Caramel
Vanilla
Cinnamon
Hazelnut
Cappuccino
cioccolati
Chocolate Painted Fillo Napoleon with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream
Chocolate Souffle Tart with cappuccino gelato and caramelized orange peel				supp 5
Very Dense Bittersweet Chocolate Truffle Cake with pistachio gelato and amarena cherries
Chocolate Praline Tart topped with ganache over hazelnut dacquoise with port jelly
formaggio $5
Supp, Our Selection of Cheeses Served With Mustard Fruit and Toasted Tuscan Bread

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