ANTIPASTO E INSALATA
TUNA TARTARE, STRACCIATELLA, RADISH, LEMON
CRUDO DI MARE*
FOR TWO | $52
CHEF’S SELECTION OF RAW FISH
BEEF CARPACCIO, OLIVES, PINE NUTS
SCALLOPS, SAFFRON, POTATO, OSETRA CAVIAR
RADICCHIO, ROMAINE, WALNUTS, GOAT CHEESE, PEAR
ARUGULA, ARTICHOKES, PARMIGIANO, LEMON
OCTOPUS, CHICKPEAS, SCALLIONS, TOMATOES
PASTA E RISOTTO
CARNAROLI RICE, LOBSTER, SAFFRON
7 YEAR AGED ACQUERELLO RICE, BRAISED SHORT RIBS, PARMIGIANO
THREE TOMATO POMODORO SAUCE
ITALIAN BABY CLAMS,WHITE WINE
RED SHRIMP, MULLET BOTTARGA, BUTTER, LEMON
VEAL RAVIOLI, CASTELMAGNO CHEESE, CHIANTI SAUCE, PORCINI MUSHROOMS, BLACK TRUFFLE
HOME MADE “RIGATONI” PASTA, SCALLOPS, OCTOPUS, CLAMS, CALAMARI, SHRIMPS
GNOCCHI RAVIOLI FILLED WITH OSSOBUCO,
OSSOBUCO SAUCE
PESCE E CARNE
HALIBUT, ARTICHOKE “ALLA GIUDIA”, PECORINO DI FOSSA
STRIPED BASS, CHANTERELLE MUSHROOMS, EGGPLANT
LANGOSTINE, SHRIMP, CALAMARI, ZUCCHINI
CHICKEN BREAST, KABOCHA SQUASH, PORCINI MUSHROOMS
BRAISED OSSOBUCO, RISOTTO ALLA MILANESE, GREMOLADA
FILET MIGNON, FOIE GRAS, BLACK TRUFFLE, POTATO, MUSHROOMS
RED SNAPPER, “FREGOLA SARDA”, CANNELLINI BEANS
PER DUE | FOR TWO
WILD DOVER SOLE, LEMON “SALMORIGLIO”, ASPARAGUS
VEAL CHOP MILANESE, ARUGULA, TOMATO
HOMEMADE DRY-AGED TOMAHAWK, ROASTED POTATOES, SAUTEED SPINACH
OVEN- BAKED, TOMATO, POTATOES, ROSEMARY
INSALATE | LUNCH SALADS
CHICKEN BREAST, MIXED LETTUCE, ZUCCHINI, OLIVES, BALSAMIC VINEGAR
SHRIMP, CAPPESANTE, OCTOPUS, CALAMARI, MIXED LETTUCE, LEMON DRESSING
LOBSTER, MIXED LETTUCE, STRING BEANS, EGG, FINGERLING POTATOES, BALSAMIC VINEGAR
PRE-FIXED 2 COURSE MENU
$75
ANTIPASTI
TUNA TARTARE, STRACCIATELLA, RADISH, LEMON
RADICCHIO, ROMAINE, WALNUTS, GOAT CHEESE, PEAR
ARUGULA, ARTICHOKES, PARMIGIANO, LEMON
PROSCIUTTO DI PARMA DOP AGED 30 MONTHS, FIGS, WALNUTS
PIATTI PRINCIPALI
CARNAROLI RICE, ARTICHOKE, PARSLEY
RICOTTA, SPINACH, PARMIGIANO, BLACK TRUFFLE
SEA BASS, SHIITAKE MUSHROOMS, TOMATOES
CHICKEN BREAST, KABOCHA SQUASH, PORCINI MUSHROOMS, NIPITELLA
NEW YORK STRIP STEAK, ARUGULA, PARMIGIANO, FINGERLING POTATOES
A 20% GRATUITY IS SUGGESTED FOR ALL PARTIES OF EIGHT OR MORE.
* WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH
OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
BY GERO FASANO
CHEF NICOLA FEDELI
