Menu
Dinner Menu…
STARTERS
BURRATA VESUVIO 19
mozzarella filled with stracciatella and cream served on a bed of light arugula with oven roasted italian vesuvio tomatoes
RED BEET GATEAU 17
baked beets layered with goat cheese and topped with crushed walnuts and pomegranate sauce
ROSEMARY LAMB SKEWER 18
grilled lamb with a sauce of lemon, mint and honey yogurt over scallion raisin couscous
MUSSELS 16
pan roasted with garlic, parsley, white wine, shaved fennel and chorizo
SHRIMP SCAMPI 20
large prawns, pan sautéed with olive oil, garlic, hot Calabrese peppers, parsley, lemon juice, toasted Tuscan bread
BEEF MEATBALLS (POLPETTE) 17
sautéed swiss chard , cherry tomatoes, crushed red pepper, white wine, garlic and creamy ricotta
SALADS
BABY ARUGULA SALAD 14
hearts of palm, avocado and shaved parmesan dressed with olive oil and lemon
BRUSSEL SPROUT SALAD 13
shaved raw brussels, pecorino, walnuts, olive oil and lemon
ENDIVE SALAD 17
radicchio, jerusalem artichoke, honey crisp apple, apple cider vinaigrette, dill, shallot, fresh basil and shredded smoked trout
PASTA
PARPADELLE & SAUSAGE 27
ground hot and sweet sausage, light carrot, celery, onion, touch of tomato, english sweet peas, finished with parmesan
GARGANELLI WITH SHRIMP (RUSTICA) 28
shrimp, caramelized onion, tomato, light cream, hot Calabrese peppers
brown butter and sage, finished with toasted pine nuts and parmesan
FIOCCHI 27
purse-shaped pasta stuffed with pears and 3 cheeses (taleggio, grana padano and robiola) sautéed with
brown butter and sage, finished with toasted pine nuts and parmesan
SPAGHETTI CACIO E PEPE 25
spaghetti, black pepper, pecorino romano
TAGLIATELLE SHORT RIBS 28
braised with red wine, herbs, onions, sundried tomato and dried porcini mushrooms, finished with parmesan
MAIN COURSE
BERKSHIRE PORK CHOP 31
grilled, served with sweet potato mash, sautéed red onion and pear, topped with blue cheese butter
CHICKEN FRA DIAVOLO 33
canellini beans, celery, radicchio, pignoli nuts tossed with champagne parsley vinaigrette
VEAL PAILLARD 45
rack of veal chop, pounded and grilled, topped with arugula, combination of wild mushrooms, shaved parmesan and truffle oil
NEW YORK STRIP FIORENTINA 46
served with roasted potatoes, brussel sprouts and bacon finished with sizzling rosemary, garlic and olive oil
SEARED YELLOW FIN TUNA 38
soy marinated crisp vegetables and a wasabi-sesame vinaigrette
WHOLE BRANZINO 34
butterflied, deboned and roasted, served with fennel, shallot, tarragon, thyme, jerusalem artichoke, lemon and saffron
SHELLFISH STEW 40
dry sea scallops, mussels, shrimp, fingerling potatoes, in a lobster, white wine tomato broth