Lunch
STARTERS
BUFFALO MOZZARELLA AND PROSCIUTTO 17
fresh melon, baby arugula, olive oil and aged balsamic
VEAL MEATBALLS TONNATO 15
white tuna sauce, mayo, olive oil, lemon, capers and boiled egg
LUGANIGA SAUSAGE FROM MONZA 14
sautéed broccoli rabe with olive oil, garlic, and sun-dried tomatoes
RED BEET AND BURRATA 16
arugula, pignoli, orange, olive oil, mustard, lemon and honey
MUSSELS 15
pan roasted with garlic, parsley, white wine, shaved fennel and chorizo
fries
EGG YOLK CARPACCIO 18
egg yolk topped with shrimp sautéed with olive oil, garlic, thyme, tarragon, lemon and topped with shoe string
fries
SALADS
BABY ARUGULA SALAD 11
hearts of palm, avocado, and shaved parmesan dressed with olive oil and lemon
fresh basil, and shredded smoked trout
ENDIVE SALAD 15
radicchio, jerusalem artichokes, honey crisp apple, apple cider vinaigrette, dill, shallot,
fresh basil, and shredded smoked trout
MESCLUN SALAD 11
bartlett pear, walnuts, gorgonzola, balsamic vinaigrette
PASTA
SHRIMP WITH WILD MUSHROOMS 23
Spaghetti alla chitarra, olive oil, garlic, onion, white wine, cherry tomatoes and a light tomato sauce
PISTACHIO BURRATA 22
tagliatelle sautéed with pistachio pesto, pancetta, shredded burrata and parmigiano reggiano
CACIO E PEPE 20
spaghetti, sautéed with pecorino romano, and toasted black pepper
touch of nutmeg and finished with parmesan.
BOLOGNESE 22
rigatoni tossed with ground beef, cooked with carrots, celery, onions, bay leaves, tomato paste, red wine with a
touch of nutmeg and finished with parmesan.
MAIN COURSE
all burgers and sandwiches are served with house mesclun salad or french fries
AMERICAN BURGER 19
angus beef burger, lettuce, tomato, onion, cheddar, and bacon with sriracha aioli and served on a brioche bun
LAMB BURGER 20
domestic ground lamb, feta cheese, baby arugula, sunny side organic egg, served on a toasted brioche bun
VEGETABLE SANDWICH 16
zucchini, mushrooms, carrot, roasted peppers, sweet garlic, goat cheese, served on a club roll
balsamic dressing and shaved parmesan
CHICKEN MILANESE 21
pounded chicken breast, tossed in flavored bread crumbs, pan fried, topped with arugula, cherry tomatoes, red onion,
balsamic dressing and shaved parmesan
CHICKEN WRAP 17
grilled chicken with lettuce, tomato, avocado and sriracha mayonnaise
PORK TENDERLOIN SANDWICH 18
sliced and grilled, topped with poblano, gorgonzola and onions, served on a club roll
GRILLED FILET OF SALMON 21
brushed with mustard and lemon, served with avocado, tomato, red onion and tossed in a light balsamic vinaigrette
