il Menú
Our Menú is subject to change between seasons
Pizzicheria
Olive Miste
Mix of Herbs, Orange and Lemon Peel, Fennel Pollen
Tagliere di Salumi o Formaggi
Board of Cured Meats or Cheeses
Tagliere Misto
Combined Board
Crostini
Chicken Liver Pate
Antipasti
Carciofo alla Romana
Whole Artichoke Braised in EVOO, White Wine, Parsley & Mint
Polenta con Taleggio e Funghi
Polenta with Oyster and Shiitake Mushrooms, Taleggio Fonduta
Quaglia Ripiena
Roasted Quail, Stuffed with Sausages, Mortadella and Almonds, Radicchio, and Port Wine Reduction
Polpo alla Piastra
Pan Seared Octopus, Chickpea Pureè, Paprika
Burrata con Pera in in Camicia
Burrata, Pear Poached in Dry Vermouth, Endive & Speck
Insalate
Lattuga Cappuccio, Pinoli e Gorgonzola
Bibb Lettuce Salad, with Sundried Tomato, Toasted Pinenuts and Gorgonzola
Radicchio, Rucola e Indivia
Radicchio, Endive and Arugula, Shaved Parmigiano
Lattuga Romana
Romaine Hearts with Housemade Caesar Dressing, Croutons
Primi
Spaghettoni con Gamberi e Calamari
Bronze Drawn Spaghetti with Whole Shrimp, Calamari, Cherry Tomatoes, Calabrian Chili Oil, Lemon Breadcrumb
Garganelli con la 'Nduja
Bronze Drawn Grganelli, Spicy 'Nduja Sausage, Tomato, Caciocavallo Fonduta
Tagliatelle all Ragú
Housemade Tagliatelle, Beef Pork & Veal Ragu, Grana
Gnudi di Bietole con Fonduta
Swiss Chard & Ricotta Gnudi, Asiago Fonduta, Hint of Nutmeg
Agnolotti di Brasato
Agnolotti filled with Braised Shortrib & Leeks, Porcini Double Cream, Shortrib Glace, Mushrooms
Secondi
Ippoglosso con Crema di Prosecco
Pan Seared Halibut, Prosecco Lemon Cream Sauce, Potato & Sauteed Spinach
* Costatina di Maiale Burro e Salvia
12 oz Pork Chop, Butter, Sage, Mushrooms with Mortadella Fontina Potato Torta & Apple Butter
* Carré di Agnello in Crosta di Pinoli
Pinenut Crusted Rack of Lamb with Shredded Potato Cake, Pistachio Pesto & Port Wine Reduction
Bisteccheria
Controfiletto Con Gorgonzola
Stockyards High Choice 12 oz New York Strip, Red Wine Reduction, Gorgonzola
Costata di Manzo con Burro Tartufato
Omaha Beef Prime 24 oz Boneless Ribeye, Black Truffle Butter
Steaks Served with Brussel Sprouts and Fried Fingerling Potatoes
Contorni/Sides | 8
Brussel Roasted with Pancetta
Herbed Fried Potatoes
Radicchio, Bagna Cauda
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