THE MENU

Subject to seasonal changes.

APERITIVO

CANAPES SELECTION (3 to pick from)

  • Tuna Tartare - Cherry Tomato, Basil, Stracciatella

  • Atlantic In House Smoked Salmon, Salmon Roe, Cream Cheese, Dill

  • Goat Cheese, Zucchini, Mint Oil, Micro Basil

  • Dates, Mascarpone, Orange Essence, Pecan Nuts

  • Whipped Ricotta, Mortadella, Pistachios, Truffle Honey

  • Cantaloupe, Mascarpone, Speck, Micro Basil

  • Oyster Mushroom, Lime, Pomegranate

  • Brioche, Pecorino, Honey, Thyme, Hazelnut,

  • Whipped Mascarpone Cream, Truffle Pearls, Chives

  • Guanciale, Artichoke and Mint Arancino

  • Mini Tomato and Provola Supplì

APPETIZERS

  • SALMON TARTARE - Fresh Dry Aged Salmon, Jalapeno, Lime, Teriyaki, Hazelnuts, Micro Arugula.

  • BEFF TARTARE - Beef Tenderloin, Capers, Anchovies, Tabasco, Sweet Orange Pepper Cream, Spinach, Truffle Pearls, Crispy Brioche Tuille.

  • GNUDI TOSCANI - Ricotta and Spinach “Naked Raviolo”, Butter, Lemon and Sage

  • PANZANELLA - Sourdough, Cherry Tomatoes, Cucumber, Basil Oil, Golden berries, Red Onion, Fresh Homemade Burrata

  • FRICO FRIULIANO - Montasio, Onion and Potato ‘Gateau”, Radicchio and Pear Salad

  • BEET “TARTARE” - Roasted Yellow and Red Beets, Whipped Goat Cheese, Candied Pistachios, Orange Segments, Balsamic Vinaigrette

RISOTTO

  • PARMIGIANA - Eggplant, Parmigiano Reggiano, Tomato, Basil, 

  • FUNGHI E TARTUFO - Porcini and Wild Mushrooms, Thyme, Black Winter Truffle

  • SQUASH - Butternut Squash Puree, Guanciale, Optional Black Truffle

  • PATATE E COZZE - Mussels, Zucchini, Potatoes, Pecorino Cream

  • ORO E ZAFFERANO - Lobster Bisque, Argentinian Shrimp, Saffron.

  • RADICCHIO - Taleggio Cheese, Radicchio Tardivo, Toasted Walnuts, Balsamic Reduction

PASTA

  • AMATRICIANA WITH NDUJA - Tomato Sauce, Pecorino Romano, Black Pepper, Guanciale, Spicy Nduja (Calabrese Salame)

  • PUTTANESCA - Calamarata Pasta, Tomato, Cantabrico Anchovies, Altamura Capers and Olives, Dehydrated Sweet Red Pepper

  • "CIM D RAP” - Rapini Cream, Stracciatella Cream, Lemon Breadcrumbs

  • ALLA ZUCCA- Orecchiette, Butternut Squash Cream, Mascarpone, Roasted Pumpkin Seeds, Arugula Puree

  • NORCINA - Fennel Sausage, White Onion, Pecorino Cream, (Optional Fresh Black Truffle)

MEAT ENTREE

  • BEEF TENDERLOIN- with Potato Pave, Broccolo Romanesco, Pecorino Fondue, Micro Sorell

  • FILETTO AL PEPE (Steak au poivre)- Pork Tenderloin, Green Peppercorn Sauce, Spinach

  • PEPOSO - Slow Braised Beef Cheek in Red Wine and Black Pepper, Creamy Polenta, Glazed Carrots, Pickled Red Onion

FISH ENTREE

  • BLACK COD - Sicilian Caponata (Eggplant, Green Olives, Onion, Tomato, Pinenuts, Capers)

  • OCTOPUS - with Yukon Potato Cream, Capers, Olives, Arugula Puree

  • BACCALÀ ALLA ROMANA - Seared Polenta, Whipped Cod, Grilled Artichoke Cream, Jerusalem Artichoke, Mint

DESSERTS

  • CHEESECAKE - Pistachio and Mascarpone Cream, Crumble, Candied Pistachios, Raspberry Coulis

  • LEMON MERINGUE CHOUX - Choux Pastry, Lemon Curd, Italian Meringue, Lime

  • TIRAMISU - Homemade Ladyfingers, Mascarpone Cream, Espresso, Cocoa

  • MARITOZZO - Sweet Brioche Bun with Vanilla Whipping Cream and Blueberries