Antipasti Contorni

Antipasti
Contorni
Sides
12
Judith Point Calamari Affogati
Stewed in San Marzano tomato & basil
garnished with English peas drizzled with extra virgin olive oil
12
Sautéed Spinach
Stuffed Artichoke Hearts
Brioche breadcrumbs, capers, Gaeta olives and minced
San Daniele prosciutto
10
Broccoli Rabe Sauté
“Flying Meatballs ®”
Blended beef and veal with Grana Padano meatballs in
traditional pomodoro, drizzled with basil pesto
9
Prosciutto & Mozzarella di Bufala
San Daniele prosciutto, imported Bufala
mozzarella cheese and tomato
Roasted Fingerling Potatoes
Sautéed Escarole
13
Insalata di Polipo Marinato
Sautéed Mixed Seasonal Mushrooms
European octopus salad
13
Seafood Salad
Sautéed Dandelion Greens
Poached calamari, shrimp, scallops, octopus and
crabmeat with marinated artichokes and mushrooms
in tarragon emulsion
13
Zucchini Milanese
Oysters Ripiene
Beau Soleil oysters stuffed with crabmeat,
Holland peppers, spinach & pancetta in creamy
brandy sauce and Hollandaise
13
Crudo di Tonno
Cubed Ahi Tuna, Bermuda onions, capers and
Gaeta olives. Marinated with citrus fruit juices
Drizzled with extra virgin olive oil over farro
13
Shrimp and Shitake “alla Griglia”
Maya prawns and Shitake mushroom caps grilled and drizzled
with mixed herb dressing and lemon
13
Asparagus Milanese
Pasta
Pappardelle ai Porcini
Square shaped pasta in a porcini mushroom crème with
bits of Parma prosciutto
19
Carne
Meat
Beef Short Rib “Stracotto”
Slow cooked boneless grass-fed Piemontese short ribs with
Fregula Sarda
26
Kamut Spaghetti con Ventresca
Ancient grain, organic spaghetti tossed with poached
tuna toro, caper berries, black Gaeta olives and teardrop
tomatoes finished with extra virgin olive oil
20
Tagliatelle Bolognese
Veal “Boscaiola”
Tender veal scallopine with mixed seasonal mushrooms, sundried
tomatoes and asparagus al vino bianco e salvia
25
Long egg noodle in a creamy beef Bolognese sauce mascarpone
cheese & English peas
18
Maccheroni alla Chitarra
Bottarga & Pistacchio
Guitar string spaghetti in Aglio e olio & Sardinian
Bottarga, crushed pistachio nuts and peperoncino
Organic Roasted Free-Range Chicken
“Al Mattone”
Half semi-boneless free-range chicken in garlic,
lemon and rosemary served with spinach
24
19
Linguine Fresche con Scampi e Granchio
Pork Costoletta Arrosto
Fresh linguine with langostino and crabmeat in tomato concasse
All-natural pork rack, oven roasted with golden delicious
apples and grapes in vincotto
24
25
Trofie con Ragu di Coniglio al Vino Rosso
Trofie pasta quills in rabbit ragout in red wine sauce
19
Veal Milanese
Thinly pounded scallopine of veal, breaded, topped with roquette,
tomato, red onion and Parmigiano cheese shavings
Linguine con Anduja
26
Fresh linguine garlic and oil with spicy Calabrese style
Anduja cured sausage
19
Zuppe
Soups
Rack of Lamb in Tre Pepi
Domestic rack of lamb encrusted with a blend of three
peppercorns in a creamy cognac served with grilled radicchio
27
Pasta e Fagioli
10
Zuppa di Lenticchie
Beluga lentil soup
10
Pesce
Insalate
Fish
Salads
Sea Bass “Cannellini e Cime di Rapa”
Roasted Golden Beets & Caprino
Our signature Chilean sea bass over sautéed broccoli rabe
and cannellini beans drizzled with extra virgin olive oil
Extra virgin olive oil and raspberry vinaigrette
with goat cheese
28
10
Salmone Croccante con Tarasacco e Borlotti
Fagiolini e Patate
Seared Wild Salmon over sautéed dandelion greens and Borlotti
beans drizzled with a warm herb dressing
Blanched arricot vert tossed with Tropea onions, potatoes
and teardrop tomatoes in red wine vinaigrette
28
10
Capesante in Vellutina di Zucca
Roasted day boat scallops, in a creamy butternut squash
puree with polenta, pancetta and sautéed seasonal mushrooms
28
Spinach, Pancetta and Walnuts
Tender spinach leaves & roasted walnuts tossed with gorgonzola
“Dolce”, crispy pancetta in balsamic vinegar sprinkled
with granulated hard-boiled egg
10
Tuna Agrodolce con Caponata Siciliana
Yellow fin tuna in a sweet and sour, balsamic vinager reduction
over a bed of vegetable caponata
26
Finocchio e Grana
Thinly sliced fennel in citrus vinegrette with pomegranate
kernels and Grana padano shavings
10
Misto di Mare
Semi-shelled lobster, jumbo scallops, octopus, clams,
calamari and Maya prawns al pomodoro served
with crostone di pane
28
Rapini Insalata
Blanched broccoli rabe salad with lemon and
Extra virgin olive oil garlic dressing
10
Pesce Spada con Vellutina di Porcini
Center cut swordfish Breaded in a porcini mushroom vellutin
finished with Norcia black truffle butter
28
Insalatina Di Campo
Blend of Trevisano, endive, upland cress, roquette,
mache and micro greens in a honey truffle balsamic
dressing with shavings of Parmigiano cheese
Branzino alle Erbe Aromatiche
12
Fresh, whole, roasted Mediterranean sea bass with roasted
garlic and aromatic herbs
30
Insalata Di Farro
Spelt salad with celery, Tropea onions, Gaeta olives, Sicilian capers
and teardrop tomatoes
Gamberi Reali al Cognac
Red Sicilian wild head on Shrimp in brandy sauce
29
10