Secondi di Pesce Per Iniziare Le Nostre Paste e

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Secondi di Pesce Per Iniziare Le Nostre Paste e
Cena
Per Iniziare
M I N E ST R O N E traditional Italian vegetable soup
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M E L A N Z A N E A LL A PA R M I G I A N A layers of eggplant and buffalo mozzarella with fresh tomato sauce
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I N SA L ATA D I LE N T I CC H I E lentil salad with diced vegetables, chickpeas, Caesar dressing
17
PO LPO SCOT TATO Portugese octopus with fava bean purée, purple cauliflower, celery, cherry tomato confit
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I N SA L ATA D I CA RC I O F I thinly sliced artichokes and rucola with sliced Parmesan
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I N SA L ATA C E N TOCO LO R I tri-colored lettuces, avocado, buffalo mozzarella, tomatoes, olives
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V I T E LLO TO N N ATO chilled thinly-sliced veal, tuna sauce, capers
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TA RTA R E D I SA LMO N E salmon tartare with pineapple carpaccio, dill, blueberries and poppy seed ricotta
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CA R PACC I O D I M A N ZO raw filet mignon carpaccio, zucchini, yellow tomato, Parmesan, saffron aioli and balsamic reduction 22
PROSCIUTTO CON MOZZARELLA San Daniele prosciutto with buffalo mozzarella and marinated Roman artichokes
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QU I N OA SA N T A M B RO EU S red quinoa salad with asparagus, haricots verts, onion and cucumber
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INSALATA DI BARBABIETOLE red beets with tarragon, goat cheese, pecans, mixed lettuce and orange saffron dressing
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Le Nostre Paste e Risotti
ZU P PA D E L G I O R N O soup of the day
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FU S I LLO N E A LL’A R R A B B I ATA with spicy arrabbiata sauce, parsley and jalapeño peppers
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LI N GU I N E CAC I O E P E P E with Pecorino Romano cheese and fresh ground pepper
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S PAG H E T T I A LL A CA R BO N A R A spaghetti with pancetta, organic egg, Parmesan
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T RO F I E P E STO G E N OV E S E C L ASS I CA R I C E T TA with pesto sauce, string beans and potato cubes 23
TAG LI AT E LLE SA LTAT E A LL A BO LOG N E S E with a light veal ragù
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P E N N E A L POMO DO RO E BAS I LI CO with tomato sauce and basil
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TORTELLONI ROSA homemade pink pasta filled with goat cheese and chives, served with asparagus and crispy leeks
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LI N GU I N E A I F RU T T I D I M A R E linguine with mussels, clams, shrimp, cuttlefish and cherry tomato
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R I SOT TO A I GA M B E R I saffron risotto with shrimp and artichokes
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Please note: whole wheat and gluten-free pastas are available.
Secondi di Carne
SU P R E M A D I PO LLO A L LI MO N E E ROSM A R I N O chicken breast with a light rosemary-lemon sauce, mashed potatoes and
chef's selection of seasonal vegetables
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F I N I SS I M A D I M A N ZO grilled, sliced filet mignon with rucola and shaved Parmesan
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COTO LE T TA M I L A N E S E P R I M AV E R A traditional breaded veal chop Milanese garnished with rucola and tomatoes
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SCA LO P P I N E A LL A BOSCA I O L A thinly pounded veal with forest mushrooms, aromatic herbs, and the chef's selection of
seasonal vegetables
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Secondi di Pesce
B R A N Z I N O A LL A G R I G LI A grilled Mediterranean sea bass served with seasonal vegetables
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C H I LE A N S E A BASS pan-seared with caponatina and red pepper coulis
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SA LMO N E D E LI CATO pan-seared Atlantic salmon with summer asparagus composition and roasted red cipoline 32
CO NTO R N I sautéed snow peas, sautéed Tuscan kale with tomatoes, pan-roasted Brussels sprouts, grilled asparagus
Chef di Cucina Andrea Cobbe
Consuming raw or under cooked meats, seafood, and shellfish may increase your risk of foodborne illness,
especially if you have certain medical conditions. Please let us know if you have any food allergies or dietary restrictions.
We kindly ask that you do not request changes to the menu
Please refrain from using your cell phone
Grazie
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