Our Menu

Imported burrata cheese, winter squash, sage brown butter, pomegranate, toasted pumpkin seeds.

Smoked Salmon, dill créme fraiche, confit lemon, Osetra caviar, crostini.

Radicchio salad wedge, red wine poached pear, walnut praline, Gorgonzola blue cheese.

Chef's selection of imported and domestic fine cheeses. Served with olives and Grissini

Puff pastry tart with caramelized onions, toma cheese, balsamic pearls.

Sautéed shrimp in aromatic garlic, red pepper flakes and parsley butter.

Parmigiano Reggiano cheese variation. 24 months aged Flan, 30 months aged Fondue, 18 months aged crisp.

Imported fresh Orecchiette pasta with homemade italian sausage, sautéed broccoli rabe.

Home made Papardelle pasta with slow braised local duck ragu.

Seasonal Risotto, ingredients change upon seasonality

Imported Bucatini pasta served with classic guanciale, tomato and pecorino romano sauce.

House made ricotta and mushroom stuffed Ravioli, truffle cream sauce.

Braised beef cheek in Barolo red wine and Tuscan herb sauce.

Domestic lamb chops marinated with anchovy fillets, mustard, lemon zest, garlic, sage; served with almond gremolata.

Two pan seared marinated bone-in pork chops, grapes demi glace.

Oven roasted with olive oil, garlic, lemon and fresh herbs, toasted Fregola.

Pounded and breaded bone-in veal chop, topped with 24 months aged imported Prosciutto and DOP Parmigiano Reggiano cheese

Chef's selection of featured steak. Ingredients change upon seasonality.

Roasted local cauliflower, bechamel sauce.

Creamy Parmigiano cheese risotto– add black summer truffle 13 –

Slow stewed lentils with onion and prosciutto.

Seasonal vegetables