Menu

Carpaccio di Manzo

Beef carpaccio with a mustard-aioli, shaved Grana Padano, arugula, red onion and capers (g) 12.50

Sauté di Vongole e Gamberi

Sautéed manila clams and gulf shrimp in a garlic white wine sauce 15 

Mozzarella di Bufala D.O.P alla Pizzaiola 

Baked imported Bufala Mozzarella D.O.P, green Nocellara olives, pomini tomatoes, garlic and fresh oregano (v) 14

Fritto di Calamari e Prezzemolo

Crisply fried calamari served with lemon and marinara 13

Affettato Misto di Salumi all’ Emilia

Thinly sliced imported artisanal salumi, gnocco fritto  15

Misticanza di Campo

Field greens, tomatoes, fennel, radishes, red onion, cucumbers and red wine vinaigrette (g,v,d) 10

Insalata alla Caprese

Imported Bufala Mozzarella D.O.P. “Caprese style”pomini tomatoes, basil and extra virgin olive oil (g) 15

Insalata Cesare

Crisp romaine, anchovy-Romano dressing, Grana Padano and toasted garlic croutons 10

Pomodoro, Cipolla Rossa e Gorgonzola 

Vine-ripened tomato, shaved red onion, arugula, gorgonzola, balsamic vinegar and olive oil (g,v) 11

INSALATA TIEPIDA DI QUAGLIA CON RIGATINO, FUNGHI E SALVIA

Warm salad with wood-roasted quail, pancetta, mushrooms, and sage 15.50

Ravioli di Magro al Burro Nocciola Tartufato

Ricotta and spinach ravioli, Grana Padano and truffled brown butter (v) 17/26

Spaghetti con Aragosta all’Ischitana

Hand-crafted spaghetti with spiny lobster, in a spicy tomato-white wine sauce (d) 24/42

Rigatoni con Melanzane al Sugo di Pomodoro 

Tubes of pasta with tomato sauce, eggplant, mozzarella, and basil (v) 17/25

Garganelli alla Panna con Prosciutto e Piselli

Pasta quills tossed with cream, peas, prosciutto, and Grana Padano  18/27

Gnudi di Ricotta e Spinaci al Burro e Salvia

Tuscan ricotta and spinach gnocchi with butter, sage, and Grana Padano (v) 19/28

Pappardelle al Ragu d'Anatra

Hand-crafted wide Tuscan ribbon pasta with slow-braised duck ragu and Grana Padano  19/28

Grigliata Mista di Mare

Assortment of grilled seafood; shrimp, scallops, calamari, octopus and fish with grilled vegetables, extra virgin olive oil, and lemon (d)  36

Filetto di Manzo alla Perla Nera di Norcia

Wood-roasted filet of beef with puréed potatoes, carrots, rapini, and Umbrian black truffle sauce 42

Braciola di Maiale al Marsala Ambra

Wood-roasted, bone-in pork chop with roasted potatoes, green beans, and Marsala-mushroom sauce 28

Trancio di Salmone con Salsa Olivada alla Ligure

Seared Atlantic salmon with sautéed spinach, puréed potatoes, and a savory Ligurian Taggiasca olivada sauce 29

Pollo al Mattone

Crisply roasted, half-boneless chicken with Brussels sprouts, potato purée, and a lemon-white wine pan sauce (g)  28

Costolette d’Agnello a Scottadito

Seared lamb chops with fingerling potatoes, seasonal vegetables, and roasted garlic-thyme sauce 38

Ippoglosso con Porrata di Vongole al Arneis

Seared Halibut with clams and leeks in a crisp Arneis wine broth 35

FORMAGGI ARTIGIANALI CON FRUTTA, MIELE E CONFETTURE DI NOSTRA PRODUZIONE

A selection of unique cheeses from Italy and around the world with traditional condiments 14

AFFOGATO AL CAFFE

House-made vanilla bean gelato “drowned” in espresso, whipped cream, cocoa 8.50

TORTA AL CIOCCOLATO

Flourless dark chocolate cake, créme fraîche, Amarena cherries 9

CANTUCCI SENESI E VIN SANTO

House-made toasted almond biscotti & a glass of the classic Tuscan dessert wine 16.50

TIRAMISU

Layered whipped mascarpone, espresso, savoiardi cookies, dark cocoa 9

panna cotta

Silky milk custard with marinated berries 9

DOLCI AL CUCCHIAIO

Budino al Caramello

Creamy sea salt-caramel pudding, chocolate ganache  8

Crema di Limone alla Sorrentina

Chilled lemon cream with toasted meringue  10

Gelati e Sorbetti

A daily assortment of house-made gelato and sorbet 9

Antipasto

Minestra Gran Farro alla Garfagnana 

Borlotti bean soup with wheat berries from the Garfagnana hills 

Primo

Tagliatelle con Ragu di Cinghale alla Chiantigiana 

Handmade thin-ribbon pasta with a Chianti-style wild boar ragu 

DOLCE 

Scelta di Dolce 

Choice of dessert