Menu

Affettato Misto di Salumi all’ Emilia*

Cured artisan meat board with gnocco fritto 14

Mozzarella di Bufala D.O.P alla Pizzaiola 

Baked buffalo mozzarella, cherry tomatoes, garlic, Nocellara olives, and fresh oregano; served with grilled bread (v) 14

Fritto di Calamari e Prezzemolo* 

Crisply fried calamari served with lemon and marinara 13

Carpaccio di Manzo alla Veneta*♦

Sliced beef tenderloin with arugula, red onion, and capers 11

Sauté di Cozze alla Messinese*

“Sicilian-style” mussels in spicy white wine-tomato broth 12 

Tazzina di Polenta e Fonduta Piemontese♦

Creamy polenta and alpine cheese fonduta (g,v)  10

Gamberi e Ceci al Rosmarino* 

Sautéed pink shrimp with rosemary-chickpea sauce 14 

Misticanza di Campo 

Field greens, tomatoes, fennel, radishes, red onion, and cucumbers; red wine vinaigrette (g,v,d)  9.50

Insalata Cesare* 

Crisp romaine, anchovy-Romano dressing, grana, and toasted croutons 10

Pomodoro, Cipolla Rossa e Gorgonzola 

Vine-ripened tomato, shaved red onion, arugula, gorgonzola, balsamic, and olive oil (g,v) 10.50

Pappardelle al Ragu d'Anatra♦

Hand-crafted wide Tuscan ribbon pasta with slow-braised duck ragu and grana  18/27

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) 16/25

Garganelli alla Panna con Prosciutto e Piselli*♦

Pasta quills tossed with cream, peas, prosciutto, and grana padano  17/26

Gnudi di Ricotta e Spinaci al Burro e Salvia♦

Tuscan ricotta and spinach gnocchi with butter, sage, and grana (v) 18/27 

Tagliatelle con Porcini al Profumo di Nepitella♦

Hand-crafted ribbon pasta with porcini mushrooms, Tuscan nepitella, and parmigiano (v) 18/27

Grigliata Mista di Mare* 

Assortment of grilled seafood; shrimp, scallops, calamari, octopus, and fish with spinach and lemon (d)  34

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 27

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)  27

Costolette d’Agnello a Scottadito* 

Seared lamb chops with fingerling potatoes, summer squash, and roasted garlic-thyme sauce 38

Orata del Mediterranean al Forno* 

Oven-baked Mediterranean gilthead sea bream with seasonal vegetables 34 

FORMAGGI ARTIGIANALI CON FRUTTA, MIELE E CONFETTURE DI NOSTRA PRODUZIONE

A selection of unique cheeses from Italy and around the world with traditional condiments 12.90

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 8.25

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 8.25

panna cotta

Silky milk custard with marinated berries  8.50

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  9

Gelati e Sorbetti

A daily assortment of house-made gelato and sorbet 7.75

antipasto

SCAMORZA IN CARROZZA CON VELUTATA DI SEDANO RAPa

Breaded and fried smoked scamorza cheese with celery root puree and black truffles

Primo

scialatielli sorrentini al tartufo nero di norcia

Traditional hand-made pasta from the Amalfi Coast with black truffles and parmigiano

DOLCE 

Scelta di Dolce o Formaggi 

Choice of dessert or petite cheese plate 8