Menu

Affettato Misto di Salumi all’ Emilia*

Cured artisan meat board with gnocco fritto 15

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 12

Sauté di Cozze alla Messinese*

“Sicilian-style” mussels in spicy white wine-tomato broth 13

insalata di granchio* 

Venetian-style crab salad with baby greens and shellfish aioli 15

Misticanza di Campo 

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

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) 11

Ravioli di Magro al Burro Nocciola Tartufato ♦

Ricotta and spinach ravioli, grana padana and truffled brown butter (v) 17/26

Pappardelle al Ragu d'Anatra♦

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

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 (v) 19/28

scialatielli sorrentini alle vongole e bottarga di muggine

Hand-crafted Amalfi Coast pasta with baby clams, leeks, cherry tomatoes and Sardinian bottarga (v) 18/27

Grigliata Mista di Mare* 

Assortment of grilled seafood; shrimp, scallops, calamari, octopus, and fish with spinach 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, summer squash, and roasted garlic-thyme sauce 38

Orata al Limone* ♦

Pan-seared Mediterranean gilthead sea bream with lemon-caper sauce 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 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

zuppa

zuppa tartufata di funghi selvatici

Truffled wild mushroom soup with garlic croutons

Primo

ravioli di ricotta al ragu di coniglio

Hand-made ravioili with rabbit ragu, parmigiano and black truffles

DOLCE 

Scelta di Dolce o Formaggi 

Choice of dessert or petite cheese plate