Menu

♦Carpaccio di Manzo

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

AFFETTATO MISTO DI SALUMI ALL’ EMILIA

Thinly sliced imported artisanal salumi, gnocco fritto  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

Tris di Prosciutto

Imported Prosciutto di Parma, Friulian San Daniele and center-select cured Culatello with gnocco fritto 25 

Misticanza di Campo

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

Insalata Cesare

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

Insalata di Barbabietola con Formaggio di Capra

Roasted red & yellow beets with house-herbed goat cheese, microgreens, walnuts & a sweet vincotto dressing 12

Insalata alla Caprese

Imported Bufala Mozzarella D.O.P. "Caprese-style" pomini tomatoes, basil and extra virgin olive oil  15

♦Uovo in Raviolo “Maestro Valentino”

Our signature truffle raviolo filled with egg yolk, ricotta and spinach and finished with brown butter and white truffles (v) 50/75 

♦Tagliatelle con Ragù di Vitello 

Thin ribbon pasta tossed in a rich veal sauce with grana padano 21/30

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

♦Pappardelle al Ragu d'Anatra

Hand-crafted wide Tuscan ribbon pasta with slow-braised duck ragu and Grana Padano  20/29

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 44

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 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 41

♦Scallopine di Vitello

Thin veal cutlet with a white wine caper sauce, served over potato purée and sautéed spinach 35

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

Gelati e Sorbetti

A daily assortment of house-made gelato and sorbet 9

AntiPasto

Polenta con Fonduta Alpina

Creamy polenta with a rich “Alpine” style fondue and white truffles

2018 Luca Bosio Langhe Arneis, Piemonte

Primo

Tajarin al Tartufo Bianco

Egg yolk pasta with butter, grana padano and white truffles

2017 San Silvestro Barbera “Ottone 1”, Piemonte

DOLCE 

Scelta di Dolce 

Choice of dessert