Menu

♦Carpaccio di Manzo

Beef carpaccio with a mustard-aioli, shaved Grana Padano, arugula, red onion and capers 14

Scamorza Affumicata in Coccio

Smoked Scamorza cheese baked with Italian cherry tomatoes and grilled bread (v) 13

Fritto di Calamari e Prezzemolo

Crisply fried calamari served with lemon and marinara 13

Tris di Prosciutto con gnocco fritto all'emiliana

A tasting of Italian Prosciutti: Parma, San Daniele and Carpegna with gnocco fritto 18 

tagliere di salumi e formaggio

Daily assortment of artisanal salami and pecorino cheese  16

♦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 Siciliana d’Arance

Sicilian salad of seasonal oranges, olives, fennel and red onion with Monti Iblei IGP extra virgin olive oil (g,d,v) 11

♦Insalata alla Caprese

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

♦ravioli di ricotta di pecora con salsa alle noci

House-made sheep's milk ravioli with walnut pesto and pecorino (v) 18/27

spaghetti alla chitarra col sugo di pomodoro 

Hand-made spaghetti with fresh tomato-basil sauce (v) 17/26

♦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

♦Tajarin alla Crema di Fegato Grasso

Piemontese thin ribbon pasta with a rich foie gras and parmigiano cream sauce  19/28

Gnocchetti di semolino con Ragu di Crostacei al Dragoncello

Hand-rolled semolina gnocchi with crustacean ragu of Maine lobster, shrimp, crab, white wine, tomato and tarragon  26/35

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  28

Costolette d’Agnello a Scottadito

Seared lamb chops with fingerling potatoes, seasonal vegetables, and roasted garlic-thyme sauce (g,d) 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

Insalata Tiepida di Pollo Ruspante al Tartufo Nero

Warm free-range chicken salad with Castelfranco radicchio,
pomegranate, shaved mushrooms and black truffles 34

2015 Lungarotti Torre di Giano Bianco, Umbria 12

Primo

Risotto Mantecato allo Zafferano e Tartufo

Creamy Carnaroli rice whipped with saffron, Parmigiano-reggiano and black truffles (g) 38/57  

2013 Lungarotti Rubesco Sangiovese, Umbria 13

DOLCE 

Scelta di Dolce 

Choice of dessert

NV Alagna Marsala Superiore D.O.P.