| Wednesday, May 22, 2013 |
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| Black Summer Truffles . . . 5 grams |
25 |
| tagliolini butter/parmesan, polenta and fried eggs, or risotto parmesan |
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| SOUP |
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| Gazpacho chilled tomato and cucumber soup topped with Alaska king crab |
12 |
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| ANTIPASTI |
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| Cecina chick pea crepe topped with Prosciutto, Pecorino, and arugula |
12 |
| Guazzetto braised calamari and sepia in spicy tomato broth with polenta |
12 |
| Chiodini & Shitake Salad Gruyere, Parmesan, celery, and lemon dressing |
12 |
| Grilled Beef Tongue olio e pepe over spicy Cannellini beans "Uccelletto" |
12 |
| Alaska King Crab Salad tricolor salad, mais, palmito, asparagus, and salsa rosa |
14 |
| Grilled Calamari with tricolor salad and salmoriglio sauce |
14 |
| Fresh Tuna Tartare cucumber carpaccio, cruditè, and lemon dressing |
14 |
| Grilled Sea Scallops wrapped in bacon with lobster bisque & fried leeks |
18 |
| Porcini Genovese with red potato and basil in garlic in olive oil |
20 |
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| PASTE & RISOTTI |
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| Pappardelle With Goat Ragout braised in Chianti wine, olives & tomato/pecorino |
16 |
| Ravioli Mantovana pumpkin filled ravioli, sage & light tomato sauce/parmesan |
18 |
| Fettuccine Ai Porcini, Fresh Oregon Porcini garlic and extra virgin olive oil |
20 |
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| Risotto Gorgonzola blue cheese, baby spinach topped with roasted pine nuts |
18 |
| Risotto "Mari e Monti" Porcini mushrooms & langoustine lobster meat |
24 |
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| ENTRĖES |
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| Cod Milanese breaded and pan fried, topped with diced tomato, capers, basil |
18 |
| Monkfish Provenzale white wine, olives, artichokes & herbs de Provence |
20 |
| Halibut Piccata white wine, lemon, and caper sauce with grilled asparagus |
22 |
| Fish Stew "Viareggina" mixed seafood & shellfish in a spicy tomato broth |
28 |
| Grilled Whole Branzino, salmoriglio sauce & grilled asparagus |
29 |
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| Grilled Veal Sweetbreads, salmoriglio sauce, topped with arugula & grape tomato |
18 |
| Rognoncino, sauteed kidneys in cognac & demi glaze sauce/Risotto Parmigiana |
18 |
| Rabbit "Cacciatore" braised in Chianti wine, tomato, olives & porcini/polenta |
22 |
| Braised Lamb Shank, red wine reduction, garlic rapini & roasted red potatoes |
24 |
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| DOLCI |
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| Zabaglione Mousse Marsala wine mousse with mixed berries |
8 |
| Coppa Gelato pistacchio, fior di latte, and stracciatella, Chantilly & amarene |
9 |
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