| Black Summer Truffle from Umbria |
22.00
|
| Tagliolini butter & parmesan or risotto Parmigiana or fried eggs & polenta) |
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| Soups |
|
| Stracciatella Soup with scrambled eggs and Shitakee mushrooms |
6.00 |
| Gazpacho cold cucumber and tomato soup with crudites and Alaskan crab meat |
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| Appetizers |
|
| Fried Zucchini Blossoms stuffed with speck and mozzarella |
12.00 |
| Sardines Milanese breaded served with grape tomatoes, lemon wedges and arrugola |
12.00 |
| Grilled Cotechino Sausage with cannellini beans in spciy "Uccelletto" sauce |
8.00 |
| Shitake Salad with celery hearts, basil, parmesan & gruyere in lemon dressing |
9.00 |
| "Heirloom Tomato Salad with cannellini beans, basil & red onions |
9.00 |
| Duck "Carpaccio" stuffed Duck roulade served carpaccio style with fave, rucola & pecorino |
10.00 |
| Grilled Scamorza cheese with prosciutto |
12.00 |
| Grilled Stuffed Sepia Calamari w/crab meat and bell pepper coulis |
12.00 |
| Prosciutto San Danielle with sweet canteloupe melon |
12.00 |
| King Crab Salad w/avocado, tricolore, palmito, mais, pink sauce |
12.00 |
| Fresh Tuna Tartare w/ crudite and cucumber carpaccio |
14.00 |
| Grilled Sea Scallops w/ lobster bisque & fried leeks |
18.00 |
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| Paste e Risotti |
|
| Paccheri w/ lamb sausage ragout, braised leeks, saffron sauce, fava & pecorino |
16.00 |
| Duck Filled Ravioli with fontina fondue and black truffle sauce |
16.00 |
| Orecchiette with Goat Ragout braised in Chianti Wine with olives and tomato sauce |
16.00 |
| Fettuccine with fresh Oregon porcini in truffle cream sauce |
18.00 |
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|
Risotto Curry with sea scallops ragout, zucchine & ;ight curry sauce
|
18.00 |
| Risotto Seas & Mountains with lobster meat & porcini mushrooms |
22.00 |
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| Entrées |
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| Cod Filet Milanese topped with tomatoes, basil & capers |
18.00 |
| Swordfish Genovese, grilled swordfish with fresh pesto & crushed potatoes |
20.00 |
| Grouper Pescatora with clams, mussels, calamari and spicy tomato broth |
19.00 |
| Fish Stew "Viareggina" mixed seafood & shellfish in a spicy tomato broth |
28.00 |
| Grilled Whole Mediterranean Sea Bass with salmoriglio and grilled asparagus |
29.00 |
|
|
| Veal Kidney Rognoncino trifolato w/cognac/demglace and riso Parmigiana |
18.00 |
| Veal sweetbreads Scaloppine with fresh Oregon Porcini |
20.00 |
| Rabbit Provenzale with white wine, artichokes, olives and herbs du Provence |
22.00 |
Dolci |
|
| Cannoli Siciliani filled with sweet ricotta, white chocolate and pistachio coulis |
6.00 |
| Fresh peach Macedonia with vanilla Ice Cream |
6.00 |
