Seasonal, authentic offerings for evening
ANTIPASTI
ROASTED GOAT CHEESE ….. $12
Roasted red peppers, roasted eggplant, grilled zucchini and egg infused goat cheese with fresh herbs over mixed greens and drizzled with balsamic reduction
LUMACHE ….. $13
Escargot in traditional garlic-parsley and sherry sauce
RAVIOLO ….. $16
Soft organic egg yolk raviolo, spinach, ricotta, parmigiano and nutmeg, fresh black truffle peelings with brown truffle butter
SALUMI MISTO ….. $17
Chef’s selection of cured meats and cheeses with orange blossom honey, fresh fruit and Tuscan crustinis
STUFFED ARTICHOKES ….. $14
Artichoke bottoms stuffed with Maryland crab meat in dill, dijon and champagne cream sauce
CAPRESE ….. $11
Vine ripe tomatoes, fresh mozzarella, roasted peppers, EVOO, balsamic reduction, fresh basil
INSALATA & ZUPPA
CANNELLINI BEAN SOUP ….. $8
Tuscan cannellini bean soup with garlic, onions, fresh basil, prosciutto di parma and san marzano tomato
ROMAINE ….. $10
Grilled romaine hearts, toasted hazelnuts, anchovy-caper dressing, grated parmigiano
BIBB ….. $9
Hydroponic butter lettuce with Anjou pear, prosciutto di parma, ricotta salata, ricotta and orange crema
ITALICA ….. $10
Spinach, endive, roasted red beets, in a sun-dried tomato vinaigrette
PASTA
BOLOGNESE ….. $20
Rigatoni pasta, pork and veal shank ragu with bone marrow in a san marzano tomato sauce, topped with marscapone cheese and orange zest
PENNE L’INCANTO ….. $19
Penne pasta with mushroom medley, fennel sausage, san marzano tomato sauce
RISOTTO QUATRO FORMAGGI ….. $16
Risotto with pecans, figs, roasted peppers, mascarpone, gorgonzola, parmigiano and romano
LINGUINE VODKA ….. $19
Shallot, prosciutto, fresh basil, san marzano tomato, hot pepper seeds, petite peas, touch of cream
PIATTI DI MEZZO
SALMON ….. $25
Atlantic salmon, dijon and pine nut encrusted, over asparagus, chablis and diced tomato sauce with fresh basil
GAMBERETTO ….. $23
Pancetta wrapped Ecuadorian prawns over butter braised leeks, green peppercorns and emulsified porcini mushroom, sherry and shallot sauce, melted fontina
PORK CHOP TOSCANA ….. $25
Parmigiano encrusted bone-in rib chop thinly pounded, topped with baby arugula, roma tomatoes and parmigiano in cognac, lemon and veal stock
SNAPPER ROSMARINO ….. $26
Red snapper fillet over parsnip and marscapone mousse in rosemary garlic white wine sauce
VITELLO KRISTI ….. $24
Veal scallopini topped with eggplant, prosciutto di parma, fresh tomatoes and Danish fontina in marsala wine, sage and shallot sauce, served over Peruvian asparagus