DINNER

ANTIPASTI

ZUPPA DI CASTAGNE 8
Chestnut soup garnished with chestnuts and julienned celery

CUORI DI LATTUGA 8
Hearts of lettuce, walnuts, Granny Smith apples, olive oil, orange drizzle and goat cheese

CAPRESE 11
Napoli buffalo mozzarella with fresh marinated tomatoes,
Cerignola black olives and basil

INSALATA DI RUCOLA 8
Baby arugula and a mushroom tart garnished with aged Grana Padano and tossed with Geraci extra virgin olive oil and balsamic

PROSCIUTTO DI PARMA 12
Thinly sliced prosciutto with Napoli buffalo mozzarella and roasted marinated peppers

IL CARPACCIO* 14
Thinly sliced beef tenderloin with foie gras garnished with micro arugula and balsamico tradizionale

BRESAOLA 10
Thinly sliced air-dried beef,
with lemon and Laudato
extra virgin olive oil, served
with marinated wild mushrooms
and Parmigiano Reggiano

CARPACCIO DI CERVO* 12
Thinly sliced venison with sunchoke puree, Parmigiano Reggiano
and lingonberries

I CALAMARI 9
Grilled calamari, hot pepper
olive oil, and baby arugula

MORBIDELLE 12
Fruschella ricotta dumplings
served with wild mushrooms
and black truffles

PASTE E RISOTTI

I RAVIOLI 18
Ravioli filled with white polenta, sottocenere truffle cheese
and Lagrein sauce

PENNE MARTELLI 24
Penne and Maine lobster topped with balsamico tradizionale

PAPPARDELLE 18
Pappardelle with venison ragout
and wild mushrooms

AGNOLOTTI 16
Agnolotti filled with braised
free-range chicken and
eggplant caviar garnished
with broccoli and black truffles

CAVATELLI 18
Cavatelli served with clams,
julienne leeks, and black truffle

GNOCCHI DI ZUCCA 17
Pumpkin gnocchi with robiola, San Daniele prosciutto,
and crispy sunchokes

GLI GNOCCHI 16
Yukon gold potato gnocchi
with Napoli buffalo mozzarella,
fresh tomato sauce and basil

LINGUINE DEL MARE 25
Linguine with shrimp and langoustine sauteed in a light brandy and cherry tomato basil sauce

RISOTTO DI ZUCCA 24
Organic Aquerello risotto with butternut squash, baby
leaf spinach and goat cheese

RISOTTO OLLO 28
Organic Aquerello risotto with Maine lobster and mushrooms

LE CARNI

FILETTO DI MANZO* 31
Beef tenderloin with fingerling potatoes, wild mushrooms, snow peas, and Lagrein sauce

AGNELLO* 33
Grilled rack of lamb served with braised fennel, string beans and an herb roasted garlic puree

CERVO* 29
Venison loin served with huckleberry balsamic sauce, white polenta, baby Brussels sprouts and baby carrots

BISTECCA DI MANZO* 27
Black Angus strip steak with black pepper and cognac sauce served with a ratatouille strudel

PESCE E FRUTTI DI MARE*
 We are proud to provide you with the freshest selection of fish and seafood.
 

LUNCH

PRIX FIXE 18
Chef Andrea’s three-course
lunch menu varies daily

PASTA

LASAGNA 9
Traditional lasagna
alla Bolognese

FETTUCCINE 9
Fettucine with grilled vegetables

PENNE 10
Penne with Parma prosciutto,
broccoli, and tomato

GNOCCHI 9
Gnocchi with
fresh tomato sauce and basil

LINGUINE 12
Linguine with pesto sauce, grilled chicken
and sun-dried tomatoes

PAPPARDELLE 10
Pappardelle with butternut squash,
sage, and pepperoncino

SPAGHETTINI 11
Spaghettini carbonara with crispy bacon

MAIN COURSE SALADS

VIOLIN CONCERTO NO. 3 12
Prosciutto, mortadella, baby spinach,
Cannellini beans, red onions,
and roasted marinated peppers
with your choice of dressing

FLUTE CONCERTO IN C 11
Italian sweet sausage, baby arugula,
chick peas, sun-dried tomatoes,
grilled zucchini, goat cheese
with a your choice of dressing

HORN CONCERTO No. 4 13
Beef tenderloin tips with baby arugula
and French string beans
with a balsamic vinaigrette

PIANO CONCERTO NO. 21 11
Grilled chicken, mixed baby greens,
Cannellini beans, carrots, cucumbers
with your choice of dressing

CLARINET CONCERTO IN A 11
Mixed baby greens, frisee, black olives, tomatoes, and buffalo mozzarella

PANZANELLA SONATA 9
Cucumbers, tomatoes, black olives, red onions, diced Italian bread, buffalo mozzarella, fresh basil with a red wine vinaigrette