DINNER

THREE-COURSE DINNER

$39/person*( Monday – Thursday)
Please advise us when ordering if you would like the prix fixe or a la carte

APPETIZER, PASTE or CARNI, DESSERT * Risotto Ollo - add $5       All meat and fish - add $10  

 ANTIPASTI

ZUPPA DI STAGIONE     10
Chestnut soup, julienned celery, port wine chestnuts

CUORI DI LATTUGA      9
Heart of lettuce, walnut chutney, Granny Smith apples, olive oil, orange drizzle, goat cheese

INSALATA DI RUCOLA    9
Baby arugula, mushroom tart, aged Grana Padano, Geraci extra virgin olive oil, balsamic

BARBABIETOLE    14
Assortment of marinated baby beets, walnuts, creamy goat cheese

TERRINA    15
Foie gras and oxtail terrine, pickled chanterelles, toasted brioche, frisee, aged balsamic tradizionale

I CALAMARI    11
Seared calamari, green peas, whole grain polenta, Kalamata olives, lightly spiced tomato sauce, garlic crostino

I FUNGHI    14

Soft yellow polenta soufflé, Oregon wild mushrooms, truffled fontina cheese fagottino

CAPPESANTE   13
Olive oil poached sea scallop, fennel mousse, black truffle infused balsamico tradizionale

CAPRESE     12
Napoli buffalo mozzarella, avocado, fresh marinated tomatoes, cucumbers, Cerignola black olives, basil, buffalo milk foam

SPECK - SMOKED “PROSCIUTTO” FROM CHEF ANDREA’S REGION    12 Thinly sliced speck, cantaloupe melon, pistachio, aged ricotta salata, marinated radicchio Trevisano

IL CARPACCIO*    15
Thinly sliced beef tenderloin, foie gras, micro arugula, balsamico tradizionale

PASTE     TORTELLI    20
Tortelli, rib meat, veal tarragon sauce, assorted vegetable buttons

GNOCCHI DI ZUCCA     20
Pumpkin gnocchi, Topanumbur chips, pumpkin seed oil, amaretti di Saronno, parmesan   CH

ANDREA’S HOMETOWN RAVIOLI    19
Rye half-moon shaped ravioli, mountain cheese, baby leaf spinach, chives, Grana Padano shavings

PENNE MARTELLI       24
Penne and Maine lobster balsamico tradizionale

PENNETTE A’ MATRICIANA     18 Small pennette, pancetta, assorted sweet peppers, lightly spiced tomato sauce

GUITARRA      22
Spaghetti guitarra, baby clams, Savoy cabbage, black Norcia truffle  

RISOTTO ZUCCA    25
Organic Acquerello risotto, Broken Arrow Ranch free-range wild boar sausage, pumpkin, fig vincotto

RISOTTO OLLO      28 Organic Acquerello risotto, Maine lobster, wild mushrooms

LE CARNI   VITELLO*       35
Veal tenderloin, chanterelles mushrooms, Brussels sprouts, sauteed pumpkin gnocchi

FILETTO DI MANZO*     34
Beef tenderloin, salsify sottocenere cheese black truffle timbale, wild mushrooms, oxtail red wine sauce

GUANCE*     29
Red wine braised beef, Topanumbur puree, escarole, crispy onions

AGNELLO*     36
Rack of lamb with Pecorino Romano crust, leek puree, marinated grape tomatoes, potato-thyme mille foglie

ANATRA*      31
La Belle Farm Muscovy duck breast, red cabbage, chestnut honey sweet potato, balsamic shallot sauce

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

*These items may be served raw or undercooked; Consuming raw or undercooked fish, beef, pork, poultry, eggs or meats may increase your chances of obtaining a foodborne illness.

Chef Owner Andrea Pace

LUNCH

PRIX FIXE   20

Chef Andrea’s three-course lunch varies daily
 
APPETIZERS
 
Soup of the day   7
 
VIOLIN CONCERTO No. 3   -   Arugula salad, parmesan shavings,
balsamic  7
 
CLARINET CONCERTO IN A  - Seared calamari, green peas, polenta, Kalamata olives, lightly-spiced tomato sauce    8
 
PIANO CONCERTO NO. 21 - Beef carpaccio, sundried tomatoes, black olive tapenade, Regiano shavings, arugula   10
 
HORN CONCERTO – Sauteed shrimp, cannellini beans, radicchio Trevisiano   8
 
PASTA
 
PENNETTE A’MATRICIANA - Pennette, pancetta, sweet peppers, lightly spicy tomato sauce   12
 
FETTUCCINE - Homemade fettuccine, Bolognese sauce   10
 
     ORECCHIETTE – Orecchiette, sweet Italian sausage, rapini, tomato sauce, Pecorino Toscano shavings 12
 
PAPPARDELLE – Chestnut pappardelle, wild boar ragout, lingonberry marmelade   13
  
RAVIOLI– Rye ravioli, fontina cheese, baby leaf spinach, Grana Padano shavings 14
 
ROSE– Rose-shaped pasta, butternut squash, light sage sauce, Lazzaroni Amaretti     14
 
GNOCCHI PUTANESCA – with fresh tomato sauce, black olives, capers, anchovies and oregano    11
 
LINGUINE – Linguine, clams, zucchini, light tomato sauce    13
 
MAIN COURSE
 
PUNTE DI MANZO - Beef tenderloin tip, oyster mushrooms, polenta and Lagrein sauce       16
   
BISTECCA - Sirloin steak, mille foglie potato, celery root puree, red wine jus      18
 
VITELLO – Veal scaloppini, Brussels sprouts, glazed carrots,  veal sauce  18
 
POLLO AI FERRI – Free-range sliced chicken breast, broccoli, pressed potato, lemon sauce     13
 
INSALATA - Marinated grilled chicken, mixed baby greens, buffalo mozzarella, black olives, avocado, tomatoes   14
 
FLUTE  CONCERTO  IN C - Italian sweet sausage, arugula, chick peas, sun-dried tomatoes, zucchini, goat cheese    13
 
PESCE - Fish of the Day     18

ANDREA PACE – CHEF OWNER