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ZUPPE

POMODORO

TOMATO SOUP, BASIL, EXTRA VIRGIN OLIVE OIL   8

INSALATA

TRICOLORE

ENDIVE, ARUGULA, RADICCHIO, LEMON VINAIGRETTE, SPICY HAZELNUTS, GRANA   8

ASPARAGUS

GRILLED ASPARAGUS, FRISEE, EGG, TRUFFLE OIL, PROSCIUTTO, PECORINO CHEESE 14

PIATTO FORTE

POLLO ROMANO

Parmesan- and CORN flour-crusted chicken with mashed potatoes, spinach and lemon butter  16

CAPPELLINI

CORN FLOUR ANGEL HAIR PASTA, JUMBO LUMP CRAB MEAT, TOMATOES, HERBS AND LEMON BUTTER   20

PENNE RIGATI

CORN FLOUR PASTA, CHERRY TOMATOES, ROASTED GARLIC, BASIL, FRESH MOZZARELLA AND EXTRA VIRGIN OLIVE OIL   16

RISOTTO

arborio rice, wild mushrooms and grana padano cheese    18

TROTA

Parmesan- and CORN-flour crusted trout with tomato-basil lemon butter, spinach and penne marinara 18

SALMONE

PAN-SEARED SALMON WITH BROCCOLINI, CORN FLOUR PENNE RIGATI WITH TOMATO AND BASIL, CARAMELIZED ONION AND BIANCO SAUCE   22

DOLCE

Dessert Selections

PANNA COTTA
ITALY’S FAMOUS COOKED CREAM DESSERT   8
TORTA AL CIOCCOLATA
FLOURLESS CHOCOLATE CAKE   8
GELATOS AND SORBETTOS   8

Jon Buchanan, Executive Chef;   Alice Picket, General Manager;
Cori Sheinberg, Director of Catering

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last updated 1/01//13