**Items that are enhanced by the addition of
fresh Italian white truffles from Alba 75.00
ANTIPASTI
PERLA DI STORIONE CON CAPELLINI E CAVIALE
Cured sturgeon and capellini with crème fraîche, Italian Osetra caviar, Cappezzana extra virgin olive oil, chives and baby fennel 28.00
GAMBERI CON CECI D'UMBRIA E PEPERONCINI CALABRESE
Santa Barbara spot prawns with Umbrian chick peas, Calabrian peppers and rosemary sea salt 28.00
**CAPPESANTE DORATE CON PAGLIOLAIA E PESTO DI NOCI
Wood-roasted diver scallop with crispy dewlap, walnut pesto and lemon 28.00
**INSALATINA TIEPIDA CON FONDUTA DI FONTINA
Warm salad of cardoons, salsify, and baby leeks with creamy fontina, quail egg and crispy schiaciatta 23.00
**BURRATA PUGLIESE CON TRE VARIE DI FUNGHI PORCINI
Pugliese burrata with marinated porcini mushrooms, wood roasted porcini mushrooms and shaved porcini mushrooms with Parmigiano Reggiano 23.00
NOCETTE DI CONIGLIO CON CROSTINO DI POLENTA
Wood roasted rabbit loin wrapped in pancetta with spin rosso integrale polenta and rabbit liver mousse 25.00
**CARNE CRUDA ALL’ALBESE PROFUMATA AL TARTUFO BIANCO E SCAGLIE DI PARMIGIANO-REGGIANO
Finely diced raw prime dry aged strip steak with Piemontese white truffle essence, lemon, celery, and Parmigiano Reggiano 25.00
OLIO
2006 EXTRA VIRGIN OLIVE OIL TOSCANO I.G.P.
“Per Mi Figlio”, MANNI 100ml 65.00
2006 EXTRA VIRGIN OLIVE OIL TOSCANO I.G.P.
“Per Me”, MANNI 100ml 65.00
PRIMI PIATTI
GARGANELLI CON GAMBERETTI, VONGOLE VERACI ASPARAGI DI MARE E PUMATE
Garganelli with Laughing Bird shrimp, Italian clams, samphire and oven dried tomatoes 26.00
**GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFI NERI
Hand rolled potato gnocchi with ricotta sauce with Umbrian black truffles 27.00
**RISOTTO CON CRESTE DI GALLO, FEGATO GRASSO E BALSAMICO AL CILIEGIA
Creamy organic Aquarello risotto with caramelized onions, seared foie gras, crispy cockscombs and cherry balsamic vinegar 28.00
**AGNOLOTTI DEL PLIN CON POLLINE DI FINOCCHIO
Handcrafted veal filled pasta with fennel pollen and crispy veal breast 21.00
RAVIOLI DI RICOTTA DI PECORA CON PANCETTA D'AGNELLO E PESTO DI MENTA
Sheep’s milk ricotta filled ravioli with lamb pancetta, shallots, tomato and mint pesto 19.00
SPAGHETTI NERI ALLA CHITARRA CON ARAGOSTA, PEPERONCINI DI CALABRIA E MENTA
Hand crafted black spaghetti with lobster, dried Calabrian chilis and mint 28.00
**RAVIOLETTO DI CRESCENZA E TARTUFI NERI CON FUNGHI
Crescenza cheese and Umbrian black truffle filled pasta with trumpet royale mushrooms 25.00
SPAGHETTI ALLA CHITARRA DI FARINA MAIS CON POMODORI, CAPERI E SARDE
Hand crafted corn flour spaghetti with San Marzano tomatoes, Pantellerese capers and house cured sardines 23.00
SPAGHETTI ALLA CHITARRA CON TARTUFI BIANCHI
Hand crafted spaghetti with brown butter, Parmigiano Reggiano and fresh Italian white truffles 91.00
SECONDI PIATTI
FILETTO DI ROMBO CON PANCETTA E LENTICCHIE
Wood roasted filet of turbot and pork belly with Umbrian lentils, chanterelle mushrooms, Sherry vinaigrette and chervil 43.00
SPIGOLA CON OLIVE CERIGNOLA E LIMONE GRIGLIATE
Wood-roasted sea bass with black, green and red cerignola olives, herb salad, grilled lemons and 2006 Manni Per Me extra virgin olive oil 41.00
DELICATEZZA D’AGNELLO E MELANZANA IN TRE MANIERE
Wood-roasted Colorado rack of lamb with pickled eggplant, Wisconsin crispy baby lamb with pureed eggplant and braised lamb cheek with grilled eggplant 42.00
**FILETTO DI MANZO IN CROSTA CON FUNGHI E PUREA DI PATATE
Wood-roasted filet mignon with marrow and herb crust, hen of the woods mushrooms, roasted red pearl onions and purple potato puree 45.00
**COSTOLETTA DI VITELLO ALLA GRIGLIA CON ANIMELLE E FUNGHI
Wood-grilled veal chop with crispy veal sweetbreads, chanterelle mushrooms, cipollini onions and Chef’s Garden wild arugula 47.00
**FARAONA IN PANCETTA ALLA NORCINA
Wood-roasted Guinea hen wrapped in pancetta with potato puree and Umbrian black truffle sauce 41.00
ANITRA ARROSTITO CON MIELE CON SUA SALSICCIA E BROCCOLI DI RAPE
Orange blossom honey lacquered duck breast with duck sausage, rapini and creamy yellow polenta 41.00