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Chef e Socio Titolare Tony Mantuano
PASSED SELECTIONS
SPUMA DI MASCARPONE CON BIETOLE
Truffled mascarpone mousse with roasted red beets
GRANCHIO CON SALSA VERDE
King crab with salsa verde
STORIONE
Fennel and lemon cured sturgeon with Italian Osetra caviar and chives
PUREA DI PORCINI ALLA NORCINO
Porcini puree with Umbrian black truffles
RICOTTA CON ZUCCHINE E MENTA
Fresh ricotta with grilled zucchini, mint and Cappezzana extra virgin olive oil
TERRINE DI MELANZANE E FORMAGGIO DI CAPRO CON PEPPERONI E BALSAMICO
Grilled eggplant and creamy goat cheese terrine with roasted red peppers and balsamic
MOZZARELLA DI BUFULA CON POMODORINI E BASILICO
Buffalo mozzarella with sweet tomatoes and basil
POLENTA CON NOCI E GORGONZOLA
Creamy polenta with toasted walnuts and gorgonzola cheese
GNOCCO FRITTO CON PROSCIUTTO
Traditional Emilian fried dough with prosciutto di Parma
TERRINE DI FEGATO
Chicken liver terrine with crispy shallots
COZZE AL FORNO
Wood oven roasted mussels with Calabrian chilis and breadcrumbs
BOCCONCINI DI POLLO
Chicken wrapped in pancetta and wood-roasted with sage
AGNELLO AL FORNO CON SPINACI
Grilled lamb with spinach, rosemary and garlic
CRUDO
Cobia tartare with pistachios, blood orange sea salt and citrus
POLENTA CORCANTE CON SALUMI
Crispy polenta wrapped in sopprasata
TARTARE DI MANZO CON PECORINO
Beef tartare with Pecorino Romano cheese
DINNER MENU‚Ä®
Design your own four-course menu. Includes antipasti, pasta, entrée, and dessert
GLI ANTIPASTI
(Please Select One)
INSALATINA TIEPIDA CON FONDUTA DI FONTINA
Warm salad of cardoons, salsify, and baby leeks with creamy fontina, quail egg and crispy schiaciatta
PERLA DI STORIONE CON CAPELLINI E CAVIALE
Cured sturgeon and capellini with crème fraîche, Italian Osetra caviar, Primolio extra virgin olive oil, chives and baby fennel
BURRATA PUGLIESE CON TRE VARIE DI FUNGHI PORCINI
Pugliese burrata with marinated porcini mushrooms, wood-roasted chanterelle mushrooms and trumpet royale mushrooms with Parmigiano Reggiano
NOCETTE DI CONIGLIO CON CROSTINO DI POLENTA
Wood-roasted rabbit loin wrapped in pancetta with spin rosso integrale polenta and rabbit liver mousse
CARNE CRUDA ALL \\\'ALBESE PROFUMATA AL TARTUFO BIANCOF
inely diced raw prime dry aged strip steak with Piemontese white truffle essence, lemon, celery and Parmigiano Reggiano
CAPPESANTE DORATE CON PAGLIOLAIA E FUNGHI
Wood-roasted diver scallop with crispy dewlap, black trumpet mushrooms and Parmigiano Reggiano
CRUDO DELLA SPIAGGIA
Raw Nantucket Bay scallops, bluefin tuna belly, and yellowtail with citrus, Manni "Per Mio Figlio" extra virgin olive oil, chives and Italian osetra caviar
MOZZARELLA
Buffalo mozzarella with Prosciutto di Parma and pear mostarda
PATATE
Potato and leek soup with Parmigiano Reggiano
INSALATA ITALIANA
Mixed Italian greens with sweet onions, ricotta salata and Chianti vinaigrette
CAVALO NERO
Tuscan kale with warm pancetta vinaigrette andpecorino Romano
FUNGHI
Wood roasted mushrooms with Anson Mills slow roasted yellow polenta
FAGIOLI
Tuscan bean soup with toasted farro
INSALATA DI RUCOLA
Arugula salad with Anjou pears, toasted walnuts, goat cheese crostino, speck and lemon vinaigrette
LE PASTE
(Please Select One)
AGNOLOTTI DEL PLIN CON POLLINE DI FINOCCHIO
Hand crafted veal filled pasta with fennel pollen and crispy veal breast
*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
RAVIOLETTO DI CRESCENZA E TARTUFI NERI CON PORRI SELVATICI
Crescenza cheese and Umbrian black truffle filled pasta with wild ramps
CAPPELACCI
Hand crafted butternut squash filled pasta with brown butter, sage and Parmigiano Reggiano
RISOTTO ALLA MILANESE CON ANIMELLE
Creamy organic Vialone nano risotto with saffron, crispy sweetbreads and gremolata
GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFI NERI
Hand rolled potato gnocchi with ricotta sauce with Umbrian black truffles
GARGANELLI
Hand crafted garganelli with San Marzano tomatoes, Pantelleresecapers and house cured
* UOVO IN RAVIOLO CON GUANCIALE E PISELLI
Organic Yuppie Hill Farm egg filled pasta with la Quercia guanciale, Pecorino Romano, and fresh English peas
BOLOGNESE
Hand crafted garganelli pasta with Bolognese and Parmigiano Reggiano
PIATTI PRINCIPALE
(Please Select One)
MERLUZZO AL FORNO A LEGNA CON PUNTARELLE
Wood-roasted Casco Bay Atlantic cod with wild chicory, crispy baccala and salsa verde
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
COMPOSIZIONE D\'AGNELLO ALL\'AUTUNNO
Wood-roasted Colorado rack of lamb and Wisconsin baby lamb with chestnuts, rutabaga and mint
FILETTO DI MANZO CON CODA DI BUE
Wood-grilled filet of beef with braised oxtails, purgatory beans, roasted red pearl onions and arugula
VITELLO CON POLENTA DI PARMIGIANO E CIPOLLE
Wood-roasted veal loin with polenta, cipolline onions, Parmigiano Reggiano, mache and walnut sauce
FARAONA IN PANCETTA ALLA NORCINA
Wood-roasted Guinea hen wrapped in pancetta with potato puree and Umbrian black truffle sauce
ANITRA ARRISTITO CON MIELE CON SUA SALSICCIA E BROCCOLI DI RAPE
Orange blossom honey lacquered duck breast with duck sausage, rapini and creamy yellow polenta
I DOLCI
(Please Select One)
TORTA AL MASCARPONE
Chilled Mascarpone cheese torte with espresso sauce
SEMIFREDDO DI CIOCCOLATO CON CREMA D\'ARANCIA E ZAFFERANO
Semi-frozen Valhrona chocolate mousse with orange and saffron
MONTE BIANCO
Chestnut mousse and chocolate tart with toasted Italian meringue
CRESPELLA
Warm chocolate filled crepe with 2007 Primolio extra virgin olive oil gelatoand Sicilian pistachios
FIOR DI LATTE
Silky milk custard with fresh mangos and vanilla bean
BABA AFFOGATO
Rum syrup soaked brioche withGranny Smith apples, golden raisins, saba and whipped cream
PANNA COTTA
Lemon panna cotta with polenta cookie and Meyer lemon vodka
LA NOSTRA SELEZIONE DI GELATI E SORBETTI FATTI IN CASA
Red Raspberry
Nutella
Passion Fruit
Mango
Chocolate
Stracciatella
Meyer Lemon
Pineapple
Vanilla
Mint
Orange
Apple Cinnamon
Espresso
Maple Candied Walnut
SELEZIONE DI FORMAGGI DALLA CAVA DI STAGIONATURA
A Selection of Fine Cheeses
**all menus subject to change seasonallymenus are subject to 11.5% sales tax and 20% gratuity