ANTIPASTI

GRANDMA’S MEATBALLS

pork, veal, and beef blend meatballs, spicy red sauce, herbed ricotta, parmesan, focaccia

19

FRIED ARTICHOKES | V | GF

fried artichoke halves, tarragon reduction aioli, parmesan

17

HOUSE-MADE FOCACCIA | V

whipped butter, spring onions, lemon, cracked black pepper

5

PIATTO DI BURRATA | V

spring pea & pine nut relish, preserved strawberries, mint,
pea tendrils, warm flatbread

22

ARANCINI | V

three fried risotto croquettes, smoked mozzarella, spicy tomato sauce

15

PRINCE EDWARD ISLAND MUSSELS

house-made N’Duja, garlic, white wine, cherry tomato, butter, grilled focaccia

21

CAST IRON GARLIC SHRIMP

garlic, shallots, white wine, lemon, butter, fresh herbs, grilled focaccia

21

WOOD-OVEN ROASTED OYSTERS

garlic butter, bread crumbs, citrus, parsley, shaved parmesan

21

BEEF CARPACCIO*

truffle aioli, parmesan crisp, pickled red pearl onion, parsley-lemon salad, warm flatbread

23

RICOTTA SCILIANA | V

wood oven roasted cremini mushrooms, green asparagus,
charred cippolini onions, sherry reduction, warm flatbread

20

HAMACHI CRUDO* | GF

citrus supremes, red pearl onion, fresno chilies, castelvetrano olives, extra virgin olive oil

22

CHEESE & CHARCUTERIE

served with marinated olives, pickled red onion, Marcona almonds, seasonal jam, flatbread

pick 3 | 24
pick 4 | 27
pick 5 | 30

Formaggio | V

Point Reyes Bleu Cheese | Robiola | Humboldt-Fog | Clothbound Cheddar

Salumi

Freshly Sliced Proscuitto | Braised Pancetta (served warm) |
Calabrese Salami

6 grams of your choice of caviar, served on crispy potato rosti with stracciatella and chives

Smoked Trout
caviar* | GF

smokey, rich, slightly briny

16

American Sturgeon
caviar* | GF

nutty, buttery, slightly sweet

20

Siberian Royal
caviar* | GF

creamy, subtle, refined taste

24

The Gran Campionatore* | GF

A composed selection of our three signature Caviar bites

36

INSALATE

salad compliments: shrimp +12 | salmon +14 | chicken +10 | *steak +20

CAESAR*

romaine hearts, garlic croutons, blistered cherry tomatoes, white anchovy, egg

15

BRICK OVEN BEETS | V | GF

baby spinach, strawberries, toasted pistachios, charred goat cheese, citrus vinaigrette

15

ASPARAGUS & PROSCUITTO SALAD

arugula, green asparagus, shaved red onion, soft boiled
eggs, crispy proscuitto, garlic-crostini, lemon vinaigrette

19

BABY GEM SALAD | GF

warm braised pancetta, Point Reyes Bleu Cheese, pickled
red onion, radishes, roasted cherry tomatoes, Italian green
goddess dressing

20

MARKET SALAD | V

Lollo rossa lettuce, shaved asparagus, heirloom carrots,
radishes, focaccia croutons, aged sherry vinaigrette,
ricotta salata

14

LOBSTER BISQUE | GF

brandy, cream, fresh herbs

-17-

CARABACCIA

tuscan style onion soup, focaccia
croutons, melted fontina cheese

-14-

V – Vegetarian | GF – Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
*Please Note: Parties of six or more are subject to a 20% automatic service charge.

half or whole portion | substitute gluten-free penne pasta- 7

Orecchiette Salsiccia

sausage, broccolini, lemon, chili

15 | 26

Fusilli Bolognese

blend of veal, pork and beef, parmesan, cream, tomato

16 | 28

Tagliatelle Al Funghi | V

wood-oven roasted wild mushrooms, garlic, sherry, cream, chives

add 5 gram freshly grated black truffle +18

16 | 28

Linguini Granchio

blistered cherry tomatoes, jumbo lump crab, white wine, butter, focaccia crisp

38

Crispy Potato Gnocchi

spring peas, asparagus, pea shoots,
preserved lemons, braised pancetta, aged
sherry vinegar, brown butter

30

Spaghetti Al Nero Di Seppia

squid ink pasta, calamari, shrimp, scallops, tomato, basil, garlic, lemon, pickled fresno chilis, focaccia crisp

add 5 gram freshly grated black truffle +20

26

Wood Oven-Roasted Manicottis | V

ricotta cheese, roasted artichokes, baby spinach, black truffle mornay sauce, grated parmesan, buttered focaccia crisp

26

LA CARNE

all meat dishes come with bordelaise sauce and garlic-herb butter with a choice of side, excluding Braised Lamb Shank

14 OZ NEW YORK STRIP* | GF

62

6 OZ FILET MIGNON* | GF

48

10 OZ FILET MIGNON* | GF

64

14 OZ RIBEYE* | GF

68

RACK OF LAMB* | GF

half / whole

42 | 68

STUFFED CHICKEN BREASTS | GF

crispy capers, lemon butter sauce

38

BRAISED LAMB SHANK

heirloom carrots, spring peas & onions, asparagus, radish, mint gremolata, rosemary lamb jus

48

FLAME GRILLED MARKET CUT*

MP

FRUTTI DI MARE

all seafood dishes are served with lemon butter and a choice of side.

8 OZ FAROE ISLAND SALMON* | GF

36

WOOD OVEN ROASTED HOKKAIDO SCALLOPS

topped with herb crust

46

8 OZ PAN SEARED ROCKFISH* | GF

40

CRAB STUFFED RAINBOW TROUT

jumbo lump crab & fine herb panade

38

CIOPINNO

mussels, clams, shrimp, rockfish, salmon, saffron-fennel brodo, focaccia

64

FIRE ROASTED FISH FEATURE

MP

LE PIZZE

add prosciutto- 7 | burrata- 8 | substitute gluten-free crust- 8
your pizza may come separately from other items

Bianca e Tartufo | V

black truffle mornay sauce, pecorino romano, mozzarella, provolone, arugula, lemon, truffle oil

21

House

sausage, mozzarella, Calabrian chili, honey, red sauce

19

Pepperoni

tomato sauce, dry-aged pepperoni, mozzarella, provolone

23

Margherita | V

basil, fresh mozzarella, tomato sauce

17

GRILLED
BROCCOLINI | V | GF

lemon and garlic
13

CESAR SALAD*

romaine hearts, garlic croutons,
cherry tomatoes, white anchovy, egg
8

GRILLED ASPARAGUS | V | GF

Extra Virgin Olive Oil, lemon, sea salt
13

POTATO ROASTI | V | GF

grated parmesan,
Maldon sea salt
8

SMASHED FINGERLING POTATOES | V | GF

chili aioli, fried sage
12

ROASTED WILD MUSHROOMS | GF

veal demi glace, fine herbs
16

SIDE MARKET SALAD | V

Lolla rossa lettuce, shaved asparagus, heirloom carrots, radishes, focaccia croutons, aged sherry vinaigrette, ricotta salata

7

SPRING PEA & TRUFFLE RISOTTO | V | GF

black truffle, spring peas, cracked black pepper
16

V – Vegetarian | GF – Gluten Free
*Consuming raw or undercooked meats, poulty, seafood, shellfish, or eggs may increase your risk of foodborne illness.