À LA CARTE

homemade ricotta salad with radicchio, polenta, honey, walnuts and fried sage*

hand cut tartar of piemontese beef 

stracciatella cheese with raw prosciutto di parma

eggplant parmesan

fresh salad of tomato, herb and breadcrumbs

baked tomino cheese with honey hazelnuts and lavender flowers

homemade bigoli pasta with duck ragú

ravioli filled with pecorino and bartlett pears

spaghetti with stracciatella cheese, cherry tomatoes, and basil

fresh bigoli pasta with beef ragú

mountain gnocchi with butter, sage, monte veronese and smoked ricotta cheese

spaghetti from gragnano with red onion and san marzano tomatoes 

guitar string spaghetti with langoustine lobster tail, cherry tomatoes and red chili pepper

pumpkin risotto with soft asiago cheese and crispy prosciutto

2 portion minimum

sliced beef filet served with radicchio and grana padano

wagyu flap meat with rainbow carrots and fennel salad (6 oz. minimum)

black angus filet mignon with pan fried rosemary potatoes & red onion

pan-seared, oven-roasted tomahawk bone-in piemontese ribeye

branzino filet with fried capers

grilled vegetables with grilled polenta

iberico pork CT with mandarin soy sauce and braised fennel

mint swordfish with honey and warm celery salad

mixed salad with radicchio, arugula and grana padano

arugula salad with lemon and parmigiano reggiano aged 40 months

cooked white cabbage

fresh steamed peas with scallion and pink salt

roasted beets

steamed asparagus topped with extra virgin olive oil and parmigiano reggiano

selection of cheeses from veneto

semi frozen mousse with amaretti cookies and dark chocolate

espresso soaked lady fingers layered with mascarpone and cacao powder

espresso poured over chantilly cream, dark chocolate and sbrisolona cookies

lemon sorbet with fresh seasonal fruit 

homemade fruit tart

DOP liguria olive cake with vanilla gelato

ricotta and yogurt mousse with wild mixed berries