À LA CARTE

 homemade ricotta salad with radicchio, polenta, honey, walnuts and fried sage nestled in a parmigiano reggiano shell*

tartar of piemontese beef with toasted bread

burrata cheese with raw prosciutto di parma*

eggplant parmesan

onion quiche with crispy prosciutto

homemade bigoli pasta with duck ragú

ravioli filled with pecorino and bartlett pears

spaghetti with burrata, cherry tomatoes, and basil

fresh tagliatelle pasta with beef ragú

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

red beet filled ravioli with smoked ricotta and poppy seeds

risotto cacio e pepe with figs and red wine reduction*

2 portion minimum

dry aged t-bone piemontese beef, aged 70 days+ (2 lb. 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*

venetian style liver with sautéed onions, pine nuts and polenta*

mixed salad with radicchio, arugula and parmesan cheese*

arugula salad with lemon and parmigiano reggiano aged 40 months*

sautéed spinach with lemon and Pope's sea salt*

fresh steamed peas with scallion and pink salt*

roasted beets*

french fries

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

homemade fruit tart

red baked pear muffin with bronte pistachio cream and vanilla bean gelato