À LA CARTE

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

tartar of piemontese beef with toasted bread

burrata cheese with raw creminelli prosciutto*

eggplant parmesan

polenta, wild mushroom and italian garlic salami*

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

fresh tagliatelle pasta with wild mushrooms and truffle burrata 

risotto with fresh wild mushrooms and prosciutto*

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

sliced beef filet served with radicchio and parmesan cheese*

wagyu flap meat with rainbow carrots and fennel salad*

black angus filet mignon with pan fried rosemary potatoes and red onion*

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

branzino filet with fried capers*

organic baked salmon with  green asparagus and fennel celery sauce*

mixed salad with radicchio, arugula and parmesan cheese*

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

gelato of the day*

homemade fig and ricotta tart

panna cotta with caramel and sea salt*