À LA CARTE

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

hand-cut tartar of piemontese beef with assortment of salts

steamed seasonal vegetables with tuna mayonnaise sauce and cantabrian anchovies

eggplant parmesan

fresh salad of tomato, herb and breadcrumbs

barley orzo soup

homemade bigoli pasta with duck ragú

ravioli filled with pecorino and bartlett pears

spaghetti with piennolo tomatoes, stracciatella cheese, and basil

fresh bigoli pasta with beef ragú

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

single grain felicetti spaghetti with red onion and san marzano tomatoes

lasagna with meat sauce

goat cheese “caprino” risotto with barberry and helichrysum

2 portion minimum

sliced beef filet served with radicchio and grana padano

wagyu flap meat with carrot purée and fennel salad (6 oz. minimum)

black angus filet mignon with baked pearl onions and grilled royal trumpet mushrooms

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

elk stew with buckwheat polenta and steamed vegetables

mixed salad with radicchio, arugula and grana padano

arugula salad with lemon and parmigiano reggiano aged 40 months

trinity of leeks: raw, baked, fried

fresh steamed peas with scallion and pope’s 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

cream filled pastry