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

onion quiche with crispy prosciutto

fresh salad of tomato, herb and breadcrumbs

homemade bigoli pasta with duck ragú

ravioli filled with pecorino and bartlett pears

spaghetti with stracciatella cheese, cherry tomatoes, and basil

fresh tagliatelle 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 

red beet filled ravioli with smoked ricotta and poppy seeds

risotto cacio e pepe with black truffles

2 portion minimum

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

*limited availability

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

venetian style liver with sautéed onions, pine nuts and polenta

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

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

lemon sorbet with fresh seasonal fruit 

homemade fruit tart

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