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
thinly sliced veal in a tuna and caper sauce
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
homemade square spaghetti with cherry tomato and king crab
risotto with prawns and black cherries*
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*
grilled polenta with salted cod, slowly cooked in milk*
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 lemon tart
panna cotta with raspberry*
*gluten free / Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Be the first to hear about special events, menu updates, Marco's monthly wine picks, and more!