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

fried brown polenta, porcini mushrooms, lard and rocciolo cheese 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

purple potato gnocchi on taleggio cream

risotto with pumpkin and refosco wine*

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 rosemary stacked potatoes and red onion*

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

rolled branzino filet on squash and rosemary purée 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*

grilled marinated bell peppers in olive oil*

seasonal vegetable

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 nutella tart with toasted hazelnuts

double cream panna cotta with homemade blueberry jam*