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*

soft fried artichoke over pecorino cheese sauce*

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

gragnano spaghetti with bottarga, white grape, and lemon

risotto with prosecco and grana padano*

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

sliced beef filet served with radicchio and parmesan cheese*

australian wagyu new york steak with fresh potato chips and fennel salad*

black angus fillet mignon with sautéed spinach and beet chips*

pan-seared, oven-roasted tomahawk bone-in piemontese ribeye*, 3+ lbs

branzino fillet with fried capers*

organic baked salmon with sautéed kale and cherry tomatoes*

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 prune and pear tart

strawberry panna cotta*