Menu
Antipasto
ZUPPA DEL GIORNO | 9
Soup of the day
INSALATA MISTA | 9
Baby greens salad with cherry tomato confit, julienne carrots nuts, goat cheese & berry vinaigrette
RADICCHIO CEASAR SALAD | 12
Crispy speck and smoked provola
WARM CAPRESE | 12
Oregano garlic basil dressing
COZZE E VONGOLE | 12
Mussels & clams with white wine, tomatoes, parsley and garlic sauce
CALAMARO IMPANATO | 14
Breaded calamari with salsa verde e nduja dressing
BEETS CURED SALMON SALAD | 14
With endive, arugula, onion, capers, avocado, goats’ cheese and green apple dressing
SALUMI E FORMAGGI | 22
Selection of meats and cheeses with honey, jams and bread
DECONSTRUCTED BRUSCHETTA | 6
With goats’ cheese, tomatoes, balsamic and olive oil
DUE AIOLI | 6
Warm bread with two seasonal flavours of aioli
Primo
GNOCCHI CACIO E PEPE | 18
Creamy pecorino cheese sauce
SPAGHETTI ALLA CARBONARA | 22
Pancetta, fresh egg yolk, parsley & shaved parmesan
SHRIMP SPAGHETTI | 26
Pesto, burrata, San Marzano drops
TAGLIOLINI FUNGHI E VONGOLE | 24
Porcini mushrooms, clams and roasted squash
GORGONZOLA & RADICCHIO RISOTTO | 20
Topped with toasted walnuts
Gluten free pasta availible
Secondi
STUFFED CHICKEN SUPREME | 26
Taleggio and broccoli stuffed chicken breast with seasonal vegetables and orange glaze
PUFF PASTRY WRAPPED SALMON | 24
With asparagus, cream of potatoes and drops of san marzano
LAMB SHANK | 32
With spinach risotto, saffron sauce
NEW YORK STEAK
Au jus tagliata with parmesan flakes, arugula, cherry tomatoes, seasonal vegetables, Modena balsamic reduction and truffle oil
6oz | 30 8oz | 36 10oz | 42 12oz | 48
CHEF’S 5 COURSE TASTING MENU | MP
Available with wine pairings
Dolce
CHOCOLATE HAZELNUT CRÈME ANGLAIS TART | 8
BLUEBERRY PANNA COTTA | 8
GELATO & FRESH BERRIES | 8
SORBET & FRESH BERRIES | 8
AFFOGATO | 8
Taxes are additional.
