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Salumeria
Mortadella
6.00
From Bologna, Studded with Pistachios Salame Nostrano
7.00
Fra Mani Pork Salame with Herbs Soppressata
8.00
Compressed Pork Salame with Lemon Zest and Spices Speck
9.50
Smoked Prosciutto from Alto Adige Finocchiona
7.00
Pork Salame with Fennel and Cracked Black Pepper Prosciutto di San Daniele
12.00
18-Month Black Label Affettati Assortiti
32.00
Assorted Chef's Selection Antipasti
Warm Olives with Garlic and Rosemary
6.50
Black Mission Figs, Heirloom Tomatoes, Gorgonzola, Basil and Sherry Vinegar
9.50
Sauteed Manila Clams with White Wine, Tomato and Spanish Sausage
12.00
Sardines Stuffed with Bread Crumbs and Herbs Served with Mint and Fennel
9.00
Pizzetta with Pesto, Tomatoes, Prawns and Hot Pepper
14.50
Insalate
Salad of Mixed Lettuces
9.00
with Shaved Parmigiano Reggiano and Aceto Vivo Panzanella
11.50
Traditional Tuscan Bread Salad with Tomatoes, Cucumbers, Red Onion, Basil and a Red Wine Vinaigrette Frisee and Strawberry Salad
10.00
with Pistachios and a Sherry Vinaigrette Watercress Salad with White Peaches and Ricotta Salata
12.00
in a Truffle Vinaigrette Caesar Salad
11.00
Paste e Risotto
Risotto with Smoked Prosciutto, Black Mission Figs and Rosemary
19.00
Gnocchi with Pancetta, Caramelized Onions, Zucchini and Ricotta Salata
18.00
Agnolotti Nero Filled with Maine Lobster
24.00
Served with Cherry Tomatoes and Sugo Paglia e Fieno
23.00
'Hay and Straw' Pasta with Fresh Monterey Calamari, Prawns, Olive Tapenade and Arugula Tagliatelle with Classic Emilian Meat Sauce
18.50
Secondi Piatti
Pan Roasted Grouper ‘in Umido’
28.00
with Tomato-Almond Sauce, Green Beans, Artichokes, Green Olives and Potatoes Organic Game Hen from the Wood Oven
26.00
Grapes, Meyer Lemon, Fresh Thyme and White Wine Grilled Niman Ranch Pork Rib Chop
32.00
with Stone Fruit ‘al’ Balsamico’ and Sauteed Spinach Wood Oven Roasted Lamb Tagliata
34.00
Potato Croquetta and Caponatina Grilled Painted Hills Rib Eye Steak
39.00
Fresh Chanterelle Mushrooms and Roasted Peppers |
