antipasti chilled & warm appetizers
F R E D D I
INSALATA MISTA 15
mixed lettuces, picked herbs, red wine vinegar, robiola crostino
ROMANA 17
baby romaine, red endive, parmigiano, black pepper-anchovy vinaigrette
BURRATA 19
farro, pomegranate, shaved fennel, red grapes
TONNO 22
bigeye tuna carpaccio, clementines, Calabrese peppers, Sicilian capers
CARPACCIO 19
thinly sliced Piemontese beef, truffle, mushroom crema, arugula, shaved parmigiano
TERRINA 25 prix fixe supplement $6
foie gras and duck terrine, fig marmellata, Sicilian pistachio, toasted brioche
C A L D I
ZUPPA 17
warm mushroom soup, truffled ricotta, toasted brioche
POLENTA 18
soft yellow polenta, wild mushrooms, fontina fonduta
POLIPO 22
grilled octopus, stewed tomato livornese, wild oregano breadcrumbs
FRITTO MISTO 21
crispy calamari and shrimp, zucchini, preserved lemon aioli
CAPESANTE 21
seared sea scallops, blood orange, baby fennel, Sicilian pistachio
BOCCONCINI ALLA PARMIGIANA 17
tomato-braised chicken-eggplant meatballs, buffalo mozzarella, basil
I L
M E N U
P R E Z Z O
F I S S O
our menu is recommended as a 75 dollar four course prix fixe menu
{ Antipasti | Primi Piatti | Piatti Principali | Dolci }
primi piatti all pasta made in house
piatti principali seasonal fish & meat entrées
del giorno
RIGATONI 23
pomodoro ragú, basilico
ORECCHIETTE 24
fennel sausage, broccoli rabe, chili, pecorino
TORTELLONI 24
robiola & mascarpone filled parcels, romanesco
FUSILLI 25
Neapolitan pork shoulder ragú, pecorino fonduta
SPAGHETTI VONGOLE 25
Manila clams, baby leeks, white wine
BUCATINI 24
carbonara, guanciale, pecorino, black pepper
TORTELLI 28
Maine lobster ravioli, seppia, crustacean brodetto
TAGLIATELLE 25
classic ragú bolognese
RISOTTO AI FUNGHI 24
wild mushroom risotto, taleggio, sage
FRANCOBOLLI 25
Piemontese meat ravioli, tomato crema, parmigiano
P E S C E
C A R N E
MERLUZZO 29
poached Atlantic cod, confit tomatoes
patate al olio, ligurian olives, basil
POLLETTO 29
roasted baby chicken, rosemary potatoes
marinated red peppers, lemon
SALMONE 32
seared Scottish salmon, sautéed broccoli rabe,
tomato concasse, cauliflower crema
ANATRA 34
seared duck breast, roasted salsify, pickled radish
shallot confit, sautéed mustard greens
BRANZINO 34
grilled sea bass, cranberry beans
swiss chard, bagna cauda
AGNELLO 37
lamb chops, spaetzle, brussels sprouts
lamb neck bauletti, savoy cabbage
SOGLIOLA 69 prix fixe supplement $29
16 oz. wild dover sole, sautéed spinach
MILANESE 34
veal cutlet, spinach alla crema
smoked prosciutto, fontina cheese
TAGLIATA 41
grilled prime strip steak, rosemary potatoes
wild mushrooms, red wine
Monday
|
GRIGLIATA MISTA
Tuesday
SHORT RIB
Friday
|
LOBSTER AL FORNO
|
Wednesday
|
Thursday
BRODETTO DI PESCE
LEG OF LAMB
Saturday
|
OSSO BUCCO
Sunday Supper
LASAGNA IN BIANCO
C O N T O R N I sides 11
SPINACH | BRUSSELS SPROUTS | CRISPY POTATOES | WILD MUSHROOMS
MICHAEL WHITE Chef & Owner
GORDON FINN Executive Chef