Dinner MENU
ANTIPASTI
FRITTO MISTO 19
fried local calamari, shrimp and zucchini
ARANCINI 15
fried saffron rice balls, fontina cheese, mushrooms
BURRATA 24
organic Italian burrata, served with "Caponata" balsamic vegetable ratatouille
LA CESARE 16
romaine salad, parmesan, croutons, anchovy caesar dressing
INSALATA DI PERE E GORGONZOLA 16
pear, butter lettuce, toasted pecans, Gorgonzola dolce, honey dressing
PINSA
LA PINSA BOSCAIOLA 24
wild mushrooms, Fontina cheese, arugula, & white truffle oil
LA PINSA MARGHERITA 18
Italian Fior di Latte Mozzarella San Marzano tomato & basil
PASTA
FETTUCCINE BOLOGNESE 26
house-made fettuccine served with 5 hours of classic Bolognese sauce
AGNOLOTTI DEL PLIN 28
agnolotti filled with beef and pork, served with 18 hours of veal bone reduction
PAPPARDELLE FUNGHI E SALSICCIA 26
house-made spinach pappardelle, wild mushrooms, Italian sausage, & Crescenza
SPAGHETTI ALLE VONGOLE 36
house-made spaghetti with Manila clams, white wine, garlic & cherry Tomato
GNOCCHI DEL CONTADINO 26
homemade ricotta gnocchi, zucchini, cherry tomato, garlic, peperoncino, Parmigiano
SECONDI
BISTECCA AI FERRI 52
grilled grass-fed N.Y. steak, roasted potato, and vegetables
HALIBUT ITALICO 46
local halibut, potato pureé, sautéed green beans, cherry tomato & salsa verde
COSTOLETTE DI AGNELLO 46
grilled grass-fed lamb chop, crispy polenta & wild mushroom
BRANZINO ALLA GRIGLIA 49
whole grilled Mediterranean sea bass, cherry tomato & vegetables
DESSERT
By Gary Rulli
A 6% CHARGE WILL BE ADDED TO ALL FOOD AND BEVERAGE SALES FOR EMPLOYEE BENEFIT SURCHARGE