CharcuterieChef’s seasonal variety of cured meats & aged cheeses with marinated olives, vegetable caponata, & grilled focaccia
Carpaccio di Wagyu alla SardaWagyu filet marinated with white truffle oil & lemon, served with garlic sauce, micro arugula, pine nuts, Pecorino Sardo, & pane carasau
Polpette Gorgonzola e Pistachiohandmade beef & pork meatballs lightly breaded served with our pomodoro sauce, crushed pistachio,gorgonzola, & toasted bread
Ribollita Toscanahearty Tuscan vegetable soup with cannellini bean, cabbage,potato, tomato, & kale simmered in a rich tomato broth
Goat Cheese Saladbaby romaine, baby spinach, cherry tomato, cucumber, pickled onion, sliced almonds, kalamata olive, crispy baked goat cheese, citronette & balsamic
Culurgiones al Brasato di Manzo[ traditional Sardinian pasta ]handmade Sardinian ravioli stuffed with slow-braised short rib, in a roasted mushroom & short rib jus, Aleppo pepper, white truffle oil, & shaved Pecorino Sardo
Linguine Vongole e Bottargalittleneck clams, garlic, parsley, in a white wine sauce,with bottarga & lime zest
Malloreddus alla Campidanese[ traditional Sardinian pasta ]Malloreddus pasta in pork sausage ragĂą, saffron, Carignano red wine with Pecorino Sardo
Risotto alla Milanese con Midollo ArrostoAcquerello rice steamed with a saffron sauce, finished with butter & Parmigiano topped with roasted bone marrow
Branzinoserved boneless tail-on with cherry tomato coulis, persillade sauce with vegetable caponatina
Ahi Tunasesame seed encrusted Ahi Tuna filet pan-searedserved over saffron creamed corn & sautéed summer veggies with Aleppo pepper
Stinco D'Agnello in Umidoslow-braised lamb shank in a red wine reduction served over a Cannellini beans purée finished with parsley sauce & roasted garlic
Dry-Aged Bone-in NY Strip Steak14oz USDA Prime bone-in NY Strip in a gremolata sauceover spicy broccoli rabe served with garlic bagna cĂ uda
Seada[traditional Sardinian dessert]crispy semolina dumpling stuffed with fresh Pecorino, lemon, candied walnuts, dried figs, drizzled with local honey & mirto sauce
Pot de Cremedark chocolate custard with amarena cherries & feuillitine crumble topped with chantilly cream
