prezzo fisso • • | | | | | | | | | | | | | | | | | | | | | | | LA Cucina della Nonna Salumi : charcuterie antipasti del giorno Prosciutto di Parma “ Rotondo Dolce” Aged 14 M onths w ith Local Canary M elon ........ Roasted Cerignola Olives, Rosemary, Garlic Bresaola della Valtellina w ith Breakfast Radishes ............................................................ Tonno Fagioli, Local Cranberry Beans Porchetta w ith Baby Arugula, Garlic Sauce ...................................................................... Porchetta w ith Baby Arugula & Garlic Sauce M ortadella w ith Pickled Fennel ......................................................................................... Local Green Bean & Olive Salad Finocchiona Toscana w ith White Nectarines ................................................................... Prosciutto di San Daniele w ith Local Peaches ................................................................. Speck from the Südtirol w ith Local Canary M elon ........................................................... Cinghiale Sopressata w ith Fresh Horseradish ................................................................. Affettati M isti – Chef’s Selection of Assorted Cured M eats ........................................... Antipasti : first plates M inestrone – Vegetable Soup, Ricotta Stuffed M arubini Pasta, Basil Pesto ................... | | | | | | | | | | | | | | | | | | | | | | Pecorino Toscano & Thyme Honey Bruschetta Local Heirloom Tomatoes & Basil Piatti principali Lasagna M archigiana - Rich Lasagna w ith Veal Ragu, Fonduta................................ M accheroni alla Chitarra, Cinghiale Ragu Pecorino Toscano .......................................... Baby Arugula Salad, Local Peaches, Shaved Fennel Parmigiano, Lemon Vinaigrette ........................................................................................ Salad of Local Greens, Romaine, Roasted Peppers, Pecorino, Olives House M ade Red Wine Vinaigrette ................................................................................. House M ade Spaghetti alla Chitarra Local Tomato & Basil Sauce ........................... Pan Seared Foie Gras, Peach & Red Onion M armelatta, Amaro Sauce ......................... Hand Cut Tagliatelle, Chicken Friccasea Sw iss Chard, Walnuts ................................... Antipasti M isti – Chef’s Selection of Assorted House M ade Antipasti............................. Casunsei - Sausage Filled Pasta Parmigiano, Butter, Sage ............................... Grilled Calamari, Crispy Parsnips, Extra Virgin Olive Oil .................................................. Watermelon Carpaccio, Cherry Tomatoes, Basil, Crab M eat .......................................... Heirloom Tomato Salad, Gorgonzola Gran Riserva, Extra Virgin Olive Oil ....................... Crispy Sw eet Peppers, Squash Blossoms, Garlic & Anchovy M aionese ........................ primi : pasta & risotto Acquerello Risotto, Squash Blossoms, Ricotta, Preserved Umbrian Truffle Oil ........ Russet Potato Gnocchi, Chanterelle M ushrooms, Sw iss Chard, Parmigiano ............ | | | | | | | | | | | | | | | | | | | | | | Hand Formed Tortellini Filled w ith Prosciutto, M ortadella, Ricotta, Rosemary Sauce....................................................... House M ade Spaghetti alla Chitarra Pacific Shrimp, Capers White Wine Garlic Sauce ............................... I Dolc1 Amaretto Vanilla Bonet, Amaretti Vin Santo & Cherry Compote ......................... Affogato – Coffee Gelato, Espresso ............... Ricotta Stuffed M arubini Pasta, Zucchini and their Flow ers Roasted Shallots, M int Pesto ...................................................................................... • • • formaggi Spaghetti alla Chitarra, M aine Lobster, Chilies, Tomato Saffron Sauce .................... Eggplant Stuffed Basil Ravioli, Parmigiano Cream, Tomato Sauce ............................. secondi : main dishes Grilled Big Eye Tuna, Grilled Cherry Tomato, Local Cranberry Beans Eggplant Purée, Salmoriglio Sauce .................................................................................. Grilled Branzino, Zucchini Agro Dolce, Ligurian Olive Sauce .......................................... Pan Roasted Halibut, Sicilian Caponata, Basil Oil, Tomato Reduction ............................ Grilled M agret of Duck, Fresh Corn Polenta, Local Blackberries Balsamic & Port Reduction ............................................................................................. | | | | | | | | | | | | | | | | | | | | | | Grilled New York Strip from Painted Hills Farm, Local Yukon Gold Potatoes Tomato M armellata, Rosemary Oil ................................................................................ Crispy Veal Sw eetbreads, Poached Egg, Prosciutto di Parma, Truffle Butter Sauce ...... Straw Smoked Pork Belly, Shaved Fennel, Pickled Peaches Pistachio, Thyme Honey .................................................................................................. Sauté of Sw iss Chard • Eggplant Purée Fresh Corn Polenta • Sicilian Caponata I Dolci : dessert Tiramisu - M ascarpone Cream, Amaretto & Coffee Soaked Ladyfingers ......................... Vanilla Panna Cotta, Hazelnut Praline, Salted Caramel Sauce .......................................... Selection of House M ade Gelato & Sorbetto .................................................................... Dark Chocolate & Gianduja Fudge Brow nie, Frangelico Chip Gelato................................ Sbrisolona - Almond Crumb Cake, Poached Doughnut Peach, Vanilla Gelato ................. Zabaglione Semifreddo, Yellow Peach, Local Blackberries, Balsamico ............................ (Toscana) Aged 6 M onths Sturdy & Nutty Sheep’s M ilk w ith Hints of Salt (Lombardia) M eaty Cow ’s M ilk Cheese Aged in Caves (Piemonte) Rich Cow ’s M ilk Blue, Intense & Sharply Flavored (Lombardia) M ild, Buttery, Grassy Cow ’s M ilk Cheese Pan Roasted Chicken, Peperonata, Basil Butter Sauce .................................................. Contorni : side dishes (Emilia-Romagna) Aged 30 Days, M ild & Creamy Sheep’s M ilk w ith Velvety Sw eetness | | | | | | | | | | | | | | | | | | | | | | Earthy, Soft-Ripened Blend of Cow and Sheep’s M ilk Cheese (Piemonte) (Valle d’ Aosta) Decadent & M eaty Cow ’s M ilk Cheese (Emilia-Romagna) Luxurious & Velvety Goat’s M ilk Notes of Walnut & M ushroom
Scarica
