DINNER

Saturday, February 11th

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Garlic Bread with asiago, rosemary and extra virgin olive oil 4, 10

 Fried Calamari, lemon and fennel with garlic aioli and spicy tomato sauce 12, 16

 Assorted Antipasto Platter 16 Vegetarian 16

Housemade Potato Chips with reggiano and white truffle oil  7

Baked Goat Cheese with roasted garlic, kalamata olives,
and housemade rosemary foccacia 10   with Toscano salame  12

***
Soup of the Day  6         House Salad 6, 9

Caesar Salad 8, 11  with grilled chicken 16  with fish of the day 19

Gorgonzola Salad with chopped romaine, radicchio, walnuts,
and fuji apple in a walnut oil vinaigrette 8, 11

Arugula and Mache Salad with grilled pears, hazelnuts,
dolce di latte gorgonzola and caramelized garlic vinaigrette  8

***
Linguine Puttanesca with tomato, olives, anchovies, hot pepper,
capers and garlic  16    with goat cheese  18

Housemade Ravioli filled with spinach, ricotta and reggiano,
served with a choice of marinara, pesto or alfredo sauce 16

Bucatini Carbonara with bacon, egg, chili flakes, black pepper and reggiano  16.5

Cannelloni baked crepes filled with roasted chicken, fontina
and sage in a tomato garlic cream sauce  16

Wagyu Beef and Niman Pork Meatballs
on spaghetti with tomato sauce  14

Malfatti hand cut pasta with porcini and crimini mushrooms,
roasted tomato, vermouth and cream 16

 Gamberoni grilled wild prawns on linguine with garlic,
extra virgin olive oil and chili flakes 19

***

Arugula Fettucce with hedgehog mushrooms, arugula, madeira,
cream, shaved reggiano and white truffle oil  17

 Grilled Rainbow Trout with pear currant relish,
baby greens and roasted potatoes  19

Pollo Arrosto roasted organic bone~in chicken breast with balsamic
reduction, spinach, roasted garlic and pan~seared yellow polenta  19

*Osso Buco braised veal shank with carrot puree, pea tendrils,
caramelized cipolline onions and orange gremolata  24

Grilled Ribeye Steak with truffle scallion butter,
king trumpet, beech and crimini mushrooms, mashed yukon potatoes  16, 24

-please ask about vegan options-

*while available

 

To substitute spinach for pasta (in most dishes) add $3.

To add organic chicken to pasta dishes add $5.

To add sauteed shrimp to pasta dishes add $5.

To add grilled prawns add $2 each.

 

18% GRATUITY ADDED FOR PARTIES OF 6 OR MORE

SORRY, NO SEPARATE CHECKS

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