ANTIPASTI
Polpo Arrosto
Seared baby octopus with roasted artichokes, fresh herbs and aged balsamic vinegar.
Carpaccio di Manzo
Thinly sliced raw beef with an house-made anchovy aioli, capers, fresh arugula, shaved Parmigiano Reggiano, and extra virgin olive oil.
Frittura Mista
Lightly fried selection of market seafood: calamari, shrimp, scallops and cod.
Parmigiana di Melanzane
Delicate layers of eggplant with tomato passata, Parmigiano Reggiano,
mozzarella, and extra virgin olive oil.
Fegatini di Pollo
Seared chicken livers with slow-braised onions and aged balsamic.
ZUPPE
Zuppa di Ceci, Porcini e Verdure
Chickpeas with porcini, Swiss chard, celery, carrots, red onion and cannellini beans.
Zuppa di Verdure con Polpettine di Pollo
Seasonal vegetable broth with house-made chicken meatballs.
INSALATE
Indivia Belga con Gorgonzola e Noci
Belgian endive with celery, aged Gorgonzola, toasted walnuts and
extra virgin olive oil.
Bietola con Arance Rosse, Caprino e Mandorle
Roasted beets, sliced blood oranges, fresh goat cheese, almonds, and blood-orange sherry vinaigrette.
Frisee con Caprino e Pere
Frisee salad with sliced pear and a goat cheese crumble.
Lattuga Romana con Gamberi e Parmigiano Reggiano
Romaine lettuce with house Caesar dressing, sautéed shrimp, and shaved
RISOTTI
Risotto con Peperoni e Gamberoni
Carnaroli rice with sweet pepper purée and roasted prawns.
Risotto alle Cime di Rapa, Burrata e Limone
Carnaroli rice with broccoli rabe, Meyer lemon, peperoncino, burrata and extra virgin olive oil.
Risotto con Lattuga e Ravanelli
Carnaroli rice with butter lettuce, Parmigiano Reggiano, black pepper, grated radish and extra virgin olive oil.
PASTA
Cavatelli alle Vongole con Cime di Rapa
Cavatelli with clams, broccoli rabe, garlic, peperoncino and extra virgin olive oil.
Spaghettoni alla Chitarra al Pomodoro e Basilico
Spaghettoni with a slow-simmered rich cherry tomato sauce and fresh basil.
Spaghetti Cacio e Pepe con Bottarga
Spaghetti with Pecorino Romano, Parmigiano Reggiano, black pepper, extra virgin olive oil, bottarga and a hint of fresh lime zest.
Ravioli con Porcini e Ricotta
House ravioli filled with porcini and ricotta, served in plum tomato sauce with ricotta and basil mousse.
Lasagna della Mamma
Traditional lasagna with veal ragù, sausage meatballs, mozzarella, poached eggs, tomatoes and Parmigiano Reggiano.
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Candele al Ragù Napoletano
Candle-cut pasta with slow-braised Neapolitan ragù made of white onions, carrots, celery, bay leaves, Parmigiano Reggiano and prime beef.
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Paccheri con Piselli e Fave
Paccheri pasta with fresh peas, leeks, fava beans, anchovies of Cetara in extra virgin olive oil, and ricotta shavings.
CARNE
Costata di Manzo con Pomodorini, Rucola e Parmigiano
Dry-aged ribeye steak with cherry tomatoes, arugula, and shaved Parmigiano.
Agnello Arrosto con Pistacchi e Patate
Roasted rack of lamb with pistachio crust, fingerling potatoes and rosemary.
Costata di Vitello alla Griglia con Funghi e Spinaci
Grilled veal chop with fresh herbs, mixed mushrooms, and sautéed spinach.
Galletto Arrosto con Cicoria e Peperoncini
Roasted Cornish hen with herbs, black pepper, chicory and hot cherry peppers.
Maiale Berkshire con Salsiccia e Patate
Berkshire pork with spicy italian sausage, fingerling potatoes and Rosemary Jus.
PESCE
Branzino al Sale
Whole Mediterranean sea bass baked in sea-salt crust with herbs and extra virgin olive oil.
Salmone Arrosto con Scarola, Capperi e Olive
Roasted wild salmon with escarole, garlic, capera and olives.
Orata Arrosto con Carciofi e Bottarga
Roasted sea bream with artichokes and bottarga.
Baccala con Capperi, Olive e Pomodorini
Fresh cod with capers, cherry tomatoes, parsley, olives and extra virgin olive oil.
CONTORNI
Zucchine Saltate con Pomodorini e Parmigiano
Sautéed zucchini with Parmigiano, cherry tomatoes, basil and garlic.
Verza Brasata con Cipolle e Pancetta
Savoy cabbage braised with sweet onions and pancetta.
Carciofini Arrosto
Roasted Artichokes with mint and garlic.
Patate Fritte al Rosmarino
Hand-cut fries with rosemary and sea salt.
Funghi Misti al Forno
Roasted mixed mushrooms with thyme and extra virgin olive oil.
Maiale Berkshire con Salsiccia e Patate
Berkshire pork chop with spicy italian sausage, fingerling potatoes and Rosemary jus.