G a r d e n s

A n ti pa s ti C l a s si ci
c a p r e s e kumato tomato, bufala mozzarella, basil, aged balsamic vinegar

v i n i a l
b i cch i er e

18

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sommelier recommendations
V i t e l lo To n n ato thinly sliced, slow roasted veal, tuna & caper sauce

C a r pacc i o carpaccio of filet mignon, spring mushrooms, crispy parmesan

C a r c i o f i thinly sliced artichokes, shaved parmesan, baby arugula
s a n da n i e l e aged prosciutto, mozzarella di bufala
H a m ac h i yellowtail, pomegranate seeds, lime

19

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(a full wine list is available)

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frizzanti

19

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Prosecco Extra Dry

21

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Gujot Francesco Drusian NV 11

19

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Brut Premier Louis Roederer

Pinot Noir, Chardonnay, Pinot Meunier 18

Pa s t e e R i sot ti
z u p pa d e l g i o r n o soup of the day

bianchi

14

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tag l i o l i n i squid ink tagliolini, cockles, romanesco cauliflower

24

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w h o l e w h e at p otato g n o cc h i filet mignon julienne, cherry tomato, pecorino

r av i o l i homemade spinach & ricotta ravioli , butter & sage
o r e c c h i e t t e classic orecchiette ,tomato and basil
B o lo g n e s e tagliatelle, veal ragout

22

Vermentino
Sardi Giustiniani (2010) 11
"Felice" Sant Ambroeus (2009)
Chardonnay, Vermentino,

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24

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Sauvignon Blanc 13
Muller Thurgau Zeni (2009) 16

22

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rossi

24

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ARRABBIATA gragnano spaghetti, spicy tomato sauce

20

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Valpolicella Brigaldara (2008)

Corvina,Rondinella,Molinara 12
"Quinis" Sant Ambroeus (2008)
Sangiovese, Merlot 13

C a r n i e p e sc e

Barbaresco "Valeirano" Ada Nada

(2006) Nebbiolo 25

s c a lo p p i n e veal mignonette, citrus sauce, baby fennel & broccolini

39

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Ag n e l lo braised lamb shank, salsify, sweet potato, spinach flan, vernaccia wine

39

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Consuming raw or under cooked meats, seafood, and shellfish may increase your risk of food bourne illness,
especially if you have certain medical conditions. Please let us know if you have any food allergies or dietary restrictions
A gratuity of 20% for parties of six or larger is suggested