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Menu Fall - Winter Proponents of “Vera Cucina Italiana” True Italian cooking in philosophy / technical execution / taste hormone-free meats / organic-natural / local / No GMO / No Trans – fats / No antibiotics list available on request / List of prohibited chemical ingredients not used in our restaurants Extra Virgin Olive Oil Bar available - Celiac friendly - 20% gratuity added to parties of 6 or more Appetizers Menu offers condensed descriptions of ingredients and does not include chef's specials and tasting cicchette of the evening L'"Aquacotta" Toscana /7 Country soup made with fresh tomato, basil, poached egg, Parmigiano, garlic, crostini
Antipasto nostrano / 9 marinated vegetables / salumi / olives / spreads / conserves / legumes
Antipasto fritto di pesce / 13 fried scallops / shrimp / calamari / hot peppers -garlic – lemon sauce
Fegato grasso con pere / 12 foie gras (duck liver) over crostini / truffle / roasted pears / fig spread
Triade di oca tre sapori / 12 duck breast three ways / prosciutto / smoked / salame / condiments
Assortimento formaggi stagionati 13 cheeses plate (3) / appropriate condiments / fruit bread
Composta di spinaci / 9 organic spinach salad / bitter apples / pine nuts / raisins / white balsamic
Composta semidolce / 9 radicchio / endive / romaine / walnuts / gorgonzola / raspberry dressed
Caprino fresco in tegame / 11 terracotta baked goat cheese with tomato / pesto / crostini / evoo
Spinaci del ghetto / 9 sautéed fresh spinach / pine nuts / raisins / duck salami / garlic / matzo
Polentina soffice con funghi / 11 soft polenta / fresh mushrooms / sage / pancetta / parmigiano
Portobello con gamberi /12 mushroom / shrimp / garlic / wine / cuscus / parsley / spicy Entrees Fiaccheraia / 19 TC baked farfalle / roasted chicken / tomato sauce / gorgonzola / peppers / guanciale
Tegamata / 21 TC baked gnocchi with Abruzzese lamb ragu’ / red wine / tomato / rosemary / pecorino
Pappardelle al cinghiale / 19 ribbon pasta / wild boar ragu’ / tomato / sage / Parmigiano / Chianti
Risotto del Doge / 22 Vialone nano rice / shrimp / pencil asparagus / fennel broth / spices / thyme
Casumzei di zucca / 19 pumpkin ravioli / radicchio / sage / fontina / light cream / vegetable stock
Pesce all’ Ebraica / 22 haddock / egg batter / fried / lemon / spinach / honey / pine nuts / wine
Salmone con crema di scampi / 25 salmon / shrimp / tomato / light cream / tarragon / asparagus
Tonno riganatu / 25 Tuna / tomato / olives of Cerignola / capers Pantelleria / over soft polenta
Canestrelli tartufati / 26 Sea scallops seared / saffron / majoram / fava beans / citrus sauce /couscous
TC " La tjiella " / 26 medley of haddock / shrimp / scallops / calamari / tuna / saffron / baked in terracotta
Maialetto con albicocche / 22 pork tenderloin / sherry / apricots / goat cheese / rosemary reduction
Gabbia di pollo / 19 chicken breast / mushrooms / artichokes / roasted peppers / lemon / capers / sage
Anatra al Cameline / 26 duck breast / nutmeg / port sauce / almond / pears / pumpkin ravioli
Costoletta con porcini / 33 braised veal chop / porcini cream sauce / prosciutto / sage / risotto base
La Trivella / 34 Beef filet / Pork loin / Chicken breast / Barbera wine reduction / truffle oil / gorgonzola
Dessert selection changes nightly
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