Salumeria

Mortadella 6.00
From Bologna, Studded with Pistachios

Cacciatore 7.00
Small Salame with Porcini and Black Pepper

Speck 8.00
Northern Italy's Prized Smoked Prosciutto

Prosciutto di San Daniele 12.00
18 month Black Label

Nostrano 8.00
Fra Mani Local all Pork Salame

Finnochiona 7.00
Pork Salame with Cracked Fennel and Black Pepper

Rovagnati Prosciutto Cotto 8.00
Imported Italian Ham
 

Affettati Assortiti 24.00
Assorted Chef's Selection
 

Antipasti

Warmed Olives with Garlic and Rosemary 6.00

Warm Portabello Carpaccio with Beef Sugo, Gorgonzola and Cippollini Onions 12.00

Pizzetta with Speck, Potatoes and Fontina 13.00

Octopus with Escabeche 8.00

Seared Day Boat Scallops Wrapped with Pancetta
Fried Quail Egg and Truffle Butter Sauce 14.50

 

Insalate

Salad of Mixed Lettuces with Shaved Parmigiano Reggiano and Aceto Vivo 9.00

Watercress and Pear Salad
with Hazelnuts, Ricotta Salata and Black Truffle Vinaigrette 12.50

Arugula Salad with Artichokes, White Mushrooms and Celery in a Lemon Vinaigrette 11.00

Spinach and Grape Salad
with Bucheron Goat Cheese and Moscato Vinaigrette 11.50

Caesar Salad 11.00

 

Paste e Risotto

Risotto with Sausage, Escarole and Pecorino 22.00

Gnocchi with Butternut Squash, Fontina Fonduta and Crispy Pancetta 18.00

Ravioli Filled with Veal Sweetbreads with a Sage Brown Butter 20.00

'Linguini con Tonno'
Housemade Linguini with Tuna Conservato, Olives, Capers and Hot Chili 19.00

Tagliatelle with Classic Emilian Meat Sauce 17.00

 

Secondi Piatti

Blue Nose Bass with Leeks, Capers and Yukon Gold Potatoes 28.00

Wood Oven Roasted Farm to Family Game Hen with
Roasted Peppers, Polenta and Aged Balsamico 25.00

Grilled Niman Ranch Pork Rib Chop
Pink Pearl Apples, Walnuts and Braised Escarole 32.00

Braised Lamb Shank from the Wood Oven
with Fennel and Fresh Cranberry Beans 29.00

Grilled Meyer's Ranch New York Steak
with a Misto of Wild Mushrooms and Truffled Potato Galette 39.00

 

Menu' Degustazione'

Seared Day Boat Scallops Wrapped with Pancetta
Fried Quail Egg and Truffle Butter Sauce

2006 Jermann Pinot Grigio, Veneto

Agnolotti Filled with Fonduta in Brodo

2007 Ravello Bianco, Costa d'Amalfi, Campania

Leg of Duck 'Piemontese Style' with Carrot Ginger Mash

2003 Renato Corino Barolo, Piemonte

Chocolate Almond Mousse Cake with Creme Anglaise

2005 Domaine La Tour Vieille Banyuls, SW France

 

Chef's Tasting Menu $62.00
Sommelier's Wine Pairing $21.60 (2 oz tastes)