Menu
Inspired by the recipes and techniques passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto. Every dish is an ode to the rustic, comforting, and soul-warming cuisine of Italy. Buon Appetito!
antipasti
ANTIPASTO ITALIANO
cured meats, cheeses, accompaniments (for 2 people) GF, V
32
BURRATA
grilled zucchini, focaccia, confit tomatoes (add prosciutto +10) GF, V
16
POLPETTE
meatballs, italian sausage, pomodoro, parmigiano reggiano
18
CARPACCIO
thinly sliced filet, shaved parmigiano reggiano, truffle aioli, walnuts GF
19
WHIPPED BRIE
caramelized brie, walnuts, raisins, focaccia GF, V
17
CANNOLI AL TARTUFO
burrata, white truffle, arugula
21
CRUDO
hamachi, citrus vinegar, microgreens GF
19
Caviar
ARS ITALICA OSCIETRA IMPERIAL GOLD
1 oz $320
CALVISIUS TRADITION PRESTIGE
0.35 oz $60 | 1 oz $150 | 1.75 oz $250
Insalate
CAESAR
romaine, focaccia croutons, anchovies, caesar dressing GF, V
12
CONTADINA
mixed greens, pears, shaved almonds, gorgonzola dressing GF, V
12
ROSSA
arugula, beets, goat cheese, walnuts, aceto balsamico dressing GF, V
14
VERDE
mixed greens, aceto balsamico dressing GF, V
6
Zuppa
MINESTRONE
mixed vegetables, vegetable stock, parmigiano reggiano rinds GF, V
12
POMODORO
tomato basil soup GF, V
10
ZUPPA DEL GIORNO
soup of the day, based on availability, PRICE MP
Primi
RISOTTO MODENA
aquerello rice, parmigiano reggiano, aceto balsamico del nonno GF, V
32
TAGLIATELLE BOLOGNESE
nonna’s bolognese, parmigiano reggiano
24
LASAGNA AL RAGU
nonna’s bolognese, bechamel, parmigiano reggiano
25
CHITARRA E ARAGOSTA
squared spaghetti, lobster, cherry tomatoes
36
CALAMARATA ALLO SCOGLIO
mussels, clams, shrimp, tomatoes, garlic, pomodoro white wine sauce
30
RAVIOLI AI FUNGHI
mushroom ravioli, brown butter, rosemary, beets coulis, peas puree V
28
GNOCCHI
butternut squash cream, brown butter, goat cheese V
26
FUSILLI AL PESTO
pesto, parmigiano reggiano, toasted pine nuts, confit tomatoes V
22
PUTTANATA
bucatini, nduja, olives, tomatoes, pecorino
25
PACCHERI ALLA CAPRESE
pomodoro, burrata, micro basil V
24
secondi
TAGLIATA
ribeye, gremolada, mixed vegetables GF
48
FILETTO
filet mignon, cacio e pepe raviolo, spinach GF
54
BRASATO
braised beef, red wine sauce, celery root puree, carrots GF
32
POLLO
pan seared chicken breast, butter lemon caper sauce, spinach, carrots GF
26
SALMONE
faroe salmon, olive tomato cream sauce, roasted potatoes GF
32
MERLUZZO
black cod, white wine sauce, green vegetables GF
36
Dolci
Desserts created daily by nonna
antipasti
Caviar
insalate
Zuppa
Primi
secondi
Dolci
Vino
2020 Vietti, Barbera d'Asti
Piemonte
55
2020 Cetamura, Chianti
Toscana
50
2021 Casanova di Neri, Rosso di Montalcino - "Irrosso"
Toscana
75
2019 Vietti, Barolo - "Castiglione"
Piemonte
145
2018 Casanova di Neri, Brunello di Montalcino
Toscana
205
2020 Banfi, Sangiovese, Cabernet Blend - "Cum Laude"
Toscana
125
2020 Antinori, Sangiovese, Cabernet - "Tignanello"
Toscana
380
2019 Antinori, Cabernet, Sangiovese - "Solaia"
Toscana
780