Pesce
Brodetto di Pesce 26
Romagnolo-style seafood stew
Branzino alla Griglia 34
Grilled Mediterranean sea bass served with grilled vegetables, potatoes & lemon vinaigrette
Carne
Tagliata di Maiale 19
Tender pork neck (capocollo) served with arugula salad with mushrooms and Parmigiano-Reggiano shavings
Pollo al Mattone con Insalata Toscana Panzanelli 24
Half free-range chicken marinated with fresh herbs & served with a Tuscan-style bread salad
Tagliata di Manzo 26
10oz AAA petit tender cut beef served with arugula salad, mushrooms and Parmigiano-Reggiano shavings and Vincotto sauce
Coscia d'Agnello Arrosto 28
Roasted leg of lamb with a fig reduction served with grilled vegetable flan topped with crispy strings of leeks and potato
Ossobuco di Vitello con Risotto alla Milanese 29
Veal shank served atop saffron risotto
Menu presented by Executive Chef & Master Salumiere
Gabriele Paganelli
Please inform us if you have any food allergies.
Taxes not included.
15% Gratuity will be added to parties of six or more
