Easter Menu
ANTIPASTI
One Dozen Fresh Oysters 65
Italian Crudo 68
tuna, wild salmon, Hamachi, diver sea scallops, Himalayan salt and lemon vinaigrette
Rucola, Pear & Fennel Salad 35
served with parmigiana reggiano cheese and lemon vinaigrette
Italian Wedge Salad 35
iceberg lettuce, gorgonzola cheese and apple-smoked bacon with a red wine vinaigrette
Beets & Burrata 38
burrata, roasted beets, horseradish, roasted peppers and balsamic reduction
Roasted Artichokes 40
with grilled mozzarella and grilled shrimps
Zucchini Flowers 38
stuffed with ricotta cheese on a bed of tomato coulis
Eggplant Parmigiana 45
Clams and Mussels 40
fresh tomatoes, garlic and cannellini beans
Grilled Octopus 40
roasted peppers, capers and white beans in a light tomato sauce
White Asparagus 75
served with morel mushrooms, quail eggs and melted parmigiano Romano cheese
Duck Leg Confit 45
with foie gras and baby greens
Foie Gras 45
with blood orange marmalade and pan brioche
Parmigiano Soufflé 40
with morels, peas, fava beans and asparagus
PASTA
Mezzi Paccheri Frutti di Mare 45
scallops, shrimps, mussels, calamari and clams in a spicy tomato sauce
Spaghetti alle Vongole 40
with white clam sauce
Fettuccine Integrali 45
whole wheat fettuccine, black truffles and crab meat
Spaghetti Cacio e Pepe 40
cracked black pepper and melted pecorino Romano cheese
Busiate 38
homemade fusilli with fresh tomatoes, basil, goat cheese and lemon zest
Wild Mushroom Ravioli 40
sweet bell pepper puree and pecorino Romano cheese
and almonds in a spicy tomato sauce with pecorino Romano cheese
Spaghetti Trapanese 38
crushed pistachio, walnuts, hazelnuts, pine nuts
and almonds in a spicy tomato sauce with pecorino Romano cheese
Pappardelle Sistina 40
veal Bolognese with wild mushrooms
Veal Tortelloni 45
black truffles and veal jus
Gnocchi 35
potato gnocchi with fresh tomato, scamorza, basil and oregano
Spaghetti Crab Meat 50
with crab meat, sea urchins, garlic and oil
Mafaldine with Nudja 38
with spicy spreadable pork sausage in a tomato sauce
Ziti Genovese 40
beef ragu, red onions, red wine reduction and pecorino cheese
Pasta Mista di Gragnano 40
with peas, fava beans, asparagus and morels
Fusilli 50
with rabbit ragu, bell peppers, capers and cherry tomatoes
Linguini Nerano 50
zucchini, zucchini flowers, basil and Provolone del Monaco
Lasagna 50
with smoked salmon, mozzarella and asparagus
Risotto Cetarese 55
anchovies, mozzarella, and California white sturgeon Caviar
Risotto alle Erbe 45
with Italian mountain herbs and goat cheese
Risotto Vacche Rosse 75
with 40 months aged parmigiano and 25-year aged Balsamic vinegar
MAIN COURSE
Branzino al Sale 65
wild branzino with seasonal vegetables and lemon vinaigrette
Cod 65
fresh cod with corn, crab meat and ramps
Grilled Wild Salmon 62
rucola, crab meat and lime wedges
Giuseppes Chicken Meatballs 55
fresh tomato sauce, white beans, fava beans and fresh peas
Veal Chop Milanese 65
lightly breaded and pounded veal chop with rucola and tomatoes
Veal Scallopini 55
lemon sauce, prosciutto di Parma, fresh tomatoes and Gaeta Olives
Veal Ossobucco 75
veal shank, with risotto Milanese and gremolata
Roasted Suckling Pig 55
with Brussel sprouts and green apple puree
Braised Rabbit 55
in a white wine reduction and parsnip puree
Calves Liver Steak Veneziana55
with caramelized onions, balsamic vinegar, bay leaf and veal jus
Duck Breast 65
with foie gras and kumquat
Rack of Lamb, for two 160
crusted with chives and mustard, served with fresh peas
Baby Goat 72
slow cooked baby goat with peas, fava beans, asparagus and artichokes
DESSERT
Pistachio Meringue Cake 25
with chocolate sauce and soft baked meringue
Chocolate Soufflé 25
vanilla gelato and chocolate sauce
Fresh Strawberries Mille-Feuille 25
served with raspberry sorbet
Tropical Trio di Dolce 25
coconut cake, passionfruit sorbet and pineapple tart