DINNER

PIATTI PICCOLI

COZZE E VONGOLE mussels and clams, saffron broth 12 POLENTA GORGONZOLA Soft polenta gorgonzola mushroom 12

GAMBERI CON SAMBUCA shrimp, anise liquor sauce 12 FONDUTA DI FORMAGGI cheese fondue 12

TORRE DI TONNO tuna- 3 ways 15 INSALATA DI CESARE caesar salad, anchovies 9

LATTUGHINE ORGANICHE organic mix greens 8 TORRE DI MANZO Beef- 3 way 15

BRUSCHETTE RUSTICHE bruschetta 3 topping 10 SPINACI TIEPIDI warm gorgonzola, baby spinach 9

CALAMARI FRITTI fried calamari 3 sauces 11 BARBABIETOLE E CAPRINO beets, goat cheese 11

QUATTRO CARPACCI Tasting of sword fish carpaccio, smoked salmon and caviar 15

Beef carpaccio arugola Parmesan, eggplant and feta cheese

ASSAGGIO DI ZUPPE tasting of three fresh made soups 9

Cream of mushroom, Onion and ham soup, Potatoes and Peppers

PASTE E RISOTTI

RAVIOLI DI PESCE Seafood ravioli lobster sauce 18 CANNELLONI CONTADINO Sausage, chicken, mushroom 18

PENNE BOLOGNESE 3 meat ragout sauce 18 FIORELLINI DI TARTUFO Truffle ravioli cream, parmesan 18

RIGATONI AI FUNGHI Mixed mushroom cream truffle 18 RISOTTO SALSICCIA Sausage, chantarelle red wine 20

FUSILLI MONARCA fusilli pasta, chicken, saffron cream 18 GNOCCHI AL GORGONZOLA gorgonzola, cream, walnuts 18

ASSAGGIO tasting of 3 fresh made ravioli and gnocchi 21

PIATTI GRANDI

CIOPPINO ALLA LIVORNESE Seafood soup with mussels, clams, shrimps, scallops, calamari, and fresh fish 25

Served with garlic crostini

SOGLIOLA FRIULANA Fresh Petrale Sole Fillet sautéed with chanterelle mushroom and Prosecco wine 29

Served with grilled polenta and sautéed Brussels sprouts

SALMONE RIPIENO Scottish Salmon, stuffed with Dungeness crab meat, lobster sauce, 25

Served with mashed potato, asparagus,

COSTATINE D’AGNELLO Fresh Colorado Lamb Porterhouse marinated and grilled drizzled with truffle and roasted garlic 34

Served with roasted fingerling potatoes and sautéed Brussels sprouts

STINCO D’AGNELLO Niman Ranch 12 oz Lamb ossobuco slowly braised with mirepoix red wine and porcini 32

Served with soft polenta sautéed Brussels sprouts

OSSOBUCO DI MAIALE Niman Ranch 12 oz Pork ossobuco slowly braised with mirepoix white wine and tomatoes 32

Served with soft polenta sautéed Brussels sprouts

BISTECCA AL PEPE VERDE Niman Ranch 12 oz New York steak, brandy-green peppercorn sauce 35

Beet and goat cheese mashed potatoes, sautéed spinach, crispy leeks

PETTI DI POLLO ALLA PICATA Chicken breast sautéed with lemon, capers and with wine 21

Served with mashed potatoes and Brussels sprouts

CHEF TASTING MENU. 4 COURSE 50

CHEF TASTING MENU 6 COURSE 70

Executive Chef Umberto Pala

General Manager Sharlene Pala