GIOVEDI 3^RD APRILE

PIATTI PICCOLI

TORRE DI CARPACCI swordfish, beef, smoked salmon 15 MOZZARELLA E POMODORI tomato salad, mozzarella 13

FONDUTA DI FORMAGGI cheese fondue 12 CARPACCIO beef carpaccio, arugula, shaved parmesan 11

INSALATA DI CESARE caesar salad, anchovies 9 FRITTO MISTO fried artichoke, calamari, shrimp, zucchini 13

CARCIOFI RIPIENO shrimp stuffed artichoke 11 AGNELLO E FAGIOLINI lamb chops, mixed bean salad 15

SPINACI TIEPIDI baby spinach and warm gorgonzola 9 BARBABIETOLE E CAPRINO beets, goat cheese 9

ASSAGGIO DI ZUPPE tasting of three house made soups 9 POLIPO poached fresh octopus with potatos in a citronette 10

INSALATA MEDITERRANEA romaine, tomato, celery cucumbers, olives, feta cheese and white anchovies 9

AFRODISIACA organic mixed greens,strawberries, feta cheese, balsamic dressing, cashews 9

ANTIPASTO MISTO mixed olives, marinated mushrooms, prosciutto & burrata, fried artichoke, shrimp, 20

(serves two) white anchovies, caponata ,bruschetta two ways, & smoked salmon

PASTE E RISOTTI

CASONCELLI BERGAMASCA sausage ravioli, pancetta, butter and parmesan sauce 18

RAVIOLI DI MAGRO two flawor ravioli ricotta and spinach and red beets and ricotta fresh tomatoes arugola 18

AGNOLOTTI DI ZUCCA butternut squash ravioli walnuts parmesan cheese, brown butter and sage 18

SPAGHETTI COZZE E VONGOLE mussels, clams, asparagus, saffron lobster broth 18

FUSSILI AL POLLO chicken, artichoke, sundried tomatoes, pesto and a touch of cream 18

RIGATONI PUTTANESCA E SPADA swordfish, spicy tomato sauce, capers, black olives 19

RISOTTO CAPESANTE peas, corn, shrimp, large scallops, saffron lobster sauce 20

PENNE BOLOGNESE tube pasta, meat ragout 18

RAVIOLI DI PESCE seafood ravioli, lobster sauce 18

ASSAGIO tasting of four, house made ravioli 21

PIATTI GRANDI

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

Served with garlic crostini

CERNIA MEDITERRANEA Fresh Mediterranean whole branzino (seabass) whole fish encrusted with polenta 29

and sesame seeds, deep fried;

Served with sautéed fiddleheads and citrus wedges in a soy orange sauce

BRANZINO IN CROSTA Chilean seabass herb encrusted, grilled and drizzled with beurre blanc sauce; 35 served with sautéed fiddleheads, grilled asparagus, marinated sundried tomatoes

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

Served with mashed potatoes, asparagus

PESCE SPADA Hawaiian swordfish herb encrusted, topped with caponata 29 Served with roasted fingerling potato arugula salad

FILETTO E GAMBERI Filet mignon grilled topped with a balsamic shallot reduction & fried shrimp in sambuca sauce; 37

Served over mashed potatoes and grilled asparagus

BRACIOLA DI MAIALE Niman Ranch pork chop breaded and pan fried, topped with a lemon, capers and burre blanc; 32

Served with roasted fingerling potato arugula salad and grilled asparagus

COSTICINE D’ AGNELLO Whole New Zealand rack of lamb, deboned and encrusted with sesame seeds, roasted garlic; 34

Served with roasted potato arugula salad and mixed beans salad drizzled red wine reduction

POLLETTO AL FORNO Wild game hen marinated with fresh herbs and garlic, finished with a rosemary veal demiglace; 22

Served with roasted potato arugula salad and grilled asparagus

BISTECCA TAGLIATA Niman Ranch NY Steak, black pepper encrusted over sautéed mushrooms; 33

Served with roasted potato arugula salad and mixed beans salad drizzled red wine reduction

SCALOPPINE FAI TU Veal scaloppini - choice of marsala wine sauce and mushrooms Or lemon piccata, 23

Or pizzaiola with tomato & mozzarella; served over mashed potatoes and grilled asparagus

CHEF TASTING MENU 4 COURSE 50 CHEF TASTING MENU 6 COURSE 70

Executive Chef Umberto Pala

General Manager Sharlene Pala