updated 10/5/13

ANTIPASTI

CARPACCIO  11.00
Thinly sliced raw beef, arugula, lemon, extra virgin olive oil, shave grana

FARRO SALAD  13.00
Warm spelt salad, roasted squash and cauliflower, red onion, baby spinach, hazelnuts, goat cheese, brown butter sherry vinaigrette

SEPPIA AND OXTAIL   11.00
Stewed cuttlefish, oxtail, garlic and chili served with creamy polenta

ESCAROLE SALAD  13.00
Jerusalem artichokes, red onion, pancetta, toasted walnuts, warm sherry vinaigrette

STEAMED BOUCHOT MUSSELS    14.00
White wine, tomato, parsley, chili, grilled bread

MIXED GREEN SALAD 13.00
Mixed greens, rosemary focaccia, local cheese, saba

WHITE SALAD 13.00
A selection of raw shaved white vegetables, champagne vinaigrette, parmigiano

TRIPPA ALLA TOSCANA   13.00
Tripe stewed in white wine, sofrito and few tomatoes

PRIMI

ZUPPA DEL GIORNO

MALFATTI  15.00
Swiss Chard and ricotta gnocchi with brown butter and sage

CORN TORTELLI   17.00
Homemade ravioli filled with corn and mascarpone, parmigiano

CASUNZIEI   12.00
Red beets and ricotta ravioli, melted butter and poppy seeds

TAGLIATELLE AL RAGU’   16.50

SPAGHETTI  NERI  ALLA CHITARRA  18.00
Homemade black spaghetti, octopus confit, basil, hot chili pepper

SPAGHETTI  VONGOLE  17.50
Manila clams, hot chili peppers, garlic, oreano

RISOTTO OF THE DAY      (please allow 20 minutes)

SECONDI

BRAISED RABBIT  26.50
Creamy polenta, black olives

SALTIMBOCCA ALLA ROMANA  21.00
Boneless pork loin scallopine with sage leaves and prosciutto, served with sautéed potatoes

CALF LIVER ALLA VENEZIANA   19.00

GALLETTO ALLA DIAVOLA  25.00      (30 minutes)
Charcoal-grilled young Bobo chicken, cherry panzanella

HANGER STEAK “TAGLIATA” WITH ARUGULA   26.00
Sliced hanger steak, balsamic reduction

FISH OF THE DAY  P.A.

CONTORNI   7.00

CRUSHED YUKON GOLD POTATOES
GRILLED SWISS CHARD STEMS 
CREAMY POLENTA
ROASTED BRUSSEL SPROUTS
SAUTEED GREENS
GRILLED POLENTA

ROASTED CAULIFLOWER