Cozze in Bianco
Fresh mussels sauteed with fresh garlic,
gremolata, basil, lemon and butter 15.
Wagyu Beef Carpaccio
with white truffle aioli, grilled mushrooms,
capers and shaved parmesan 9.
Schiacciata al Gorgonzola
Grilled Tuscan flat bread with Gorgonzola, walnuts
and balsamic onions 10.
Salsiccie di Cinghiale e Polenta
Wood grilled wild boar sausage with sweet and spicy pepperonata on grilled white corn polenta 9.
Fettunta al Funghi
Grilled rustic bread with wild and domestic mushrooms sauteed in extra virgin olive oil with garlic,
Chianti and fresh herbs 11.
Fichi Ripieni con Pecorino Toscano
Wood roasted figs wrapped in Parma
prosciutto and stuffed with pecorino Toscano,
garnished with Tuscan olive oil
and aged balsamic vinegar 9.
Antipasto Misto Toscano
Appetizer assortment of olives, peppers,
Grana Padano, Tuscan salami, prosciutto, balsamic roasted portabello, fettunta and crostini with chicken liver pate 16.
Fricassea di Granchio e Porri
lump crabmeat, leeks and sun dried tomatoes
on roasted portabello mushrooms in a sauce of toasted pine nuts, fresh tarragon and Vernaccia wine 14
Bruschetta con Cinghiale alla Toscana
Grilled Tuscan bread with a ragu of wild boar,
roasted onions and Chianti wine 12..
Fritto Misto di Mare
Fried shrimp, fish and calamari with a red chili,
Pomodoro sauce and mayonnaise rosso 14.
INSALATE
Insalata alla Caprese
Fresh mozzarella with vine ripe tomatoes,
fresh basil, extra virgin olive oil and balsamic reduction 12.
Insalata di Mele e Speck
Assorted young greens with Granny Smith apples, Gorgonzola, toasted Walnuts and speck (Italian smoked bacon) in honey, apple cider vinaigrette 11.
Insalata al Funghi
Wood roasted mushrooms on mixed field greens with toasted pignoli and Texas goat cheese in Blackberry
balsamic vinaigrette 11.
Insalata di Campo
mixed field green salad with red wine vinaigrette 8.
Ribolitta
Tra ditional Tuscan vegetable soup thickened
with grilled rustic bread 9.
Taglierini al Funghi
Fresh pasta with cremini mushrooms, shallots, cream,
white truffle oil and Grana Padano
Primo - 9. Secondo - 18.
Risotto al Zucca Arrosto
Arborio rice with roasted spaghetti squash, WaterOak Farm's goat milk ricotta, fresh sage and black truffle
Primo - 10.. Secondo - 19.
Tagliatelle al Ragu Bolognese
Fresh pasta with a rich sauce of braised beef, veal, Pancetta, tomatoes and a touch of cream
Primo - 8. Secondo - 16.
Capellini alla Livornese
With shrimp,tomatoes, fresh basil, garlic,
capers, red chili and oregano in extra virgin olive oil
Primo - 11. Secondo - 19.
Ravioli
Stuffed with artichokes, spinach and goat cheese in a fresh basil, roasted tomato butter sauce
Primo - 9. Secondo - 18..
Bavette
With shrimp,fennel sausage, herbs and cream
Primo - 10. Secondo - 20.
Pappardelle
Ribbon pasta with wild boar braised in Chianti
Primo - 10. Secondo - 18.
Rosemary roasted potatoes 6.
Sauteed fresh spinach with garlic 6.
Vegetable del giorno 9.
Grilled rustic bread rubbed with garlic, sea salt and extra virgin olive oil 5.
.
Coniglio alla Cacciatora
Countryside Farm's Rabbit braised in white wine with prosciutto, fresh thyme, tomatoes, leeks and potatotes 28.
Filetto di Manzo
Grilled beef tenderloin filet with a chianti wine demiglace on a fricassee of potatoes, pancetta, onions and Gorgonzola 29.
Quaglie Ripieno
Wood roasted Quail stuffed with wild boar sausage on grilled white corn polenta in a juniper infused, blackberry, roasted quail reduction sauce 28.
Traditional Tuscan dish of shrimp, scallops, fresh fish, calamari and mussels sautéed with red chili, spring onions and roasted tomato sauce over grilled bruschetta 28.
Wood grilled chicken breast with portabello mushrooms, Parma prosciutto and pecorino Toscano on sauteed spinach with toasted pinenuts, balsamic reduction and lemon butter 22. Wood grilled Salmon with sea scallops, in a fresh tarragon, Vernaccia wine sauce, served with a roasted potato, chive timbale 27. Walnut crusted Rainbow Trout with sauteed shrimp in a fresh tarragon, Vernaccia wine sauce on sauteed fresh spinach 26. Wood grilled, grain fed, Veal Rib Chop with sauteed wild and domestic mushrooms 32. Wood grilled Pork tenderloin medallions with a Chianti wine veal demiglace, roasted potato sformatino and braised Swiss chard 27.. 32 oz. Angus Porterhouse grilled with sea salt, black pepper and extra virgin olive oil, served with sauteed spinach and rosemary roasted potatoes (recommended for two) 49.
A charge of $3.00 will be added to all split items.
Please allow us to add a 18% gratuity to parties of 5 or more
