Menu Features for Restaurant week

4 courses for $35.

Antipasti

Bruschetta al Cinghiale
Grilled rustic bread with Chianti
braised wild boar ragu
Calamari Fritti 
Fried calamari with red chili pomodoro
sauce and maionese rosso
Mele e Speck
 Assorted young greens with Granny Smith apples and
Gorgonzola with toasted walnuts and smoked bacon crisp
in a honey, apple cider vinaigrette

Primi Piatti
Taglierini al Funghi 
Fresh pasta with cremini mushrooms,
shallots, white truffle oil, Grana Padano, black
 summer truffle and cream
Ravioli Ripieni con Spinaci e Carciofi 
Fresh pasta stuffed with artichokes, spinach and
goat cheese in a fresh basil, roasted tomato butter sauce

 

Secondi Piatti
Bistecca alla Zingaro
Wood grilled beef tenderloin sliced and
served on grilled rustic bread with portabello mushrooms,
Gorgonzola and rosemary infused veal demiglace 
Filetto di Salmone con Capesante 
Grilled Salmon, grilled Diver scallops and
roasted potato, chive flan on a fresh tarragon,
lemon beurre blanc
Pollo al Funghi e Prosciutto 
Wood grilled chicken breast with
 portabello mushrooms, prosciutto and pecorino Toscano
 on sauteed spinach with toasted pine nuts,
balsamic reduction and lemon butter
Dolci
Tiramisu 
Genoise layered with mascarpone
cheese, toasted almonds and chocolate
Torta di Cioccolata 
Triple chocolate tort with Grappa
soaked tart dried cherries, Morello
cherry coulis and espresso crema inglese
 
sorry, no substitutions or split orders