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