with almonds and fresh shallot in a red wine vinegar dressing18
heirloom tomatoes & arugula
in a white balsamic dressing18
panzanella
with heirloom tomatoes, cucumber, red onions, bread20
burrata caprese
with a selection of local heirloom tomatoes and basil air26
lobster salad
from Maine, with avocado and greens in a citrus mustard dressing28
tagliere toscano
prosciutto di Parma, finocchiona, pecorino, grana padano, olives and honey34
burrata & prosciutto
di Parma with black truffle34
vitello tonnato
thinly sliced milk-fed veal with tuna based sauce, capers and arugula26
house smoked salmon
with citrus jicama and mayonnaise24
octopus puttanesca
with heirloom tomatoes, capers and taggiasca olives26
tuna tartare*
fair trade certified tuna with avocado, tomatoes, capers and seasonal greens26
beef & beet tartare*
with celery root and smoked trout roe26
soups, pasta & risotto
pappa al pomodoro
traditional tomato stew with poached egg, croutons and Grana Padano air24
ribollita toscana
vegetable stew with kale, carrots, potatoes, onions, swiss chard, green beans and bread18
spaghetti 3 tomatoes
fresh pasta with a selection of vine & heirloom tomatoes and fresh basil20
cacio e pepe
with Gragnano spaghetti, pecorino romano, Tellicherry pepper and beet powder34
lasagna bolognese
with beef ragú, bechamel sauce and Grana Padano26
maccheroni al sugo toscano
with braised beef ragú, Grana Padano, olive oil26
tortelli buffalo ricotta & spinach
in a sauce of Isigny butter and sage24
pici senesi
with braised duck leg ragú and pecorino29
black seafood spaghetti
housemade with shrimp, calamari, octopus, tomatoes and bottarga30
carbonara di mare
our spaghetti alla "chitarra" with sea urchin butter, roe, caviar and bottarga36
spaghetti all'astice
with Gragnano pasta, Maine lobster in a tomato bisque and parsley oil42
risotto ai funghi
with Acquerello rice, forest mushrooms and black truffle36
main courses
chicken breast
pasture raised organic chicken, truffle sauce with forest mushrooms42
costoletta alla milanese
breaded bone-in veal served with arugula and lemon64
14oz rib eye
from Painted Hills Farm in a red wine sauce72
Berkshire pork chop
with roasted potatoes and rosemary42
6oz Mishima grade wagyu
served "tagliata” with black kale and roasted potato65
salmon
from FAO 27 oven roasted with seasonal vegetables38
branzino
mediterranean sea bass with braised seasonal roots and parsley oil42
catch of the day
a glazed white fish in a champagne sauce and herb oil42
for two
fiorentina steak
classic 40oz t-bone served with smoked potato purée, kale, cannelloni beans160
ossobuco
veal shank served with saffron risotto and citrus gremolata95
26oz Australian lamb rack
pan seared with fresh herbs, roasted potatoes & black kale105
50oz wagyu tomahawk
gold grade bone-in rib eye served with roasted potatoes & black kale270
branzino al forno
whole baked mediterranean sea bass105
Dover sole
pan seared alla "Mugnaia" served with roasted potatoes90
sides
seasonal vegetables
roasted & seasoned with Florida sea salt flakes12
smoked potato purée
Idaho potaoes15
cannellini beans
braised creamy with tomato & sage12
roasted potatoes
pan roasted with rosemary & lemon12
black kale
sautéed with olive oil and Florida sea salt flakes12
Toscana Divino Classics
florentine dinner
Allow us to take you on a culinary journey, as we share Chef Andrea Marchesin's innovative take on Florentine history and culture at your table: Tagliere Toscano, Pici Senesi, Risotto Funghi e Tartufo, "La Fiorentina"240 | serves 2
*Please inform us about any food allergies. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. A service charge of 20% will be added to your check for your convenience. Prices subject to change.
