A TAVOLA !
antipasti
tuna & burrata house made tuna prosciutto, local burrata and Calabrian chili sauce
34
tagliere toscano prosciutto crudo, finocchiona, pecorino, olives and honey
28
house smoked salmon grapefruit salad, Dijonnaise and salmon roe
28
tuna tartare* fair trade certified tuna, avocado, tomatoes, capers, greens
beef tartare ‘al coltello’* caramelized onion, Dijon mustard, mushrooms & 30yr aged Giusti balsamic
salads
beet salad gem salad, charred beets, Caesar dressing, shaved Grana Padano
22
panzanella heirloom tomatoes, cucumber, red onions, bread
20
burrata caprese a selection of local heirloom tomatoes and basil air
26
primi
ribollita Toscana vegetable stew with kale, carrots, potatoes, onions, swiss chard, green beans and bread
18
aglio, olio e peperoncino fresh tagliatelle, garlic and parsley purée, chili threads
26
spaghetti 3 tomatoes fresh pasta, selection of vine & heirloom tomatoes, fresh basil
22
cacio e pepe Gragnano spaghetti, pecorino romano, Tellicherry pepper and beet powder
lasagna bolognese beef ragú, bechamel sauce and Grana Padano
maccheroni al sugo toscano braised beef ragú, Grana Padano, olive oil
28
25
pici senesi braised duck leg ragú and pecorino
black seafood spaghetti shrimp, calamari, octopus, tomatoes and bottarga
32
spaghetti all’astice Gragnano pasta, Maine lobster in a tomato bisque and parsley oil
45
risotto ai funghi Acquerello rice, forest mushrooms and black truffle
- Executive Chef Andrea Marchesin
secondi
truffle chicken breast pasture raised organic chicken, poached asparagus, truffle sauce
costoletta alla milanese breaded bone-in veal, arugula and lemon mayo
65
filet mignon certified Angus, pan seared, gem salad and roasted grape jus
prime rib eye dry aged & pan seared, served tagliata with red wine jus
Wagyu NY strip gold grade Wagyu beef, roasted mushrooms and wine reduction
95
grilled salmon glazed carrots & carrot purée
branzino mediterranean sea bass, eggplant scarce, dry cherry tomato and mint
swordfish poached in EVOO, sorrel, mussel and roe beurre blanc
for two
fiorentina steak classic 40oz dry aged t-bone served with smoked potato purée, kale, cannellini beans
26oz Australian lamb rack pan seared, fresh herbs, roasted potatoes & black kale
sides
beets roasted & seasoned with Florida sea salt flakes