A la càrte menu – Fall/Winter 2016

a culinary journey in which
continuity, tradition and innovation
are in constant dialogue

first course
charcuterie and cheese selection

pecorino f1    paradise farm honey 
prosciutto di parma     grissini castelvetrano olives  
“finocchiona”     fennel salami housemade pickles  
mortadella al pistacchio    bread crackers 
house roasted porchetta    grain mustard 
house prosciutto cotto    stracciatella bread crackers 
parmigiano reggiano   18th months balsamic pearls 
housemade ricotta    bruschetta paradise farm honey 
prosciutto toscano    grissini castelvetrano olives 
tagliere 3 salumi o formaggi     your choice  
gran tagliere    selection charcuterie and cheese preserves – serves 3/4

tagliere salumi formaggi

burrata caprese

appetizers

le bruschette
heirloom tomato garlic basil 
bufala ricotta florida honey walnuts 
ribollita
tuscan vegetable bread stew 
vitello tonnato
milk fed veal tuna sauce capers arugula lemon 
carpaccio di manzo
beef carpaccio seasonal raw mushrooms parmigiano parsley oil 
polipo alla “puttanesca”
octopus cherry heirloom capers taggiasche olives 
ceviche di pesce
market fish chili ginger cucumber coconut lime 
tartare di cervo
venison tartare red beets parmigiano peppercorn 
salmone selvaggio affumicato e caviale
house smoked wild salmon caviar crème fraiche bread crumble 

salads

rucola e carciofi    arugula artichokes parmigiano lemon 
“l’invernale    kale pecorino f1 walnuts acorn squash walnuts oil 
bouquet di verdure green leafs seasonal vegetables raspberry vinaigrette 
burrata caprese   local burrata heirloom florida tomatoes garden basil 

“tradizione”
recipes from the Italian tradition to enjoy an authentic experience prepared with thoughtfully selected ingredients

pomodoro e basilico
homemade spaghetti    fresh tomato sauce   basil   fior di latte   
maccheroni “al sugo toscano”
beef ragu   parmigiano   olive oil   
pappardelle finocchiona
white sausage   fennel pollen   pecorino   
tortelli ricotta e spinaci
ricotta & spinach tortelli   butter  sage   
maccheroncini neri
squid ink pasta   shrimp   calamari octopus   tomato   bottarga   
gnocchi al coniglio
handmade potato gnocchi rabbit ragu chili red bell peppers pecorino 
pici senesi all’anatra
hand rolled pasta duck leg ragu pecorino 
risotto ai funghi
 Acquerello rice wild mushrooms black truffle 

 

pollo alla cacciatora
roasted rock cornish chicken fingerling potatoes mushrooms 
ossobuco (serve 2pp)
24oz veal ossobuco bone marrow saffron risotto gremolada 
braciola di maiale
korobuta-berkshire pork chop tuscan chimichurri roasted potatoes 
costata di manzo
painted hills beef rib eye crushed potatoes broccoli rapini wine jus
branzino ai ferri
grilled mediterranean sea bass parsley capers seasonal vegetables 

la “fiorentina”

42oz porterhouse steak smoked potato purée kale canellini beans 

maccheroni al sugo toscano

mailino al ginerpo

pesce fresco su “minestrone”

“moderna”

inspired by ingredients, aiming to explore the diversity of Italian cuisine

carbonara di mare   
spaghetti “chitarra” sea urchin caviar bottarga lardo
risotto cacio e pepe
Acquerello rice parmesan water parmesan butter pecorino black pepper
risotto manzo, funghi e cioccolato
Acquerello rice beef jus wild mushroom 65% Ecuadorian chocolate
grilled (not) fish
celery root steak red beet pure coal baked vegetables
pesce fresco
market fish sunchokes black “rocks” potato pure sea asparagus
coniglio alla lucchese
braised rabbit potato pure bell peppers jus
filetto al pepe sichuan
grass fed beef tenderloin baby carrots beef jus sichuan peppercorn
petto d’anatra
roasted duck breast endive dates pickled berries

 tartufo

 it’s the season of the earth and the truffle is her king

French Perigord truffle 8/g

uovo in camicia
poached egg wild mushrooms croutons
risotto al burro di parmigiano
rice parmesan water parmesan butter
tagliatelle al burro di parmigiano
tagliatelle parmesan water parmesan butter

vegetables

the central point of Italian cuisine

roasted vegetables
roasted sunchokes lemon zest
brussels sprout
whole roasted baby cauliflower raisins pine nuts
smoked potato purée

tasting menu

dinner service only

florentine dinner 2/3p
truffle dinner

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 18% will be added to your check for party of 5 or more.

Andrea Marchesin Executive Chef – Stefania Marin Chef de Cuisine