PRANZO
PER GRUPPI
DOPOCENA
SALUTE
APERITIVO
A TAVOLA !
PRANZO
mon – fri | 12pm – 4pm
$28
choice of 1 appetizer, 1 main course & 1 dessert
appetizer
soup of the day
prepared daily with fresh vegetables
pan con bistec
grilled bread, beef, caramelized onion, arugula
Florida caprese
farm tomato, mozzarella fior di latte, arugula,
basil
salmon tartare
fresh salmon, tomato, avocado, red onion
fritto di pesce
fried white fish, homemade tartar sauce
summer salad
Florida greens, baby tomato
main course
spaghetti alla calabra
homemade spaghetti, Calabrian chili peppers,
oregano
risotto cacio e pepe
risotto cacio e pepe
Nourished pastures chicken
organic roasted chicken, roasted potatoes, jus
grilled salmon
salmon from FAO 27, roasted vegetables,
lemon
porchetta
roasted porchetta, fingerling potatoes
dessert
fruit sorbet or artisanal gelato
scoop of homemade sorbet or artisanal gelato
PER GRUPPI
$85 per person
choice of one per category | served family style
primi piatti
green bean salad
with almonds and fresh shallot in a red wine vinegar
dressing
panzanella
with heirloom tomatoes, cucumber, red onions, bread
vitello tonnato
thinly sliced milk-fed veal with tuna based sauce,
capers and arugula
beef & beet tartare *
with celery root and smoked trout roe
spaghetti 3 tomatoes
fresh pasta with a selection of vine & heirloom
tomatoes and fresh basil
risotto ai funghi
with Acquerello rice, forest mushrooms and black
truffle
lasagna bolognese
with beef ragú, bechamel sauce and Grana Padano
secondi piatti
chicken
pasture raised organic chicken, truffle sauce with forest
mushrooms
salmon
from FAO 27 oven roasted with seasonal vegetables
branzino
mediterranean sea bass with braised seasonal roots
and parsley oil
Berkshire pork chop
with roasted potatoes and rosemary
dolci
tiramisù
mascarpone cream, gf savoiardi, espresso
fruit sorbet or artisanal gelato
aperitivo
complement your experience
$15pp
choose one cocktail + one food bite
choose one of our signature cocktails plus one of our
delectable aperitivo bites
*Consuming raw or undercooked meats, poultry, shellfish or eggs may
increase your risk of foodborne illness.
Please inform us about any food allergies.
PER GRUPPI
$110 per person
served family style
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.
florentine dinner
tagliere toscano
prosciutto di Parma, finocchiona, pecorino,
grana padano, olives and honey
pici senesi
with braised duck leg ragú and pecorino
risotto ai funghi
with Acquerello rice, forest mushrooms and
black truffle
fiorentina steak
classic t-bone served with smoked potato
purée, black kale & cannellini beans
dolci
choice of
tiramisù
mascarpone cream, savoiardi, espresso
fruit sorbet or artisanal gelato
aperitivo
complement your experience
$15pp
choose one cocktail + one food bite
choose one of our signature cocktails plus one of our
delectable aperitivo bites
DOPOCENA
dolci
tiramisù
12
mascarpone cream, gf savoiardi, espresso
torta al cioccolato
15
warm chocolate cake, lavender gelato
pistacchio e lamponi
15
Bronte pistachio cake and gelato, raspberry
crème brulèe
15
custard, white chocolate crumble, caramel
affogato
14
espresso gelato, almond crumbre, waffle cookie
cheese tagliere
28
selection of imported Pecorino cheese
Italian artisanal gelato or sorbet
12
three scoops homemade selection
coffee & tea
americano decaf available
3
espresso decaf available doppio add 1.5
3.5
macchiato decaf available | doppio add 1.5
3.5
caffe latte decaf available
4.5
cappuccino decaf available
4.5
espresso corretto
6
Rishi organic hot tea
5
earl grey | blueberry hibiscus | mint
ginger turmeric | green | passionfruit
cognac
half oz 110
one oz 210
Hennessy
15
Courvoisier
15
For your convenience, a service charge of 20% will be added to your check.
cocktails
espresso martini
16
anilla infused Beluga, Kahlua, espresso
white alexander
16
Of Amarone, cream, crème de cacao
stinger
18
cognac, Tempus fugit crème de menthe
dessert wines
NV Visciole Velenosi – Cherries, Lacrima
13/65
500ml
NV Vin Santo, Badia di Morrona
14/72
500ml
2008 Krysos Feudo Disisa – Grillo
14/72
500ml
2020 Pineto Marenco – Brachetto
60
750ml
2020 Bellini Vin Santo
70
500ml
2015 Tre Colli, Tessari Recioto Di Soave
120
500ml
2017 Tokaji Disznókõ Tokaji Late Harvest
12/62
500ml
2016 Sauternes, Château Coutet
90
375ml
NV Tawny Port 20yr, Graham’s Port, Douro
18/150
750ml
amaro
Fernet Branca
12
Branca Menta
12
Of Amarone
12
Averna
12
Amaro del Capo
12
Montenegro
12
Disaronno
12
grappa
Nonino Bianca
12
Nonino Chardonnay
12
Gaja Damargi
28
Gaja & Rey
28
Tignanello
18
Sassicaia
24
liquor
Sambuca Molinari
12
Sambuca Romana Caffe
12
Galliano
12
Pernod
12
SALUTE
our classics
bellini
16
La Gioiosa prosecco, peach puree
spritz
16
La Gioiosa prosecco, Aperol, Perrier
garibaldi
16
Campari, freshly squeezed orange juice
gibson martini
18
Sipsmith , dry vermouth, pearl onion
smoked negroni
18
Campari bitter, sweet vermouth, gin
paloma
18
Casa Dragones Blanco, Martini Fiero, limoncello,
grapefruit, agave, Perrier
pisco sour
18
pisco, lime juice, egg white, Angostura bitter
cosmopolitan
18
Beluga Noble, Cointreau, lime, cranberry
mezcal old fashioned
18
Rosaluna, sugar, Angostura bitter
pink lady
alcohol free
16
cranberry juice, lime juice, rosemary, coconut water
negroni
alcohol free
16
Lyre’s London spirit, Italian orange, aperitif rosso
bollicine & rosé
by the glass
prosecco
14
2019 La Gioiosa, Valdobbiane
brut
20
NV Ferrari, Trentino Alto Adige
cuvée prestige
22
NV Ca’Del Bosco, Lombardy
rosé Scalabrone Guado al Tasso
15
2020 Antinori, Bolgheri
rosé Scalabrone Guado al Tasso
25
NV Brut Majeur, Ayala, Bollinger – Pinot Noir, Chardonnay
For your convenience, a service charge of 20% will be added to your check.
APERITIVO
daily | 4pm to 7pm | lounge & bar
cocktails
campari shakerato
8
Campari
spritz
9
La Gioiosa prosecco, Aperol, Perrier
negroni
9
Campari, red vermouth, Bombay Sapphire
tommy’s margarita
8
Milagro Silver, agave, lime
mojito
8
Bacardi, lime, sugar, mint, soda, bitter
by the glass
red wine
8
white wine
8
prosecco
7
beer
6
bites
blinis & caviar
15
selection of fish roe served on blinis, crème fraîche
fish bites
15
fried Florida coast fish, homemade tartar sauce
lobster roll
16
lobster salad, homemade bun, microgreens 2 pcs
octopus skewers
15
octopus, capers, black olives, smoked paprika 3 pcs
bruschetta
10
grilled bread with garlic, heirloom tomatoes, basil
tagliere toscano
34
selection of Italian cheese & charcuterie
cheese tagliere
28
selection of imported Pecorino cheese
For your convenience, a service charge of 20% will be added to your check.
A TAVOLA !
salads & appetizers
green bean salad with almonds and fresh shallot in a red wine vinegar dressing
18
heirloom tomatoes & arugula in a white balsamic dressing
18
panzanella with heirloom tomatoes, cucumber, red onions, bread
20
burrata caprese with a selection of local heirloom tomatoes and basil air
26
lobster salad from Maine, with avocado and greens in a citrus mustard dressing
28
tagliere toscano prosciutto di Parma, finocchiona, pecorino, Grana Padano, olives and honey
34
burrata & prosciutto di Parma with black truffle
34
vitello tonnato thinly sliced milk-fed veal with tuna based sauce, capers and arugula
26
house smoked salmon with citrus jicama and mayonnaise
24
octopus puttanesca with heirloom tomatoes, capers and taggiasca olives
26
tuna tartare* fair trade certified tuna with avocado, tomatoes, capers and seasonal greens
26
beef & beet tartare* with celery root and smoked trout roe
26
soups, pasta & risotto
pappa al pomodoro traditional tomato stew with poached egg, croutons and Grana Padano air
24
ribollita toscana vegetable stew with kale, carrots, potatoes, onions, swiss chard, green beans and bread
18
spaghetti 3 tomatoes fresh pasta with a selection of vine & heirloom tomatoes and fresh basil
20
cacio e pepe with Gragnano spaghetti, pecorino romano, Tellicherry pepper and beet powder
34
lasagna bolognese with beef ragú, bechamel sauce and Grana Padano
26
maccheroni al sugo toscano with braised beef ragú, Grana Padano, olive oil
26
tortelli buffalo ricotta & spinach in a sauce of Isigny butter and sage
24
pici senesi with braised duck leg ragú and pecorino
29
black seafood spaghetti housemade with shrimp, calamari, octopus, tomatoes and bottarga
30
carbonara di mare our spaghetti alla “chitarra” with sea urchin butter, roe, caviar and bottarga
36
spaghetti all’astice with Gragnano pasta, Maine lobster in a tomato bisque and parsley oil
42
risotto ai funghi with Acquerello rice, forest mushrooms and black truffle
36
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. Please inform us about any food
allergies. For your convenience, a service charge of 20% will be added to your check.
- Executive Chef Andrea Marchesin
main courses
chicken breast pasture raised organic chicken, truffle sauce with forest mushrooms
42
costoletta alla milanese breaded bone-in veal served with arugula and lemon
64
filet mignon certified angus beef in salt crust with roasted carrots in a green peppercorn sauce
55
14oz rib eye from Painted Hills farm in a red wine sauce
72
Berkshire pork chop with roasted potatoes and rosemary
42
6oz Mishima grade wagyu served “tagliata” with black kale and roasted potato
65
salmon from FAO 27 oven roasted with seasonal vegetables
38
branzino mediterranean sea bass with braised seasonal roots and parsley oil
42
catch of the day a glazed white fish in a champagne sauce and herb oil
42
for two
fiorentina steak classic 40oz t-bone served with smoked potato purée, kale, cannellini beans
160
ossobuco veal shank served with saffron risotto and citrus gremolata
95
26oz Australian lamb rack pan seared with fresh herbs, roasted potatoes & black kale
105
50oz wagyu tomahawk gold grade bone-in rib eye served with roasted potatoes & black kale
270
branzino al forno whole baked mediterranean sea bass
105
Dover sole pan seared alla “Mugnaia” served with roasted potatoes
90
sides
seasonal vegetables roasted & seasoned with Florida sea salt flakes
12
smoked potato purée Idaho potaoes
15
cannellini beans braised creamy with tomato & sage
12
roasted potatoes pan roasted with rosemary & lemon
12
black kale sautéed with olive oil and Florida sea salt flakes
12
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.
240 | serves 2
Tagliere Toscano | Pici Senesi | Risotto Funghi e Tartufo
“La Fiorentina” 40oz T-bone Steak with smoked potato purée, kale, cannellini beans
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. Please inform us about any food
allergies. For your convenience, a service charge of 20% will be added to your check.
