Choice of dressing
252 Fotos
MenuLunch 16Dinner 14Delivery 8
Lunch
Two course lunch 28
Please order one item from the “first course” menu and one item from the “main course” menu
First Course
Burrata & Prosciutto San Daniele
Menaica Anchovy Fillets with Herb Cured Lardo on Bruschetta
Grilled Baby Octopus, Fava Bean Puree, Sundried Tomato and Rosemary Gremolata
“Chitarra” Homemade Pasta
Fresh tomato sauce & fino basil OR with CGE Pomodoro, Garlic, Olive Oil & Peperoncino
Homemade Fettuccine with Lamb Ragu', Fresh Mint, Fava Beans & Ricotta Infornata
Riso Carnaroli “Aquerello” Grana Padano & Aceto Balsamico Tradizionale
Vignarola
Spring Vegetable Soup
Caprese, Bufala Mozzarella & Tomato with Basil
Eggplant Caponata, Pine Nuts & Raisins
Wild Bass Carpaccio, Lime, Fennel Pollen, Baby Cucumbers & Spicy Tomato Vinaigrette
Spaghetto Quadrato “La Molisana” with Manila Clams, Grape Tomatoes & Parsley, Smoked with Applewood
“Uovo” Single Soft Egg Yolk Filled Raviolo with Truffled Butter
Sea Urchin filled Raviolini, Piennolo Tomato, Scallops, Parsley & Peperoncino
Zucchini Soup, Basil, Crispy Shallots & Burrata
Main Course
Seared Diver Sea Scallops, Purple Potatoes, Sugar Snap Peas, Fagliolini Verdi & Prosciutto Crisps
Honey- Rosemary Marinated Tuna Steak served with Tropea Onions, Fresh Fennel Shavings & Orange Segments
Boneless Rabbit, Roasted and Served with Fava Beans, Sheep Ricotta Gnocchi & Castel Vetrano Olives
Sauteed Veal Loin "Bergese", Roasted Wild Mushrooms & Asparagus with a Smoked Pancetta Cream Sauce
Steak Sandwich on Garlic Scented Country Bread
Poached Shrimp & Farro Grain Salad with Arugula and Fresh Artichoke Shavings, Lemon Dressing
Nicoise Salad “Tuna”
Butter Poached Wild Striped Bass Fillet, Olive Oil Mashed Potatoes, Sea Beans & American Caviar
Pan Roasted Dover Sole, Brown Butter, Lemon & Parsley
Barolo Wine Braised Beef Cheeks Over Potato Gnocchi, Crispy Sage
Roast Baby Chicken, Potatoes & Baby Artichokes
Grilled Fish and Plat Du Jour Are Available Every Day, Please Inquire with Your Server
Caesar Salad with Roasted Chicken
Avocado, Tomatoes & Mixed Greens Salad
A La Carte Vegetables
Grilled Vegetables with Parsley Sauce
9.00 - 10.00
Sauteed Spinach with Olive Oil and Garlic
10.00
Broccoli Rapini, Olive Oil, Garlic, Peperoncino
10.00
Sicilian Caponata, Pine Nuts & Raisins
10.00
Sauteed Escarole with Olives & Garlic
10.00
A La Carte Vegetables: Ii Quadrifoglio
Is a nutritionally balanced one course meal comprised of four individual recipes designed to provide all the necessary ingredients to stay energized throughout the remainder of your work day without compromising the pleasures of the senses. 26
A La Carte Vegetables: Monday
Garganelli with Tomato Sauce & Basil
Carrot and Watercress Salad with Lemon Vinaigrette
Beef Tartare with Quail Egg
Strawberries, Blueberries, Orange
A La Carte Vegetables: Tuesday
Potato Gnocchi with Wild Mushrooms
Celery and Fennel Salad
Grilled Bass with Cannellini Beans
Fresh Pineapple & Raspberries
A La Carte Vegetables: Wednesday
Tagliolini with Fresh Tomato, Capers & Black Olives
Arugula & Cherry Tomato Salad
Chicken Breast, Fuji Apples, Mustard Dressing
Melon Carpaccio
A La Carte Vegetables: Thursday
Veal Filled Ravioli Del Plin with Butter & Sage
Salad with Carrots and Endive
Shrimp with Grilled Zucchini
Fresh Fruit Salad
A La Carte Vegetables: Friday
Tagliolini with Broccoli Rapa & Anchovy Sauce
Spinach Salad with Egg Mimosa
Marinated Salmon with Tartare Sauce
Pear Poached in Red Wine
Formaggeria
Platter: serves 2 to 3 pp 26 (4 selections)
Platter: serves 4 to 6 pp 39 (5 selections)
All cheese plates served with honey or preserves.
Ricotta
5.00
Slightly sweet and crumbly from cow’s milk
Robiola
7.00
(Lombardy) cow’s milk
Bitto Dop Alpeggio
6.00
Extra (valtellina-lombardy) cow’s milk
Fontina Valdostana
7.00
(Valle d’aosta) cow’s milk
Provolone Piccante
6.00
(Lombardy) cow’s milk
Gorgonzola
7.00
(Lombardy) cow’s milk, soft blue cheese
Grana Padano
7.00
(Valle padana) cow’s milk, aged 14mo.
Pecorino in Foglie Di Castagno
6.00
(Marche) sheep’s milk
Pecorino Toscano Fresco
6.00
(Pienza, toscana) sheep’s milk
Montasio
5.00
(Friuli) cow’s milk
Pantaleo
7.00
(Sardinia) goat’s milk
Stracchino
7.00
(Lombardy) soft creamy texture, mild flavor
Taleggio
6.00
(Lombardy) whole cow’s milk
Caciotta
6.00
(Tuscany) sheep’s milk cheese
Strachitunt
6.00
(Lombardy) cow’s milk
Provolone Del Monaco
7.00
(Campania) cow’s milk
Parmigiano Reggiano
8.00
(Emilia romagna) aged 18 mo.
Pecorino Romano
5.00
(Lazio) sheep’s milk, aged 14 mo.
Pecorino Conciato Al Rosso Conero
7.00
(Marche) sheep’s milk
Asiago
7.00
(Veneto) cow’s milk
Malghetta
7.00
(Lombardy) goat’s milk
Raschera (Piemonte) Cow's Milk
7.00
Formaggeria: Salumeria
Platter: serves 2 to 3 pp 26 (4 selections)
Platter: serves 4 to 6 pp 39 (5 selections)
Prosciutto San Daniele
13.00
Friuli
Prosciutto Di Parma Sull’Osso
19.00
Aged 33 months (emilia romagna)
Speck
12.00
Cured and smoked pork (alto adige)
Mortadella Di Bologna
9.00
Emilia romagna
Soppressata
11.00
Coarse ground salame
Guanciale
11.00
Pork cheeks cured with spices, rosemary and garlic
Lard
9.00
Cured with herbs, salt and pepper
Prosciutto Di Parma
13.00
Emilia romagna
Culatello
21.00
Center cut of prosciutto, aged 18 months, (emilia romagna)
Bresaola Della Valtellina
12.00
Oil and lemon – (lombardy)
Coppa
10.00
Spiced with herbs and garlic
Salamini
9.00
Peppery laced with freshly ground salt
Pancetta
9.00
Cured and spiced pork belly
Finocchiona
12.00
Finely ground pork laced with fennel and garlic
Desserts
Tiramisu, Espresso Sauce
14.00
Cannolo Siciliano Rivistato, Coffee Sauce & Citrus Segments
14.00
Coconut & White Chocolate Symphony with Raspberry & Pistachio Brittle
14.00
Extra Bitter Chocolate Tortino with Vanilla Gelato
14.00
"Torta della Nonna" with Pastry Cream & Pine Nuts with Honey Walnut Gelato
14.00
Raspberry Trio - Sorbet, Almond Crumble Cake & Gelée
14.00
Dark Chocolate Tasting: Bitter Chocolate Souffle Cake, Chocolate Cigaro filled with Ricotta Mousse & Pistachio Powder, Chocolate Gelato
14.00
Homemade Gelati & Sorbetti
10.00
Torroncino Semifreddo with Gianduja Chocolate
14.00
Pannacotta, Balsamic Vinegar Reduction, Strawberries
14.00
Babà Au Rhum with Whipped Cream and Orange Sauce
14.00
Floating Island on Vanilla Sauce, Toasted Almonds
14.00
Bitter Chocolate Crostata, Fior di Latte Gelato
14.00
Zabaione Parfait, Chilled Marsala Reduction with Dark Chocolate Glazed Ground Cherries
14.00
Lemon Granita with Fresh Seasonal Fruit Salad
14.00
Specialty Beverages
American Coffee
3.00
Espresso
3.50
Orzo Espresso
3.00
Canarino
6.00
Harney & Sons Tea's
Organic English Breakfast Mint Verbena
4.50
Japanese Sencha Green Tea White Vanilla Grapefruit
4.50
Earl Grey Supreme Pomegranate Oolong
4.50
Chamomile Decaffeinated Ceylon
4.50
Dinner
Platter: serves 2 to 3 pp 26 (4 selections)
Platter: serves 4 to 6 pp 39 (5 selections)
Prosciutto San Daniele (Friuli)
13.00
Prosciutto Di Parma Sull’Osso, Aged 33 Months (Emilia Romagna)
19.00
Speck, Cured and Smoked Pork (Alto Adige)
12.00
Mortadella Di Bologna, Smooth Textured Pistachio Studded (Emilia Romagna)
9.00
Soppressata, Coarse Ground Salame
11.00
Guanciale, Pork Cheeks Cured with Spices, Rosemary and Garlic
11.00
Lardo, Cured with Herbs, Salt and Pepper
9.00
Prosciutto Di Parma (Emilia Romagna)
13.00
Culatello Di Zibello, Aged 18 Months, (Emilia Romagna)
21.00
Bresaola Della Valtellina, Air Cured Beef, Oil and Lemon (Lombardy)
12.00
Coppa, Spiced with Herbs and Garlic
10.00
Salamini, Peppery, Laced with Freshly Ground Sea Salt
9.00
Pancetta, Cured and Spiced Pork Belly
9.00
Finocchiona, Finely Ground Pork Laced with Fennel and Garlic
12.00
Formaggeria
Ricotta, Slightly Sweet Creamy and Soft Curd Cow's Milk
5.00
Robiola (Lombardy)
7.00
Cow’s milk
Bitto Dop Alpeggio Extra (Valtellina-Lombardy)
6.00
Cow’s milk
Fontina Valdostana (Valle D’Aosta)
7.00
Cow’s milk,
Provolone Piccante (Lombardy)
6.00
Cow’s milk
Parmigiano Reggiano (Emilia Romagna)
8.00
Aged 18 mo.
Pecorino Romano (Lazio)
5.00
Sheep’s milk, aged 14 mo.
Pecorino Conciato Al Rosso Conero (Marche)
7.00
Sheep’s milk
Asiago (Veneto)
7.00
Cow’s milk
Malghetta (Lombardy)
7.00
Goat’s milk
Raschera (Piemonte)
7.00
Cow’s milk
Stracchino (Lombardy)
7.00
Soft creamy texture, mild flavor
Taleggio (Lombardy)
6.00
Semi-soft whole cow’s milk
Caciotta (Tuscany)
6.00
Young sheep’s milk cheese
Strachitunt (Lombardy)
6.00
Runny soft cow’s milk
Provolone Del Monaco Aged (Campania)
7.00
Cow’s milk
Grana Padano (Valle Padana)
7.00
Cow’s milk, aged 14 mo.
Pecorino in Foglie Di Castagno (Marche)
6.00
Sheep’s milk
Pecorino Toscano Fresco (Pienza, Toscana)
6.00
Sheep’s milk
Montasio (Friuli)
5.00
Cow’s milk
Pantaleo (Sardinia)
7.00
Goat’s milk
Starters
Salumi – a selection of three 18
Cheese – a selection of three 16
Foie Gras Terrine, Zibibbo Grape Compote & Toasted Pan Brioche
26.00
Wild Bass Carpaccio, Lime, Fennel Pollen, Baby Cucumbers & Spicy Tomato Vinaigrette
24.00
Grilled Baby Octopus Over Fava Bean Puree, Sun-Dried Tomato & Rosemary Gremolata
16.00 - 24.00
Poached Shrimp & Calamari Salad with Zucchini, Tomato Confit & Pink Peppercorn
26.00
Burrata with Culatello Di Zibello
26.00 - 36.00
Duo of Menaica Anchovy & Blue Fin Tuna Bottarga with Herb Cured Lardo & Fett’Unta
32.00
Baccala' Mantecato, Puntarelle Salad with Caper Dressing & Potato Crisps
22.00
Pan Roasted Veal Sweetbreads, Sauteed Spinach, Mustard Zabaione & Coffee Oil
18.00 - 34.00
Salads
Arugula & Endive Salad, Lemon Dressing
10.00
Romaine Hearts, Pecorino Romano & Toasted Walnuts, Olive Oil (Sicilia)
10.00
Bibb Lettuce, Olive Oil (Lago Di Garda) & Spiced Sea Salt
10.00
Heirloom Tomatoes, Fresh Basil, & Extra Virgin Olive Oil
10.00
Salads: Pasta and Grains
Spaghetto Quadrato "La Molisana with
18/26
Salads
“Chitarra” Homemade Pasta with
16/24 - 14/24
Homemade Potato Gnocchi with Black Squid Ink, Calamari & Spring Onion
18.00 - 26.00
Goat Cheese filled Ravioli del Plin, Fennel Puree & Foie Gras
20.00 - 34.00
Whole Wheat Tagliolini with Orange-infused Bisque, Artichokes & Lobster Pieces
20.00 - 34.00
Riso Carnaroli “Acquerello” Grana Padano & Aceto Balsamico Tradizionale
28.00
“Uovo” in Raviolo
23.00
Soft egg filled raviolo with truffled butter
Sea Urchin filled Raviolini with Piennolo Tomato, Scallops, Parsley & Peperoncino
16.00 - 24.00
Homemade Fettuccine with Lamb Ragu', Fresh Mint, Fava Beans & Ricotta Infornata
14.00 - 26.00
Riso Carnaroli “Acquerello” All’Acqua Di Pomodoro, Mazzara Shrimp Crudo
28.00
Soup
Zucchini Soup, Basil, Crispy Shallots & Burrata
16.00
Sorana Bean & Wild Blue Mussels Soup, Lemon Oil
16.00
Vignarola
16.00
Spring Vegetable Soup
Vegetable
Grilled Vegetables with Parsley Sauce
9.00 - 15.00
Sauteed Escarole with Olives & Garlic
10.00
Broccoli Rapa, Olive Oil, & Peperoncino
10.00
Sicilian Caponata: Eggplant, Pinenuts & Raisins
10.00
Sauteed Spinach with Butter & Lemon
10.00
Vegetable: Fish and Shellfish
Butter Poached Wild Striped Bass Fillet, Olive Oil Mashed Potatoes, Sea Beans & American Caviar
24.00 - 38.00
Seared Diver Sea Scallops, Purple Potatoes, Sugar Snap Peas, Fagiolini Verdi & Prosciutto Crisps
24.00 - 38.00
Swordfish Fillet "alla Plancha" with Red Beets, Mache Lettuce & Toasted Hazelnut Vinaigrette
23.00 - 38.00
Honey- Rosemary Marinated Tuna Steak served with Tropea Onions, Fresh Fennel Shavings & Orange Segments
22.00 - 38.00
Pan Roasted Dover Sole in Brown Butter, Lemon & Parsley
49.00
Vegetable: Meat, Poultry and Game
Sauteed Veal Loin “Bergese”, Roasted Wild Mushrooms & Asparagus with a Smoked Pancetta Cream Sauce
25.00 - 38.00
Barolo Wine Braised Beef Cheeks Over Potato Gnocchi, Crispy Sage
22.00 - 34.00
Slow Roasted Baby Goat (on the Bone), Rosemary Roasted Potatoes & Braised Artichokes
28.00 - 42.00
Roasted Boneless Rabbit roasted and served with Fava Beans, Sheep Ricotta Gnocchi & Castel Vetrano Olives
22.00 - 36.00
Swiss Chard & Dry Plum Stuffed Quail served with Scallions & Braised Thumbellina Carrots
28.00
Bistecca Alla Fiorentina, Double Rib-Eye Steak for Two with Roasted Potatoes
52 per person
Desserts
Tiramisu, Espresso Sauce
14.00
Cannolo Siciliano Rivisitato, Coffee Sauce & Citrus Segments
14.00
Coconut & White Chocolate Symphony with Raspberry & Pistachio Brittle
14.00
Floating Island on Vanilla Sauce, Toasted Almonds
14.00
Bitter Orange Crostata, Fior di Latte Gelato
14.00
Zabaione Parfait, Chilled Marsala Reduction with Dark Chocolate Glazed Ground Cherries
14.00
Lemon Granita with Fresh Seasonal Fruit Salad
14.00
Torroncino Semifreddo with Gianduja Chocolate with Pistachio "Sabbiati"
14.00
Pannacotta, Balsamic Vinegar Reduction, Strawberries
14.00
Baba Au Rhum with Whipped Cream and Orange Sauce
14.00
"Torta della Nonna" with Pastry Cream & Pine Nuts with Honey Walnut Gelato
14.00
Raspberry Trio- Sorbet, Almond Crumble Cake & Gelée
14.00
Dark Chocolate Tasting: Bitter Chocolate Souffle Cake, Chocolate Cigaro filled with Ricotta Mousse & Pistachio Powder, Chocolate Gelato
14.00
Homemade Gelati & Sorbetti
10.00
Desserts: Specialty Beverages
American Coffee
3.00
Cappuccino
4.00
Canarino
6.00
Espresso
3.50
Orzo Espresso
3.00
Iced Tea
3.00
Desserts: Harney & Sons Tea's
Organic English Breakfast
4.50
Japanese Sencha Green Tea
4.50
Mint Verbena
4.50
White Vanilla Grapefruit
4.50
Earl Grey Supreme
4.50
Chamomile
4.50
Pomegranate Oolong
4.50
Decaffeinated Ceylon
4.50
Delivery
Pizza
Pizza Marinara, Fresh Tomatoes, Garlic, Oregano
11.00
Pizza Capricciosa, Wild Mushrooms, Spicy Sopressata & Mozzarella
13.00
Pizza with Taleggio & Black Truffles
19.00
Pizza Di Parma
15.00
Prosciutto, mozzarella, arugula & cherry tomato
Pizza Margarita, Fresh Tomatoes, Mozzarella, Basil
14.00
Pizza 4 Formaggi, Robiola, Taleggio, Mozzarella & Gorgonzola
15.00
Sd26 Pizza
14.00
Baby artichokes, burrata, zucchini & basil
Appetizers
Big Eye Tuna & Wild Bass Carpaccio, Blood Orange, Fennel Pollen& Spicy Tomato Vinaigrette
24.00
Scartosso of Fried Calamari, Spicy Tomato Sauce
12.00
On the side
Sicilian Eggplant Caponata Pinenuts & Raisins
10.00
Cheese Platter 4 Choices
0.16
Grilled Baby Octopus, Cicerchie Puree, Sundried Tomato & Rosemary Gremolata
24.00
Bufala Mozzarella, Heirloom Tomatoes & Fresh Basil
16.00
Prosciutto San Daniele & Parmesan Cheese Chunks
18.00
Salumi Platter 4 Choices
0.18
Salads
Arugula Endive Salad
12.00
Tomato Salad
12.00
Mixed Green Salad
10.00
Bibb Lettuce Salad
12.00
Romaine Salad with Pecorino and Walnuts
10.00
Pastas
Minestrone Alla Genovese with Fresh Basil Pesto
14.00
Linguine Di Gragnano with Manila Clams, Grape Tomatoes & Parsley, Smoked with Applewood
26.00
Chestnuts Pappardelle with Wild Scottish Hare “in Salmi”
26.00
Cannelloni, Ricotta & Spinach
16.00
Choice of Pasta, Butter & Parmesan
14.00
Spaghetti with Tuna Bottarga, Fresh Peperoncino, & Parsley
26.00
Chitarra or Spaghetti, Tomato & Basil
14.00
Rigatoni, Eggplant & Tomato
14.00
Spaghetti Cacio E Pepe
14.00
Lasagna Bolognese
16.00
Butternut Squash Ravioli, Sage & Crumbled Amaretto
24.00
Porcini Mushroom Soup with Robiola Flan
14.00
Main Courses
Potatoes: mashed, oven roasted, homemade fries (select one with your main course)
Meatballs (3) with Tomato & Basil
12.00
1/2 Roasted Baby Chicken with Rosemary Potatoes
18.00
Seared Sea Scallops, Olive Oil Crushed Potatoes & Prosciutto
26.00
Veal Scaloppine with Lemon & White Wine Sauce
32.00
Slow Roasted Baby Goat, on the Bone
42.00
Rosemary roasted potatoes & braised artichokes
Sirloin Steak Broiled (12Oz)
36.00
Hamburger, All Beef (8Oz)
14.00
Wild Striped Bass Fillet in Piennolo Tomato Guazzetto with Basil Seeds & Fresh Oregano
35.00
Beef Cheeks Braised in Barolo Wine & Polenta
24.00
Sauteed Veal Loin “Bergese”, Smoked Pancetta Cream Sauce, Caramelized Cipollini & Asparagus
37.00
Pan Roasted Dover Sole, Brown Butter, Lemon & Parsley
49.00
Vegetables
Sautéed Spinach with Oil & Lemon
10.00
Sautéed Escarole with Olives & Garlic
14.00
Grilled Vegetables with Parsley Sauce
21.00
Broccoli Rapa, Garlic & Oil
10.00
Dessert
Pannacotta, Balsamic Vinegar Reduction
9.00
Tiramisu, Espresso Sauce
9.00
Extra Bitter Chocolate Fondant with Vanilla Gelato
13.00
Vanilla Charlotte & Fresh Tropical Fruit Coulis
12.00
Fruit Plate
12.00
Babà Au Rhum, Whipped Cream, Orange Sauce
10.00
Torroncino Semifreddo with Gianduja Chocolate
12.00
Homemade Gelati & Sorbetti
8.00
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Elegant contemporary Italian cuisine in a special, seductive setting from legendary father-daughter restaurateurs Tony May and Marisa May.
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- 17:00–22:00
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