Spring 2019


— ABBONDANZA —
4-Course
· Family Style · 65 per person


ANTIPASTI

Assorted Antipasti Board 24 
Meat | Cheese | Vegetable 
Rotating Seasonally | For 2

Roasted Cauliflower 11
Golden Raisin | Pine Nut | Mint Calabrian
Chili Vinaigrette

Tuna Crudo 15
Fermented Red Pepper
Crispy Potato | Horseradish

Gnocco Frito 16
Ricotta | Proscuitto
Preserved Lemon

Veal Tartare 17
Black Truffle Conserva
Mushroom Aioli | Sourdough

Braised Pork Belly 15
Grapefruit | Pistachio
GingerAgrodolce

Black Olive Frittelle 15
Zucchini | Artichoke
Pecorino | Mint


PRIMI

Bucatini All’Amatriciana 15/29
Tomato | Guanciale
Fiore Sardo

Parsley Cavatelli 16/30
Escargot | Beech Mushroom
Bone Marrow | Toasted Garlic

Mushroom Ravioli 16/30
Foie Gras | Hazelnut
Mugolio

Pappardelle 16/30
Whey Braised Lamb
Vadouvan Toasted Walnut

Goat Cheese Gnocchi 15/29
Snap Pea | Green Garlic
Almond Pesto | Pantaleo


— CONTORNI —

Taleggio Polenta 8
Whipped Lardo | Rosemary

String Beans 8
Anchovy | Candied Almond

Charred Broccoli 8
Tonnato | Chili | Pecorino

SECONDI

Braised Pork Shank 32
Taleggio Polenta | Pilacca
Pickled Fennel

Chicken Milanese 27
Salsa Rosa | Cipollini
Roasted Potato

Duck Breast 36
Red Beet | Treviso
Pistachio

Frutti di Mare 32
Calamari | Clams | Mussels
Prawns | Monkfish | Spicy Crab | Tomato

Barramundi 29
Eggplant | Roasted Pepper
Caper Vinaigrette | Pine Nut