Dinner Menu

Antipasti
Caseficio Gioia Burrata Cheese, Laudemio Olive Oil, Sea Salt and Crostini 8
Arancini - Fried Risotto with Mozzarella and Prosciutto  6
Crudo - Baby Yellowtail Carpaccio, Dried Sweet Tomatoes, Oregano and Garlic Oil 12
Monterey Bay Calamari, Salame Calabrese, Broccoli and Potatoes 8
Wood Oven Roasted Eggplant Parmigiana 8
Grilled King Prawns, Spagna Beans, Roasted Peppers and Salsa Verde17
Organic Figs, Gorganzola Cheese and Prosciutto 10
Caprese - Heirloom Tomatoes, Mozzarella Cheese, Basil and Olio Verde  9
Warm Marinated Olives - Taggiasca, Cerignola, Castelvetrano, Oil Cured Gaeta  5

Artisan and House Made Salume      
Prosciutto (San Daniele, Italy) - Speck (Suditrol, Italy)
Mortadella (Rovagnati, Italy) - Toscano Salame (cured on premises)
Coppa (Molinari, San Francisco) - Prosciutto De Chingale (cured on premises)
Bresaola (cured on premises) - Salame Genovese (cured on premises)
each 7/selection 22

Soup and Salads
Papa al Pomodoro - Heirloom Tomatoes, Toasted Bread, Parmesan and Basil  7
Tricolore - Bitter Greens, Green Apple, Gorgonzola, Walnuts and Honey Vinaigrette  10
Baby Romaine - Tonno Conserva, Ceci Peas and Sun-Dried Tomato Vinaigrette     8
Wild Arugula - Grilled Spring Vegetables, Goat Cheese and Red Wine Vinaigrette  9
Insalata Mista - Bitter Greens, Shaved Parmesan Reggiano and Balsamic Vinaigrette    7

Pizza
Margherita - San Marzano Tomato, Mozzarella Di Bufala and Basil 13
Funghi - Wild Mushrooms, Caramelized Onion and Fontina Cheese  15
Calabrese - San Marzano Tomato, Smoked Mozzarella, Roasted Pepper and Peperone  14
Capricciosa - San Marzano Tomato, Wild Mushrooms, Ham, Artichokes, Parmesan and Basil  16
Cornetto - Mozzarella Di Bufala, Fontina Cheese, Prosciutto, Rucola and Shaved Parmesan  16
Primavera - Mozzarella Di Bufala, Eggplant, Zucchini, Yellow Squash, Roasted Pepper and Basil   15
Fichi - Organic Mission Figs, Cravanzina Cheese, Speck and Rucola  15
Additions: Roasted Garlic, Housemade Peperone, Sicilian Anchovies, Fennel Salsiccia 3
 
Pasta
Artichoke and Ricotta Ravioli, Roasted Fennel, Ligurian Pesto and Pancetta Breadcrumbs  16
Spaghetti, Fava Beans, Guanciale and Pecorino Cheese 15
Egg Fazzoletti, Fennel Salsiccia, Eggplant and Roasted Peppers    16
Fettucine Neri, Monterey Abalone, Manila Clams, Tomato and White Wine  26
Pappardelle alla Bolognese 16
Parmesan Gnocchi, Sun Dried Tomatoes, Pine Nuts and Olives  16
Morel Mushroom Risotto, English Peas and Calcagno Pecorino Cheese 19

Meat and Fish (Served family style)
Bistecca alla Fiorentina - 24 oz. Prime T-Bone with Tuscan Olive Oil   74
Rosemary-Lemon Roasted Chicken  Half 22 / Whole 42
Anantra - Roasted Duck Breast, Local Cherry Mostarda and Polenta 26
Ippoglosso - Grilled Alaskan Halibut, Artichokes, Saffron Brodetto and Salmorilgio Sauce 34
Stinco del Agnello - Braised Colorado Lamb Shank   26
Tagliata di Manzo - 10 oz. Prime Lombatello Steak, White Beans and Rucola   27

Sides
Anson Mills Polenta   5
Broccolini, Chili Flakes, Pine Nuts and Raisins   5
Garlic Roasted Red Potatoes   5
Sautéed Bloomsdale Spinach   5
Marinated Heirloom Tomatoes   6

General Manager - Giuseppe Panzuto • Executive Chef - Jason Balestrieri
July 14, 2008