Antipasti

Olive e Bocconcini Marinated assorted olives and fresh mozzarella, 10

Arancini d’Aragosta A fried rice ball prepared with lobster, served with wasabi aioli, 12

Insalata di Farro Farro-grain salad with pea shoots, beets, pickled carrots, fennel, heirloom tomatoes, mint, and shaved asparagus in a Champagne-citrus vinaigrette, 9

Primi

Cinghiale Layers of fresh pasta sheets enveloped in a wild boar ragù, béchamel and parmiggiano, 25

Gnocchi di Patate ai Funghi Potato dumplings in a wild mushroom sauce, 25

Agnolotti al Sugo d’Arrosto Roasted veal- and pork-filled ravioli in hearty pan drippings with a touch of cream, 25

Secondi

Braciola Ripiena Hand-cut pork chop stuffed with gruyere cheese and Dijon mustard with a Chianti beurre rouge. Served over garlic mashed potatoes, 23

Filetto Garibaldi Beef Wellington, Tuscan-style: filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pâté, 32

Polpettone Tuscan meatloaf, braised in Chianti wine and served with a shiitake-tomato sauce over creamy parmiggiano polenta, 23

Petto d’Anatra in Umido Breast of Moscovy duck braised in Barolo wine served au jus over red wine-roasted tomato risotto, 26

Merluzzo ai Carciofi Our take on traditional fritto misto: a delicate cod fillet breaded and fried and topped with whole fried baby artichokes. Served with fresh spring vegetables, 25

Dolci

Torta di Pasqua An impossibly light ricotta cheesecake drizzled with caramel-orange sauce, 9

By the Glass

Monteregio di Massa Marittima DOC Moris 2010 Dark red cherries, flowers, mint and licorice jump from the glass in this juicy, expressive red from Tuscany’s rugged Maremma region, 8

Moscato d’Asti DOCG La Giribaldina 2013 A delicious, effervescent and fruity white, perfect as an aperitif or with dessert, 11

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