Prosciutto di Parma, Speck Tirolese, Mortadella di Bologna, homemade dry salsiccia, house-cured in Extra Virgin Olive Oil baby artichokes, eggplant & shallots, 36 month aged Parmigiano Reggiano and insalata russa
Grass-fed beef tenderloin carpaccio, fresh celery, Parmigiano Reggiano and Black Truffles, cold first-pressed Extra Virgin Olive Oil
Wild fresh catch Ahi Tuna carpaccio, capers, anchovies, Taggiasche olives, quail eggs, chili pepper, basil, cold first-pressed Extra Virgin Olive Oil
Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil
Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, covered with our special homemade fresh tomato and basil sauce
Warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette
Green apples, fennel, walnuts, Belgian endive and champignon mushrooms, apple vinegar vinaigrette,Gorgonzola imported from Lombardia, Italy
Raw artichoke heart in cold first-pressed extra virgin olive oil, celery, mache, 36 month aged Parmigiano Reggiano
Vegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with shaved Parmigiano Reggiano and basil
Homemade extruded pasta dough made with Parmigiano Reggiano, eggs, grated bread and nutmeg simmering in hen stock
Handmade tortellini stuffed with Prosciutto di Parma, Parmigiano Reggiano and veal tenderloin in hen broth
Handmade tagliatelle with our Bolognese meat ragout
Handmade 40 organic egg yolks taglioline with Umbria fresh black truffles, and Parmigiano Reggiano
Handmade chitarra spaghetti, organic eggs, Parmigiano Reggiano Vacche Rosse, crispy Prosciutto di Parma, fresh black truffles
Handmade pinched agnolotti stuffed with roasted veal, pork and cappone, sautéed escarole, Parmigiano Reggiano and homemade sausage. Cooked in broth, drained and tossed in the pan juices from the roast and Parmigiano Reggiano
Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil
Green handmade bow tie pasta, made with parsley and Parmigiano Reggiano and topped with rabbit ragout and sautéed artichokes
Handmade tortelloni filled with homemade ricotta, served with porcini mushrooms and Parmigiano Reggiano
Hand cut tagliatelle yellow and black squid ink, diver scallops, chives and red shrimp carbonara
Handmade spinach and potato gnocchi with a Parmigiano Reggiano and fresh summer black truffle fondue
Handmade kamut flour ravioli stuffed with bietine and Parmigiano Reggiano, tossed with walnuts, parsley and garlic melted in butter
Risotto of the day
Prepared daily. Eight hours slow-stewed at low temperature veal ossobuco in cognac, white wine, onions, carrots and celery. Served with saffron Carnaroli risotto
Free range veal chop breaded with grissini crumbs and Parmigiano Reggiano, melted fontina della val d'aosta, white and green asparagus and wilde mushrooms
Every day our Executive Chef selects among a vast variety of meats and different cuts in order to find the most satisfying way to execute and present her traditional recipes
Colorado lamb shank, slow braised daily for six hours in white wine, garlic, celery and carrots. Oven-roasted rosemary potatoes and sautéed asparagus
Wild fresh-catch Ahi Tuna encrusted with finely ground black pepper, pan seared and served over a bed of baby arugula and Aceto Balsamico Originale di Modena
Our Executive Chef selects only the freshest seafood available on the market and prepares it following the most traditional recipes of our region
Wild fresh-catch scallops, calamari, tiger shrimp, artichoke and zucchini lightly fried in Extra Virgin Olive Oil. Spiced fresh tomatoes and spring onion sauce
Variety of fresh seasonal vegetables towered with fresh tomatoes in extra virgin olive oil, fondue lightly spiced
Slices of angel bread cake dipped in espresso coffee and Grand Marnier, with a mascarpone cream and dark chocolate crunch
Panna cotta made with vanilla beans imported from Madagascar drizzled with caramel served on a pool of melted dark chocolate with fresh seasonal berries
Fondant dark chocolate molten cake, baked to order and served with homemade whipped cream and fresh strawberries
Caramelized almonds and Piedmontese amaretti pudding, chocolate gooseberries, whipped cream and cocoa
Homemade Gelato, chef's choice of seasonal fresh fruit and traditional recipes (Price will vary depending on flavor of choice)
cow- aged 24 months from Parma
sheep- aged 12 months from Tuscany
cow- from Lombardia
cow-Val D'Aosta
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.