with tomato basil vinaigrette

thinly sliced raw prime beef hammered flat with arrugula, slivers of grana cheese drizzled with extra virgin olive oil

filled with goat cheese, tomato-basil sauce

with caramelized fennel & tarragon-grapefruit vinaigrette

with cucumber coulis, wasabi tobiko caviar, hijiki seaweed

crispy polenta with shrimp, portabello mushrooms, and jus d’roti

with baby greens, beet chips, grilled asparagus & chinese vinaigrette

with arrugula, shaved fennel, orange sections & balsamic-extra virgin olive oil

with st. agur blue cheese, walnuts & granny smith apple with walnut oil vinaigrette

with garlic croutons & fresh parmigiano cheese

with field greens, roasted red bell peppers, goatcheese, pinenuts & balsamic-extra virgin olive oil

with field greens, herb sauce & toasted ciabatta crostini

with sundried tomatoes & mozzarella

with tomato, mozzarella, basil & goat cheese

with italian bacon, shallots, shiitake mushrooms, tomatoes & mozzarella

with sage butter sauce, shiitake mushrooms & slivers of parmigiano

with ragu of wild boar sausage, tomato, saffron & arrugula

with oxtail-chianti ragu (rich, earthy, rustic)

with fresh tomatoes, basil, garlic & goat cheese

recommended split

with fresh thyme

with garlic, extra virgin olive oil & parsley, topped with bread crumbs. bottarga is cured tuna roe that has been salted & pressed. it is very intense and anchovy like

with shiitake cream sauce

with citrus ponzu, ginger, snow peas, garnished with wasabi infused tobiko caviar

cooked in parchment envelope with citrus sections (orange & grapefruit), ginger,extra virgin olive oil & coriander

with “peperonata” (compote of sweet onions, bell peppers & thyme), cerignola black olives & orange zest-black pepper jus

with soft polenta, portabello mushrooms & sage-mustard sauce

with roasted fingerling potatoes & cipollini onions, 15 year old balsamic & horseradish infused oil

with zucchini & eggplant, tomato confit, oil cured black olives & basil pan juices

marinated with basil olive oil. with baby artichokes, sweet garlic, lemon zest & pan juices

with butter & garlic