Prima

Dinner Menu

Paste e Risotto

Risotto with Veal Polpettine and English Peas 21.00
 
Bauletti Filled with Oxtail Braised ‘Roman Style’
with Tomato, Onion, Pine Nuts and Celery in Sugo 19.00
 
Gnocchi with Caggiano Sausage, Clams, White Wine and Calabrian Peppers 20.00
 
Linguine with Monterey Calamari, Black Olives and Bell Pepper Velutata 18.50
 
Tagliatelle with Classic Emilian Meat Sauce 17.50
 

Secondi Piatti

Pan Roasted Local Halibut
with Fava Beans, Zucchini and San Marzano Tomatoes 28.00
 
Organic Game Hen
Cooked in Terra Cotta with Summer Vegetables 23.00
 
Grilled Niman Ranch Pork Rib Chop
Summer Fruit Cooked with Lavender ‘al Balsamico’ and Sauteed Spinach 32.00
 
Niman Ranch Lamb Shank
Braised with Fennel and Served with Stuffed Vegetables 31.00

Grilled Niman Ranch New York Steak ‘Tagliata’
Served with a Salad of Heirloom Tomatoes, Figs, Shaved Onion and Gorgonzola 38.00

Menu ’ Degustazione’

Day Boat Scallop with Tomato Gazpacho
2007 I Favati Fiano di Avellino, Pietramara, Campania

Ravioli Filled with Porcini Mushrooms, Potatoes and Ricotta
Brown Butter and Sage
2008 Francesco Rinaldi Dolcetto d’Alba, ‘Barturot’, Piemonte

Grilled Niman Ranch Beef ‘Tagliata’
with Green Beans and Aged Balsamico
2004 I Favati Taurasi, ‘Terzotratto,’ Taurasi, Campania

Strawberry-Peach Millefoglie with Saba
2007 Cascina Ca Rossa Birbet, Piemonte

Chef’s Tasting Menu 48.00
Sommelier’s Wine Pairing 17.70
2 oz. tastes of 4 wines

Salumeria

Mortadella 6.00
From Bologna, Studded with Pistachios
 
Salame Toscano
Pork Salame with Herbs 7.00
 
Salumetto 8.00
Small, Coarse Ground Salame
 
Speck 8.00
Northern Italy’s Prized Smoked Prosciutto
 
Finnochiona 7.00
Pork Salame with Fennel and Cracked Black Pepper
 
Prosciutto di San Daniele with Summer Melon 14.00
18 month Black Label
 
Nostrano Salame
From Fra Mani 7.00

Affettati Assortiti 32.00
Assorted Chef’s Selection

Antipasti

Warm Olives with Garlic and Rosemary 5.00
 
Pacific Sardines with Lemon, Hot Pepper and Oregano 8.00
 
Pacific Octopus with Fresh Chanterelle Mushrooms 11.00
 
Crudo of Ahi Tuna and Avocado with Truffle and Umbrian Lentils 14.50
 
Pizzetta with Caggiano Sausage, Caramelized Fennel and Fresh Mozzarella 13.00
 
Watermelon with Shaved Fennel, Red Onion, Mint and Balsamic Vinegar 9.00
 

Insalate
Salad of Mixed Lettuces with Shaved Parmigiano Reggiano and Aceto Vivo 9.00
 
Fig and Treviso Salad with Goat Cheese, Pistachios and Balsamico 11.50
 
‘Panzanella’
Tuscan Bread Salad with Organic Heirloom Tomatoes, Cucumbers, Basil and Aceto Vivo 10.50
 
Watercress and Peach Salad
with Hazelnuts, Ricotta Salata and Black Truffle Vinaigrette 12.50
 
Caesar Salad 11.00