스칼리니 페델리

with chive and lemon crème fraiche

with chili oil, pennette pasta and parmigiano reggiano

in a black truffle and porcini foam

with mushrooms, black olives and minced Spanish anchovy in a spicy tomato sauce

with a fresh tomato and basil sauce

with crispy sage & whipped ricotta

with a sage brown butter topped with crushed amaretti and buffalo mozzarella

in a truffle butter sauce with grated black truffle

with Prosciuto di Parma, tomatoes and toasted pistachios with an aged balsamic vinegar and extra virgin olive oil dressing

topped with a wild mushroom & black truffle crust over spinac and roasted beets

sautéed with capers, butter, lemon and champignon mushrooms

over butternut squash and fennel puree, light orange scented saffron sauce

topped with tricolore salad and toasted hazelnuts

sautéed with cherry peppers, mushrooms and potatoes

served with crispy potatoes, side of dijon mustard and porcini mushrooms sauce $15 supp

with rum glazed pineapple

topped with fleur de sel served with pistachio gelato and amarena cherries from Emilia Romagna

filled with hazelnut gelato

prepared with ricotta cheese over lemon-mascarpone crema, drizzled with orange blossom honey and toasted pignoli

with vanilla gelato and a drizzle of cranberry jus

with red wine-aged balsamic vinegar reduction and marinated strawberries

in a lemon and Sicilian olive dressing, pear-ricotta crostini

with marinated apple

over pickled red onions topped with ligurian olive tapenade and provencal vegetables

with a light mustard sauce $8 supp

grilled "Caesar" and roasted "Caprese" both dressed in an anchovy-hazelnut vinaigrette

with mushrooms and roasted sunchokes topped with fried zucchini

with prosciutto, artichokes and tropea onions finished with mint and ricotta

with Maryland crabmeat in a spicy Italian parsley, leek, and prosecco broth $8 supp

with Italian sausage and wild mushrooms in a light tomato and basil sauce

with mushrooms, black olives and minced Spanish anchovy in a spicy tomato sauce

with a sage brown butter topped with amaretti and buffalo mozzarella

with escarole, sausage, cherry pepper and anchovy with caramelized pecorino romano

in an arugula and sundried tomato sauce topped with grated goat cheese

with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone

with toasted Sicilian pistachio

with bone marrow and a hint of orange

with ricotta and spinach covered with truffle butter

with pancetta, onion and pecorino romano topped with an emulsified porcini and black truffle sauce $8 supp

in a prosecco and black truffle sauce with crispy leeks

over escarole in a light caper, parsley and garlic sauce with ricotta gnocchi

crusted Arctic char over crab meat and spinach in a roasted garlic, thyme and mushroom jus

in a spicy wine and caper jus with (verdure di campagna)

in a lemon-saffron sauce with fennel puree

with hazelnuts in a garlic and sage jus

with Italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orrichiette pasta

with a cherry pepper and port wine glaze, fennel-apple puree

chop with crispy shallots and sage in a white wine and veal jus $20 supp

crusted with almonds in a madeira and sherry vinegar sauce over a shallot and pear puree

over orange scented carrots in a balsamic and garlic flavored lamb sauce $10 supp

served with ricotta-vanilla gelato

filled with hazelnut gelato

made with ricotta cheese and served with four sauces $4.50 supp

with orange-honey sauce and caramelized fiorelle pear over hazelnut meringues

in a baked fillo crust, served with brown sugar crumble and cinnamon gelato

topped with sweet hazelnut praline over pistachio sauce and espresso zabaglione

with cappuccino gelato and caramelized orange peel $4 supp

with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream

Our selection of cheeses served with mustard fruit and toasted Tuscan bread $5 supp

with chive and lemon crème fraiche

with chili oil, pennette pasta and parmigiano reggiano

in a black truffle and porcini foam

with mushrooms, black olives and minced Spanish anchovy in a spicy tomato sauce

with a fresh tomato and basil sauce

with crispy sage whipped ricotta

with a sage brown butter topped with crushed amaretti and buffalo mozzarella

in a truffle butter sauce with grated black truffle

with Prosciuto di Parma, tomatoes and toasted pistachios with an aged balsamic vinegar and extra virgin olive oil dressing

topped with a wild mushroom black truffle crust over spinac and roasted beets

sautéed with capers, butter, lemon and champignon mushrooms

over butternut squash and fennel puree, light orange scented saffron sauce

topped with tricolore salad and toasted hazelnuts

sautéed with cherry peppers, mushrooms and potatoes

served with crispy potatoes, side of dijon mustard and porcini mushrooms sauce $15 supp

with rum glazed pineapple

topped with fleur de sel served with pistachio gelato and amarena cherries from Emilia Romagna

filled with hazelnut gelato

prepared with ricotta cheese over lemon-mascarpone crema, drizzled with orange blossom honey and toasted pignoli

with vanilla gelato and a drizzle of cranberry jus

with red wine-aged balsamic vinegar reduction and marinated strawberries

in a lemon and Sicilian olive dressing, pear-ricotta crostini

with marinated apple

over pickled red onions topped with ligurian olive tapenade and provencal vegetables

with a light mustard sauce $8 supp

grilled "Caesar" and roasted "Caprese" both dressed in an anchovy-hazelnut vinaigrette

with mushrooms and roasted sunchokes topped with fried zucchini

with prosciutto, artichokes and tropea onions finished with mint and ricotta

with Maryland crabmeat in a spicy Italian parsley, leek, and prosecco broth $8 supp

with Italian sausage and wild mushrooms in a light tomato and basil sauce

with mushrooms, black olives and minced Spanish anchovy in a spicy tomato sauce

with a sage brown butter topped with amaretti and buffalo mozzarella

with escarole, sausage, cherry pepper and anchovy with caramelized pecorino romano

in an arugula and sundried tomato sauce topped with grated goat cheese

with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone

with toasted Sicilian pistachio

with bone marrow and a hint of orange

with ricotta and spinach covered with truffle butter

with pancetta, onion and pecorino romano topped with an emulsified porcini and black truffle sauce $8 supp

in a prosecco and black truffle sauce with crispy leeks

over escarole in a light caper, parsley and garlic sauce with ricotta gnocchi

crusted Arctic char over crab meat and spinach in a roasted garlic, thyme and mushroom jus

in a spicy wine and caper jus with (verdure di campagna)

in a lemon-saffron sauce with fennel puree

with hazelnuts in a garlic and sage jus

with Italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orrichiette pasta

with a cherry pepper and port wine glaze, fennel-apple puree

chop with crispy shallots and sage in a white wine and veal jus $20 supp

crusted with almonds in a madeira and sherry vinegar sauce over a shallot and pear puree

over orange scented carrots in a balsamic and garlic flavored lamb sauce $10 supp

served with ricotta-vanilla gelato

filled with hazelnut gelato

made with ricotta cheese and served with four sauces $4.50 supp

with orange-honey sauce and caramelized fiorelle pear over hazelnut meringues

in a baked fillo crust, served with brown sugar crumble and cinnamon gelato

topped with sweet hazelnut praline over pistachio sauce and espresso zabaglione

with cappuccino gelato and caramelized orange peel $4 supp

with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream

Our selection of cheeses served with mustard fruit and toasted Tuscan bread $5 supp

with chive and lemon crème fraiche

with chili oil, pennette pasta and parmigiano reggiano

in a black truffle and porcini foam

with mushrooms, black olives and minced Spanish anchovy in a spicy tomato sauce

with a fresh tomato and basil sauce

with crispy sage & whipped ricotta

with a sage brown butter topped with crushed amaretti and buffalo mozzarella

in a truffle butter sauce with grated black truffle

with Prosciuto di Parma, tomatoes and toasted pistachios with an aged balsamic vinegar and extra virgin olive oil dressing

topped with a wild mushroom & black truffle crust over spinac and roasted beets

sautéed with capers, butter, lemon and champignon mushrooms

over butternut squash and fennel puree, light orange scented saffron sauce

topped with tricolore salad and toasted hazelnuts

sautéed with cherry peppers, mushrooms and potatoes

served with crispy potatoes, side of dijon mustard and porcini mushrooms sauce $15 supp

with rum glazed pineapple

topped with fleur de sel served with pistachio gelato and amarena cherries from Emilia Romagna

filled with hazelnut gelato

prepared with ricotta cheese over lemon-mascarpone crema, drizzled with orange blossom honey and toasted pignoli

with vanilla gelato and a drizzle of cranberry jus

with red wine-aged balsamic vinegar reduction and marinated strawberries