|
Wines |
|
Red |
| |
gls |
btl |
Sangiovese Merlot, Fonte al Sole, Ruffini
Chianti Classico Riserva, Ruffini |
9.
13. |
33.
48. |
|
White
|
| |
gls |
btl |
Pinot Grigio, Santa
Margherita
Gavi, Principessa Perlante |
13.
9. |
50.
36. |
|
Appetizers |
Garmugia
a traditional Tuscan spring vegetable soup with ground veal
cup 6.
bowl 7. |
Crostini Trio
three crostini, topping changes daily
7.5 |
Crepes with Ricotta and Tuscan Greens
served with truffled vermouth cream
8.5 |
Chestnut-Apple Ravioli
three ravioli with pancetta in brown butter with fresh sage
9.0 |
Crispy Fried Artichoke Chips
served with garlic aioli
8.5
|
|
|
|
Entrees |
|
Pan Roasted Snapper with Mezzaluna
half-moon ravioli with kale, ricotta and pancetta served
with
sage butter
25. |
|
Roasted Orange-Rosemary Duck
served with chianti risotto and savoy cabbage
22. |
|
Wood Grilled Lamb T-Bone Chops
rosemary roasted potatoes, stewed tomatoes and braised
Tuscan kale
26.5 |
Veal Manicotti
braised veal manicotti and tomato sauce
24. |
Wood Grilled Pork Chop
served with asparagus, artichoke risotto and salsa verde
23. |
Steak Florentine
wood grilled 16 oz. t-bone with traditional garnish of olive
oil, lemon, arugula and pecorino tuscano
29. |
|
Desserts |
|
Apple Custard Tart
house made pistachio gelato |
Panna Cotta Carmel
macerated strawberries |
Piedmont Bonet
baked layer of caramel and chocolate espresso custard |
Chocolate Chestnut Tart
chestnut cream |
|
