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Tuesday, March 9th
Garlic Bread with asiago, rosemary and extra virgin olive oil 4, 10
Fried Calamari, lemon and fennel with lemon garlic aioli 10, 15
Assorted Antipasto Platter 15.5 Vegetarian 15.5
Housemade Potato Chips with reggiano and white truffle oil 7
Baked Goat Cheese with roasted garlic, hot sopressata salame, olives and olive oil flatbread 9
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Soup of the Day 5
House Salad 4, 7
Caesar Salad 6, 9 with grilled chicken 13 with grilled fish 17
Gorgonzola Salad with chopped romaine, radicchio, gorgonzola, walnuts and fuji apple in a walnut oil vinaigrette 6, 9
Caramelized d'Anjou Pears with watercress, grilled levain and gorgonzola 9
*** Fanto's Calabrese Meatballs on linguine with tomato, garlic, basil and chili 13, 16
Spaghetti Carbonara with bacon, egg, chili flakes, black pepper and reggiano 16
Housemade Ravioli with pecorino, ricotta, goat cheese, spinach and zucchini, served with a choice of marinara, pesto or alfredo sauce 15
Cannelloni baked crepes filled with roasted chicken, fontina and sage in a tomato garlic cream 13, 17
Linguine Puttanesca with tomato, olives, hot pepper, anchovies, capers and garlic 14 with goat cheese 16
Gamberoni grilled wild prawns on linguine with roasted garlic, extra virgin olive oil and chili flakes 20
Malfatti hand cut pasta with porcini and crimini mushrooms, roasted tomato, vermouth and cream 17
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Whole Wheat Spaghetti with kalamata olive pesto, fried Fresno chilis, pinenuts and ricotta salata 17
Grilled Boneless Rainbow Trout with smoked salmon chervil butter, mizuna and dill polenta 19
Veal Chop Picatta with capers, mascarpone, white wine, dino kale and mashed potatoes 22
Grilled Piedmontese Sirloin Steak with porcini demi glace, kale and creamy polenta 16, 22
18% GRATUITY ADDED FOR PARTIES OF 6 OR MORE
SORRY, NO SEPARATE CHECKS
WE ACCEPT MASTER CARD / VISA / AMEX / DISCOVER
To substitute spinach for pasta (in most dishes) add $3.00.
To add chicken to pasta (in most pasta dishes) add $3.50.
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