Sample Prix Fixe Menus
Please note that some ingredients
may change due to seasonal availability.
Please note that some ingredients
may change due to seasonal availability.
$85 per person
SUPPLI VERDI
rice fritters with basil, spinach, and mozzarella
FOCACCIA EBRAICA
with taggiasca olives, currants, rosemary, and sea salt
RADICCHIO
with shaved fennel, persimmon, walnuts, and manchego
BROCCOLINI
with walnuts, garlic, colatura
GNOCCHI di ESTATE
baked polenta cakes, summer corn cream, formaggio
SALSICCIA PIZZA
pork sausage, tuscan kale, calabrian pepper, mozzarella
CAMPANELLE
house-made pasta with asparagus, tomato, corn, pesto, ricotta salata
SEASONAL DESSERT
Chef’s Selection
SUPPLI VERDI
rice fritters with basil, spinach, and mozzarella
FOCACCIA EBRAICA
with taggiasca olives, currants, rosemary, and sea salt
RADICCHIO
with shaved fennel, persimmon, walnuts, and manchego
BROCCOLINI
with walnuts, garlic, colatura
GNOCCHI di ESTATE
baked polenta cakes, summer corn cream, formaggio
SALSICCIA PIZZA
pork sausage, tuscan kale, calabrian pepper, mozzarella
CAMPANELLE
house-made pasta with asparagus, tomato, corn, pesto, ricotta salata
SEASONAL DESSERT
Chef’s Selection
$100 per person
SUPPLI VERDI
rice fritters with basil, spinach, and mozzarella
FOCACCIA EBRAICA
with taggiasca olives, currants, rosemary, and sea salt
RADICCHIO
with shaved fennel, persimmon, walnuts, and manchego
SEASONAL SMALL PLATE
Chef’s Selection
CAMPANELLE
house-made pasta with asparagus, tomato, corn, pesto, ricotta salata
MAFALDINE
house-made pasta with short rib ragu and parmigiano
BRANZINO
served whole with gremolata, marjoram, lemon
SEASONAL DESSERT
Chef’s Selection
SUPPLI VERDI
rice fritters with basil, spinach, and mozzarella
FOCACCIA EBRAICA
with taggiasca olives, currants, rosemary, and sea salt
RADICCHIO
with shaved fennel, persimmon, walnuts, and manchego
SEASONAL SMALL PLATE
Chef’s Selection
CAMPANELLE
house-made pasta with asparagus, tomato, corn, pesto, ricotta salata
MAFALDINE
house-made pasta with short rib ragu and parmigiano
BRANZINO
served whole with gremolata, marjoram, lemon
SEASONAL DESSERT
Chef’s Selection