APPETIZERS

Farinata (v)
chickpea flatbread with mushrooms, caramelized onions & sage

Arugula & Endive Salad (v)
with gorgonzola& pomegranate vinaigrette

Mixed Greens (v)
with herbs & citrus vinaigrette

Steamed Mussels
with fennel, tomatoes, saffron & mascarpone

Grilled Shrimp
with celery root, fennel, blood orange & parsley salad in a blood orange vinaigrette

Italian Wedding Soup
with veal meatballs, escarole, ditalini pasta & parsley

Wild Mushroom Panzotti (v)
handmade pasta with parsley pesto & olive oil poached tomatoes

 

ENTREES

Potato Gnocchi
with lobster, savoy cabbage & truffle vinaigrette

Orecchiette Carbonara (v)
with broccoli rabe & pecorino

Rigatoni Baked in a Pot
with braised veal, tomatoes & Parmigiano

Salmon al Cartocchio
baked in parchment, with radishes, fennel, celery, carrots & cauliflower, served with arugula butter & Meyer lemon

Grilled Hanger Steak
with mashed potatoes, grilled endive& salsa verde

Buridda
Ligurian fisherman's stew with fresh herbs, fregola, clams, shrimp, squid& white fish, served with pesto crostini

Roasted Chicken
with roasted artichokes, fingerlings & scallions, with spicy red pepper puree

 

DESSERTS

Torta Santa Monica
rich chocolate cake, layered with ganache, caramel & fleur de sel, served with vanilla gelato & almonds

Smashed Almond Bark with dark chocolate dipping sauce

Gelati of course, with biscotti

 

Items marked with a (v) are vegetarian.