Restaurant Week

AUGUST 9 – 15, 2021 | LUNCH | $22

 

 ANTIPASTI

 

VELLUTATA DI POMODORO VERDE | GREEN TOMATO AND CUCUMBER GAZPACHO SOUP, STRACCIATELLA

 

FIORI DI ZUCCA | RICOTTA CHEESE FILLED SQUASH BLOSSOM IN TEMPURA BATTER, EGGPLANT CREAM

 

INSALATA DI ZUCCHINE | SUMMER SQUASH SALAD, MINT, PARMIGIANO REGGIANO, LEMON OLIVE OIL

 

POLPO AI FERRI | GRILLED ROCK OCTOPUS, HOUSE-MADE MAYONNAISE, PICKLED RADISH

 

CULATELLO E MELONE | AGED CULATELLO, CANTALOUPE, BUFFALO MOZZARELLA

 

 

ENTRÉE

 

MERLUZZO | POACHED NORWEGIAN COD, MASHED GARBANZO BEANS, LEMON OLIVE OIL, MILD CONTRONE CHILI

 

CANNOLICCHI | GRAGNANO CANNOLICCHI PASTA, TUNA, CASTELVETRANO OLIVES, CAPERS, CORBARINO TOMATO

 

TORTELLONI | RICOTTA CHEESE AND BRAISED GREENS TORTELLONI, BUTTER, SAGE, PARMIGIANO REGGIANO

 

TAGLIATA DI MANZO | ANGUS BEEF TAGLIATA, BLACK LAVA SEA SALT, BRAISED RADICCHIO, SABA

 

CALAMARI GRIGLIATI | 1LB GRILLED DAY BOAT CALAMARI, ARUGULA AND FENNEL SALAD, LEMON OLIVE OIL

 

 

 

DOLCI

 

TORTA DI FORMAGGIO | STRAWBERRY ITALIAN CHEESECAKE, STRAWBERRY GELATO

 

CREMA AL CARAMELLO | CLASSIC CRÈME CARAMEL, VANILLA CUSTARD

 

GELATO ALLA MENTA | MINT AND CHOCOLATE GELATO, PISTACHIO COOKIE, CHOCOLATE DRIZZLE