Summer Restaurant Week
MONDAY, AUGUST 24 – SUNDAY, AUGUST 30, 2026
LUNCH ONLY | $35 PER PERSON
BEVERAGES, TAX, AND GRATUITY ARE NOT INCLUDED.
ANTIPASTI
INSALATA DI BARBABIETOLE E FORMAGGIO DI CAPRA
STEAMED HEIRLOOM BEETS, CHERRY TOMATOES, TROPEA RED ONIONS, GOAT’S MILK
FETA, AGED BALSAMIC VINEGAR, AND BARDI EXTRA-VIRGIN OLIVE OIL
OR
ZUPPA FREDDA DI CETRIOLI ALL’ANETO
CHILLED CUCUMBER AND DILL SOUP
STRACCIATELLA AND SHAVED RADISHES
OR
CALAMARI ALLA GRIGLIA
GRILLED DAY-BOAT CALAMARI
SAUTÉED BABY PEPPERS AND BABY EGGPLANT, SALMORIGLIO
SECONDI
PAPPARDELLE CON FUNGHI PORCINI, FAVE E PANCETTA
HOUSE-MADE PORCINI PAPPARDELLE
CRISPY PANCETTA, FAVA BEANS, AND PARMIGIANO REGGIANO
OR
FILETTO DI MERLUZZO ARROSTO
PAN-ROASTED ICELANDIC COD FILLET
OLIVE-BREAD CRUST, SAUTÉED ESCAROLE, AND PARSLEY SAUCE
OR
RAVIOLI DI MELANZANE E CAPRINO
HOUSE-MADE RAVIOLI FILLED WITH ROASTED EGGPLANT AND GOAT CHEESE,
WITH BASIL PESTO AND CONFIT CHERRY TOMATOES
OR
VITELLO ARROSTO
SLOW-BRAISED VEAL ROULADE
SAUTÉED BROCCOLI RABE, MASHED POTATOES, AND BABY CARROTS
DOLCI
PAVLOVA CON FRAGOLE E BASILICO
CRISP PAVLOVA WITH VANILLA CHANTILLY CREAM, STRAWBERRY-BASIL COMPOTE,
VANILLA-ALMOND SABLÉ, AND STRAWBERRY SORBET
OR
MOUSSE CON MIELE, ROSMARINO E ALBICOCCA
HONEY-ROSEMARY MOUSSE WITH ROASTED APRICOT COMPOTE, FRESH APRICOTS,
ALMOND SABLÉ CRUMBLE, APRICOT GEL, AND APRICOT SORBET
