DINNER MENU
ANTIPASTI
Pesce Crudo del Giorno
Daily raw fish selection A.Q.
‘Hail” Insalata Caesar Nero
Classic Caesar salad reinvented with black garlic, romaine lettuce, and garlic Parmigiano crostini
Polpo alla Griglia
Wood grilled octopus over smokey paprika braised potatoes with salsa verde arugula and red onions
Bruschetta Trio
Three sliced wood grilled country bread with fresh mozzarella, oven dried tomatoes, carrot caponata and sliced heirloom tomatoes finished with basil oil
Polpette alla Griglia
Grilled short rib meatball, with Calabrian tomato passata, and house Ricotta
Burrata
Gioia burrata, heirloom
tomatoes, balsamic syrup
“Caviar” finished with basil oil
Carpaccio di Carne
Akaushi beef, rusticana tuille,
lemon aioli crispy capers, and
Parmigiano Reggiano
Tagliere di Formaggi e Salumi
Selection of cheese and salumi from Ovello Salumeria in Sonoma served with seasonal fruits A.Q.
Calamari
Crispy arborio rice crusted Monterey squid with a grilled Meyer lemon, and aioli Nero
Insalatina di Cavoletti di Bruxelles
Shaved brussels sprouts with whole meyer lemon dressing, Marcona almonds, sieved egg and Pecorino Romano
Arancini
Basil pesto arancini stuffed with house made mozzarella, served with Nonna’s sauce, finished with Parmigiano Reggiano
Pasta Fritta con Prosciutto
Puffed rosemary scented pasta dough wrapped in prosciutto with mascarpone espuma, honey and dusted with Parmigiano Reggiano
Polenta Sotto Vetro
“Polenta under glass” with caramelized Mushrooms, balsamic game sauce and a parmesan frico
CONTORNI
Cavoletti di Bruxelles Arrostiti
Forno roasted brussels sprouts with black truffles sott’ olio and “Salsa di Uovo”
Polenta Antica
Creamy ancient grain polenta finished with fontina cheese and Parmigiano Reggiano
Patatine Fritte e Tartufo
“Truffle Fries” topped with Parmigiano Reggiano and crispy sage
CENA
PASTA
Ricotta Gnocchi della Nonna
Ricotta “pillows” with old hen tomato sauce and Pecorino Romano
Mezzalune d’Estate
Ricotta and white corn stuffed halfmoon ravioli and chanterelle mushrooms, gremolata and Parmigiano Reggiano
Fusilli alla Michelangelo
Spiral pasta with Shiitake mushrooms, sun dried tomatoes, toasted pine nuts, spicy tomato sauce, finished with arugula and aged Pecorino Romano
Risotto del Giorno
Daily risotto with seasonal accompaniments A.Q
Solo Shrimp Pasta
House made Chitarra pasta, fresh basil, shrimp stock, and Gulf prawns
Carbonara al Carbone
Activated charcoal fettuccine pasta, with guanciale, Parmigiano Reggiano, with farm hen egg yolk
Raviolo
Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown
Tagliarini Bolognese al Centro
Wheat pasta with tomato braised veal, pork and porcini mushroom, Calabrian gremolata and Zinfandel brushed Pecorino
Rigatoni al Coniglio
Balsamic marinated rabbit, caramelized mushrooms with pancetta, and house made ricotta
Spaghetti alla Sophia Loren
Gragnano spaghetti cooked in tomato water with aromatic oil, early girl tomato sauce, and blistered cherry tomatoes
SECONDI
Lasagnetta di Zucchine
Oven baked layers of zucchini, potato, tomato passata and Pecorino Romano with a fennel and herb insalatina
Pollo alla Diavola
Calabrian marinated chicken with roasted cipollini onions, cherry tomatoes and peppers in chicken jus
Bistecca alla Fiorentina
Wood grilled porterhouse beef, with seasonal vegetables and ancient grain polenta 40 oz
21 Day Dry Aged Tomahawk
Creekstone Farms grilled prime tomahawk with black truffles, olive oil, and mashed potatoes 36oz
Costolette d’Agnello alla Griglia
Alba Australian Lamb grilled rack, Delfina potatoes, and grilled fig mostarda
Branzino alla Griglia
Wood grilled Branzino and fennel , watermelon radish, Castelvetrano olive salad
Costolette di Manzo
Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian peperonata