LUNCH MENU
ANTIPASTI
Pesce Crudo del Giorno
Daily raw fish selection A.Q.
Insalata di Pere
Barlett pears, Frisée, arugula, red endives, Gorgonzola cheese, candied walnuts with Verjus blanc vinaigrette
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 roasted pepper peperonata
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
Calamari
Crispy arborio rice crusted Monterey squid with a grilled meyer lemon, and aioli nero
Zuppa di Zucca
Honey roasted butternut squash, pink lady apples, and roasted walnuts
Insalatina di Cavoletti di Bruxelles
Shaved brussels sprouts with whole meyer lemon dressing, Marcona almonds, sieved egg and Pecorino Romano
Burrata
Gioia burrata with rosemary scented persimmons, pistachio pesto, balsamic syrup “Caviar”
Pasta Fritta con Prosciutto
Puffed rosemary scented pasta dough wrapped in prosciutto with mascarpone espuma, honey, dusted with Parmagiano Reggiano
Polenta sotto Vetro
“Polenta under glass” and caramelized mushrooms with 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
PRANZO
PASTA
Ricotta Gnocchi della Nonna
Ricotta “pillows” with old hen tomato sauce and Pecorino Romano
Carbonara al Carbone
Activated charcoal fettuccine pasta, with guanciale, Parmigiano Reggiano, with farm hen egg yolk
Fusilli alla Tra Vigne
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 its seasonal accompaniments A.Q
Raviolo
Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage
Solo Shrimp Pasta
House made Chitarra pasta, fresh basil, shrimp stock, and Gulf prawns
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 cippolini onions, cherry tomatoes, and peppers in chicken jus
New York Steak
10oz herb marinated New York steak with Calabrian chili, chimichurri, and truffle fries
Grilled “Short rib” Cheeseburger
Semolina bun with Fontina cheese, truffle aioli and Parmigiano fries
Brodetto ai Frutti di Mare
Codfish, Gulf prawns, savory clams, Monterey calamari, and mussels in white wine tomato broth with an olive oil crouton and saffron aioli
Pesce alla Milanese
Herb crusted Branzino, brown butter, preserved lemon, and caper leaves
Costolette di Manzo
Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian peperonata