Seasonal A La Carte Menu

Italian smoked burrata with marinated eggplant and sun-dried plum tomatoes

$33
Heirloom tomato and cucumber salad with spring onions, sheep ricotta salata and oregano from Felitto

$30
Braised escarole with anchovies and leeks, over fava bean purée

$31
Bluefin tuna carpaccio with celery, olive oil, lemon and coriander

$34
Crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots and radishes, with red wine vinegar and olive oil

$30
Grilled octopus over endive, celery, oven-dried cherry tomatoes and Taggiasca olives

$35
Parmigiana of zucchini with fior di latte, finished with basil olive oil

$32
Polpettine of veal and porcini mushrooms wrapped in savoy cabbage with light tomato sauce

$33

Ravioli filled with roasted potatoes, stracciatella and black truffles, with yellow cherry tomato sauce

$43
Fregola Sarda risotto-style with clams and grey mullet bottarga

$42
Calamarata pasta with octopus, San Marzano plum tomatoes, capers and red onions

$42
Homemade Senatore Cappelli cavatelli with shellfish ragout

$42
Neapolitan linguine alle vongole with a touch of anchovy pesto

$41
Artisanal spaghetti with grey mullet bottarga, garlic, parsley and spicy pepper flakes

$41
Homemade pappardelle with rabbit and porcini mushroom ragout

$42
Paccheri pasta with "Genovese" sauce of slow cooked Ibérico pork ribs and cheeks with onions

$41
Risotto of the day

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Pan-seared swordfish steak with Julienne of asparagus, celery, Pantelleria capers and cherry tomatoes

$60
Poached codfish in white wine, artichokes, spring onions, olive oil and lemon

$58
Broiled wild striped bass with pickled vegetables and Taggiasca olives

$59
Grilled free-range chicken breast with fresh thyme, served with grilled corn, peas and zucchini ragout

$56
Oven roasted Colorado lamb chops with fresh herbs, served with summer vegetable caponata

$70
Veal chop Milanese-style with organic arugula salad, olive oil and balsamic dressing

$73
Snake River Farms American Wagyu ribeye steak served with herb roasted fingerling potatoes

(serves two)

$210
Chef’s selection of seasonal grilled and sautéed vegetables, with buckwheat and porcini ragout

$47

Side Dishes

Sautéed mixed mushrooms / Controne beans and escarole / Corn, peas and zucchini ragout / Herb roasted fingerling potatoes / Sautéed spinach in extra virgin olive oil and garlic / French beans with cherry tomatoes / Sautéed broccoli rabe crushed red pepper, garlic and olive oil

$24

Coconut sorbet in chocolate shell with tropical compote

$24
Granita al caffè with whipped white chocolate

$24
Chocolate mousse dome with fior di latte gelato and raspberry sauce

$24
Pastiera, the traditional Neapolitan cake of cooked wheat berries, ricotta and orange flower water

$24
Zabaione Al Ramandolo with Mixed Berries

$24
Selection of Seasonal Fresh Fruits

$24
Artisanal Italian Gelati and Sorbetti

$24
Chef’s Assortment of Italian Cheeses Served with Dried Fruits

Nuts and sweet mustard

Three cheeses $25

Five cheeses $34

Blueberries and sheep ricotta pancakes served with Vermont maple syrup

$31
Belgium waffle with gianduja chocolate sauce, hazelnuts praline and whipped cream

$32
Avocado toast with smoked Scottish salmon With capers and dill on toasted county bread and mixed greens

$34
Chefs' Special Frittatina Del Giorno

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Uova in purgatorio, Sunny side up eggs in rich spicy cherry tomato sauce, served with toasted bread

$32
Il Gattopardo eggs Benedict with Hollandaise sauce, prosciutto San Daniele and sautéed spinach

$34
Chitarra con polpettine, Homemade spaghetti alla chitarra with veal meatballs and tomato sauce

$34
Spaghetti alla carbonara with egg yolk, pecorino cheese guanciale and black-pepper corn

$34
All-natural American wagyu beef burger with taleggio cheese, pancetta and heirloom tomatoes served with rosemary French fries

$39

Antipasti