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Antipasti-salads
BATTUTA
Hand cut, certified Piedmontese grass fed ribeye dry aged beef tartare, carasau bread,Parmigiano Reggiano, 8 years aged balsamic Giuseppe Giusti, micro arugula, truffle caviar, quail egg yolk
BELOTTI ANTIPASTO
Antipasto platter, Prosciutto crudo, Soppressata, salame Felino, Robiola Piemontese, Gorgonzola, goat cheese, fruits, honey, crostini, almonds.
VITELLO TONNATO
Slow roasted certified Piedmontese grass fed beef eye of round, yellow fin tuna sauce, caper essence, lemon zest
TORTINO DI SPINACI E TARTUFO NERO
Organic spinach flan, soft cooked organic egg yolk, Grana Padano D.O.P sauce, brown butter, Shaved perigord black truffle
BRUSCHETTA
Tomato, basil, buffalo mozzarella D.O.P.
MARINATED CASTELVETRANO OLIVES
Olives, rosemary, orange peel
INSALATA GOLOSA
Seasonal organic spring mix, celery, whipped imported Gorgonzola cheese, pears, toasted walnuts, crostini, 8 years aged balsamic Giuseppe Giusti
LATTUGA
Living butter lettuce, lemon dressing, Grana Padano cheese, toasted pine nuts
AMERICANA
Wild arugula, cranberries, oven baked squash, beets, goat cheese, hazelnuts, honey cinnamon dressing
PASTA
AGNOLOTTI DI LIDIA
Traditional Piedmontese style stuffed pasta with beef shank, flat iron, pork loin, sausage, escarole, spinach, Grana, beef reduction. (black truffle option available)
CASONCELLI
My Mom’s Bergamo style stuffed pasta with beef, prosciutto, pork shoulder, Grana Padano cheese, smoked pancetta, butter, sage
PAPPARDELLE
Long wide pasta, organic hen of woods mushrooms, beef reduction, parsley, Grana Padano cheese (vegetarian option available)
SPAGHETTI POMODORO E BURRATA
Spaghettoni Mancini, imported San Marzano D.O.P. tomato sauce, Italian burrata, basil, extra virgin olive oil
RISOTTO ALL MILANESE CON OSSOBUCO
Typical Lombardian dish, Aged Acquarello rice, Saffron, Braised Grass fed Ossobuco meat (beef Shank), Grana Padano cheese
TAGLIATELLE AL CINGHIALE
Long narrow pasta, grappa/Sangiovese marinated wild boar sugo, pecorino Toscano, black pepper
BIGOLI AL SUGO D’ANATRA
Bigoli pasta, typical of the Veneto region, dressed in a whole-duck sugo, delicately lifted with orange zest and Grana Padano
GNOCCHI ALLA BOLOGNESE
Pillowy potato gnocchi dressed in Nonna Caterina’s six-meat Bolognese, finished with aged Grana Padano
TORTELLI DI POLENTA TIMO E CONIGLIO
Egg pasta stuffed with polenta taragna (cheesy polenta), rabbit sugo, thyme, Grana Padano cheese
SCARPINÒCC DE PÀRR (v)
Vegetarian traditional Bergamo style stuffed pasta, Grana Padano cheese, spices, parsley, garlic, brown butter, sage
TAGLIOLINI BURRO E ACCIUGHE
Tajarin Piemontesi (very thin egg pasta), beef reduction, Italian anchovies, butter, Grana Padano. (beef-free option available)
TORTELLINI TRADIZIONALI IN BRODO
Handmade traditional Modenesi tortellini, short rib-chicken-oxtail broth, Parmigiano Reggiano Vacche Rosse
PASTA ALLA LIGURE
Genovese Basil filled pasta, with green beans, pine nuts, potato, Grana Padano cheese, Pecorino cheese, lemon zest, black pepper
COTECHINO E LENTICCHIE
A contemporary homage to Emilia-Romagna’s lenticchie e cotechino, featuring egg pasta filled with Cotechino di Modena and a refined braise of Umbrian lentils.
SECONDI
ANATRA
Seared duck Breast, Sautéed bitter purple Treviso, honey, pink peppercorn, braised cipolline, balsamico Giusti
BRASATO
Braised grass fed flat iron, organic Mulino Sobrino polenta, organic hen of woods mushrooms, Nebbiolo Sauce
PESCE
Chilean seabass with toasted pistachios, soft potatoes purée, sautéed mixed vegetables, lemon
SIDES
BROCCOLI PICCANTI
pancetta, béchamel,Calabrian chili
FAGIOLINI
organic green beans, garlic, olive oil and salt
VERDUE LIMONE E SCALOGNO
Swiss chard, Kale, shallots, Spinach, lemon
BRUSSEL SPROUTS
olive oil, salt
DOLCI
PANNA COTTA
Silky Piedmontese vanilla cream custard, delicately scented with Madagascar vanilla and finished with a bright raspberry coulis. Light, luscious, and the perfect sweet farewell.
BUNET PIEMONTESE
A beloved classic of Piedmont, reborn with elegance. Rich cocoa and crushed amaretti cookies are blended into a smooth, velvety pudding, gently perfumed with Amaretto Disaronno encased in a 60% dark chocolate shell and crowned with softly unsweetened whipped cream
TIRAMIU
My mom’s version of the iconic Treviso dessert. Delicate layers of house-made Savoiardi, mascarpone cream, Danesi espresso, and fine cocoa.
FRAGOLOTTI
Strawberry filled chocolate Agnolotti (yes, this is a pasta dessert!)strawberries, chocolate crumbles, crème anglaise
BISCOTTI DI PRATO
House-made traditional twice-baked almond cookies—crisp, aromatic, and perfect for dipping.
COCONUT SORBET
Bright, refreshing, and naturally dairy-free.
VANILLA GELATO
Classic, creamy, and deeply fragrant.
AFFOGATO AL CAFFE
A scoop of vanilla gelato drowned tableside with hot espresso