ANTIPASTI MISTI

Salame, Mortadella, Pickled Mushrooms, Provolone, Grilled Garlic Toast

SALAME PORK

Product from San Francisco. Mortadella Pork and pistachios. Product "Leboni" Pickled Mushrooms Red wine vinegar, olive oil, Beach mushrooms, garlic, red onion, parsley, crushed red pepper & thyme.

PROVOLONE

Mandarino Aged. From Italy.

GARLIC TOAST CIABATTA
BRUSCHETTA DEL GIORNO
ZUPPA DEL GIORNO

CARPACCIO

Thinly Sliced Filet of Beef with Capers, Arugula, Parmigiano and Breadstick Premium Choice Filet Mignon from Buckhead Distributors coated with canola oil and equal parts salt and pepper. Seared for 5-10 seconds per side. Sliced thin, topped with capers, arugula, Primo Olive Oil, lemon wedge, sea salt & breadstick with either sesame or poppy seeds.

OLIVE FRITTE

Fried Spanish Olives and Marcona Almonds Heat olive oil with rosemary & dried chilies and toast the almonds. Olives are stuffed with anchovies, soaked in buttermilk, breaded in All Purpose flour and fried in rice oil.

FRITTO MISTO

Calamari, Rock Shrimp, Fennel, Onions, Green Beans, and Spicy Aioli. Calamari comes fresh from Florida everyday. Rock Shrimp comes from Gulf of Mexico. 2 oz of each seafood per order and typically 6 pieces per veggie per order. Breaded in Cake Flour and Semolina (corn flour) in a ratio of 3:1. Fried in rice oil.

Aioli 
Mayo, lemon juice, thyme, spicy paprika or cayenne pepper and siracha

MELANZANA IN CARROZZA

Fried Eggplant, Mozzarella, Tomato, and Reggiano. Fried eggplant, sliced ½" thick wheels, seasoned in salt & pepper, roasted in the oven. When cooled fior or bellini mozzarella and fresh basil are sandwiched between 2 rounds and eggwashed then breaded in panko and fried. Served with Sorrentina sauce (eggplant, butter, onion, garlic, tomato, olive oil, salt and pepper.

ADDITIONAL NOTES

Primo Olive Oil 
Italian

Unio EVOO 
For pastas, sauces and finishing

Alberquina California 
Frantoio used for items on the grill

Caputo Flours 
From Italy. Pasta, cake, pizza flours. Eggplant, fries & fritters go in a separate fryer than the seafood & veggies of the misto

PEAR

Local Greens, Pancetta, Riesling Vinaigrette, Candied Walnuts, and Shropshire Seckel pears or forelle pears.

Framani Pancetta Cured but raw (cured with garlic & thyme) cooked in oven & rewarmed before it goes on the salad.

Dressing Shallot, sugar, salt, riesling vinegar, Unio olive oil.

Candied walnuts Blanched walnuts with powdered sugar, deep-fried in rice oil. Shorpshire – bleu cheese with yellow coloring from England. Local greens come from central produce which sources produce from Florida/local farms.

CAESAR PARMESAN TUILE

Dressing Egg yolk, dijion mustard, lemon juice, anchovies, parmesan, canola and olive oil, garlic, salt & pepper, worchestershire.

Crouton Parmesan, garlic, butter, bread (Cuzano’s ciabatta) olive oil, and salt & pepper.

VERDE

Shaved Asparagus, Avocado, Greens, Toasted Pistachios, and Mascarpone Dressing

Produce Asparagus from Mexico, Peru or California. It is shaved the day before & placed in an ice bath so that it curls. Avocado from Mexico. Boston lettuce, frisée, arugula, toasted pistachios

Dressing Mascarpone (Galbani brand), muscatel vinegar, lemon zest & juice, sugar, olive oil. If not thick enough some sour cream or crème fraîche is added.

BARBABIETOLE

Roasted Beets, Green Beans, Fennel, Avocado, and Roquefort Vinaigrette

Chioggia (key-o-go) Candy stripe beets from California, white balsamic vinegar, bay, thyme, muscatel vinegar. One hour at 500ºF marinated with vinegar, sugar & salt after roasting. Golden beets, Green beans, blanched & shocked, Shaved fennel, and avocado.

Roquefort Vinaigrette Roquefort cheese, oil & Riesling vinegar

Chive Oil Canola oil & chives blended, boiled, shocked & passed through cheese cloth.

FIG & SPECK

Caramelized Onions, Gorgonzola, Aged Balsamic, Rucola

Figs Mission black from mediera California

Onions with olive oil, sugar and thyme

Gorgonzola Dolce from Italy, not as sharp as bleu

Aged balsamic aged 12 years. Arugula, small amount of mozzarella & Speck. Smoked prosciutto

MARGHERITA

Tomato, Basil, and Mozzarella Fior di Latte. Tomato sauce, parmesan, olive oil, mozzarella fior di latte from Wisconsin (grande brand)

HOT ITALIAN

Sausage, Tomato, Peppers, Scallions, Oregano & Fontina. Tomato sauce, spicy italian sausage with added crushed red pepper and fennel. Roasted red & yellow peppers seasoned with oil, salt & pepper and garlic, scallions, fresh oregano, a little mozzarella, fontina (from Italy)

BIANCA

Rapini, Bacon, Chilies, and Taleggio Rapini Italian broccoli rabe sautéed with red pepper flake & Calabrian peppers. Applewood smoked bacon (we break down the whole slab) Taleggio (from Italy) & a little mozzarella

PROSCIUTTO DI PARMA

Four Cheeses and Rosemary Prosciutto di parma Aged between 18-24 months. The 4 cheeses are subject to change; can be gorgonzola dolce, fontina, mozzarella, taleggio, parmesan

BAMBINI

Tomato, Mozzarella, and Fries Tomato sauce & shredded mozzarella (grande brand). Do not offer fries “on top or on the side” they are meant to be on top of the pizza.

ADDITIONAL NOTES

Pizza Dough Recipe Caputo Flour, salt, yeast, water. Olive oil is on the tray to keep from sticking, but not an ingredient. We do not use Semolina flour in our dough.

Tomato Sauce Siporeto tomatoes, basil, olive oil, sugar, salt & pepper. Oven is a Firestone oven. Peach wood is burned in the beginning so that the ashes with help the pizza not stick to the stone.

Pizzas cook at 700 degrees for 4-5 minutes as long as there are less than 5 pizzas in the oven at the same time; 5 or more increases cook time & the crust does not rise as well.

RISOTTO DEL GIORNO

Base Risotto Recipe Canaroli rice from Italy (scotti brand) it is a short grain as opposed to Aborio which is a longer grain and has a tendancy to cook faster but also get gummy. Canaroli is higher in starch and stays more aldente. Pureed onions are sweated with olive oil and bay leaves. When translucent, the rice is added and “tostatura” toasted for 5-6 minutes. Then the pinot grigio is added & once it is absorbed by the grain, the water is added. NO garlic, salt or pepper is added during the base recipe process

GARGANELLI ALLA BOLOGNESE

Classic Duck and Meat Ragu, Aged Provolone, and Fried Sage. Our current Garganelli is an egg pasta (rustichella brand from Italy).

Bolo Ground Duck legs, & whatever is in the fridge (mortadella nut allergy, proscuitto, salami, speck, beef tips, chicken livers. Mire poix of carrot, celery, onion & leeks.

Veal Stock Sangiovese & tomato paste sangiovese & heavy cream, thyme, rosemary, sage, juniper berry, orange zest. Topped with aged provolone & fried sage. 8 hour process to make.

RIGATONI CON POLPETTE

Mamma Concetta’s Meatballs, Tomato, and Reggiano Meatballs are 2oz each, 3 to an order. Made with veal and pork shoulder, rapini, calabrian peppers, white bread, eggs, parmesan, peccorino. They are fried in canola or rice oil and finished in tomato sauce. Reggiano to finish the dish.

CAPELLINI CON GRANCHIO

Angel Hair Pasta, Crab, Tomato, and Scallions "Little hair" with crab. Peekytoe crab, comes in a 2oz can. We marinate the crab in lemon zest, garlic chives and olive oil. Herloom tomatoes are marinated for 1 day in olive oil, basil, chives. Add tomatoes to a very hot pan then the pasta with some pasta water, then crab, then finish with scallions. There is no eggs, butter or dairy in this dish.

FETTUCCINE AI FUNGI

Wild Mushrooms, Asparagus, Thyme, and Truffle Cheese Pasta is cooked to order. Sautee wild mushrooms, garlic, olive oil, leeks, pinot grigio, thyme and porcini mushroom stock. Simmer to reduce liquid. Add pasta and blanched asparagus. Finished with cold butter, parmesan and parsley. Truffle cheese is grated on top.

RAVIOLI

Ricotta, Pesto, Lemon Cream or Tomato Sauce

Fresh Pasta Pasta flour, semolina and egg yolks. Let dough rest 1 hour to delevlope gluten. Pass several times through the dough sheeter, each time making the dough thinner.

Filling Bellwether ricotta cheese, pesto (basil, pine nuts, garlic, parmesan, pecorino, butter, blended with olive oil), parmesan, pecorino, egg (to bind mixture) salt & pepper. Dough sheets are brushed with an egg wash and the filling is sandwiched in between layers of pasta then cut into rounds.

LINGUINE ALLA PUTANESCA

Tuna Confit, Tomato, Chilies· Onions, Capers, Olives, Pecorino*

Sweat red onions with olive oil, dried chili and bay leaf. Add capers, garlic, pinot grigio, ceporeto tomatoes and simmer. Add olives (castelvetrano, Kalamata, picholines) and tuna confit (Tuna loin is marinated overnight with lemon and orange zest, salt and pepper, and a little sugar. Covered with olive oil add bay leaf and chili. The whole loin is cooked at 200 for 2 hours and then broken down). Finish with parsley and calabrian peppers.

ADDITIONAL NOTES

Tomato Sauce Garlic, olive oil, Ceporito tomatoes, salt & pepper, sugar & basil cooked for 1 hour. Gentile brand of pasta is from Italy.

Egg allergies on pasta Let chef know because we have to cook in different water than the rest of the pasta to keep cross contamination from occurring.

Lemon Cream Sauce Lemon zest and lemon juice added to 1½ gallon heavy cream, nutmeg, 2 qt parmesan, salt & white pepper. Bring to a boil and then pass through a chinoa several times to make the sauce smooth. Parmesan cream sauce is done in the same way, without the addition of lemon juice and zest. Confit Comes from the French word confire which means preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

PIATTO DEL GIORNO

Seasonal Chef Feature. Anything from seafood to game to pasta.

GRILLED BERKSHIRE PORK CHOP

Roasted Potatoes, Broccolini, Garlic, Tomato & Olive Salsa 3 day brine cooked to order over marbled potatoes (pan seared with olive oil, add skin on garlic) and sauteed blanched brocolini.

Salsa made with roasted tomatoes, mustard seeds, oregano, thyme, kalamata olives, red wine vinegar and parsley. Salsa is served warm over the 12 oz chop.

SEARED SALMON FILET

Potato Puree, Tomato, Chive & Butter Sauce 6 oz Loch Duart Salmon from Scotland brushed with canola oil, layed presentation side down in a very hot skillet to sear. Covered with another skillet to steam & goes in the oven.

Topped with buerre blanc: cream, sherry tomato, chive, shallots, pinot grigio, butter. Finshed with chive baton and chervil. Served over Idaho mashed potatoes with buttermilk & butter.

POLLO ARROSTO

Roasted Half Chicken, Seasonal Contorni

BISTECCA

Grilled 14 oz. Ribeye, Roasted Seasonal Vegetables, Gremolata Butter

BRAISED LAMB SHANK

Tuscan Bean Ragu and Mint Gremolata

ADDITIONAL NOTES

Gremolata is a chopped herb condiment classically made of lemon zest, garlic and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla Milanese

PASTA PER BAMBINI

Spaghetti, Macaroni, Whole Wheat, Gluten Free

BABY MEATBALLS

Same as adult meatballs, but smaller and without rapini.

TOMATO

Tomato sauce Garlic, olive oil, Ceporito tomatoes, salt & pepper, sugar & basil cooked for 1 hour.

Parmesan Cream 1½ gallon heavy cream, nutmeg, 2 qt parmesan, salt & white pepper. Bring to a boil and then pass through a chinoa several times to make the sauce smooth.

MARINATED OLIVES

TUSCAN BEANS

AFFOGATO

Gelato, Espresso, Whipped Cream, Frangelico & Caramelized nuts

TIRAMISU

Espresso Soaked Lady Fingers, Mascarpone Cheese, Shaved Chocolate

BOSTINI TRIFLE

Vanilla Custard, Chocolate, Almonds, Caramel

FLOURLESS CHOCOLATE CAKE

Coconut Gelato

BUTTERSCOTCH PUDDING

House Made Toffee

RICOTTA FRITTERS

Anglaise, Berries

BISCOTTI

WARM FRUIT CROSTATA

Almond Cream, Hazelnut Gelato

ASSORTED GELATIV OR SORBETTI

House Made Cookies