August 17, 2010
 
ANTIPASTI
MIXED GREEN SALAD WITH PECORINO AND HERB VINAIGRETTE
|
8 |
PEPERONI RIPIENI-
ROASTED SWEET PEPPERS STUFFED WITH ALBACORE
|
9 |
| SMOKED TROUT, GREENS,
HARDCOOKED EGG |
11 |
| SALUMI- ZOE’S
MORTADELLA, GENOA, AND FINOCCHIONA. WITH PICKLES |
11 |
| ROAST QUAIL, PICKLED
PEACHES, SEMOLINA DOLCE |
13 |
| INSALATA RUSSA-
FAVAS, PEAS, POTATOES, CARROTS, BEETS, TUNA, MAYONNAISE |
11 |
| A SALAD OF FARRO,
CANNELLINI BEANS, FENNEL, CHERRY TOMATOES, RICOTTA SALATA |
9 |
PRIMI
GNOCCHI
DI RICOTTA WITH SUMMER SQUASH AND PECORINO
|
16 |
| TAJARIN WITH BUTTER
AND SAGE |
9 |
| TROFIE WITH PESTO,
POTATOES, POLE BEANS |
14 |
AGNOLOTTI DAL PLIN
FILLED WITH VEAL, PORK, AND RABBIT
|
16 |
SECONDI
TODAY'S
FRESH FISH |
MARKET PRICE |
| TAGLIATA- GRILLED
CULOTTE STEAK WITH FRESH HORSERADISH |
21 |
| SUDAN FARM LAMB
SHANK AL PEVERADA – BRAISED IN WHITE WINE, TOMATO,
CAPERS, ANCHOVY |
19 |
| PORK SCALLOPINE-
SAUTEED PORK LOIN CUTLETS |
19 |
CONTORNI
ROASTED
BEETS WITH MUSTARD CREAM |
6 |
| CHARLOTTE POTATOES
WITH ANCHOVY BUTTER |
6 |
| SAUTEED BABY CARROTS |
6 |
|
|
|
