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Chopped to order Steak Tartare with raw mushrooms
with gnocco fritto
in a spicy tomoto sauce in the style of Calabria
oven dried tomatoes, fresh mozzerella from Campania and basil
guanciale and fett’unta
with warm lardo crostini
Coach Farm triple cream, trumpet royale mushrooms and onion pickles
sweet garlic and Parmigiano dressing
pear and endive salad
raw tuna sashimi with celery leaf pesto and lipstick peppers “agro-dolce”
with marinara and pickeled peppers
For 2 or more. Prosciutto di Parma “Riserva”, Culatello di Batali, Lardo, Coppa, Salami Calabrese and Hot Peppers 3 Ways
2 pound lobster; tail served sashimi or steamed with horseradish dressing, knuckles and claws fried in a light prosecco tempura
“al Forno” with pancetta and fresno chilies
in a spicy sweet pepper broth and crostini
with crab, jalapenos and shallots
slightly spicy with clams. giant shrimp, lobster, crab and calamari
with “porcini trifolati” ·
sweet sausage and broccoli rabe
with lamb ragu
with brown butter
with duck and Amarone
with duck livers and aceto balsamico
20 oz Bone in
with Porcini and Marsala | or
mushrooms and butternut squash
with saffron orzo and gremolata
classic Florentine porterhouse
pounded thin and pan fried
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