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romagna’s traditional warm flatbread, filled with one of the following options: prosciutto di parma and fior di latte mozzarella
cold sliced veal topped with tuna mousse
artichoke croquettes, pugliese burrata cheese, black olive tapenade
warm octopus, fondant potatoes, sun-dried tomatoes, basil pesto
sashimi-grade yellowfin tuna tartare with avocado mousse
prosciutto di parma (aged 18 months), lard pesto, freshly tile-baked flat buns
filet mignon carpaccio, summer black truffle cream sauce
buffalo ricotta flan and light San Marzano tomato sauce
seasonal salad, extra-virgin olive oil vinaigrette
farro, artichoke, tomato concasse, pecorino toscano dop cheese
mache salad, ricotta salata, watermelon, aged balsamic reduction
mozzarella di bufala dop, tomato, fresh basil, extra-virgin olive oil
baby arugula, walnuts, modena balsamic vinegar dressing, parmigiano
mama’s homemade ricotta and erbette chard ravioli, vermont butter, sage
homemade farro flour lasagna, tomato, pugliese burrata cheese, basil pesto
artisanal spaghetti, fresh san marzano tomatoes, basil
maine lobster cannelloni, shellfish sauce
fresh cut egg pappardelle, hand-ground lamb ragu
cavatelli pasta, tomato, eggplant, basil, grated ricotta salata
paccheri pasta from gragnano (naples), clams
thin breaded veal chop pan-fried, arugula, cherry tomatoes
sliced grilled ribeye steak with sicilian sea salt, balsamic reduction, roasted idaho potatoes
grilled ahi tuna, baked pink ladies apples, caramelized dried figs, basil pesto
semolina crusted free-range chicken breast, green asparagus, mustard sauce
pan-roasted pennsylvania pork tenderloin, grilled peaches, parmigiano fondue, sautéed spinach
courses are selected by the chef | (available nightly at the chef’s discretion, requires participation of the entire table)
gradisca version of this classic italian dessert with espresso, cocoa powder, mascarpone
warm flourless dark chocolate cake, vanilla cream
farro flour tart with strawberries marinated in balsamic vinegar, chantilly cream, pistachio sauce
vanilla panna cotta, passion fruit sauce, varlhona white chocolate
napoleon of meringue, wild berries and whipped cream
authentic italian gelato handmade on the premises with the freshest ingredients – ask your server for today's selection
romagna’s traditional warm flatbread, filled with one of the following options:
buffalo ricotta flan and light san marzano tomato sauce
mama’s homemade ricotta and erbette chard ravioli with vermont butter and sage
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