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SOUP DEL GIORNO
Seven
BEEF CARPACCIO
WITH CAPERBERRIES, GAETA’S, ROSEMARY OIL & AIOLI
Ten
ANTIPASTA CART
ASSORTED CHARCUTERIES AND CHEESES, MARINATED
ROASTED VEGETABLES, OLIVES, AND PASTA FRITTA CON LARDO
Twelve
CARAMELIZED SEA SCALLOPS
DRY BOAT DIVER SCALLOPS WITH TOMATO SALATA
AND ROASTED PEPPER OIL
Twelve
SHRIMP LIMONCELLO
ON A ROSEMARY “SPIEDINI” WITH CITRUS AND LIMONCELLO
OVER BROCCOLI RABE
Ten
CALAMARI “FISHERMEN STYLE”
SAUTEED WITH “MORTO” PROSECCO, JALAPEÑOS AND TOMATOES,
TOPPED WITH HOUSE HANDCUT FRIES
Nine
Insalata
BABY GREENS
BABY GREENS WITH GRAPE TOMATOES, RED ONIONS AND
SWEET BALSAMIC DRESSING
Seven
CAESAR SALAD
WITH SHAVED ASIAGO, ANCHOVIES, FOCACCIA CROUTONS
Eight
ICEBERG WEDGE ALLA “AMERICANA”
WITH MAZZI’S EXTRA THICK BLEU CHEESE DRESSING
Seven
ROASTED BEETROOT AND FENNEL SALAD
OVER BABY GREENS, CARAMELIZED PECANS, CREAMY
DIJON DRESSING AND GORGONZOLA GARNISH
Nine
POACHED PEAR SALAD
WITH BABY SPINACH, CARAMELIZED PECANS AND GORGONZOLA
IN A SWEET & SOUR DRESSING
Nine
Pasta
PANSOTTI OF HUDSON VALLEY FOIE GRAS
WITH SEASONAL WILD MUSHROOMS, CARAMELIZED SWEET ONIONS,
PORT WINE INFUSED RAISINS, CREAM AND CALVADOS
Twenty-Four
BLACK PEPPER MALTAGLIATI “SIENA STYLE”
WITH FOUR STONY HILL FARMS BRAISED BEEF CHEEK RAGU, WILD PORCINI,
MOREL AND CHANTERELLE MUSHROOMS WITH GOAT CHEESE
Twenty-One
LINGUINE WITH MUSSELS
PRINCE EDWARD ISLAND MUSSELS, SQUEEZED SAN MARZANO’S,
GARLIC, CHILES AND WHITE WINE
Twenty-Two
POPPYSEED GNOCCHI
WITH LAPP VALLEY FARMS SWEET BROWNED BUTTER,
CRISPY AND FRESH SAGE, PARMIGIANO-REGGIANO
AND CRUSHED BISCOTTI
Nineteen
POTATO AND PUMPKIN GNOCCHI
WITH HOMEMADE SAUSAGE, FENNEL, FAGIOLINI’S
AND CAVALO DI NAPA
Twenty
SALMON & SPINACH RAVIOLI
WITH MARKET VEGETABLES IN LIGHT WHITE WINE SAUCE,
POPPY SEED GARNISH
Twenty-Two
SPAGHETTI AGLIO E OLIO
WITH SHAVED GARLIC, TUSCAN OLIVE OIL AND CHILES
Eighteen
SAUSAGE MUSHROOM TRIANGOLI
WITH TRI-COLORED PEPPERS, TOASTED PIGNOLI, WINE SOAKED
GOLDEN RAISINS AND LEMON ZEST
Twenty-Two
Il Mare
SEAFOOD IN THE STYLE OF “PESCARA”
WITH GAETA’S AND GRAPE TOMATOES IN A SAFFRON AND WHITE WINE
SAUCE OVER STRAW AND HAY FETTUCCINE
Twenty-Nine
CARAMELIZED CHILEAN SEA BASS
OVER SAUTÉED EGGPLANT WITH MINT SALSA VERDE, SWEET CORN
AND A 15 MINUTE QUAIL EGG
Twenty-Nine
HERB ENCRUSTED AHI TUNA
WITH TOMATOES, GAETA’S, CAPERBERRIES AND BABY SPINACH
TOPPED WITH HOUSE HANDCUT FRIES
Twenty-Eight
PAN ROASTED HORSERADISH ENCRUSTED ATLANTIC SALMON
WITH MASHED POTATOES, ROASTED ASPARAGUS AND PANCETTA DI CAVALLO JAM
Twenty-Five
La Terra
FRENCHED LAMB CHOPS
WITH HONEY MINT POLENTA AND BROCCOLI RABE
Thirty-Two
OSSOBUCO
BRAISED SHANK OF CINTA LANCASTER COUNTY PORK, SAFFRON ABORIO RISOTTO,
BRAISED BRUSSEL SPROUTS AND GREMOLATA DI PIGNOLI
Twenty-Eight
STEAK FRITE
AGED NEW YORK STRIP WITH HOUSE HANDCUT FRIES AND ROASTED FAGIOLINI’S
Forty-Two
FILET MIGNON
AGED PRIME FILLET WITH ROASTED ASPARAGUS
AND HORSERADISH WHIPPED POTATOES
Forty-Five
PAN ROASTED PORK TENDERLOIN
GARLIC AND HERB STUDDED TENDERLOIN, CREAMY WHITE BEAN RAGU,
CARAMELIZED ONIONS & APPLES, SAUTÉED BROCCOLI RABE
Twenty-Six
CHICKEN IN THE STYLE OF THE “ITALIAN FARMER”
ORGANIC SLOW-ROASTED “BONE-IN” HERB-INFUSED HALF OF A CHICKEN WITH LEMON
VERBENA, LAUREL, ROOT VEGETABLES AND BRODO
”Served Tableside”
Twenty-Two
PAN-SEARED DUCK BREAST
WITH VEGETABLE RISOTTO, SAUTÉED BABY SPINACH,
TOASTED PISTACHIO IN A SWEET CHERRY GRAPPA SAUCE
Twenty-Six
Contorni
ROASTED FAGIOLINI
WITH OSSOBUCO GREMOLATA
Six
BRAISED BRUSSEL SPROUTS
WITH APPLES AND PANCETTA
Six
ROASTED ASPARAGUS
WITH ROSEMARY AND INFUSED OIL
Six
ROASTED WILD MUSHROOMS
WITH ROASTED ONIONS, ROSEMARY AND MASCARPONE
Six
SAUTÉED BABY SPINACH
WITH SWEET ROASTED GARLIC & CHILIES
Six
SAUTÉED BROCCOLI
WITH CITRUS AND MOSCATO
Six
SAUTÉED BROCCOLI RABE
WITH GAETA’S, GARLIC AND CHILIES
Six
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