STARTERS
Olives 4
olives with traditional Sardinian crisp bread
Calamari e Funghi 11
seared fresh baby squid and mushrooms in extra virgin olive oil and herbs
Polpettine di Vitello 11
mini grass-fed veal and beef meatballs cooked in white wine sauce and lemon zest
Burrata 13
creamy mozzarella with spring vegetables on traditional Sardinian crisp bread
Tartare di Tonno 13
fresh cubes of raw tuna dressed with lemon vinaigrette and chives atop a layer of traditional Sardinian crisp bread and avocado
Crocchette Zucchine e Ricotta 10
zucchini and ricotta croquettes seasoned with mint and basil and served with honey yogurt sauce
Bruschetta Fava e Cicoria 11
fava bean purée, cucumber, pistachio, turmeric
Tagliere di Terra 14 - 24
prosciutto di Parma, Italian ham, mortadella, dry sausage and gorgonzola, taleggio, fontina and pecorino
SALAD
Quinoa Salad 14
with roasted acorn squash, chickpeas, avocado, braised kale, watermelon radish, arugula and beet tahini dressing
Snap Pea Salad 13
spring salad, snap peas, watermelon radish, goat cheese and almonds dressed in basil vinaigrette
Kale Salad 13
with mint leaves, parmigiano-reggiano, pistachio and croutons and anchovy dressing
Watermelon Salad 13
fresh watermelon, ricotta salata, red onion and chia seeds in balsamic vinaigrette
Add
Organic Chicken 5 Avocado 3 Egg 2.5 Smoked Salmon 4
PASTE
Ravioli al Carciofi 16
artichoke-filled ravioli with fresh basil pesto, pinenuts and ricotta salata
Spaghetti Neri 18
homemade squid-ink spaghetti with mussels and bottarga
Spaghetti Cacio e Pepe 16
fresh tagliarini with pecorino, parmigiano-reggiano and crushed black pepper
Orecchiette con Radicchio e Pancetta 15
fresh orecchiette pasta with radicchio and Italian pancetta in light cream sauce with parmigiano-reggiano
Pappardelle al Sugo di Carne 16
flat, fresh pasta with braised beef tomato sauce and parmigiano-reggiano
Gnocchi ai Funghi 17
homemade potato gnocchi with mixed mushroom, truffle oil and parmigiano-reggiano
MAIN COURSES
Tonno on Truffled Pea Sauce 24
pan-seared tuna steak cooked with fresh herbs and shallots atop truffled pea sauce
Cotoletta alla Milanese 19
pan-fried, breaded chicken cutlet served with pear mostarda and braised kale
Creekstone Farm Hanger Steak 26
black angus 100% grass-fed beef steak served with rosemary fingerling potatoes and pearl onion agrodolce
Brasato al Cannonau 24
grass-fed beef short ribs braised with Cannonau red wine, fresh herbs, and onions served with stone ground organic farmer polenta
VEGGIES
Russian Fingerling Potatoes 6
with garlic and parmigiano-reggiano
Broccolini 7
with golden raisins, anchovies, red chili and toasted breadcrumbs
Polenta 8
organic stoneground farmer polenta with gorgonzola
DESSERTS
Tiramisu 7.5
Panna Cotta 7
Mousse al Cioccolato 7.5