Please select one Dish from each course
ANTIPASTI
Fritto di Calamari e Gamberi - Calamari, Jumbo Shrimp, Lemon-Garlic Mayonnaise, Marinara
Buffalo Mozzarella - Heirloom Tomato, Basil Pesto, Sylvetta Arugula
INSALATA
Mesclun Salad - Oakleaf, Butter Lettuce, Escarole, Spinach, Grape Tomato, Prosecco Vinaigrette
Baby Arugula - Virgin Olive Oil, White Balsamic, Parmesan Reggiano
IL SECONDO
Penne Pasta - San Marzano Tomato Basil Sauce, Chiles, Parmesan Reggiano
Pan Seared Salmon - Tupelo Honey Parsnip, Roasted White Asparagus, Leek, Baby Turnip Cipollini Confit, Pinot Noir reduction
Roasted Free Range Chicken - Lemon, Thyme, Baby Vegetables, Chianti
6oz Grilled Choice Angus Beef Tenderloin - Pancetta, Truffle Potato, Spinach, Barolo
DOLCE
Chocolate Soufflé - Vanilla Bean Gelato, Vanilla and Chocolate Sauce
Limoncello Tart - Almond Crust, Yogurt Crème, Caramel Citrus
Esperienza del Vino 70 (per person)
Heirloom Tomato Buffalo Mozzarella Caprese - Basil Pesto and Aged Balsamic Vinegar 12
Mesclun Salad - Oakleaf, Butter Lettuce, Escarole, Spinach, Grape Tomato, Prosecco Vinaigrette 7
Baby Arugula - Virgin Olive Oil, White Balsamic, Parmesan Reggiano 7
Antipasto - Prosciutto, Coppa, Bresaola, Salame Calabrese, Parmesan-Reggiano, Pecorino Toscano, Caciotta al Tartufo 22
Fritto di Calamari e Gamberi - Deep-fried Shrimp and Calamari with Lemon-Garlic Mayonnaise and Marinara Dipping’s 13
Ciuppin Soup - Mussels, Shrimp, Calamari, Red Snapper and Monkfish poached in a Garlic, Basil, White Wine Tomato Broth 14
Tuscan White Bean Soup - Cannellini Beans, Pancetta, Chicken Stock 7
Agnolotti - Butternut Squash, Buffalo Mozzarella, Amaretti, Sage-Brown Butter, Basil 12
Soft Potato Gnocchi - Roasted Tomatoes, Pine Nuts, Basil Pesto in Prosecco Wine Sauce 12
Pappardelle - Grilled Lobster, Pappardelle Pasta, Leeks, Salmon Caviar, Truffle Oil, Tarragon Cream Sauce 22
Penne - San Marzano Tomato Basil Sauce, Chiles, Parmesan Reggiano 12
Paccheri - Lamb Ragu, Thyme, Ricotta Salata 19
Prosciutto di Parma, Basil, Burrata Pizza 16
Bianca Ricotta, Mushrooms, Arugula, Truffle Oil Pizza 16
Piquant Dover Sole - Nut-Brown Butter, Capers, Anchovies, Sun-Dried Tomatoes, Flat Parsley, Spinach, Carrots, Roast Thyme Potatoes 32
Seared Jumbo Scallops - Lemon, Artichokes, Fava Beans, Pinot Grigio Risotto 28
Pan Seared Salmon - Tupelo Honey Parsnip, Roasted White Asparagus, Leek, Baby Turnip Cipollini Confit, Pinot Noir reduction 19
Bar Grilled Yellow Fin Tuna - Green Beans, Roasted New Potatoes, Quail Eggs, Cerignola Olives and White Balsamic 26
Osso Buco - Barolo wine slow-roasted center cut Veal Shank, Gremolata, Milanese Risotto 22
Roasted Free Range Chicken - Lemon Thyme Chicken, Roasted Baby Vegetables, Garlic, Potatoes, Chianti Thyme Sauce 21
Grilled Portobello Mushroom - Spinach and Polenta, Roasted Shallot Sauce, aged Balsamic Vinegar and Crisp Parmesan 19
Saffron “Arancini” - Ginger and Carrot Purée, Heirloom Tomato Salsa 15
Parmesan Crusted Rack of Niman Ranch Lamb 26
6oz Grilled Choice Angus Beef Tenderloin Steak 25
8oz Grilled Prime Angus Beef Tenderloin Steak 32
28oz Dry Aged Prime Angus Porterhouse Steak 62
Salsa - Pink Peppercorn; Tomato Bearnaise; Truffle Thyme Borolo Jus Gorgonzola; Salsa Verde
Fried Yukon Potatoes - Rosemary, Parmesan Reggiano, Lava Salt
Pan Roasted Wild Mushrooms - Shallots, Garlic, Pinot Grigio, Thyme
Spinach - Butter, Black Garlic, Lemon
Cavatappi Pasta - “Mac and Cheese” Parmesan, Buttered Breadcrumbs
Whipped Yukon Gold Potato Puree - Butter, Chives, Parsley
Grilled Asparagus - Virgin Olive Oil, Ricotta Salata, Lemon
Chocolate Soufflé - with Vanilla Bean Gelato and Vanilla and Chocolate Sauce 10
Amaretto Soufflé - with Espresso Gelato and Vanilla Sauce 10
Palo’s Homemade Tiramisù - layered Coffee-infused Ladyfingers with Italian Mascarpone Cheese 8
Limoncello Tart - served in an Almond Crust, topped with Yogurt Crème, and Caramel Citrus 10
Vanilla Bean Panna Cotta - with Strawberry-Basil Sorbet, Raspberry Jelly, and Milk Crumble 8
Warm Orange Almond Cake - Orange Fennel Salad with Rhubarb Purèe and Lemon Cream 8
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