Friday, January 30 – Thursday, February 12

• Executive Chef Christian Fantoni

• Lunch: $22 prix fixe

• Dinner: $44 prix fixe

LUNCH MENU:

FIRST COURSE (Choice of):

Pasta e Fagioli

Tuscan cranberry bean soup, elbow pasta, herb oil

Ruchetta

Wild baby arugula, raisins, red onion, hazelnuts, crumbled goat cheese, citrus dressing

SECOND COURSE (Choice of):

Fusilli

Fresh eggless fusilli pasta, Italian sausage, bell peppers, basil, fresh tomato sauce

Trota Iridea

Roasted rainbow trout almondine, mashed potatoes, asparagus

THIRD COURSE (Choice of two flavors:

Gelati e Sorbetti

DINNER MENU:

FIRST COURSE (Choice of):

Calamari

Grilled marinated calamari, frisse & radicchio salad, corona beans, bell peppers, Dijon dressing

Mozzarelline

Bufala mozzarella porcini vellute, arugula, truffle dressing, pomodorini

SECOND COURSE (Choice of):

Ravioloni

Homemade braised short rib ravioli, brown butter emulsion, forest mushrooms, fava beans, parmesan

Tagliata

Grilled beef strip loin “tagliata style”, Brussels sprouts, bacon, fingerling potatoes, rosemary jus

THIRD COURSE (Choice of):

Tortino

Banana bread, Nutella, vanilla sauce, chocolate ice cream

Spuma