ANTIPASTI INSALATA DI CICORIA RADICCHIO, TARDIVO, TREVISO, CASTELFRANC O, ENDIVE, WHITE ANCHOVY, HAZELNUTS, BAROLO VINEGAR SECONDI VINI AL BICCHIERE CODA DI ROSPO ROASTED MONKFISH, MUSSELS, FINGERLING POTATOES, FENNEL, CURRY BROTH SPUMANTI PROSECCO CIMA DI CON EGLIANO MONCUIT BLANC DE BLANCS *AVAILABLE WITH SHAVED WHITE TRUFFLE TWO-COURSE LUNCH ANTIPASTI OR PRIMI ~~~ Followed by VERDURE AUTUNNALI CON BAGNA CAUDA ROASTED CAULIFLOWER, BEETS, CARROTS, SUNCHOKES, BROCCOLINI, FENNEL, PUNTARELLE, ANCHOVY-GARLIC ZABAGLIONE *$35 WHITE TRUFFLE SUPPLEMENT PIEMONTE TROTA ALLA GRIGLIA GRILLED SCOTTISH SEA TROUT, ROASTED BEETS, SUNCHOKES, BAGNA VERT, BROWN BUTTER ZABAGLIONE BIANCHI VERMENTINO BLEND C A SA MA T T A BIA NC O *AVAILABLE WITH SHAVED WHITE TRUFFLE PRIMI OR SECONDI BURRATA CREAMY MOZZARELLA, WALNUTS, PUMPKIN SEEDS, SMOKED PUMPKIN PUREE, CRISPY BUCKWHEAT TROTA MARINATO E CAVIALE CITRUS CURED SCOTTIS H SEA TROUT, CORIANDER, JUNIPER, SMOKED TROUT ROE, ROASTED GRAPES, RED WATERCRESS, GRAPPA CONSERVA JOIN US AS WE SURVEY THE DEEPLY ROOTED CULINARY TRADITION OF THIS SPECIAL REGION. RED WINE-BRAISED MEATS AND PASTA SHOWERED IN LOCAL WHITE TRUFFLES ARE SHOWCASED IN THE SMALL-TOWN RESTAURANTS DOTTING PIEMONTE'S ROLLING COUNTRYSIDE. ALONG THE WAY ENJOY THE REGION’S FAMOUS WINES; FOR THE PASSIONATE LOVER THE INCOMPARABLE AND INIMITABLE BAROLO OR THE CRISP ARNEIS FOR THE SPIRITED SOUL. ~ PASTA DUO OPTION ~ TWO PASTAS SHARED BETWEEN TWO GUESTS MEZZALUNA BUTTERNUT SQUASH, SAGE, BROWN BUTTER, AMARETTI TAJARIN CON TARTUFO BIANCO HAND CUT PASTA, CHICKEN SUGO, CASTELMAGNO CHEESE, SHAVED WHITE TRUFFLE SPIEDINO DI MARE CHARCOAL GRILLED OCTOPUS, SHRIMP AND SCALLOP, ESCAROLE, GREEN OLIVES, CHARRED LEMON, PILACCA VERDICCHIO DI MATELI CA SALSICCIA DI TACCHINO E UOVA TURKEY SAUSAGE, SUNNY SIDE EGGS, SPAETZLE, BUTTERNUT SQUASH, CHESTNUTS, SAGE JUS SPAGHETTI ALLA CHITARRA CON VONGOLE CLAMS, SEA URCHIN, G REEN ONION, CHILI, LEMON 14 FO N T E Z O P P A 20 13 ( MA R C HE ) ERBALUCE DI CALUSO OR S O L A NI 16 ‘L A RU S T I A ’ 20 1 3 ( P I E MO N TE ) GAVI MARCHIONE 2013 16 ( P IE MO N T E ) SAUVIGNON LEOPARDI ‘CALCARE’ 2013 16 ( MA R CH E ) 18 PI NO T BI A NCO - F RI ULA NO - MA LVA SI A ( FR IU L I) UOVA CON GULASCH TRIESTINO CODDLED EGGS, CAYUGA PURE ORGANICS POLENTA, PEPPER-PAPRIKA SAUCE CHARDONNAY P O D E R I A NG E L INI 2 0 1 3 18 ( PU G L I A ) FIANO PAESTUM IGT L . MA FFINI 18 ‘K R A T O S ’ 2 0 13 ( C A MP A N I A ) BRASATO DI MANZO BRAISED RIB OF BEEF, CELERY ROOT SFORMATO, TRUMPET ROYALE MUSHROOMS, HAZELNUTS, NEBBIOLO JUS ROSSI SANGIOVESE MORELLI 12 ‘L E T ER R A Z Z E ’ 2 0 1 3 ( MA RCH E ) *AVAILABLE WITH SHAVED WHITE TRUFFLE NERO D’AVOLA COLOSI 2013 13 (SICILIA) *$35 PRIX FIXE SUPPLEMENT CONCHIGLIE NERE CON FRUTTI DI MARE ALLA FRA DIAVOLO SQUID INK PASTA, LOBSTER, SHRIMP, SEPPIA, MUSSELS, CHILI, BASIL 12 BI BI G R A E T Z 2 01 3 ( T O S C A NA ) ‘FOSARIN’ RONCO DEI TASSI 2013 PRIMI 26 ‘HU G UE S D E C OU L ME T ’ N V ( CH A MP A G NE ) 36 Choice of 14 EX T R A D RY N V ( VE N E T O ) PRIMITIVO-NEGROAMARO LI VELI CONTORNI MONTEPULCIANO~SANGIO VESE DE A NGE L IS EGGPLANT PARMIGIANA, MOZZARELLA DI BUFALA 14 ‘P R I MO N E R O ’ 20 12 ( PU G L I A) 18 15 R O S S O P I C E N O S UP E R I O R E 2 0 10 ( MA RC H E) DOLCETTO D’ALBA C ER ET T O ‘R O S S A NA ’ 2013 16 ( P IE MO N T E ) MIXED ROASTED MUSHROOMS 19 MONFERRATO ROSSO GATTO ‘PERCENTO’ 18 RUCH E - SY RA H - CA B ERNE T - A LB A RO SA ( P IE MO NT E ) HEIRLOOM CARROTS, HONEY, CHILI, ROSEMA RY, RICOTTA DI BUFALA 18 *AVAILABLE WITH SHAVED WHITE TRUFFLE BROCCOLI, LEMON, CHILI, GARLIC, BREAD CRUMBS 14 G A R G A N E L L I V E R D I A L R A G Ú B OLOGNESE BIANCO PORK AND MUSHROOM RAGÚ, PARMIGIANO-REGGIANO BRUSSELS SPROUTS, PANCETTA, CARAMELIZED ONIONS 16 RAVIOLI DI VITELLO BRAISED VEAL, CELERY ROOT, CASTELMAGNO CHEESE ‘SOFFUMBERGO’ COMELLI 18 CA B ERNET - MER LO T - REF O S C O 2 01 2 ( FR IU L I) BAROLO VAJRA ‘ALBE’ 2010 25 ( P IE MO N T E ) AMARONE DELLA VALPOL ICELLA ‘T O R R E D E L FA L A S C O ’ 20 09 ( V E NE T O ) 26
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