Brunch Panini Caldi S�iziosi Le Specialità del Brunch O M E L E T A L P R OS C I U T TO COT TO 14 O M E L E T VA L D OSTA N A 16 two egg omelet with ham and aged Vermont cheddar two egg omelet with mushrooms and fontina cheese O M E L E T T R I CO LO R E two egg omelet with homemade mozzarella, spinach and tomatoes 14 CH I CCH I R I CH I14 chicken salad with celery and lemon zest TOAST FARCITO 14 prosciutto cotto, Swiss cheese, marinated artichokes, roasted red peppers FR I U LAN O14 San Daniele prosciutto with homemade mozzarella CROSTI N O M I LAN E S E scrambled eggs served on a homemade roll with vine-ripened tomatoes and Parmesan 14 T EG A M I N O M E D I T E R R A N EO 13 sunny-side up organic eggs, cherry tomato sauce, black olives and capers SALMO N E AFFU M I CATO Norwegian smoked salmon served with onions and capers SANT AM BRO EU S 14 thinly pounded breaded chicken served with rucola, tomato and a touch of Dijon mustard MO NTE NAPO 14 17 smoked Nova Scotia salmon with micro greens and chives on whole wheat bread PR I MAVE R A 14 PA N C A K E S 14 marinated grilled vegetables on a pretzel brioche with riccota cheese, lime, tarragon, homemade apricot compot and toasted almonds Vini al Bicchiere Bianchi Bollicine BELLINI13 peach puree and prosecco Gavi, San Pietro - 2012 10 cortese di gavi MIMOSA 13 orange juice and prosecco APEROL SPRITZ 13 aperol, prosecco, club soda Vermentino, Fattoria Sardi - 2013 13 Conte Brandolini d'Adda - 2012 12 pinot grigio Felice Bianco, Sant Ambroeus - 2013 Rossi 14 chardonnay, grechetto Barbera d’Alba, Rapet - 2009 10 Nero D'Avola, Terreliade - 2011 13 Felice Rosso, Sant Ambroeus - 2011 14 sangiovese, merlot Pinot Nero, Masut Da Rive - 2011 16 pinot nero Sauvignon Blanc, Fattoria Sardi - 201216 Rosé Felice Rosé, Sant Ambroeus - 2013 sangiovese and merlot Sebastiano, Fattoria Sardi - 2010 18 merlot and cabernet sauvignon Sustainable: an ecologically sound winery using pesticides in limited quantity and only when strictly necessary to save the crop. Consuming raw or under cooked meats, seafood, and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. Please let us know if you have any food allergies or dietary restrictions A gratuity of 20% for parties of eight or larger is suggested We kindly ask that you do not request changes to the menu. Please refrain from using your cell phone Grazie 13 Brunch Per Iniziare M I N E ST R O N E fresh vegetable soup 13 M E L A N Z A N E A L L A PA R M I G I A N A layers of eggplant and buffalo mozzarella with fresh cherry tomato sauce 19 I N S A L ATA D I L E N T I CC H I E lentil salad with diced vegetables, chickpeas and Caesar dressing 17 POLPO SCOTTATO Portugese octopus, fava bean purée, purple cauliflower, celery, cherry tomato confit 23 I N S A L ATA D I C A R C I O F I thinly sliced artichokes with arugula and shaved Parmesan I N S A L ATA C E N TO CO LO R I tricolored organic lettuces, avocado, buffalo mozzarella, tomatoes, olives Q U I N OA S A N T A M B R O EU S red quinoa salad with asparagus, haricots verts, onion and cucumber 19 V I T E L LO TO N N ATO thinly sliced chilled veal, tuna sauce, 21 capers TA R TA R E D I S A L M O N E salmon tartare with pineapple carpaccio, dill and blueberries 19 22 19 C A R PACC I O D I M A N ZO raw filet mignon carpaccio, zucchini, yellow tomato, shaved Parmesan, saffron aioli, balsamic reduction 19 P R O S C I U T TO CO N M OZ Z A R E L L A prosciutto San Daniele 20 with buffalo mozzarella and marinated Roman artichokes I N S AL ATA D I BAR BAB I E TOL E red beets with tarragon, goat cheese, pecans, mixed lettuce and orange saffron dressing 17 T RO F I E P E STO G E N OV E S E CLASSICA RICETTA pesto sauce, string beans and potato cubes 23 TAG LI AT E LLE SA LTAT E A LL A BO LOG N E S E with a light veal ragù 23 23 Le Nostre Paste e Risotti ZU P PA D E L G I O R N O soup of the day14 FU S I LLO N E A LL’A R R A B B I ATA with spicy arrabbiata sauce, parsley and jalapeño peppers 19 P E N N E A L POMO DO RO E BAS I LI CO with tomato sauce and fresh basil 17 LI N GU I N E CAC I O E P E P E with Pecorino Romano cheese and fresh ground pepper 18 TORTELLONI ROSA homemade pink pasta filled with goat cheese and chives, served with asparagus and crispy leeks 21 LI N GU I N E A I F RU T T I D I M A R E linguine with mussels, clams, shrimp, cuttlefish and cherry tomato 28 S PAG H E T T I A LL A CA R BO N A R A spaghetti with pancetta, Parmesan, organic egg R I SOT TO A I GA M B E R I saffron risotto with shrimp and artichokes 25 Please note: whole wheat and gluten-free pastas are available. Secondi di Carne Secondi di Pesce SU P R E M A D I PO LLO A L LI MO N E E ROSM A R I N O chicken breast with a light rosemary-lemon sauce, mashed potatoes and chef's selection of seasonal vegetables 29 SCA LO P P I N E A LL A BOSCA I O L A thinly pounded veal with forest mushrooms, aromatic herbs, and the chef's selection of seasonal vegetables 39 F I N I SS I M A D I M A N ZO thinly sliced grilled filet mignon with arugula and shaved Parmesan 39 COTO LE T TA M I L A N E S E P R I M AV E R A breaded veal chop Milanese with arugula and tomato 43 B R A N Z I N O A LL A G R I G LI A grilled Mediterranean sea bass with seasonal vegetables 36 C H I LE A N S E A BASS pan-seared with caponatina and red pepper coulis 34 SA LMO N E D E LI CATO pan-seared Atlantic salmon with summer asparagus composition and roasted red cipoline 32 Contorni Side Dishes TU SCA N K A LE W I T H TOM ATO E S AS PA R AGU S B RU SS E LS S P ROU TS S N OW P E AS We kindly ask that you do not request changes to the menu. 9