PROGRAMMA Seminario

vino al quartino
bollicine
o
GLASS
CHAMPAGNE Ruinart Brut Rosé, REIMS, NV
35
CHAMPAGNE Perrier Jouët 'Grand Brut', ÉPERNAY, NV
30
PROSECCO BRUT Martini, VENETO NV
12
PROSECCO EXTRA BRUT Fantinel, FRIULI NV
12
ROSE SPUMANTE Fantinel, FRIULI NV
15
METODO CLASSICO Ferrari, Brut TRENTINO NV
17
bianco
BLANC DES ROSIS Schiopetto, VENEZIA GIULIA ‘12
14
PINOT GRIGIO Bottega Vinaia TRENTINO ‘13
13
SAUVIGNON Borgo Conventi, COLLIO ‘12
15
VERDICCHIO DI CASTELLI DI JESI Conti Buscareto MARCHES ‘12
14
GAVI DI GAVI Villa Sparina, PIEMONTE ’12
18
CHARDONNAY Antinori, 'Bramito del Cervo', UMBRIA ’13
16
VERMENTINO DI SARDEGNA Santadi 'Villa Solais', SARDEGNA ‘12
15
CARRICANTE Planeta, SICILIA ‘11
20
rosato
ROSE Bertani 'Bertarose' , VENETO ‘13
15
aperitivo
$15
MODENA
Alibi Whisky, Aged Balsamic Syrup, Fee Brothers Old Fashion Bitters
TORINO
Absolut Orient Apple, Canton Ginger, St. Germain, Passion Fruit & Raspberries
VERONA
Grey Goose, St Germain, White Peach, Rosemary & Martini Prosecco
MONZA
Oxley Gin, Cocchi Americano, Strawberries, Kaffir Lime & Fresh Lemon
SAN REMO
Campari, Maker's Mark, Carpano Antica, St. Germain & Fresh Juices
SALERNO
Wodka Vodka, Izze Grapefruit Soda, Yuzu, Spiced Syrup & Pink Peppercorn
ALBA
Facundo Eximo , Lemon & Barolo
SIRACUSA
Avion Reposado, Blood Orange, Lime, Agave & Ginger Beer
POSITANO
Bulleit Bourbon, Combier Pamplemousse Rose, Lemon, Cinnamon Syrup & Bitters
APRILIA
Caña Brava Rum, Cinnamon Syrup, Lime & Mint
BARI
Corzo Reposado Tequila, Mezcal, Agave Nectar, Lime, Pineapple Juice & Serrano Pepper
CATANIA
Bombay Sapphire, Yuzu, St. Germain, Muddled Grapes, Basil & Martini Prosecco
ANCONA
Bacardi 8, Maraschino Liquor, Fresh Lime & Grapefruit Juice
birra
BIRRADAMARE ‘NA BIRETTA NERA’ Schwarzbier ROMA, ITALY
10
BELL’S TWO HEARTED ALE, India Pale Ale, MICHIGAN
7
LAGUNITAS IPA PETALUMA, CALIFORNIA
7
GREAT DIVIDE “Nomad” Pilsner DENVER, COLORADO
7
SAMUEL SMITH English Brown Ale TADCASTER, ENGLAND
7
DUVEL Belgian Strong Pale Ale PUURS, BELGIUM
10
SAINT SOMEWHERE Farmhouse Ale TARPOON SPRINGS, FL (25oz)
25
rosso
GLASS
PINOT NERO Jermann 'Red Angel', FRIULI-VENEZIA GIULIA ‘09
BARBERA Pertinace, PIEMONTE ‘11
STEAK TARTARE
21
preserved truffle & smoked aioli
RAW YELLOWTAIL
17
olio di zenzero & pickled red onion
ARUGULA SALAD
15
toasted pine nuts, pecorino &
truccioletto vinaigrette
BURRATA
17
broccoli rabe pesto, heirloom tomatoes,
baby basil & arugula salad
SEARED SEA SCALLOPS
35
endive, fennel, artichoke &
preserved orange gremolata
MOZZARELLA IN CAROZZA
14
stewed baby tomatoes
BRAISED SHORT RIBS OF BEEF
16
vegetable & farro risotto
CREAMY POLENTA
17
fricassee of truffled mushrooms
MEDITERRANEAN OCTOPUS
18
potatoes, capers & olives
22 OZ KANSAS CITY DRY AGED
65
.
For your convenience an 18% Service Charge has been added to your check
Consuming raw or undercooked meats, poultry, seafood or eggs
may increase the consumers risk of foodborne illness.
‘
14
DOLCET TO Bruno Giacosa , PIEMONTE ‘12
22
BARBARESCO Luigi Giordano
,
'Cavanna', Piemonte ‘10
38
BAROLO
35
PIEMONTE ’08
SUPER TUSCAN Brancaia 'TRE', TOSCANA ‘10
15
CHIANTI CLASSICO RISERVA Marchese Antinori, TOSCANA ‘10
16
BRUNELLO DI MONTALCINO Caparzo, TOSCANA ‘09
35
CABERNET SAUVIGNON Fantinel ‘Borgo Tesis’ FRIULI-GRAVE ‘12
16
MONTEPULCIANO D'ABRUZZO Quattro Mani, ABRUZZO ‘11
12
AGLIANICO Feudi San Gregorio, 'Rubrato', CAMPANIA ‘10
15
dolce
assagini
20
al bicchiere
MOSCATO D ' ASTI Centorri, LOMBARDIA ‘13
10
MOSCATO GIALLO PASSITO H. Lun, ‘Sandbichler’ ALTO-ADIGE ‘07
20
BRACHET TO D’ACQUI Braida PIEMONTE ‘12
10
MALVASIA DELLE LIPARI Giona, ‘Passito’ SICILIA ‘10
12
TOKAJI ASZU 5 PUT TONYOS Oremus, HUNGARY ‘03
25
VIDAL ICE WINE Inniskillin, NIAGARA, CANADA ’07
45
MUFFATO DELLA SALA Antinori, UMBRIA ‘07
25

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