Zagat

over a lemon, oregano and roasted pepper risotto in a roasted garlic and basil jus

over asparagus, spring peas and shitake mushrooms with a saffron and mussel sauce

over celery root puree with a balsamic and black truffle cream sauce. supp $5.00

with a sicilian olive-tomato jus and caponata with currants

with short rib braised lentils, parsnip puree in a red wine reduction

with orange and fennel dusted sweetbreads in a porcini-dijon and green peppercorn sauce $9 supp

with a port and balsamic vinegar sauce, sauteed spinach with fiorelle pears and hazelnuts. supp $9.00

in a vodka and mascarpone sauce with spinach and ricotta cannelloni

with a mustard seed and black olive sauce, sicilian risotto

with merguez sausage in a rosemary and garlic sauce finished with a hint of anchovy, accompanied with vegetali di campagna. supp $7.00

with a cherry pepper and natural glaze, fennel-apple puree

with a citrus-mustard dressing, prosciutto di parma, ricotta salata and spanish almonds

roasted beets, sun dried tomato and goat cheese, dressed with artichoke-pistachio vinaigrette

with asparagus and a spicy creme fraiche finished with marinated mango

with marinated fennel, avocado, grapefruit and provencal vinaigrette

over braised spinach and toasted hazelnuts drizzled with port wine. supp $6.00

in a tarragon and mustard cream sauce over an apple carrot puree

baby lettuce with black truffle vinaigrette and shavings of raw porcini, braised lobster over fresh sauteed porcini, agnolotti with porcini foam. supp $9.00

with mushrooms and petit peas from provence topped with crispy zucchini

with pecorino raviolini and extra virgin olive oil

with ricotta and spinach covered with truffle butter

with italian sausage and wild mushrooms in a light tomato and basil sauce with toasted fennel seeds

in a game sauce with venison and hare finished with barolo wine and bitter chocolate

with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce

with a sage brown butter topped with amaretti and buffalo mozzarella

in a vodka and roasted beet cream topped with marinated tomatoes and peppers

with a gorgonzola and mascarpone sauce, finished with figs and walnuts

with cappuccino gelato and chocolate painted phyllo

with thinly sliced caramelized orange peel

cooked to order with a trio of gelati. supp $3.00

glazed with dark chocolate and pistachio anglaise

filled with hazelnut and pistachio gelato

served with brown sugar crumble and cinnamon gelato

with fresh berry compote mascarpone cheesecake on a gingersnap crust with tangerine sorbetto and blood orange sauce

with tangerine sorbetto and blood orange sauce

caramel gelato and dark rum butter sauce

our selection of cheese served with fruit and toasted tuscan bread. supp $5.00