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Dinner EntreesLE PASTE ~ HAND MADE PASTAS SACCHETTI RICOTTA AND BLACK TRUFFLE STUFFED PASTA AND BLACK TRUFFLE CREAM SAUCE PAPPARDELLE PAPPARDELLE PASTA, VEAL, MUSCOVY DUCK, GUINEA FOWL AND TOMATO-BAROLO RAGU TAGLIOLINI SQUARE SPAGHETTI, JUMBO SHRIMP, OLIVES, ROASTED TOMATO AND PINOT GRIGIO VEAL CANNELLONI RICOTTA AND VEAL STUFFED PASTA TUBES, PANCETTA AND MASCARPONE CREAM RAVIOLINI LOBSTER RAVIOLI, ROCK SHRIMP AND VODKA-TOMATO CREAM SAUCE TORTELLINI VEAL STUFFED PASTA, PROSCIUTTO, GREEN PEAS AND PARMIGIANO REGGIANO CAVATELLI RICOTTA CAVATELLI, FRESH MOZZARELLA AND TOMATO-BASIL SAUCE RAVIOLI ALL’AMATRICIANA FOUR CHEESE RAVIOLI, PANCETTA AND SPICY TOMATO SAUCE GNOCCHI POTATO GNOCCHI, HAZELNUT PESTO AND PARMIGIANO REGGIANO CARNE E PESCE ~ MEATS AND FISH MILANESE LIGHTLY BREADED VEAL TENDERLOIN “SCALLOPINE”, BUFFALO RICOTTA TAPENADE, WHITE TRUFFLE POTATO SFORMATO AND BASIL-INFUSED OLIVE OIL OSSOBUCO SLOW ROASTED VEAL SHANK, NATURAL VEAL REDUCTION, FRIED RISOTTO CAKE, AND FRIZZLED SPINACH AGNELLO GRILLED NEW ZEALAND RACK OF LAMB, BABY ESCAROLE, CANNELLINI BEANS AND SHAVED PARMIGIANO REGGIANO COSTATA 14 OZ BONE IN RIB EYE, ROSEMARY DEMI-GLACE, OYSTER MUSHROOM, ROASTED FINGERLING POTATO AND FRIED LEEKS POLLO SAUTÉED BREAST OF CHICKEN "SALTIMBOCCA STYLE", GRILLED SEASONAL VEGETABLES AND PATATE FRITTE PESCE ALASKAN HAILBUT "LIVORNESE STYLE", HERB INFUSED POLENTA AND GRILLED ASPARAGUS ANATRA ROASTED BREAST OF MUSCOVY DUCK, SAGE, BLUEBERRY FARRO AND GRAND MARNIER REDUCTION RISOTTO DEL GIORNO CHEF’S SPECIAL RISOTTO CREATED DAILY ~ MARKET PRICE |