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Menu for Restaurant Week
First Course – (Choice of)
Insalata Mista
Assorted greens, tomatoes, balsamic vinegar,
extra virgin olive oil
Caesar Salad
Romaine hearts, classic Caesar dressing,
shaved Parmigiano Reggiano
Arance e Finocchio
Blood orange, fennel, arugula and Ligurian black olives
with lemon and olive oil
Bietole e Mele
Roasted beets, Granny Smith apples, arugula and
hazelnuts with lemon and olive oil
Second Course – (Choice of)
Tortelli di Michelangelo
A favorite recipe from his letters: veal, chicken
and pork ravioli, butter/sage sauce
Pappardelle al Sugo d’ Anatra
Fresh pappardelle and braised duck ragu
Spaghetti alla Bottarga
Spaghetti, Sardinian mullet roe, onions, lemon, parsley
Ravioli di Radicchio al Gorgonzola
Radicchio and ricotta filled ravioli in a sweet gorgonzola sauce
Cappellacci di Zucca
Butternut squash and sweet potato “Big Hats” with brown butter and sage
Cacio e Pepe
Spaghetti with Pecorino Romano, pancetta and black pepper
Ravioli Nudi (Naked Ravioli)
Spinach and ricotta gnocchi
Strozzapreti alla Salsiccia
Hand made “Priest Strangler” with sweet sausage ragu
Tagliatelle ai Funghi
Tagliatelle and wild mushrooms
Lasagnette alla Bolognese
Lasagnette baked with bolognese and béchamel
Risotto al Radicchio e Gorgonzola
Carnaroli rice, radicchio and gorgonzola dolce
Risotto Mantecato
Carnaroli rice, caramelized onions, 12yr balsamic, Reggiano
Risotto ai Funghi
Carnaroli rice, wild mushrooms, Reggiano
Third Course(Choice of)
Panna Cotta
Traditional eggless Italian cream custard,
caramel sauce and 12 yr balsamic vinegar
Budino di Pane
Warm white chocolate bread pudding, with brandied
cherries, almonds and amaretto cream
Zuppa al Cioccolato
Warm Belgian chocolate soup, croutons, hazelnut
whipped cream
