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Restaurant Menu


Antipasti

Affettati Misti   16
Prosciutto di Parma, Prosciutto di San Daniele, Speck, Salame Genovese and Soppressata served with Gnocco Fritto

Pesce Crudo   16
Chef’s Market Selection of Raw and Marinated Fish with Selected Extravirgin Olive Oils

Mozzarella di Bufala ai Quattro Gusti   14
Imported Buffalo Milk Mozzarella, Campanian Extravirgin Olive Oil, Blood Orange, Persimmon Compote, Aceto Balsamico Tradizionale

Rombo in Saor    14
Marinated Turbot, Red Onions, Golden Raisins, Vinegar and Herbs

Trippa Grigliata   12
Grilled Tripe, Italian Parsley-Radicchio Salad, Polenta Croutons, Pecorino-Mint Salsa

Fritto Misto di Mare alla Veneziana   14
Polenta-coated Crispy Mixed Seafood, Cranberry Beans, Sweet Onion

Polpo con Patate e Faxolin   16
Grilled Octopus, Fingerling Potatoes, Warm Baby String Beans, Lemon, Sicilian Oregano

Quaglia in Porchetta    16
Boneless Quail Stuffed with Mortadella, Rosemary and Pistachios, Balsamic Cipollini, Castelluccio Lentils, Mostarda di Cremona

Fegato Grasso   18
Seared Foie Gras, Stewed Quince-filled Potato Dumpling, Spiced Fruit Reduction


Primi Piatti

Zuppe e Minestre

Jota   10
Trieste’s Classic Soup of Cranberry Beans, Potatoes, Pancetta, Sauerkraut, Tomato, Caraway Seeds

Minestra di Polenta   9
Rustic Vegetarian Polenta Soup, Black Chickpeas, Carrots, Onions, Tuscan Extravirgin Olive Oil


Pastasciutte e Paste Fresche Fatte in Casa

Spaghettini con Arselle e Bottarga   21
Razor Clams, Toasted Bread Crumbs, Pressed Mullet Roe, Orange Zest

Spaghetti alla Carbonara    22
Pecorino Romano, Eggs, Black Pepper, Pancetta

Orecchiette con le Seppie   20
Little Ear-shaped Pasta, Braised Cuttlefish, Tomatoes, Capers, Basil

Tagliatelle al Ragu Bolognese   22
Classic Bolognese Meat Sauce

Casumziei Ampezzani   20
Half-moon Pasta Filled with Beets and Gorgonzola Dolce; Tossed with Lombard Butter and Poppy Seeds

Pansoti con Tocco de Noxe   20
Pot-bellied Ligurian Ravioli Filled with Wild Greens and Herbs in a Walnut Sauce

Cavatelli di Ricotta   22
Ricotta Cheese Dumplings, Marinated Sardines, Broccoli Rabe, Corona Beans, Ricotta Salata

Secondi Piatti

Maialino al Latte    30
Suckling Pig Cooked in Milk and Hazelnuts, served with Whipped Potato Puree

Triglia   28
Grilled Red Mullet, Roasted Baby Beets, Charred Beet Greens, Fresh Horseradish

Pollastrello alla Romana   28
Baby Chicken Stewed with Sweet Peppers, Tomatoes, Gaeta Olives and Rosemary

Spigola Nera   29
Pan-Roasted Black Bass, Grilled Artichokes, Roasted Garlic, Lemon Zest, Salsa Verde

Piccione Arrosto   29
Roasted Squab, Braised Swiss Chard, Tortino of Butternut Squash, Balsamic Reduction

Coda di Rospo   28
Sautéed Monkfish, Braised Fennel, Radicchio, Meyer Lemon, Capers

Animelle Saltate con Speck   26
Crispy Veal Sweetbreads, Speck, Wild Mushrooms, Pearl-shaped Sardinian Pasta, Vincotto

Vaniglia e Cioccolato    26
Vanilla-scented Veal Cheeks / Chocolate and Spice Stewed Wild Boar, Yellow Polenta

Servito a Tavola / Tableside For Two

Stinco di Vitello   68
Succulent Whole Roasted Veal Shank As Prepared in Friuli
 
Bistecca alla Fiorentina   70
32-ounce Black Angus Porterhouse, Garlic, Olive Oil, Anchovy
 
Branzino ai Ferri   60
Grilled Mediterranean Sea Bass, Taggia Olives, Rosemary, Extravirgin Olive Oil
 
Costole d’ Agnello   65
Rack of Lamb Baked in an Adriatic Sea Salt and Mint Crust
 

Contorni   8

Polenta Bianca  
Peperonata  
Patate in Tecia  
Spinaci al Burro  
Patate Arrosto al Rosmarino  
Scarola con Aglio e Olio  



 

 

 

PLEASE NOTE: All menu items and prices are subject to change.

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