Falai

Falai

Back to restaurant

Restaurant Menu


ANTIPASTI

BUFALO RICOTTA FLAN, pine-nut crumble, cauliflower, candied apple, frisée salad 15

POLENTA BIANCA, chicken liver, dried dates, hedge-hog mushroom “Vellutata” 13

MISTICANZA, mixed greens and aromatic herbs, dried vegetables, lemon-thyme 12

LINGUA, thinly sliced braised beef tongue, chickpea mousse, spicy tomato jam, 14

POLIPO, baby octopus, granny smith apples, Piemonte black rice, curry emulsion, 16


PASTA

THYME PAPPARDELLE, crimini mushroom ragu, ricotta and fig purée 16

RISOTTO, parmesan Carnaroli rice, pioppini mushrooms, white truffle oil, sweetbreads 18

PICI, hand-rolled egg-less pasta, Italian cinnamon sausage, braised Chioggia, pecorino cheese 18

GNUDI, ricotta cheese, baby spinach, brown butter, crema di latte, crispy sage 16

CARAMELLE, mussel-stuffed whole wheat pasta, cranberry bean cream, dry tomato, rosemary garlic oil 17

RAVIOLI, scrambled egg stuffed cocoa pasta, stracchino fonduta, bottarga sea urchin 17

TORTELLI, oxtail and potato-filled pasta, woodear mushrooms and smoked ricotta 18


PESCE

MERLUZZO, Chatham cod fish, red beet béarnaise, parsnip purée, fingerling potatoes 25

SALMONE, Nova Scotia salmon, dandelion leaf, fingerling potatoes, salmon roe, 26

CACCIUCCO, seared monkfish, scallops, red mullet, tomatoes, lobster broth 25


CARNE

CONIGLIO, roasted rabbit loin and ribs, white wine braised leg, raspberry red radish, carrots 26

MANZO, pan seared petite filet, celery root, bergamot compote, collard greens, star anise infused sauce 26

ANATRA, Peking duck breast, salsify purée, purple potato chips, gooseberries, 27


DESSERTS

CLASSICI

CHOCOLATE BRIOCHE, chocolate and passion fruit pậte à choux, crème brûlée 10

PROFITEROL, typical Marsala mousse with valrhona bitter chocolate sauce 10


NON CLASSICI

TORTINO AL CIOCCOLATO, pepperonicino, rose water cream, candy hazelnut 10

MERINGATA, roasted pineapple, milk cream and gelato 10

PASSION FRUIT SOUFFLE, (10 min. wait) 10

RASPBERRY SOUFFLE, black truffle gelato, torrone crème brûlée (10 min. wait) 10

SORBETTI, Gelato of the day (one scoop) 4


VINO DOLCE

SICILIA - Hauner - Malvasia delle Lipari     2003  15 60

TOSCANA - Mola - Aleatic dell' Elba     2005  16 75

TOSCANA - Bindella - Vin Santo     1997  60

UMBRIA - Antonelli - Passito Sagrantino di Montefalco     2004  18 80

UMBRIA - Tabarrini - Passitio     2003 80

VENETO - Roccolo - Recioto di Soave     2002  16 65

VENETO - Corte Sant' Alda - Recioto Della Valpolicella     2004 80


FORMAGGI

TALEGGIO (VALTALEGGIO)

Cow’s milk, semi-soft, washed-rind cheese characteristically aromatic yet mild in flavor. The texture is moist-to-oozy with a
pleasant melt in your mouth feel, finishing with a fruity note. Served with cherry purée, poached cherries, and candied almond

PIAVE (VENETO)
Cow’s milk, hard, full-bodied flavor, intensifying with age, making this cheese highly unique. The texture is firm and sharp, but
very pleasing. Served with balsamic reduction, poached figs, and fig date cake

PECORINO TOSCANO (TOSCANA)
Sheep’s milk, semi-hard, fragrant, savory and distinctive. The texture is firm, but crumbly, creating a creamy mouth feel.
Served with red wine reduction, candied walnuts, and poached apricot

ROBIOLA BOSINA (LANGHE)
Cow and sheep milk, creamy, silky and smooth. The texture is luxurious, finishing with a mild sweetness and a slight mushroom flavor.  Served with candied pine nuts, poached dates, and raspberry sauce

BLU DEL MONCENISIO (PIEMONTE)
Cow’s milk, full flavored, firm and moist. The texture is smooth and dense, speckled with pungent and peppery bluing, creating a luscious flavor. Served with citrus honey, honey poached pears, and walnut date bar









 

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



 ^Top