L' Impero

L' Impero

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Restaurant Menu


Dinner

Susci 

Marinated Pacific Yellowtail - 13
sea salt, olio di zenzero and red onion
  
Yellowfin Tuna - 15
cucumber and ricci di mare emulsion
  
Shaved Octopus - 13
carrots, green apple, fennel puree and caper oil
  
Sliced Conch Salad - 14
spicy citrus, maldon salt and avocado 
  

Appetizers 

Warm Fagiolini and Goat Cheese Salad - 12
truffled vinaigrette and baby greens
  
Fricassee of Seasonal Mushrooms - 14
creamy polenta and truffle reduction
  
"Tonno di Coniglio" - 16
olive oil poached rabbit with root vegetables and aged balsamic
  
Slow Braised Short Rib of Beef - 15
horeseradish, vegetable and farro risotto
  
Puree of Asparagus and Mussel Soup - 14
potatoes and toasted ciabatta
  
Crispy Sweetbreads - 17
asparagus, sugar snap peas and spinach puree   


Pasta 

House-Made Spaghetti - 22
tomato and fresh basil
  
House-Made Tajarin - 28
porcini mushroom "trifolati" and parmigiano
  
Duck and Foie Gras Agnolotti - 25
moscato passito di sardegna reduction
  
Ricotta di Bufala Raviolini - 24
squash blossoms, baby zucchini and anchovy butter
  
House-Made Farfalle "Integrale" - 23
manila clams, fava beans, chanterelles, shad roe bottarga and pancetta
  
Strigoli al Nero di Seppia - 25
ragu of calamari, capers and shallot salad
  
Imported Calamarata - 26
seafood and ricci di mare
(not available with prix fixe menu)
  

Main Courses 

Maine Crab Risotto - 33
spicy red pepper confit
(not available with prix fixe menu)
  
Seared Fluke - 31
asparagus, lumache "stufato" and basil puree
  
Roasted Striped Bass - 30
lobster, fregola, baby turnips and smoked bacon
  
Roasted Orata Rossa - 28
cauliflower, bottarga and caper 'salmoriglio'
  
Seared Skate - 27
rosemary braised chickpeas and caponata
  
Olive Oil Poached Chicken Breast - 26
parsnip puree, winter vegetables and foie gras emulsion
  
Moist Roasted Vermont Capretto - 32
artichoke, speck and potato 'groestle'
  
Slow Roasted Loin of Lamb - 33
fresh bean ragu and spring garlic salsa verde
  
Slow Roasted Ribeye of Beef Per Due - 84
tuscan kale, roasted potatos and mushrooms
($20 supplement per person with prix fixe menu) 
  


L'Impero Signature Dishes 

Marinated Pacific Yellowtail - 13
sea salt, olio di zenzero and red onion
  
Duck and Foie Gras Agnolotti - 25
moscato passito di sardegna reduction
  
Moist Roasted Vermont Capretto - 32
spring pea, speck and potato groestle
  
House Made Spaghetti - 22
tomato and fresh basil

Composed Cheese Plates 

Imported Sheep's Ricotta (Sheep's Milk) Lazio - 5
truffle honey
  
Robiola Bosina (Cow, Sheep's Milk) Piemonte - 5
red wine poached dried cherries
  
Pecorino Marzolino (Sheep's Milk) Toscano - 5
candied ciccilli olives
  
Humboldt Fog (Goat's Milk) California - 5
spice marinated grapes
  
Hoch Ybrig (Cow's Milk) Switzerland - 5
lambrusco gelee
  
Jasper Hill Winnemere (Cow's Milk) Vermont - 5
chamomile poached figs
  
Capra Sarda (Goat's Milk) Sardegna - 5
green tomato mostarda
  
Gorgonzola Cremificato (Cow's Milk) Lombardia - 5
candied rosemary and pear compote 
  

Dessert 

Warm Chocolate Tart - 9.50
frangelico gelato and hazelnut brittle
  
Mango-Lime Pannacotta - 9.50
pineapple sorbet and tropical salad
  
Banana Terrine - 9.50
chocolate sorbet and sesame nougat
  
Torta di Ricotta - 9.50
honey gelato, pear and cranberry compote
  
Chocolate Caramel Mousse - 9.50
vanilla bavarese and grappa stewed blackberries
  
Olive Oil Cake - 9.50
vanilla infused olive oil gelato and citrus salad
  
Mixed Seasonal Sorbetti - 9.50
mixed fruit and oat tuile
  
Mixed Gelati - 9.50
chocolate-oat biscotti
  

 



 

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



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