Antipasti
|
||
Bruschette
|
||
Traditional bruschetta | 6.5 | |
Caprino (goat cheese) and black pepper | 6.5 | |
Wild mushrooms, arugola and Parmigiano cheese | 6.5 | |
Sundried tomato puree, pesto and pine nuts | 6.5 | |
Sheep's Ricotta cheese and black truffle honey | 6.5 | |
Chisolino (Emilian style focaccia) with…
|
||
Robiola cheese and black truffles | 9.5 | |
Parma cotto ham and Taleggio cheese | 9.5 | |
Pizza-style focaccia baked with a choice of… | ||
tomato, mozzarella and pesto | 7.5 | |
tomato sauce, artichokes and smoked mozzarella | 7.5 | |
Carta da Musica Condita (Paper thin Sardinian style flatbread)
|
||
Choice of toppings: | ||
Extra virgin olive oil and Parmigiano cheese | 6.5 | |
Rosemary oil and flor de sel (pure sea salt) | 6.5 | |
Truffle oil and shaved truffle cheese | 7.5 | |
Cocktail di Olive
|
||
Selection of regional Italian olives | 6.0 | |
Affettati (cured meats)
|
||
PROSCIUTTO di SAN DANIELE PRINCIPE Known for it aroma and sweetness to the palate |
13 | |
CULATELLO Leanest and most tender part of prosciutto |
11 | |
MORTADELLA Pistachio flavored cured meat from Bologna |
8 | |
COPPA Seasoned with salt, pepper and wine Air-dried for several months |
9 | |
SOPRESSATA Larger version of seasoned salame, aged longer |
8 | |
SPECK Smoked prosciutto, aromatized with black pepper |
13 | |
CACCIATORINO Air-dried sausage, known in Italyas the "hunter's snack" |
9 | |
PORCHETTA TOSCANA Tuscan style porchetta roasted with fresh herbs |
12 | |
PARMA COTTO Parma ham marinated in savory brine then cooked |
9 | |
|
||
Antipasto Misto
|
(serves two people)
|
21 |
Cured meat platter with Prosciutto di San Daniele, Speck, Coppa, Mortadella and Sopressata Garnished with Cerignola olives, Parmigiano cheese, artichokes, cipollini onions and sweet cherry peppers |
||
Antipasto Vegetariano
|
(serves two people)
|
17 |
Grilled, marinated and pickled vegetables, with buffalo mozzarella and sun-dried tomatoes, sprinkled with basil oil and balsamic glaze |
||
Prosciutto & Mozzarella
|
||
Speck & Taleggio
|
Prosciutto San Daniele with buffalo mozzarella
Smoked Prosciutto with Taleggio (cavern aged, soft, mild cheese) |
13
13 |
Formaggi
|
||
PARMIGIANO REGGIANO Cow's milk, aged 2 years, hard texture, Emilia Romagna |
10.5 | |
GORGONZOLA PICCANTE Matured, pungent, cow's milk, Piemonte |
9.5 | |
CACIOTTA AL TARTUFO Cow's and sheep's milk, with truffle, Toscana |
10 | |
GORGONZOLA DOLCE Sweet and creamy cow's milk, Piemonte |
10 | |
UBRIACO VENETO Cow's milk, aged in wine, Veneto |
11.5 | |
CACIOCAVALLO Buffalo's and cow's milk, mild, Campania |
9.5 | |
PAGLIETTINA Three milks, soft, Piemonte |
9 | |
PECORA NERA Black sheep, semi-aged Sardegna |
9 | |
CABRA Hard texture, aged goat cheese, Sardegna |
9.5 | |
TALEGGIO Cow's milk, soft and creamy, aged in cavern, Lombardia |
9.5 | |
ROBIOLA Cow's milk, milk, creamy, Lombardia |
9.5 | |
TOMINO PIEMONTESE Goat's milk, cow's milk, soft, Piemonte |
9 | |
ASIAGO Soft, semi-aged, cow's milk, Veneto |
9.5 | |
PECORINO TOSCANO Sheep's milk, semi-aged, Toscana |
9.5 | |
CAPRINO Goat milk, soft and creamy, Lombardia |
9 | |
SCAMORZA AFFUMICATA Cow's milk, mild, smoked, Campania |
9.5 | |
MOZZARELLA DI BUFALA Fresh buffalo milk mozzarella, Campania |
10 | |
FONTINA | 9.5 |
Visit us on: