Il MENÙ DI PASQUA

Sunday, April 20
12 noon to 8 pm

ANTIPASTI

( choose one )

INSALATA DI RADICCHIO
Radicchio salad , plums, goat cheese, orange dressing

wine pairing : NV FIANO SPUMANTE “Selim” De Conciliis (Campania)

COZZE E FOCACCIA
lettuce hearts, mussel salad, rosemary focaccia.

wine pairing : 2020 FRIULANO, Ronc Dai Luchis (Friuli)

TARTARE DI MANZO
beef tartare, potato chips, mustard pink salsa

wine pairing : 2023 CANAIOLO Rosè, Castel del Piano (Toscana)

PIATTI PRINCIPALI

( choose one )

COTOLETTA
eggplant cutlet, yogurt salsa, cucumber.

wine pairing : 2015 PINOT NERO Brut Rosé, Stefanago (Lombardia)

RIGATONI ALLA CARLOFORTINA
rigatoni pasta, homemade tuna preserve, basil pesto, cherry tomatoes

wine pairing : 2021 TREBBIANO VERDE “Botte 22” Ciolli (Lazio)

LASAGNA AL RAGÙ
Lasagna sheets, beef ragù, béchamel sauce, parmigiano

wine pairing : 2023 FRANC[O], Damiano Ciolli (Lazio)

DOLCE

MARITOZZO AI FRUTTI ROSSI
roman sweet bun filled with whipped cream, red berries

wine pairing : NV MOSCATO d’ASTI, La Caudrina

TORTA AL CIOCCOLATO
dark chocolate tort, salted caramel

wine pairing : 2019 SAGRANTINO Passito, Scacciadiavoli (Umbria)

~ menu subject to change ~

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Prix-Fixe Menu $65
Optional Wine Pairing $37
limited à la carte menu will be available

In response to employer related costs a 6% surcharge will be added to each bill