SUMMERLICIOUS MENU 2018

SUMMERLICIOUS MENU 2018 *
July 6th – July 22nd
$53 plus tax and gratuity per person

First Course (choice of):

Soup of the Day
Truffled Beef Carpaccio, Crispy Capers,Parmigiana Crostini, Pickle
Burratta, Heirloom Tomato, Cucumber, Basil Salsa Verde
Sous Vide Octopus, Pineapple Salsa Roasted, Eggplant Purée, Harissa Sauce
Arugula, Heirloom Carrot, Shaved Ricotta Salata, Preserved Orange Vinaigrette

Second Course (choice of):

Pistachio Seared Ahi Tuna, Capers, Coleslaw Pineapple Carpaccio, Salsa Verde
Pan Seared Flatiron Steak, Green Beans, Tuscan Kale, Squash Purée, Red Wine Veal Jus
Roasted Atlantic Salmon, Sumac Yogurt, Rapini, Farro Grains, Roasted Eggplant Purée
Housemade Parpadelle, Italian Sausage, Green Peas, Corn, Chili Aglio e Olio, Mix Greens, Toasted Walnuts
Baked Panelle, Wild Mushroom, Spinach Tomato Farro Ragu, Salsa Verde

Third Course (choice of):

Tiramisu
Sorbet of the Day
Coconut and Lime Cannoli
Cherry Panna Cotta


*Subject to change

Chefs Tasting Menu

Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, Housemade Pickle
Barbera d’Alba, Cascina Ballarin, Piemonte, IT {3oz}

Roasted Beets, Italian Burrata, Lotus Root, Orange, Balsamic Pearls, Beet Vinaigrette
Rose, Chateau Guillhem, Malpere, FR {3oz}

Chef’s Daily Pasta Feature
Daily Pairing (see server) {3oz}

Spinach, Prosciutto and Provolone “Involtini” Veal Tenderloin, Butternut Squash Puree, Brussel Sprouts, Marsala Sauce
Valpolicella Classico Ripasso, Delibori, Veneto, IT {3oz)

Ricotta Zeppolle ‘Italian Doughnut’, Cinnamon, Hazelnut Creme Anglais, Berries
Prosecco, Negroni, IT {3oz}

Executive Chef: Eric Bucher

Available Sunday – Thursday

5 Courses $70pp

5 Courses with Wine Pairing $120pp