zuppa del giorno

today’s seasonal soup selection

ANTIPASTI – STARTERS

Choice of:

ARANCINO crispy carnaroli rice balls stuffed with fresh mozzarella, prosciutto | garden peas | black olive tapenade | pickled purple onion petal | camomile tea mayo

CAPRESE E PANZANELLA seasonal and traditional heirloom tomato | classic panzanella bread salad with purple onions, cucumber and red wine vinaigrette | burrata cheese foam | basil gel and tomato coulis | extra virgin olive oil

CIPOLLA RIPIENA stuffed vidalia onion with red pepper, faro and taleggio | maple soy and sesame glaze | dill oil

PRIMI – ZUPPPA e PASTA

Choice of:

TAGLIATELLE VERDE  spinach tagliatelle | yellow peppers | spring fave | tomato |cardamon foam

RISOTTO  carnaroli rice | pei mussels | pasta clams |calamari | shrimps | scallops |curry gelatin

ZUPPA DEL GIORNO Today’s seasonal soup selection

SECONDI – MAINS

Choice of:

INVOLTINO DI CERNIA atlantic grouper rolls | shaved fennel, black olive and tangerine zest stuffing | roasted mini purple potatoes | charred radish | soy and sesame reduction

GALETTO RIPIENO AD DRAGONCELLO roasted marinated cornish hen |fontina, tarragon and cream cheese stuffing | wilted bok choy | charred peaces and cream corn | chickpea puree |poppy seed butter

UOVA D’ANATRA IN CAMICIA poached local duck egg | grilled local asparagus | baby arugula and farro insalatina | smoked paprika and maple yogurt

DOLCI – DESSERTS

Choice of:

SEMIFREDDO CROCCANTE gelato parfait | caramelized pumpkin seed |candied fruit |milk chocolate paint |local berries | fresh mint garnish

CRESCIONDA SPOLETINA bitter chocolate |milk cream and mint gel | amaretto and red beet custard macaron | candied kumquat

FOUR COURSE MENU

65/person | 95/person with wine pairings