Main
Antipasti
Insalata e Caciotta al Tartufo 28
Chef's Garden specialty mixed greens, Honeycrisp apple, pistachio cream, truffled caciotta cheese, and aged balsamic vignette
Gamberoni* 38
chilled jumbo shrimp, blood orange cocktail sauce
Insalatina dell’ Imperatore* 26
Caesar salad, anchovy, Parmigiano Reggiano, croutons
Carpaccio di Bue* 37
prime beef tenderloin, salsa verde, Parmigiano Reggiano, baby arugula, lemon vinaigrette.
Prosciutto 32
prosciutto di Parma, poached pear, gorgonzola dolce
Polipo 37
Mediterranean octopus, red onions, fried capers, roasted red pepper emulsion
Panzanella di Granchio 35
jumbo lump crab meat, brioche croutons, tomatoes, cucumbers, tomatoes fonduta
Zuppa di Castagne 25
chestnut cappuccino with black truffle espuma
Burrata 29
fire roasted bell peppers, artichoke hearts, capers, micro basil
Polpettine 28
housemade meatballs, polenta fries
Ossetra Caviar* 30g I $200 50g I $350
traditional accompaniments
Tonno 34
big eye tuna crudo, Granny Smith apple, fruit mostarda, celery hearts, and Calabrian chili oil
Pasta
Astice 65
fettuccine, half Maine lobster, spicy tomato sauce
Orecchiette 46
rapini, white sausage ragu
Caramelle di Zucca 45
butternut squash filled pasta, brown butter, sage, Parmigiano Reggiano, amaretti crumble
Fagottelli di Cinghiale 45
filled with red wine braised wild boar shoulder, served with truffle cream
Risotto ai Funghi 53
Acquerello risotto, mixed mushrooms, Castelrosso cheese
Pesce
Branzino* 59
grilled branzino, tri color cauliflower, golden raisins, capers
Ippoglosso* 65
Alaskan halibut, asparagus, hon shimeji mushroom, Madeira sauce
Capesante* 63
pan seared diver scallops, parsnip puree, brussels sprout petals, hazelnuts, brown butter
Cioppino 85
lobster, shrimp, scallop, clams and shellfish broth
Carne
Capriolo 75
Venison lion, roasted pear, polenta cigar cranberry marmalade, brussel sprouts, and venison reduction
Veal Parmigiana 85
thinly pounded veal chop, melted mozzarella, pomodoro sauce
Filetto* 92
prime beef tenderloin, sweet and sour shallots, red wine sauce
Milanese 85
thinly pounded veal chop, tri-color salad, tomato marmalade
Bistecca* 135
grilled 24oz. prime bone-in ribeye, Barolo wine sauce
Ossobuco “My Way” 85
braised veal ossobuco, saffron risotto Milanese, gremolata
Pollo 51
pan seared organic chicken breast, mashed potatoes, forest mushrooms, marsala sauce
La Fiorentina 250
dry-aged porterhouse, celery root puree, sauteed rapini, and red wine reduction
( serves two)
Contori
Polenta Fritta 20
polenta fries, arrabbiata sauce
Purea di Patate 19
mashed yukon gold potatoes
Cavoletti di Bruxelles 21
sauteed brussel sprouts, bacon
Asparagi 21
glazed asparagus
Rapini 20
sauteed broccoli rabe, garlic, spicy calabrese pepper
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.