Starters
| Prosciutto Di Parma with confit figs and burrata 27 |
| Traditional eggplant Parmigiana 23 |
| Warm Lobster with stracciatella cheese and confit tomatoes 26 |
| Octopus Carpaccio with fennel, orange, and grapefruit segment 24 |
| Imported bufala mozzarella with cherry tomatoes and shishito peppers 24 |
| Hamachi fish with caviar and edible gold 28 |
| Baccala Vicentina style with slow cooked polenta 25 |
Salads
| Radicchio, endive, and pear with taleggio, balsamic reduction crumble hazelnut 18 |
| Tuscan kale, fennel, orange, grapefruit with roasted chickpeas and prosecco dressing 18 |
| Arugula with asparagus, oven dried cherry tomatoes, ginger, and shaved grana Padano 18 |
Soups
| Lobster Potage 18 |
| Veal tortellini in broth 18 |
Primi piatti
| Garganelli with wild boar ragout finished with Toma cheese and hazelnuts 33 |
| Agnolotti stuffed with lobster black truffle served in light butter sauce 35 |
| Mezza luna stuffed with pork Neapolitan ragout and buffala ricotta fondue 32 |
| Fettucine with porcini and mix mushroom and shaved grana Padano 33 |
| Black squid ink Orechiette with Manila clams and rapini 34 |
| Traditional lasagna Bolognese 30 |
| Gnocchi with octopus and Nduja sauce 34 |
Fish and Meats
| Braised beef cheek Washugyu served with vegetable puree 42 |
| Duck leg confit with rainbow potatoes, fig confit, and Recioto wine reduction 52 |
| Baccala with shishito pepper in light cherry tomatoes broth with clams 48 |
| Pan seared scallops with rapini sauce, crumble almond tarallo, and egg quail 55 |
| Risotto Milano style with veal ossobuco in gremolata 45 |
| Gulash of monkfish served with slow cooked polenta 40 |
| Pan seared wild Scottish salmon with roasted leeks and lentil 44 |
| NY strip loin served with mix mushroom, sishito peppers and fries 58 |
Cheese plate
| Chef assortment of Italian cheese served with dried fruits 22 |
Side dishes
| Sautéed mix mushroom in porcini broth 12 |
| Roasted rainbow potatoes with cacio e pepe 12 |
| Sautéed Spinach with butter and cheese 12 |
| Truffle fries 12 |
Our Dessert Menu
| Italian apple tart 15 |
| Chocolate sponge cake “Affogato” and vanilla gelato 15 |
| Italian Ricotta cheesecake 15 |
| Pear cooked in red wine served with cinnamon gelato 15 |
| Lemon almond caprese with lemon sorbet 16 |
| Assortement of artisanal gelati and sorbet 15 |
Executive chef Antonio Savino
KeyOS srl