TORTINO di PERE e FINOCCHIO - Warm Fennel & Pear Tart + Herb Salad


GNOCCHI - House-Made Ricotta Dumplings + Bolognese Sauce + Mushrooms + Ricotta Salata


TAGLIATA - Roasted New York Strip + Red Cabbage Agrodolce + Apple & Pear Mostarda + Rosemary Roasted Red Bliss Potatoes
Red Wine Reduction


BRANZINO - Pan-Roasted Mediterranean Striped bass + Baby Artichokes + Roasted Potatoes + Olives + Capers + Garlic-White wine Sauce


TIRAMISU' - Layers of Ladyfingers + Berries + Mascarpone Cheese Cream
Other Infomation

Hi Sarah! Chef Massimo here! Please let me know if you like the menu. You can choose one of the appetizers and one of the entrees.

Meal for 4 on 17 February 2018