VALENTINE'S DAY
BRUNCH MENU |
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| MISTA SALAD | 6.50
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| BABY GREENS TOSSED IN RED WINE VINAIGRETTE, TOASTED HAZELNUTS & PECORINO TOSCANA CHEESE |
| CAESAR SALAD | 6.50
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| SHERRY VINAGER AND ANCHOVY VINAIGRETTE, PARMESAN & GARLIC CROUTONS |
| FRISEE SALAD | 9.00
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| WITH PANCETTA AND A POACHED FARM EGG |
| CRISPY POLENTA | 7.00
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| ROSEMARY POLENTA IN A GORGONZOLA SAUCE |
| PROSCUITTO DI PARMA WITH BELGIAN ENDIVE | 9.00
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| WITH SCALLIONS, OLIVES, SHAVED PARMESAN AND WHITE TRUFFLE OIL |
ENTREES |
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| SPAGHETTI CARBONARA | 12.00
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| TOSSED WITH PANCETTA, ONION, CREAM, LEMON AND TOPPED WITH A FARM FRESH EGG |
| SPAGHETTI BOLOGNESE | 12.00
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| A VEAL, BEEF, AND PORK RAGU |
| FETTUCCINE con FUNGHI | 14.00
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| CRIMINI AND PORTOBELLO MUSHROOMS, MUSHROOM STOCK TOASTED BREADCRUMBS & PECORINO CHEESE |
| SALMON SALAD | 15.00
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| ARUGULA, HARD BOILED EGG, MARINATED CANNELINI BEANS, GREEN BEANS, TAPANADE & AIOLI |
| HANGER STEAK SALAD | 15.00
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| BABY SPINACH, ROASTED FINGERLING POTATOES, ROASTED BELL PEPPER, SHAVED PARMESAN & TRUFFLE OIL |
DOLCE |
| 6.50
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| TIRAMISU |
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| PROFITEROLES |
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| GELATO |
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| HAZELNUT TORTE
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