Crostini Assortiti, $8 Garlic toasts served with this evening's toppings. Dal Salumaio, $13 for 2, $22 for 4 A selection of handmade Italian cured meats including prosciutto crudo, bresaola and porchetta. Torta di Verdura, $9 A light savory custard tart starring tonight's seasonal local vegetable. Caponata, $8 The traditional Sicilian recipe: a zesty combination of roasted eggplant and tomatoes. Calamari Fritti, $7 Dusted with a seasoned panko coating and deep fried. Served with a spicy tomato dipping sauce. Verde, $8 A mix of locally grown baby organic greens served with pecorino s havings and balsamic vinaigrette. Pera, $9 Locally grown organic baby arugula with poached bosc pear, gorgonzola and glazed pecans. Pappardelle al Telefono, $13 So called because the rich mozzarella-basil tomato sauce makes "telephone cords" to your fork as you eat. Pasta allo Sceriffo, $18 The sheriff's pasta: Pappardelle in a hearty ragù of sweet Italian sausage and roasted eggplant. Lasagne al Cinghiale, $23 Layers of fresh pasta sheets enveloped in a rich wild boar ragù and béchamel sauce. Linguine ai Frutti di Mare, $26 Pasta with shrimp, clams, mussels and sea scallops in a spicy tomato sauce or white wine broth. Fettucine Alba, $20 Fresh pasta with sautéed salmon and the latest seasonal vegetable in a delicate white wine-cream sauce. Fettucine all'Aragosto, $27 Fresh pasta in a lobster-marsala cream sauce topped with two rock lobster tails and a fresh vegetable. Anatra all'Agrodolce, $25 Grilled breast of duck with a pear and red-wine glaze served with a seasonal vegetable mix. Fagiano in Umido, $34 Cider-braised pheasant finished with vin santo vinegar and served with roasted root vegetables. Cerva alla Melagrana, $33 Pomegranate-glazed rack of venison grilled and served over garlic mashed potatoes. Salmone e Fagioli, $24 Organic farm-raised Scottish salmon filled served over white beans, sage and local Swiss chard. Pollo Toscano, $21 Locally raised chicken, grilled with olives, rosemary and garlic. Served with garlic mashed potatoes. Bistecca Fiorentina, $38. (14-oz T-Bone, $29) Our signature 22-oz Porterhouse, grilled with olive oil and sea salt in the Florentine style. Organically raised locally. Served with seasoned Tuscan fries. Verdura della Stagione, $7/10 A medley of the freshest in-season vegetables. Ask your server for details. Patatine Toscane, $6/8 Fries, Tuscan style, seasoned with rosemary, sage, thyme and a hint of cayenne. Purée di Patate al Aglio, $6/8 Mashed potatoes seasoned with roasted garlic and olive oil. Cioccolato Sciolto, $9 A "molten" chocolate cake served hot with fresh local whipped cream. Millefoglie, $9 A napoleon featuring the freshest fruit of the season. Ask your server for details. Crème Brulée all'Arancia, $8 Orange-scented crème brulée finished with Grand Marnier and a dash of fresh fruit Gelati e Sorbetti, $7 Three scoops, your choice. Gelato: Tahitian Vanilla, Valhrona Chocolate, Pistachio, Coffee. Sorbetto: Lemon, Raspberry, Blood Orange. Quartetto, $10 An assortment of bite-size delights. Ask your server for details.Quartetto, $10 An assortment of bite-size delights. Ask your server for details. |
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