Antipasti e Insalate
Seared Scallops “Agrodolce”
with parsnip puree and crisp pancetta
18
Tuscan Kale Caesar
finely sliced kale, parmesan and housemade croutons
14
Carciofo al Forno
wood oven roasted artichoke heart with white bean puree and cremini mushrooms
14
Prosciutto di San Daniele
with figs and balsamic vinegar, topped with arugula and parmigiano
14
Insalata Mista
baby arugula, lola rossa, shaved asiago with roasted garlic vinaigrette
12
Zuppa di Cozze
pan roasted mussels in a tomato and basil broth
17
Octopus Carpaccio
with fresh lemon juice, xvoo, chives and pepperoncini
15
Pizzette from the wood burning oven
Margherita
tomato sauce, mozzarella cheese and fresh basil
22
Pizzetta del Bosco
roasted wild mushrooms, fontina and white truffle oil
22
Pastas
Fedelini Fini
with toasted garlic and rustic tomato sauce
18
Rigatoni
with sweet fennel and spicy sausage, peas and tomato cream
22
Fresh Pappardelle
with braised rabbit, fresh thyme and Moroccan olives
24
Homemade Spinach and Ricotta Ravioli
porcini cream sauce
22
Secondi
Roasted Baby Rack of Lamb
with cannellini beans, broccoli rabe and rosemary jus
38
Whole Wood Oven Roasted Fish
For 2 served flambé with sauteed spinach and grape tomato relish
M/P
Grilled Atlantic Salmon
with fava bean risotto, cherry tomatoes, parsley
28
Pan Seared Line Caught Pollock
with farro, asparagus, lemon, olive oil
29
Roast Pork Chop
with braised swiss chard, bacon, borlotti beans and pickled red onions
27
Steak Lavagna
marinated beef tenderloin, with seasonal vegetables, yukon mash and classic au poivre sauce
38
Contorni
Asparagus
9
Yukon Gold Mash
8
Sauteed Spinach
10
Broccoli Rabe
10