Menu
The kitchen believes in matching originality with tradition while maintaining sustainable practices. The menu consists of carefully chosen dishes which continuously evolve according to the availability of seasonal ingredients.
Chef-Owner Simone Savaiano
Chef de Cuisine Nicholas Capizzi
Sous Chef Benjamin Wiley
Six Course Chef's Tasting Menu ~ 80 per person
(We kindly request the participation of the entire party)
Antipasti
Insalata di Uva 13
Greens ~ Grapes ~ Radish ~ Balsamic Gelées ~ Parmigiano ~ Yogurt Dressing
Tartara di Tonno* 16
Tuna Tartar ~ Avocado ~ Capers ~ Sesame Seeds ~ Crostini
~ Castelvetrano Olives ~ Bitter Arugula ~ Saffron Foam
Battuta di Gamberi 16
Raw Shrimp ~ Sautéed Shrimp ~ Tomato ~ Cucumber ~ Pistachio
~ Castelvetrano Olives ~ Bitter Arugula ~ Saffron Foam
~ Hazelnuts ~ Granaresu ~ Truffle Powder
Carpaccio di Anatra 18
Sous-Vide Duck Breast ~ Confit Mushrooms ~ Ricotta ~Pickled Red Onions
~ Hazelnuts ~ Granaresu ~ Truffle Powder
~ Cucumber Relish ~ Lemon Saffron Sauce
Capesante* 18
Seared Sea Scallops ~ Parmesan Fondue ~ Cauliflower
~ Cucumber Relish ~ Lemon Saffron Sauce
Foie Gras Torchon e Quaglia 24
Toasted Brioche ~ Pan-roasted Quail ~ Truffle Butter ~ Port Reduction
Primi Piatti
Pappardelle al Cinghiale 22
Slow Braised Wild Boar Ragù ~ Parmigiano
Pici con Salsiccia e Salsa Topinambur 22
Sausage ~ Baby Spinach ~ Sunchoke Purée ~ Roasted Walnuts
Tagliolini al Brodetto di Cozze e Vongole 22
Clams & Mussels in Broth ~ Pistachio ~ Cured Egg Yolk ~ Green Onion Purée
Risotto con Speck, Funghi e Nebbiolo 24
Carnaroli Rice ~ Speck Ham ~ Seasonal Mushrooms ~ Nebbiolo
~ Demi-glace ~ Roasted Chestnut ~ Oregon Truffles
Agnolotti alla Carne e Ricotta 24
Pork, Beef & Ricotta filled Agnolotti ~ Parmesan Fondue
~ Demi-glace ~ Roasted Chestnut ~ Oregon Truffles
Secondi Piatti
~ Seasonal Mushrooms ~ Meyer Lemon Demi-glace ~ Gremolata
Spalla di Maiale 34
Sous-Vide Pork Shoulder ~ Polenta Crema ~ Roasted Shallots
~ Seasonal Mushrooms ~ Meyer Lemon Demi-glace ~ Gremolata
~ Brussels Sprouts ~ Balsamic Honey Glaze
Petto d'Anatra* 34
Pan-Roasted Moulard Duck Breast ~ Delicata Squash
~ Brussels Sprouts ~ Balsamic Honey Glaze
~Tomato Gastrique ~ Leek Purée
Filetto* 45
8 ounce Painted Hills Filet Mignon ~ Roasted Leeks
~Tomato Gastrique ~ Leek Purée
Pesce di Giornata* MP
Fresh Seasonal Fish - Preparation Varies
* The State of Oregon advises that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
~ Service fee of 20% added to parties of six or more ~ Maximum of three credit cards per party ~
Dolci
One Cheese – 12, Three Cheese – 15
Cheese Plate
Italian Cheeses with Accompaniments
One Cheese – 12, Three Cheese – 15
Dolci
Housemade Desserts
Affogato al Caffè 8
Madagascar Vanilla Gelato ~ Espresso Shot ~ Amaretti Cookie
Tortino di Nocciole e Cioccolato 14
Chocolate Hazelnut Mousse Cake ~ Raspberry Semifreddo ~ Candied Hazelnuts
Pannacotta 11
Cranberry ~ Orange ~ Spiced Crème Anglaise ~ Lemon Ginger Granita
Tiramisu 12
Coffee Liqueur Zabaione ~ Coffee Crème Anglaise ~ Chocolate Sorbetto
Semifreddo all’Amaretto 12
Almond Cake ~ Amaretto Semifreddo ~ Honey Marcona Tuile ~ Cinnamon Crème
Sorbetto alla Frutta 4 ea
Fruit Sorbets – Inquire for Options
Cantucci e Vin Santo 12
Tuscan Almond Cookies ~ Vin Santo del Chianti Riserva Falchini 2011
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