Pollo ripieno 23
Chicken stuffed with prosciutto cotto, fresh Pecorino Toscano, in a broccoli rabe
purée & a roasted chicken glacé, accompanied by fresh baby vegetables
Timballo d’agnello brasato 28
Timballo of slow-braised lamb with sautéed wild mushrooms on a garlic crostino,
& topped with a poached egg, finished with a lamb glacé
-Philadelphia magazine’s “Dish of the Year ‘09”
Il maialino da latte 28
Suckling pig cooked sous vide, soft polenta, a fondue of parmigiano,
pork glace, grilled romanesco served with compressed apple
Filet mignon con l ‘osso 32
Bone in filet mignon served over yukon gold potato purÉe, cioppolini onions & fig in a port wine glacé
Vitello con pomodoro arrostito e ragù di porcini e pancetta 26
Seared veal medallions served with a roasted tomato, porcini, & pancetta ragù
Stinco di cervo 28
Pulled venison shank served with toasted pine nuts & pumpkin gnudi in a sage cream sauce
Costata di vitello alla griglia 39
Grilled 16 oz. rib veal chop with a lemon-infused extra virgin olive oil & roasted garlic
Add’l 3
Porcini mushroom sauce, green peppercorn brandy cream sauce, and/or
Barolo red wine reduction