RESTAURANT WEEK DINNER MENU
FROM 4PM 3 COURSES $ 35 FEBRUARY 17 - 26
FOCACCIA Our rosemary focaccia bread baked fresh served with EVOO and balsamic vinegar .
APETIZERS
ZUPPA DI FUNGHI Antonio ’ s classic rich soup of mushrooms with pancetta served with our foccacia .
RAVIOLI FRITTI Deep fried spinach and ricotta cheese ravioli served with " Antonio ' s Pomodorata " from our Market .
SALUMI BOARD The best thinly sliced meats from our market . Parma ham , spicy Toscano salami , Napoli salami , herbed roasted ham , small peppers stuffed with spicy tuna & our focaccia .
DESSERTS
PISTACCHIO CHEESECAKE A light pistacchio & ricotta cheesecake served with fruit compote .
ENTREE
WILD BOAR TORTELLONI Hand made fresh tortelloni filled with wild boar ragu & spices , finished in a light butter sauce .
TRUFFLE MUSHROOM LASAGNE House made , layers of egg pasta with truffled béchamel & our signature mushroom blend .
BISTECCA BAVETTE 9-10oz bavette steak grilled served with mushrooms & cherry tomatoes over bread .
BRANZINO & WILD FENNEL Pan-seared sea bass fillets served with our " Wild Fennel & Tomatoes " sauce from the market , arugula & potatoes .
BLOOD ORANGE MOUSSE A delicate blood orange & mascarpone mousse .
PANETTONE Served with vanilla gelato & Italian thick " Cioccolata "