Ricotta and spinach agnolotti, Castelfranco fonduta
POLLO E PEPERONATA
Chicken scaloppa, red and yellow pepper stew, roasted potatoes
DESSERT
PERA AL VINO
Poached pear in wine, vanilla mascarpone cream, orange zest
TORTA CAPRESE
Flourless chocolate cake, vanilla chantilly and pistachio ice cream
As a way to offset rising costs associated with the restaurant (food, beverage, labor, benefits, supplies) we have added a 3% surcharge to all checks. We do this in lieu of increased menu prices. You may request to have this taken off your check, should you choose.
Consuming raw or undercooked eggs may increase your risk of foodborne illness.
