CENA

 

PER COMINCIARE 

polenta fritta : deep fried polenta, parmigiano and rosemary 6

olive calde: warm marinated olives 8

daily salumi market price accompanied by bread & pickles

zuppa del giorno 10

panzanella qb: escarole lettuce, baby radish, pickled red onion, mint, focaccia crisps thyme vinaigrette 15

bruschetta bis del giorno:  rustic sourdough crostone with seasonal preparations 13

melanzane: roasted Ontario eggplant, citrus buffalo yogurt, hazelnuts and mint 15

antica romana salad: baby romaine, roasted garlic dressing, crispy pancetta, white anchovy, rosemary breadcrumb 16

burrata: local burrata, shaved asparagus, charred green onions and crisps 20

carne crudo all’albese: handcut raw aged striploin, shaved parmigiano, chives and black truffle 2

 

PASTA FRESCA

ravioli zita e basta: wild mushroom ravioli in a porcini cream & truffle sauce 19

spaghetti con gamberetti: marinated shrimp, spring onion cherry tomatoes, parsley and olive oil 19

rigatoni ciccone: braised ham hock, smoked mozzarella, parsley and peas 19

pappardelle bolognese: house ground beef chuck, provimi veal and pancetta topped with parmigiano reggiano 19

agnolotti di zucca: agnolotti filled with ricotta and summer squash in a lemon and parmigiano sauce 19

 

SECONDI

Cornish hen: crispy hen with a porcini and truffle mushroom sauce with rapini 36

branzino: grilled branzino stewed nay beans, prosciutto wilted swiss chard, lemon and olive oil 34

Veal chop: with whole roasted sunchokes, buttery peas and gremolata 36