Copyright© 2009 Christopher J Davies. All Rights Reserved
SECONDI Please note this is a sample menu as our menu changes daily
Capesante
Seared scallops with fennel-watermelon soup, pickled watermelon rind and
fresh tarragon 24
Branzino
Pan roasted branzino, yellow pepper vinaigrette, English cucumber, roasted
peppers,
sunflower sprouts 24
Storione
Espresso cured sturgeon with shallots, frisee
and raspberry foam 23
Bisonte
Grilled buffalo flank steak with Sicilian sea salt, caramel jus, mizuna, and
shaved
Piave cheese 23
Polletto ripieno alla burrata
Burrata stuffed chicken, pan roasted with organic oyster mushrooms, house
cured pancetta and Peroni beer 21
Biancostato
Braised short ribs, fig “agrodolce” mortadella, pistachio and 8 years
balsamic 25
assaggini
| primi | risotti |
secondi |
lunch