Terre

cantucci con mandorle

homemade italian almond biscuits from tuscany

gelati e sorbetti

lemon vegan | raspberry vegan | vanilla | chocolate | hazelnuts | pistacchio

tiramisù

chocolate soufflé & vanilla gelato

warm soufflé w/ ocumare, 70% dark chocolate (venezuela) served w/ vanilla gelato

crème brûlée

rich vanilla custard w/ caramelized brown sugar

panna cotta al "balsamico gold"

w/ traditional balsamic vinegar dop | 25 years aged acetaia san giacomo (reggio emilia)

extra virgin olive oil tasting

evo selection w/ bread

"costa del riparo" azienda agricola viola | umbria

special blend selection of "moraiolo" & "frantoio" olive varieties

frantoio franci | toscana

special blend selection of "moraiolo", "leccino", "frantoio", "itrana" olive varieties

olives

cerignola & peranzana (puglia)

bruschetta | piennolo tomatoes & oregano

outstanding "pomodorino del piennolo del vesuvio dop" w/ oregano on sourdough bread

crostino | artichokes

grilled artichokes "violetto di puglia" on sourdough bread

endive w/ fresh fruit & "balsamico riserva"

fresh endive & greens salad w/ fruit & essenza "balsamico riserva" acetaia san giacomo (reggio emilia)

insalata di mare

seafood salad w/ octopus, mussels, potatoes, olives, fennels & radish

black truffle burrata e prosciutto

creamy black truffle burrata & prosciutto di parma (devodier - 30 months aged) served w/ sourdough bread

"terrelle" al ragu

fresh egg tagliatelle w/ ragù (organic beef, lancaster farm fresh)

fusilli al pesto & shrimps

fresh fusilli w/ basil pesto, shrimps from maine

tonnarelli cacio (tre pecorini) & pepe

fresh tonnarelli (similar to square spaghetti) w/ 3 kinds of pecorino (tuscany, sardinia, lazio) & black pepper from sarawak (malasia)

gnocchi with truffle burrata & porcini mushrooms

gnocchi w/ creamy black truffle burrata & sautéed porcini mushrooms (umbria, italy)

tagliolini with white venison ragù, almonds & rosemary

fresh egg tagliolini w/ 100% grass-fed domestic venison, toasted almonds & rosemary

pappardelle with boar ragù

fresh egg pappardelle w/ delicious slowly cooked boar ragù

rigatoni with lobster bisque, fresh crab & salty zabaione

fresh rigatoni w/ tasty lobster bisque, fresh crab & homemade italian "egg based" sauce

farfalle or spaghetti

w/ ragù (organic beef, lancaster farm fresh)

black cod fillet with seasonal vegetables

wild caught black cod cooked in a "beurre blanc" sauce with seasonal vegetables

grilled octopus

w/ salmoriglio sauce (made of olive oil, lemon, garlic, oregano) & chickpea puree

rib-eye "tagliata" with seasonal vegetables

grass-fed angus rib-eye with seasonal vegetables

venison fillet in barolo wine

tender venison fillet, crispy potatoes & seasonal vegetables, slowly cooked in traditional barolo wine sauce

vermouth meigamma (sardinia)

infusion of orange and mandarin peels, pomegranate peel, gentian root, rosemary, lavender, eucalyptus, myrtle berries | full body 6 months aged

vermouth del professore antica distilleria quaglia (monferrato)

infusion of wild blackberries, lentisk, wild mallow flowers, orange flowers | medium body 4 months aged

vermouth di torino (piedmont)

infusion of licorice root, artemisia and indigenous aromatic herbs | soft body 3 months aged

prosciutto di parma devodier

aged 30 months

finocchiona 'nduja

soppressata

culatello di zibello dop

rare salumi only from certain area of parma, aged and flavored by the autumn fog nd steamy summers

black diamond

(goat/ash ripened) yellow springs farm (pa)

cabot clothbound cheddar

(cow/firm) jasper hill (vt)

nimbus

(cow/triple cream) chasebolm farm (ny)

"terre" plate

culatello di zibello dop, homemade soft focaccia & giardiniera. rare salumi only from certain area of parma (aged and flavored by the autumn fog and steamy summers) served w/ homemade focaccia made w/ 100% tumminia wheat (an ancient variety of wheat native to sicily) and traditional italian "vegetables under vinegar"