Our Menu
All Day Menu
ANTIPASTI
Spring Salad
Girl & Dug Farm Mix, Spring Peas, Pecorino Toscano, Herb Vinaigrette
Veni Vidi Vici
Grilled Little Gems, Caesar Dressing, Anchovy Egg Crostino, 20 Month Parmigiano Reggiano
Artichoke Salad
Braised Baby and Globe Artichokes, Fennel, Parmigiano Reggiano, Shiso Gremolata
Beets
Roasted Row 7 Badger Flame Beets, Ricotta Cheese, Tangerine Gel
Arancini
Crispy Lemon Risotto Balls Stuffed with Mozzarella Cheese, Salmoriglio
+ Add Oscietra Caviar
Shrimp Carpaccio
Sicilian Red Prawns, Anchovy Aioli, Purple Ninja Radish, Citrus Gremolata, Pickled Pepper, Crispy Shallots
+ Add Oscietra Caviar
Spanish Octopus
Wild Spanish Octopus, Chickpeas Variation, Garlic Aioli, Romanesco, Pickle Peppers, Crispy Sesame Rice Chips
Culatello & Burrata
Parmacotto Culatello di Zibello DOP, Burrata, Blackberries
Chef’s Charcuterie Board
Chef Selection of Artisanal Cheeses and Meats
Bison Short Ribs
Harissa Braised ‘Great Range’ Bison, Fregola Sarda, Corn, Spring Vegetables
PASTA
Taglierini
Homemade Taglierini, Cacciucco Sauce, Clams, Mussels, Calamari, Diver Scallop, Wild Prawn, Bottarga
Gnocchi al Pesto
Potato Dumplings Stuffed with Garlic-Basil Emulsion, Parmigiano Foam, Toasted Pinenuts
Fettuccine
Fettuccine, Tomato Sauce, Fresh Basil, Extra Virgin Olive Oil, Parmigiano Reggiano, Burrata
Lasagna Ossobuco
Braised Veal Shank, Saffron Bechamel, Salmoriglio Sauce, Bone Marrow
Duck Pappardella
Ribbon Pasta Stuffed with Duck Confit, Mushrooms and Ricotta Cheese, Crispy Skin
Mezzi Paccheri
Homemade Mezzi Paccheri, Smoked Tomato Sauce, Crispy Guanciale, Pecorino Fondue, Basil, 10 Years Balsamic
SECONDI
King Crab
1/2lb Alaskan King Crab, Aquerello Risotto, Pea and Carrot Variation, Fennel, Watermelon Radish, Garlic Aioli
Duck
Carina Duck Breast, Seasonal Fruit Variation, Turnips, Potato Fondant
Filetto Cacio e Pepe
Prime Filet, ‘Cacio e Pepe Raviolo, Spinach and Wild Mushrooms
Rabbit
Rabbit Loin stuffed with Mushroom and Spinach, Rabbit Leg Agnolotti, Carrots, Spring Peas
Wild Caught Fish
Ask your Server
From the Dry Ager
Ask your Server
Saturday and Sunday 11:30am to 2pm
Brunch
Frittata
Sautéed Bloomsdale Spinach and Mushroom, Garlic Herb Ricotta, Pecorino Fondue, Arugula
+ Sub Maine Lobster
Avocado Toast and Prawns
Country Bread Toast, Avocado, Wild Prawns
+ Sub Maine Lobster
Salmon Pinsa
House Smoked Wild King Salmon, Herbed Ricotta and Creme Fraiche, Oscietra Caviar, Chives
Bison Short Rib Toast
Braised Bison Short Ribs, Sunny Side Up Eggs, Dijon Mustard, Pickled Onions, Pecorino Fondue
Veal Chop Milanese and Eggs
Breaded Veal Chop, Sunny Side Up Eggs, Girl and Doug Mix
Carbonara Benedict
Poached Eggs, Fregola Sarda Cake, Cacio Pepe Foam, Crispy Guanciale, Fingerling Potatoes, Girl and Doug Mix
French Toast “Dubai”
Kataifi and Pistachio Filled French Toast, Dark Chocolate Drizzle, Pistachio
BEVERAGES
Bloody Mary
Golden Eagle Vodka, Tomato juice, Lime
Mimosa
Mionetto prosecco, Fresh orange juice
Negroni Sbagliato
Tarragon Campari, 1957 Vermouth, Prosecco
Carajillo
Costadoro Espresso, Liquor 43
Lunch
ANTIPASTI
Mussels and Clams
PEI Mussles and Manila Clams Braised with Taggiasca Olives, Sundried Tomato and White Wine
Lamb Meatballs
Lamb Meatballs, Tomato Sauce, Parmigiano, Crostini
Beef Carpaccio
Slices of Prime Filet Mignon, Garlic Confit Aioli, Pickled Shallots and Mushrooms, Parmigiano Crisp, Truffle Caviar
INSALATE
Veni Vidi Vici & Pullum
Grilled Little Gems, Caesar Dressing, Anchovy Egg Crostino, 20 Months Parmigiano Reggiano, Jidori Chicken
Steak & Asparagus
Prime RR Ranch Skirt Steak, Grilled Asparagus, Whipped Herb Ricotta, Garlic Aioli, Crispy Shallots, Gremolata
Artichoke Salad & Prawns
Grilled Wild Prawns, Braised Baby Artichokes, Fennel, Parmigiano Reggiano, Gremolata
Octopus Salad
Spanish Octopus, Potato, Heirloom Tomatoes, Celery, Arugula, Lemon Dressing
PANINI
Chicken Panino
Grilled Organic Jidori Chicken, Lemon Capers Aioli, Arugula, Heirloom Tomatoes, Mozzarella, Basil
Panino al Prosciutto
Parma Prosciutto, Stracchino, Heirloom Tomatoes, Basil, EVOO, 10 Years Balsamic
Bison Short Ribs Panino
Braised ‘Great Range’ Bison, Dijon Mustard, Pickled Shallots, Fiore Sardo Fondue, Roasted Tomatoes, Arugula
Lamb Meatball Panino
Lamb Meatballs, San Marzano Tomato Sauce, Fresh Basil, Burrata
PINSA
+ Add Prosciutto
Margherita
San Marzano DOP, Buffalo Mozzarella, Burrata, Basil
+ Add Prosciutto
Pear and Walnut
Bosc Pear, Gorgonzola Cheese, Candied Walnuts, Buffalo Mozzarella, Vincotto
PASTA
Spaghetti & Lamb Meatball
‘Chitarra’ Spaghetti, Lamb Meatballs, Pomodoro Sauce, Pecorino Fondue
+ Add Prawns
Lemon Taglierini
Homemade Taglierini, Lemon, Parmigiano Reggiano
+ Add Prawns
PRANZO
3 course menu
ANTIPASTI
(Choice of)
Beet Salad
Roasted Row 7 Badger Flame Beets, Ricotta Cheese, Tangerine Gel
Spring Salad
Girl & Dug Farm Mix, Spring Peas, Pecorino Toscano, Herb Vinaigrette
PIATTO FORTE
(Choice of)
Lemon Taglierini
Homemade Taglierini, Lemon, Parmigiano Reggiano
Chicken
Roasted Jidori Chicken Breast, Cauliflower, Snap Peas, Chicken Jus
DOLCE
(Choice of)
Chocolate Cake
Flourless Chocolate Cake, Chocolate Mousse, Crème Anglaise
Sorbet
Lemon Raspberry Sorbet, Fresh Berries, Raspberry Coulis
2pm to 5pm at the bar area
La Merenda (Happy Hour)
Mussels and Clams
PEI Mussles and Manila Clams Sautéed Taggiasca Olives and Sundried Tomato and White Wine
Chef’s Charcuterie Board
Chef Selection of Artisanal Meats and Cheeses
Lamb Meatballs
Lamb Meatballs, Tomato Sauce, Parmigiano
Arancini
Crispy Lemon Risotto Balls Stuffed with Mozzarella Cheese, Salmoriglio
Fett’Unta
Focaccia Bread Brushed with Garlic - Herb Ricotta and Seasonal Vegetable; Bison Short Ribs
Octopus Salad
Spanish Octopus, Potato, Heirloom Tomatoes, Arugula, Lemon Dressing
Mortadella Panino
Mortadella, Burrata, Pistachio Pesto, Romaine, Aged 10 Year Balsamic
Panino al Prosciutto
Parma Prosciutto, Stracchino, Heirloom Tomatoes, Basil, EVOO, 10 Years Balsamic
+ Add Prosciutto
Pinsa Margherita
San Marzano DOP, Buffalo Mozzarella, Burrata, Basil
+ Add Prosciutto
Caviar Bumps
Oscetra Caviar, Campagne Chaser
Desserts
Tiramisu
Mascarpone Bailey's infused cream, Ladyfingers soaked in Kahlua and espresso, Served with pistachio biscotto
Torta al Cioccolato
Flourless chocolate cake, Creme anglaise, Chocolate mousse
Pavlova
Meringue, Berry compote, Fresh berries
Pera al vino rosso
Poached pear in Sangiovese wine and spices, Stuffed with ricotta and served with vanilla gelato
