today's menu

ANTIPASTI $14-$20

Zuppa di lenticchie, carote e spinaci

Umbria lentils with carrot puree and wilted spinach soup

Polipetti affogati

Slow braised imported petite octopus with garlic, white wine and cherry tomatoes served with potatoes bread crostini

Asparagi bianchi con uovo d Anatra

Imported white asparagus topped with a sunny side up free range duck egg served with a light butter sauce

Carne cruda e carpaccio di Porcini

Beef tenderloin with Mount Shasta shaved Porcini mushrooms And Ligurian extra virgin olive oil

Prosciutto di San Daniele, burrata e focaccina

Imported San Daniele prosciutto, imported burrata cheese, lightly fried sage foccacina

Selection of imported Italian cheese:

Salva Cremasca, Gorgonzola Guffanti DOP, Canestrato di Filiano, Robiola 3 latti and Scimudin di Capra paired with condiments

PRIMI PIATTI $24- $28

Pansotti di Recco con pesto di noci

Handmade Genovese pansotti filled with ricotta cheese, spinach and borage, walnut pesto

Mandilli di seta al pesto Ligure di mandorle

Handmade handkerchief pasta with Genovese basil and almond pesto

Tortellini di prosciutto all Emiliana in salsa di Reggiano

House made tortellini filled with veal and San Daniele prosciutto, served in a delicate Parmigiano Reggiano sauce

Corzetti alla Xeneze al tocco di vitello

Handmade egg pasta stamped and served in a slow cooked sauce of veal and San Marzano tomatoes

Raviolini di salmone al verde con asparagi e vongole

House made raviolini pasta filled with salmon served in Pigato white wine sauce, with little neck clams and white asparagus

SECONDI PIATTI $36- $40

Arista di maiale con fave piselli e lattuga

Seared Duroc double cut pork chop served with lattuce sweet peas and fava beans in natural jus

Filetti di triglia al cartoccio

Pan-roasted Mediterranean red mullet fillet wrap in white wine, garlic basil and organic cherry tomatoes

Carre di cervo all aroma di caffe

Seared Tenderloin venison medallions in coffee emulsion served with potatoes Scalogno style

Sogliola alla Mugnaia con spinaci al vapore

Whole wild imported Dover sole cooked Mugnaia style with clarified butter, lemon juice and parsley accompanied with steamed organic spinach

FOCACCE CALDE $18-$22

Focaccia di Recco

Stracchino cheese melted between two layers of thin dough typical of Recco

Pizzata di Recco

Focaccia di Recco with tomato sauce, capers and anchovies

Focaccia di Recco con prosciutto cotto

Focaccia di Recco with imported Rovagnati ham

CONTORNI $12

Insalata di indivia bianca

White endive leaves salad with toasted hazelnuts, watercress, clementine and Gorgonzola Guffanti DOP

Insalatina Millefiori con olio di taggiasca

Local greens and vegetable salad dressed with taggiasca olive oil

Verdura all agro

Sauteed local kale in lemon, garlic and extra virgin olive oil

DOLCI $10

Panna cotta con balsamico Giusti

Housemade vanilla panna cotta served with Giusti aged balsamic vinegar

Mousse al cioccolato con sale grosso e olio di oliva

Dark chocolate mousse with sea salt and extra virgin olive oil

Crostatina di fragole

Handmade tart filled with pastry cream and fresh strawberries

Semifreddo al mango

Housemade semifreddo flavored with local mango

Gelati o granite

Housemade ice cream or granita

Tagliere di formaggi

Salva Cremasca, Gorgonzola Guffanti DOP, Canestrato di Filiano, Scimudin di Capra and Robiola ai Tre Latte paired with condiments