today's menu

ANTIPASTI $14-$22

Uovo d’anatra con polenta 14

Sunny side up duck egg served with house made yellow corn polenta and Parmigiano Reggiano cheese

Capesante rosticciate all’aceto balsamico 18

Pan seared scallops served with aged balsamic Giusti and Yukon gold mashed potatoes

Carne cruda alla Piemontese 18

Hand cut raw filet mignon with garlic, extra virgin olive oil, celery and shaved Reggiano cheese

Bresaola di tonno con verdure in agrodolce 18

House cured Ahi tuna bresaola served with sweet and spicy peppers and Castelvetrano olives

Prosciutto di Parma, fichi gnocco fritto 22

Imported 24 months Parma prosciutto in a gnocchi fritter

PRIMI PIATTI $24-$28

Pansotti di Recco con pesto di noci 24

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

Mandilli di seta al pesto Ligure di mandorle 26

Handmade handkerchief pasta with Genovese basil and almond pesto

Gnocchetti di patate con porcini 28

Housemade potato gnocchi tossed with Vermentino white wine, extra virgin olive oil and foraged porcini mushrooms

Ravioletti di Branzino al tocco di dentice 28

Housemade arugola infused pillow pasta filled with sea bass tossed with parsley, garlic, red wine, tai snapper and San Marzano tomatoes

Agnolotti di cinghiale con burro, salvia e speck 28

Housemade pillow pasta filled with braised wild boar tossed with fine herbs, butter, sage, smoked prosciutto and natural jus

SECONDI PIATTI $36-$42

Pesce spada alla Siciliana 36

Grilled Safe Harbor certified swordfish steak Sicilian oregano, capers, taggia olives, cherry tomatoes and extra virgin olive oil

Trancio di dentice alla Ligure 36

Pan sautéed wild Tai snapper fillet served with zucchini, cherry tomatoes taggiasca olives and Pigato white wine

Duo d’anatra al Sangiovese con ciliegie 38

Combination of seared duck breast and duck leg confit paired with fresh Bing cherries, kale and Sangiovese red wine sauce

Burrida di pesce alla Xenese 40

Traditional Genovese style fish stew of Littleneck Clams snapper, halibut and John Dory, calamari in a white wine shellfish broth with San Marzano

Controfiletto di manzo con patate arrosto 42

Pan seared Prime Creek Stone New York steak rubbed with fine herbs and paired with roasted potatoes

FOCACCE CALDE $18-$22

Focaccia di Recco tradizionale 18

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

Pizzata di Recco 18

Focaccia di Recco with tomato sauce, capers and anchovies

Focaccia di Recco con prosciutto cotto 22

Focaccia di Recco with imported Rovagnati ham

CONTORNI $12

Verdura all’agro 12

Sautéed local kale, spinach and chard in lemon, garlic and Ligurian olive oil

Insalatina di rucola, noci e Parmigiano Reggiano 12

A rocket salad dressed with balsamic vineagrette, walnuts and parmesan cheese

Insalata di Primavera 12

Shaved raw fennel, walla walla onion, watermelon radish, walnuts and orange segments with champagne vinaigrette

DOLCI $10

Tiramisu della casa

House made tiramisu

Latte dolce fritto

Traditional Genovese lightly fried milk custard

Gelati o granite

House made ice cream or granite

Pannacotta con salsa ai frutti di bosco

Made in-house vanilla pannacotta served with mixed berry coulis

Millefoglie alle fragole

Handmade puff pastry, Chantilly cream and fresh strawberries

Tagliere di formaggi

La Parrina, Gorgonzola Guffanti, Parmigiano Reggiano, Pecorino di Rocca and Quadrello di Bufala served with walnuts and house made jam

FORMAGGI $20

Selection of imported Italian cheese:

Toma Valsesia, Salva Cremasco DOP, Blu del Moncenisio, Robiola Tre Latti, Fiacco di capra, Pecorino Toscano (3 cheese selection) 20