carta

Antipasti per due

- Culatello & frutti
The prestigious prosciutto Culatello of Val Baganza (Emilia Romagna), matured 18 months, served with seasonal fruits and home made grissini. $19.900

- Mozzarella di Bufala
The famous “Mozzarella Di Bufala” cheese served “at natural”, with arugula and tomatoes. (We recommend black pepper and olive oil). $23.500

- Antipasto all’Italiana
Parma D.O.P. raw ham, Paesano , fine salami selection, Grana Padano, grilled vegetables, mushrooms, artichoke’s hearts, marinated cerignola olive, and grissini “al olio extra vergine”. $29.800

ANTIPASTO DI MARE

- Clams, king crab, sea scallops, octopus and shrimps with Italian Riviera Olives and crostini. $27.500

- Machas Da Carla
Wild clams in 4 flavors: parmesan, pesto, tomato sauce with goat cheese and Provencal. $15.500

- Gamberi Vesuvio
Shrimps flambé in vodka, garlic and pepperoncino, served with braised “zucchini”. $15.500

- Bufala & PARMA “14 mesi”
Mozzarella di búfala D.O.P. (125grs.) and prosciutto di Parma D.O.P. $24.500

ANTIPASTI INDIVIDUALI

- CARPACCIO DEL PILONE
Beef carpaccio presented with fine black truffle mayonnaise, potato chips, slice of celery and Parmigiano Reggiano D.O.P. $10.500

- Parma & PARMIGIANO millesimato
Prosciutto crudo of Parma D.O.P. and Parmigiano Reggiano” millesimé over 15 months” D.O.P. $14.900

- Pulpo serafino
Cold octopus marinated in Chilean beer, served with couscous of herbs and vegetables. $14.500

- TONNO PANZANELLA
Delicate cuts of marinated raw tuna lightly smoked, tomato panzanella, sour ricotta. $13.200

- CAPESANTE CAPRI
Sea scallops wrapped in Speck I.G.P., mushpumpkin in Italian truffle vinaigrette. $13.500

Insalate

- INSALATA CAVOUR
Fresh selection of seasonal vegetables and lettuce served in different textures with delicate Tonnata sauce. $10.900

- INSALATA DA CARLA
Salad of Salmon, avocado, palm hearts and lettuce salad with Dijon mustard dressing. $11.500

- INSALATA DI CESARE
Magallanic King Crab, costina lettuce, confited tomato, Cesar dressing, “marchigiana” olives and crispy bread sheets. $17.500

ZUPPE

- ZUPPA PAZZA
Prime avalons soup with Rosmarino pasta and sage, served on the table. $10.800

- ZUPPA SAN VITO
Prime season tomato soup, king crab, Mustard refreshing and wild arugula. $8.500

- Zuppa del Giorno
Soup of the day according to the chef’s recipe. $7.900

Paste

- TORTELLONI CABIRIA
Fresh pasta filled with buttered cod fish, parsley and lemon confit, sweet garlic sauce. $16.900

- Fagottini amatrice
Fresh pasta filled with creamy amatriciana, finished with Culatello raw ham and peperonata, extra virgin olive oil. $17.900

- VERMICELLI PESCATORE
Vermicelli pasta, with shrimps, sea scallops, king crabs sautéed in “Pelati San Marzano D.O.P” sauce, pepperoncino and garlic. $15.500

- Capellacci del Castello
Pasta filled with pumpkin and mascarpone, served with black truffle butter sauce. $14.900

- RAVIOLI IMPERIALI
Pasta filled with duck Foie Gras, tomatoes and olives, on a fine Portobello emulsion. $18.500

- LINGUINE PERBELLINI
Fresh pasta sautéed Magallanic King Crab and Pinot Grigio, autoctonas Pantelleria capers, tomatoes and beans. $18.900

- Sorrentini Alpini
Sorrentini filled with slowly breased crosscut ribs roast, served on its sauce and Merlot reduction. $14.200

- ORECCHIETTE SALENTINE
Pasta orecchiette in delicate soffritto of broccoli, garlic and peprencino sauted the Sauvignon Blanc and marinated shrimp. $14.700

- Tortelloni Zia Carla
Pasta filled with spinach and ricotta, emulsionated butter, dehydrated tomatoes and sage. $12.500

- CANNELONi bonaparte
Cannelloni filled with fresh seafood, with tomato sauce and asparagus tips. $15.500

- Fettuccine san michele
Fresh Italian grits pasta with lamb ragout marinated in herbs and slowly seared, with Carménére wine and fresh mint reduction $13.500

- GNOCCHI AL RISTRETTO
Homemade potato gnocchi served with marinated salmon, coffee sauce and native Pantelleria capers. $14.700

Risotti (22 min)

- TRUSSARDI
Arborio rice with mix vegetables, linked with mozzarella di Bufala. $16.200

- Pashà
Arborio rice with oyster mushrooms and arugula, linked with raspberry vinegar and fresh oysters. $17.500

- GAMBARDELLA
Arborio rice with Speck I.G.P. and marinated endives, linked with "Italian formaggio D.O.P". $18.800

- Mediterraneo
Vialone Nano rice with saffron and mix seafood selected, linked with olive oil. $18.200

Carne

- AGNELLO CIOCIARO
Shoulder of lamb slowly baked, endives with orange, onion and sour farinata. $15.900

- BISTECCA DI FIRENZE (500gr aprox)
Florentine steak, native potato, baby tomato, scallion pesto. $22.500

- SCALOPPINE LESIGNANO
Fino corte de ternera en salsa limón/romero, con risotto de hinojo y habas, ligado al Parmigiano Reggiano 15 mesi D.O.P. $17.000

- Ossobuco Milanese
Veal ossobuco with saffron risotto. $19.500

- BRASATO AL NEBBIOLO
Wagyu steak slowly braised with Nebbiolo wine, mini anise glazed carrots and eggplant with balsamic vinegar. $19.500

Pesce

- TONNO AVOLESE
Fine cut of grilled tuna fish served with sautéed beans, basil and zucchini in forchetta style and Sambuca sauce. $21.000

- MERO QUATTRO MORI
Baked halibut served with “nero di sepia” sauce, saffron risotto with avalons and asparagus. $19.900

- PEJEREY canetto
Baked Pejerey fish, in tomato sauce capers and black olives, with creamy fregole cannelini, finished with sautéed crudites of vegetables . $15.900

- Congrio VespuccI
Grilled conger on selected seafood risotto, in squid tint and Bisque sauce reduction. $21.000

- Pesce del giorno
Fine fish of the day with mix of vegetables sauteed in a black truffle sauce . $18.800

Dolci

- MANGO & TARTUFO
Mango ravioli filled with creamy vanilla and black truffle sheets, with mango ice cream. $7.200

- IL VIZIO
Coffee cream, caramelized hazelnuts, toffee ice cream and reduced balsamic vinegar of Modena DOP $5.500

– SEMIFREDDO AL VIN SANTO
Semifreddo de litchis, Vin Santo, helado de miel y papaya. $5.500

- TIRAMISU
Our traditional recipe for this classic. $6.500

- TRE DA TRE
Trilogies of mousse: milk chocolate, vanilla, lemon, over crispy red fruits and berries. $7.200

- PANNA COTTA ESOTICA
Panna cotta de maracuyá y chocolate blanco, gianduja y helado de avellanas y cacao $5.500

- DOLCE DI LATTE ZIA CARLA
Panna cotta passion fruit and white chocolate gianduja and hazelnut ice cream and cocoa $5.500

- CUORE DI CIOCCOLATO
Warm chocolate sponge cake, filled with bitter chocolate, accompanied with vanilla ice cream, crunchy cocoa and cream passion fruit. $6.200

TERMINARE IN DOLCEZZA (per due)

- VARIETA DI DOLCI
Selección de nuestros postres. $13.500

- MISTO DI GELATI
Selection of our desserts. $9.500

Gelati e Sorbetti

- GELATI
Chocolate, vanilla, pistachio, stracciatella, toffe. $4.800

- SORBETTI
Raspberry, lemon, passion fruit, strawberry. $4.800