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PRIMI / FIRST COURSE

Calamaretti Fritti with tomato-basil vinaigrette 14.00


Carpaccio of Beef 15.00
thinly sliced raw prime beef hammered flat with arrugula, slivers of Grana cheese
drizzled with extra virgin olive oil
Corn Soup with wild prawns, pancetta & cilantro 16.00
Crispy Squash Blossoms filled with goat cheese, tomato-basil sauce 13.00
Sauted Maine Scallops with caramelized fennel & tarragon-grapefruit vinaigrette 18.00

Spicy Ahi Tartare with cucumber coulis, wasabi Tobiko caviar, Hijiki seaweed 16.00

Dungeness Crab with avocado, micro greens, orange-ginger citronette 17.00

SALADS
Arrigo Salad with wild arrugula, shaved fennel, orange sections & balsamic-extra virgin olive oil 10.50
Purple Haze Salad 12.00
with field greens, goat cheese infused with fennel pollen and lavender, pistachio,
Asian pear & balsamic vinaigrette
Classic Caesar Salad with garlic croutons & fresh Parmigiano cheese 9.50

Leone Salad 11.50
with field greens, roasted red bell peppers, goat cheese, pinenuts & balsamic-extra virgin olive oil
Smoked Salmon & Mascarpone Terrine 13.50
with field greens, herb sauce & toasted Ciabatta crostini

FROM OUR WOOD BURNING OVEN
Basil Pesto Pizza with sundried tomatoes & mozzarella 13.00

Checca Pizza with Tomato, Mozzarella, Basil & Goat Cheese 13.00

Pancetta Pizza with Italian Bacon, Shallots, Shiitake Mushrooms, tomatoes & mozzarella 15.00

Pear & Gorgonzola Pizza 13.00

Prosciutto, Arrugula & Mozzarella 15.00





OUR CIABATTA BREAD IS BAKED FRESH DAILY BY SIMPLE SIMON'S BAKERY AND SERVED AT ROOM TEMPERATURE
BREAD SERVICE WILL BEGIN AFTER ORDER IS TAKEN, UNLESS OTHERWISE REQUESTED
07.19.14




PASTA & RISOTTO
Bucatini Amatriciana hose shaped long pasta with sauce of tomato, red onion, 21.00
garlic, red chili& La Quercia guanciale, pecorino Romano
Linguini Checca with fresh tomatoes, basil, garlic & goat cheese 18.50
Penne Rigate with oxtail-Chianti ragu (rich, earthy, rustic) 20.50

Risotto di Agrumi (Citrus) (recommended split) 17.50
Risotto of Porcini Mushrooms with fresh thyme 19.50
Spaghetti Bolognese classic meat sauce 19.00
Sweet Pea and Ricotta Tortellini with truffle butter, asparagus tips & slivers of Parmigiano 24.00

Wild Mushroom Ravioli with Cream Sauce of local organic Shiitakes 19.50

MAIN COURSE
Seared Rare Ahi 36.00
with citrus ponzu, ginger, snow peas, garnished with wasabi infused tobiko caviar
Loch Duart Salmon al Cartoccio 30.00
cooked in parchment envelope with citrus sections (orange & grapefruit),
ginger,extra virgin olive oil & coriander
Grilled Swordfish 32.00
with peperonata (compote of sweet onions, bell peppers & thyme),
Cerignola black olives & orange zest-black pepper jus
Pan Roasted Shelton Farm's Free Range Breast of Chicken 24.00
with soft polenta, portabello mushrooms & sage-mustard sauce
Grilled Natural Angus New York 37.00
with roasted fingerling potatoes & cipollini onions & haricots verts, 15 year old Balsamic
& horseradish infused oil
Pan-Roasted Australian Lamb Chops 37.00
with zucchini & eggplant, tomato confit, oil cured black olives & basil pan juices
Pan-Roasted Veal Chop 36.00
marinated with basil olive oil. with baby artichokes, sweet garlic, lemon zest & pan juices

SIDE ORDERS
Roasted Garlic Potato Puree 5.50

Cipollini Onion Agrodolce 5.50
Sauted Spinach with butter & garlic 5.00




CHEF PRIX FIXE MENU
MENUS STARTING FROM $85 P.P. - WINE PAIRING IS AVAILABLE $45 PER PERSON (ASK FOR MORE DETAILS)
LIVE JAZZ-R&B ENTERTAINMENT - EVERY FRIDAY & SATURDAY: 10:00PM TO 1:00AM
NO COVER CHARGE TWO DRINK or $10 PER PERSON MINIMUM
ADDITIONAL FEES
$ 2.00 WILL BE ADDED FOR ANY SPLIT DISHES OR HALF ORDERS
CORKAGE (PER BOTTLE): $20 (STANDARD) - $40 (MAGNUM)- $3 PER PERSON CAKE FEE
GIVE THE GIFT OF GOOD TASTE - GIFT CERTIFICATES SOLD IN $25, $50 & $100 INCREMENTS
07.19.14