Piattini

 
Piattini Small Plates

 

G Gamberi e Fagioli Rosemary, grilled shrimp, chilled Tuscan bean salad 7
V,VT Spaghetti Pomodoro Spaghetti with fresh tomatoes and basil                  14
VT Carciofi Fritti Prosecco battered longstem artichokes, vin cotto drizzle 6
VT Peperone Ripieno Fried pepper, ricotta, asiago, white balsamic  reduction 6
Polpetti di Kobe Kobe beef meatballs, San Marzano tomato sauce  10
VT Crocchette di Patate Potatoes, Parmigiano Regiano, lightly breaded, fried  5
G Acciughe Bianche White anchovies, aged red wine vinegar, EVOO, parsley 7
Torta di Granchio Maryland crab cake, roasted red pepper sauce, arugula lemon pesto, micro greens  9
VT        VT From the Ravioli Bar Red beets, Italian cream cheese, garlic                             8          Gorgonzola, ricotta, brown butter, shaved Grano Padano 8      Butternut squash, EVOO, rosemary                                    8
Cozze Gratinate Oven-baked mussels on the half-shell, lemon, Italian herbs and breadcrumbs  7
  Cacciucco Stew of seafood and shellfish over Tuscan toast  24
G Braised Pork Pork shoulder, pan-fried egg, blood orange demi- glace 9
G Risotto Nero Black squid ink risotto, with clams, mussels,  squid  9/18
G Carpaccio Thin sliced beef, 24 month parmigiano, fried capers, EVOO 9
G Limone Risotto e Aragosta Meyer lemon risotto, butter poached lobster, cilantro oil 9/18
G Branzino Grilled whole branzino, fennel, rosemary, orange/lavender gastrique 23
Pasta del Giorno Chef’s daily creation p/a
G,V.VT Insalata di Rucola Baby arugula, Fuji apples, celery hearts and sun dried fig vinaigrette 7
VT Twisted Caesar Grilled Romaine, blood orange Caesar dressing, focaccia croutons, shaved asiago 7
G Polpo in Tre Modi Octopus three ways — braised, grilled, and insalata 9
 G,V.VT Broccoli di rabe Broccoli rabe sautéed in EVOO and garlic    6
 G,V.VT Sweet Potatoe  Mash Our ode to Jasper Johns, with a touch of nutmeg  5
 V Calamari Grigliatti   Just caught, grilled in EVOO, lemon  9
Calamari Fritti   Battered calamari, carrettiera sauce  9
Spaghetti Vongole Spaghetti with fresh clams   18
 G,V.VT Dal Orto di Germano Selection of vegetables from Germano’s garden , EVOO 10
Patate Fritte
Hand cut French Fries

 

G.V.VT Truffle & Parsley 5
G.VT Parmigiano & Rosemary 5
G.V.VT Garlic &Sicilian Sea Salt 5
General Manager Donald Kennedy  -  Executive Chef Germano Fabiani