Piattini

 
Piattini Small Plates

 

G Gamberi e Fagioli Rosemary, grilled shrimp, chilled Tuscan bean salad 11
V,VT Spaghetti Pomodoro fresh tomatoes, basil, garlic                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
Lasagna Classica  7/14
G Acciughe Bianche White anchovies, aged red wine vinegar, EVOO, parsley 8
Crabcake Charred red pepper, salsa verde  16
Ravioli Red beets,formaggio di panna, garlic 9
Mussels San Marzano tomatoes, black pepper, garlic,  crostini 9
G Cacciucco Stew of molluscs, crustaceans and flora 18
G Risotto Nero Black squid ink risotto, clams, mussels, squid  18
Orrechiette Pasta, broccoli di rape, Roma sausage  18
G Limone Risotto e Aragosta Meyer lemon risotto, butter poached lobster, cilantro oil 14
G Fish of the Day Varying accompaniments p/a
Antipasti Plate Chef’s selection 11
G,V.VT Insalata di Rucola Baby arugula, olive oil, lemon, parmesan, truffle 8
VT Twisted Caesar Grilled Romaine, blood orange, focaccia, asiago  8
G Insalata di Polpo octopus, arugula, lemon, olives, capers 11
 G,VT Insalata Rossa beets, strawberries, red onions, greens, chevre  8
G Maiale al Forno Braised pork, fried egg, blood orange glace  13
G Calamari alla Griglia 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 Giardino di Germano Selection of vegetables from Germano’s garden , EVOO 7
Patate Fritte
Hand cut French Fries

 

G.V.VT Truffle & Parsley 5
G.V.VT Garlic & Sicilian Sea Salt 5
General Manager Donald Kennedy  –  Chef Justin Feeser