Caravaggio Menu

Buffalo mozzarella with organic heirloom tomatoes, cucumber, and red onion salad, finished with extra virgin olive oil.

Baby boston salad with garlic, anchovies, and pine nuts; finished with sherry vinaigrette.

Zucchini flowers with sheep's milk ricotta cheese on a bed of tomato coulis.

Traditional eggplant Parmigiana.

Grilled octopus with fingerling potato puree, braised radicchio, buffalo mozzarella, and aged balsamic vinaigrette.

Sautéed calamari salad with mixed seasonal vegetables, cipollini onions and mushrooms.

Beef carpaccio with pickled onions, capers and arugula.

Prosciutto with burrata, black mission figs and aged port vinaigrette.

Cesar salad with shrimps, heirloom tomatoes, pine nuts and shaved parmigiano reggiano cheese.

frisee salad, bacon, poached egg and mustard vinaigrette

with whipped sheep's milk ricotta, fennel pollen, nepitella and grain mustard dressing

with guacomole, black radish, jalapeno and grain mustard citrus dressing

Fettuccine with seasonal vegetables, fresh tomatoes, garlic, oil.

Spaghetti carbonara made with quail eggs and bacon.

Paccheri with cherry tomatoes and fresh basil.

Potato gnocchi with fresh tomato sauce, smoked mozzarella, fresh basil and oregano.

Pappardelle pasta with homemade veal ragu, peas and mushrooms.

Linguine with white clam sauce.

Bucatini amatriciana.

Layers of fresh pasta with a rich blend of ground beef, pork, and veal, typically includes béchamel sauce and a hint of tomato.

with broccoli rabe, anchovies, bottarga and garlic

Layers of pasta filled with a rich seafood bolognese sauce, typically including a blend of ground fish and shellfish, finished with béchamel.

Risotto with Italian mountain herbs and goat cheese.

Grilled Montana rainbow trout with baby watercress, garlic chips, fresh horseradish and lemon vinaigrette.

Prince Edward Island mussels with garlic and fresh tomato sauce.

Branzino flavored with rosemary, thyme, garlic and parsley: served with a broccoli puree and grapefruit sauce.

with sauteed spinach

with grilled ramps and light citrus emulsion

Chicken Milanese with arugula and tomato salad.

Veal scaloppini in lemon sauce with wild mushrooms.

Thin sliced cold Veal with tuna sauce, shaved cornichon, capers, finished with extra virgin olive oil.

Tiramisu cake, Chocolate cookie crumbles, Kahlua foam.

A perfectly curated assortment of mini house made cookies * contains nuts*

fresh and seasonal fruits

Gianduja Mousse, Toasted Hazelnuts, Gianduja Ganache

with pickled onions, capers and wild arugula

with guacamole, black radish, jalapeno and grain mustard citrus dressing

organic heirloom tomatoes, stawberries, mozzarella di bufala Camapana, avocado, wild arugula and lemon oregano dressing

Zucchini flowers stuffed with imported sheep's milk ricotta cheese on a bed of San Marzano tomato coulis.

Warm seafood medley (octopus, calamari, shrimp, diver sea scallops), served with spring vegetables and sun-dried tomato vinaigrette.

Grilled octopus with fingerling potato puree, braised radicchio, buffalo mozzarella; finished with aged balsamic vinaigrette.

with mixed seasonal vegetables, cipollini onions and mushrooms.

with black mission figs and aged port vinaigrette

with green apples and Greek yogurt

with toasted hazelnuts, manchego cheese and hazelnut vinaigrette

octupus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette

assortment of capocollo, schiacciata piccante, smoked salame, sopresata, schiacciata Milanese, Italian giardiniera and mozzarella di bufala Campana

with fresh tomato sauce, smoked mozzarella, fresh basil, onions and oregano.

with melted pecorino Romano cheese, crushed black peppercorn, lemon zest and horseradish.

Spaghetti with five types of crushed nuts pesto in tomato sauce.

with veal ragu, wild mushrooms and summer black truffles.

with veal jus and shaved parmigiano reggiano cheese

with clams in a white wine sauce.

with seasonal vegetables, crab meat and shrimps

black truffles and crab meat

with sweet peppers and scallops

with saffron. fresh mint and shrimps.

with manilla clams, Prince Edward Island mussels, Mediterranean red shrimp and calamari

with chicken liver and bacon

with roasted beets, horseradish and sherry vinaigrette.

with English pea puree, spring onion soubise, green curry and cilantro

Salt crusted branzino with seasonal mixed vegetables

braised wild black blass with grilled ramps and champagne emulsion

with wild mushrooms and lemon sauce

with black summer truffles, proscuitto di Parma and melted fontina cheese

pistacchio crusted rack of lamb served with asparagus

with heirloom tomato salad, broccoli rabe and shishito peppers.

seasonal vegetable gratin and veal jus

spiced duck breast, jumbo white asparagus and morel mushrooms

mascarapone cream and Kahlua foam.

A perfectly curated assortment of house made cookies *may contain nuts*

Choice of seasonal fruit or Mixed Berries.

dark chocolate and vanilla gelato with chocolate and caramel sauce

gianduja Chantilly, toasted hazelnuts and gianduja ganache

light sponge soaked in rum and served with pineapple and vanilla Chantilly