Crudo & Cotto Menu

French Fries, sprinkled with truffle salt. (GF) (Veg) (VG)

Thinly diced Ahi Tuna with lemony capers, citrus, olives with homemade pickled vegetables and crostini/crackers

Fresh roasted tomato, basil, soft burrata mozzarella, evoo, toasted pine-nuts and pesto sauce (GF)

Thinly sliced bresaola (a northern Italian cured beef salume) topped with arugula and shaved parmigiano and dressed in evoo (GF)

Chef’s selection of a variety of local and imported cheeses and salumi served with crostini and house made pickles (GF, Veg on request

Fried Cornish Game Hen, drizzled in orange glaze. Garnished with green onion and orange zest. Served with pickled purple cabbage (GF)

Homemade egg thin fettuccine served with zucchini, cherry tomatoes, home smoked wild salmon in a cream sauce.

Homemade thin curly pasta served with ground pork, mushroom, pancetta, and shallot cream sauce. Finished with truffle salt and Parmigiano-Pecorino Mix (GF pasta upon request)

Tagliatelle pasta Bolognese - meat sauce with onion, celery, carrot, pancetta, pork and beef. Served in a tomato cream sauce topped off with parmesan.

Lobster bisque risotto with lobster meat and prawns.

Rigatoni pasta tossed in a spicy tomato sauce with pepperoncino, Calabrian chili oil, onion and peas. (Veg, VG) (GF on request)

Tomato, butter and parmigiano Risotto with peas and zucchini

Bosciaola (creamy tomato sauce) with peas, onions, mushrooms

Italian take on chocolate cheese cake with creamy mascarpone and dark chocolate, hazelnut crust.

Italian cream an vanilla bean custard, light and flavor full. Please choose between Wild berry compote topping or Dark chocolate sauce.