Terre Menu

(Piedmont) Infusion of licorice root, artemisia and indigenous aromatic herbs | soft body 3 months aged

(Monferrato) Infusion of wild blackberries, lentisk, wild mallow owers, orange owers | medium body 4 months aged

(Sardinia) Infusion of orange and mandarin peels, pomegranate peel, gentian root, rosemary, lavender, eucalyptus, myrtle berries | full body 6 months aged

Cerignola & Peranzana (Puglia)

Outstanding “Pomodorino del Piennolo del Vesuvio DOP” w/ oregano on sourdough bread

Grilled artichokes “Violetto di Puglia” on sourdough bread

Fresh endive & greens salad w/ fruit & Essenza “Balsamico Riserva” Acetaia San Giacomo (Reggio Emilia)

Poached egg w/ salmon caviar, mashed potatoes & cherry tomatoes velvety

Creamy black truffle burrata & Prosciutto di Parma (Devodier - 30 months aged) served w/ sourdough bread

Umbria Special blend selection of “Moraiolo” & “Frantoio” olive varieties

Toscana Special blend selection of “Moraiolo”, “Leccino”, “Frantoio”, “Itrana” olive varieties

Homemade Pheasant terrine served w/ homemade focaccia made with 100% Tumminia wheat (an ancient variety of wheat native of Sicily) and traditional candied fruit w/ spices (sweet but not too sweet, spicy but not too spicy)

Fresh egg Tagliatelle w/ ragù (organic beef, Lancaster Farm Fresh)

Fresh Fusilli w/ basil pesto, shrimps from Maine

Fresh Tonnarelli (similar to square Spaghetti) w/ 3 kinds of pecorino (Tuscany, Sardinia, Lazio) & black pepper from Sarawak (Malasia)

Gnocchi w/ creamy black true burrata & sautéed porcini mushrooms (Umbria, Italy

Fresh egg Tagliolini w/ 100% grass-fed domestic venison, toasted almonds & rosemary

Fresh egg Pappardelle w/ slowly cooked boar Ragù

Fresh Rigatoni w/ tasty Lobster bisque, fresh Crab & homemade Italian “egg based” sauce

Wild caught Black Cod cooked in a “Beurre Blanc” sauce with outstanding “Pomodorino del Piennolo del Vesuvio DOP” velvety

w/ Salmoriglio sauce (made of olive oil, lemon, garlic, oregano) & chickpea puree

Grass-fed Angus Rib-Eye with seasonal vegetables*

Tender Venison Fillet, potato foam & seasonal vegetables*, slowly cooked in traditional Barolo wine sauce

Homemade Italian almond biscuits from Tuscany

Warm soufflé w/ Ocumare, 70% dark chocolate (Venezuela) served w/ vanilla gelato

Rich vanilla custard w/ caramelized brown sugar

w/ Traditional Balsamic Vinegar DOP | 25 years aged Acetaia San Giacomo (Reggio Emilia)