248-288-0220
220 S. Main St.
Clawson, MI 48017

Dinner Menu

July 2018

A n t i p a s t i …

Calamari Romagna    
Fresh squid sauteed with white wine, crushed tomatoes, raisins, capers, pine nuts & farro

Fritelle  
Eva’s cauliflower fritter recipe accented with garlic & herbs, pan fried in olive oil served with a warm tomato caponata & garlic-herb aioli

Fici ripiene                                                                                                                                                                                                                                                         Fresh figs stuffed with grilled sausage & goat cheese, served with crostini & honey

Acciughe      
Chilled marinated white anchovies atop a rustic parsley dressing

Formaggio          
Assorted cheeses with wine soaked cherries & honeycomb

Salumi        
Imported cured meats with house pickled vegetables & whole grain mustard

Olive     
Warm roasted olives accented with citrus & spice

 

Z u p p a/I n s a l a t a …

Zuppa
Seasonal inspiration (your server will inform you of this evening’s selection)

Estate Verdure    (vegetarian)
Arugula & basil salad with pickled peaches, pancetta & goat cheese crema

Insalata della Casa         (vegetarian)
Gourmet greens, golden raisins, gorgonzola cheese & toasted pine nuts,
dressed with our house vinaigrette

 

P  i  a  t  t  i      P  r  i  n  c  i  p  a  l  i …

 

 

Pollo con spatzle                                                                                                                                                                                                                       Seared Otto Farms chicken with green peppercorn-whiskey-sauce with  grilled green beans & spatzle

Bistecca Griglio                                                                                                                                                                                                                              Grilled Flat iron steak with a cauliflower & cannellini bean sauté with herb oil

Ragu di Coniglio
A light and fragrant ragu of rabbit, fennel, carrots, raisins & wine;  served over delicate ribbons of crepes tossed in butter, thyme & orange zest finished with pecorino cheese studded with black truffle

Tagliatelle
Hand-cut pasta tossed with a lemon-cream-shallot sauce, peas, basil;   

Gnocchi     
Light ricotta dumplings with cherry tomatoes, spinach, pancetta, caramelized onions and EVO

Pesci crostosi con pistachio          
Pan seared fresh wild caught halibut encrusted with pistachios is accompanied by garbanzo beans sautéed with garlic & mint,  garnished with crumbled goat cheese, citrus & sea salt butter

 

D o l c i …

 

Torta  di Noce
Ventian  walnut cake glazed with bitter chocolate ganache, paired with a whipped cherry-caramel mousse

Affogato            
Mascarpone vanilla gelato ‘drowned’ with espresso

Salumi di Cioccolata     
Dark chocolate pate with Grand Marnier, butter & espresso, studded with pistachios, dried apricots & dried cherries; served with toasted ciabatta that has been dusted with cinnamon & sugar

Biscotti   
Assortment of housemade Italian cookies, caramel & chocolate

Sorbetto ~ Gelato   7

Seasonal Sorbetto
Caramel-fennel-sea salt gelato
Mascarpone-vanilla gelato

 

 

Ask your server about menu items that are cooked to order or served raw
Consuming raw or undercooked meats, poultry, shellfish, or eggs, may increase your risk of food borne illness.
Menu items are subject to change due to availability of product, as we source our directly from independent producers
*A gratuity of 20% may be added to parties of 6 or more; Checks cannot be split more than 4 ways for your convenience