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

Dinner Menu

November  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

Fagioli                                                                                                                                                                                                                                                             Whipped white beans with roasted garlic, lemon & rosemary;  served with toasted Pan Nociato (hazelnut & raisin bread)

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    (Seasonal salad)  Maple-roasted butternut squash, pomegranate, creamy feta dressing & buttered breadcrumb

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 with caramelized pear polenta & a pizzaioli sauce

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

Risotto con costolette
Tender 14-hour braised short ribs with a red wine-tomato sauce, served over Milanese style risotto, finished with a bright salsa verde

Gnocchi     
Light ricotta dumplings with apple, sage, walnuts & a light gorgonzola sauce

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

Crostata     
Apple, ricotta & rosemary tart served warm with mascarpone gelato

Biscotti   
Assortment of housemade Italian cookies, caramel & chocolate

Sorbetto ~ Gelato   7

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