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

Dinner Menu

March  2017

A n t i p a s t i …

Calamari Romagna  11.5    (gluten free upon request)
Fresh squid sauteed with white wine, crushed tomatoes, raisins, capers, pine nuts & farro

Fritelle  10  (vegetarian)
Eva’s cauliflower fritter recipe accented with garlic & herbs, pan fried in olive oil served with a warm tomato caponata & garlic- herb aioli

Fagioli  9.5  (vegan)
Whipped Michigan white beans, roasted garlic, lemon, olive oil & rosemary; served with toasted Pan Nociato (Tuscan red wine bread with raisins & walnuts)

Taleggio Al Forno   12      (vegetarian)
Creamy Taleggio cheese wrapped in filo, baked to order and served with a warm apricot-hazelnut chutney 

Acciughe   9.5    (gluten free upon request)
Chilled marinated white anchovies atop a rustic parsley dressing

Formaggio   12            (vegetarian/gluten free)
Assorted cheeses with wine soaked cherries & honeycomb

Salumi  13         (gluten free upon request)
Imported cured meats with house pickled vegetables & whole grain mustard

Olive 11    (vegan/gluten free)
Warm roasted olives accented with citrus & spice

 

Z u p p a/I n s a l a t a …

Zuppa 7
Seasonal inspiration (your server will inform you of this evening’s selection)

Verdure Inverno    12  (vegetarian)
Arugula & fennel dressed with a kalamata olive vinaigrette accompanied by seasonal citrus, candied walnuts and a wedge of baked goat cheese

Insalata della Casa  8.5       (vegetarian)
Gourmet greens, golden raisins, goat-milk 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 …

Risotto di funghi   27                                                                                                                                                                                                                  Roasted wild mushrooms, thyme, poached farm fresh egg, & pecorino frico, sit atop saffron risotto (carnoroli rice, house mushroom stock, butter & pecorino)

Strudel del’anatra     29                                                                                                                                                                                                       Handmade Italian style strudel (ricotta-butter-flour), envelopes cherrywood smoked duck breast & confit of dug leg, braised radicchio & fontina; accompanied by duck jus & a spring slaw of celery leaved, toasted hazelnuts

Ragu di Coniglio       26
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

Costata d’agnello    38
Colorado rack of lamb, encrusted with buttered breadcrumb, mint & oregano;  accompanied by roasted asparagus & dueling mostardo (a classic northern Italian fruit & mustard condiment)

Gnocchi   27   (vegetarian upon request)
Light ricotta dumplings prepared with seasonal ingredients

Pesci crostosi con pistachio   31.5        (gluten free upon request)
Pan seared fresh wild caught sea bass 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 Limoncello   12
Lemon genoise cake, limoncello syrup, buuter-caramel crème, brulee of lemon & a tangy yoghurt sauce

Affogato    9             (gluten free upon request)
Mascarpone vanilla gelato ‘drowned’ with espresso

Salumi di Cioccolata     12
Dark chocolate pate with grand manier, butter & espresso, studded with pistachios, dried apricots & dried cherries; served with toasted ciabatta bread that has been dusted with cinnamon & sugar

Biscotti   12
Assortment of housemade Italian cookies, caramel & chocolate

Sorbetto ~ Gelato   7

Grapefruit-vanilla bean sorbet
Caramel-fennel-sea salt gelato
Mascarpone-vanilla gelato
Caffe latte gelato                                                                                                                                                                                                                                               
Rose 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