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

Dinner Menu

June – July 2019

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

Torta                                                                                                                                      Savory basil-ricotta cheesecake served with house-made grape preserves

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)

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

Verdure Estate                                                                                                                                                                                          Arugula, torn basil, oven-dried apricots, crushed pistachio &                             creamy goat cheese dressing

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

 

Pollo                                                                                                                                                                                                                      Seared Otto Farms chicken with orange-balsamic reduction, roasted garlic-fingerling potatoes & rapini

Costata                                                                                                                                                                                                                                                 Rack of lamb encrusted with buttered breadcrumb, mint & oregano; roasted asparagus & dueling mostardi (northern Italian fruit & mustard condiment)

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                                                                                                                                                                                                                                                        A bright citrus risotto (carnaroli rice, chicken stock, butter, zest) paired with oven-roasted Gulf shrimp

Gnocchi     
Light handmade ricotta dumplings with seasonal ingredients

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     
Spiced rhubarb tart served warm with mascarpone gelato

Biscotti   
Assortment of housemade Italian cookies, caramel & chocolate

Sorbetto ~ Gelato   7

Seasonal Sorbetto


Caramel-fennel-sea salt

Mascarpone-vanilla                                                                                                                                                                                                                           

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