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

Dinner Menu

April 2018

A n t i p a s t i …

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

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

Ricotta e piselli                                                                                                                                                                                                                                          Dueling spreads: Whipped English peas with mint & cream & whipped ricotta cheese;  served with toast 

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

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

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

Olive     (vegan/gluten free)
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 verdure     (vegetarian)
Warm Arugula & shaved fennel dressed with a kalamata olive dressing; accompanied by winter citrus, candied walnuts & baked goat cheese

Insalata della Casa         (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 …

 

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

Costata d’agnello                                                                                                                                                                                                                          Colorado lamb chop with a buttery bread-herb crust served with asparagus & mustardo (fruit & mustard preserve)

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

Ravioli del fungo
Saffron-lemon pasta dough with a filling of wild mushrooms & ricotta, tossed in a mushroom-butter sauce, garnished with sauteed mushrooms, chive oil & toasted hazelnuts

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

Pesci crostosi con pistachio           (gluten free upon request)
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            (gluten free upon request)
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
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