220 S. Main St.
Clawson, MI 48017

Dinner Menu

Week of April 1, 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

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

Taleggio                                                                                                                                                                                                                                                         D.O.P certified taleggio cheese wrapped in pastry and baked to order;  served with a warm apricot & walnut sauce

Chilled marinated white anchovies atop a rustic parsley dressing

Assorted cheeses with wine soaked cherries & honeycomb

Imported cured meats with house pickled vegetables & whole grain mustard

Warm roasted olives accented with citrus & spice


Z u p p a/I n s a l a t a …

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 Inverno                                                                                                                                                                                                                          Gourmet greens, Arugula, shaved fennel & citrus dressed with  kalamata olive dressing;  accompanied by baked goat cheese & candied walnuts


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


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

Bistecca                                                                                                                                                                                                                                                  Grass-fed flat iron steak (custom cut daily) accompanied by a rich porcini risotto and red wine reduction

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

Tortino                                                                                                                                                                                                                                                          A delicate white bean “soufflé” baked to order; topped with a ragu of wild mushrooms & fennel, finished with dooops of goat cheese

Light ricotta dumplings with braised lamb & spinach

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

Mascarpone vanilla gelato ‘drowned’ with espresso

Your server will inform you of the seasonal selection

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