SAMPLE DINNER MENU
Crafted with seasonal ingredients, subject to change.
COSTA CAVIAR EXPERIENCE
Regiis Ova Ossetra Caviar
FEATURING OUR SIGNATURE
CHILLED COSTA GIN
FOCACCIA
Cultured parsley butter
Tomato passata
Whipped ricotta with local honey
LOCAL CRUDO* Basil, muscatel, benne, watermelon
TUNA CRUDO* Olive, Jimmy Nardello pepper, fennel pollen
BLACK ANGUS TARTARE* Calabrian chili, egg yolk, caper, house focaccia
Add summer truffles
POLPETTES Australian Wagyu, Storey Farms pork , pomodoro, parmesan
BURRATA Cucumber, tomato, herb vinaigrette, balsamic
SUPER TUSCAN SALAD Mixed greens, ricotta salata, pistachio, salami
CAESAR SALAD Olive oil, croutons, pecorino
RAVIOLI Pecorino, basil , pomodoro
CANDELE Anchovy, lemon, parmesan
AGNOLOTTI Beef cheek, marrow, foie gras, octopus
CAMPANELLE Sausage, pomodoro rosa, bread crumbs
GNUDI Chive, lemon, potato, Ossetra caviar
EGGPLANT PARMIGIANA Marinara, mozzarella, basil
WHOLE GRILLED BRANZINO Tomato, lemon, garlic
CATCH OF THE DAY Corn vellutata, shiitake, peppers, pine nuts
ROASTED HALF-CHICKEN Fennel, au jus
STOREY FARMS PORK MILANESE Dijon, pecorino, apple-mesclun salad
BISTECCA* 8oz Australian Wagyu NY strip, salsa verde
CONTORNI
CHARRED CARROTS Sherry espuma, garlic chips
LACINATO KALE Garlic, red wine, fennel
FINGERLING POTATOES Olive Tapenade, feta
We permit a maximum of two bottles per table, with each bottle limited to 750ml. Magnums are considered equivalent to two bottles. Our corkage fee is $45 per bottle.
We kindly request that the selected bottle is not currently listed on our wine list.