“Oil” Soup (Zuppa all’ Olio della Villa Otium)
Cannellini bean soup with croutons and a generous drizzling of Tuscan organic extra virgin olive oil 7

Prosciutto, Fava Bean and Cauliflower Tart (Crostata con Prosciutto di Parma Fave e Cavolfiore)
Prosciutto, Cauliflower and Fava Bean Tart with fried leeks and savory scented zabaglione 8

Pan Fried Eggplant (Melanzane Fritte)
Pan fried eggplant slices layered with imported bianco fresco cheese, and topped with a vine ripened tomato relish 11

*Seared Sea Scallops (Cappesante alla Primavera)
Seared Sea Scallops with a saute of seasonal wild mushrooms and vegetables topped with fava bean aioli 14

Homemade “Little Bite” Selection (Antipasti Assortiti)
Daily selection of Chef Don’s seasonal antipasti items, price per person 9

Polenta and Wild Mushrooms (Polenta con Funghi)
Fontina filled polenta custard with a truffle scented wild mushroom ragu 9

Assorted Cured Meats (Affetato Misto)
Locally hand crafted and imported cured meats with Tuscan Pecorino 10

Sliced Culatello with Truffle Custard (Timballo di Tartufo con Culatello e Pecorino Toscano)
Sliced Culatello with truffle custard and shaved Tuscan pecorino 12

Sauteed Boar Cutlet (Costoletto di Cinghiale alla Milanese)
Bone in boar rib chop lightly breaded and sauteed; served with shaved fennel, pickled onion, horseradish chips, lemon and arugula salad and fried capers 11

Mussels and Sausage (Cozze e Salsicca)
Mussels and Italian sausage steamed in a spicy tomato sauce; served with roasted garlic bruschetta 9

Salads (Insalati)
House Salad (Insalatina della Casa)
Baby arugula, shaved fennel and parmigiano reggiano tossed in Chianti vinaigrette and sprinkled with fresh chives 7

*Caesar Salad (Insalata Cesarina)
Crispy romaine hearts tossed in traditional Caesar dressing and topped with croutons and shaved organinc parmigiano reggiano 7

Wild Mushroom Salad (Insalata ai Funghi Selvatici)
Locally harvested wild mushrooms sauteed with garlic, basil, aged balsamic and Tuscan extra virgin olive 10

Italian Chicory and White Anchovy Salad (Insalata Verde con Alici)
Warm Italian Chicory and white anchovies with lemon vinaigrette, fried capers and parsley 8

Lettuce and Truffle Cheese Salad (Insalata alla Tartufatti)
Butter lettuce, radicchio, endive and radish salad tossed with truffle vinaigrette and shaved Sottobosco truffle cheese 8

Roasted Beet and Arugula Salad (Insalata di Bietole)
Roasted organic beets, baby arugula, and toasted walnuts tossed in balsamic vinaigrette and topped with aged asiago cheese 8

Noodles and Rice (Pasta e Risotto)

Wide Noodles with Wild Boar Ragu (Pappardelle al Ragu di Cinghiale)
House made organic egg pasta tossed with wild boar ragu and topped with Sicilian black pepper studded pecorino 16

Bowties with Smoked Chicken (Farfalle con Pollo Affumicato)
Bowtie pasta tossed with house smoked chicken, mushrooms, asparagus, artichokes, and tomato cream sauce; topped with mild Goat Cheese 15

Roasted Eggplant Pouches (Agnolotti di Melanzane)
House made organic egg pasta filled with roasted eggplant, ricotta salata, roasted garlic, and basil tossed in a spicy tomato ragu and topped with Sicilian pecorino pepato 16

Linguine with Clams (Linguine alle Vongole)
Linguine pasta tossed with Manila clams, garlic, red chili flakes, white wine, and parsley 18

Pork Jowls and Squash Blossoms (Tagliolini con Guanciale e Fiori di Zucca)
House made organic tagliolini tossed with smoked pork jowls, squash blossoms, wild mushrooms, fave beans and truffle butter. Topped with organinc parmigiano reggiano 16

Fettucine with Lamb and Black Olives (Fettucine alla Pecoraia)
House made organic egg pasta tossed with roast lamb, taggiasca olives, plum tomatoes and topped with crotonese cheese 17

Lobster and Saffron Risotto (Risotto allo Zafferano con L’ Aragosta)
Carnaroli rice simmered in saffron broth and topped with a slipper lobster and Tuscan plum tomato ragu and fresh scallions 17

Dungeness Crab Ravioli (Ravioli coi Granchi)
House made organic egg pasta filled with Dungeness crab and mascarpone tossed in a light tomato cream topped with baby mache 18

Entrees (Piatti Forti)
Herb Roasted Pork Ribeye (Costoletto di Maiale all’ Arrosto)
Herb roasted pork ribeye served on a fresh tarragon scented Borlotti bean and tomato ragu with herb gremolata 19

Crispy Herb Chicken (Pollo alla Diavola)
Boneless organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with Volterra mashed potatoes and seasonal market vegetables 18 (Cook Time 25 Minutes)

*Beef Tenderloin Medallion (Filetto di Manzo)
Grilled Natural Beef tenderloin draped in lardo, and topped with a rosemary, garlic, Chianti, and demi-glaze sauce; served with Volterra mashed potatoes, and seasonal market vegetables 24

Seafood Baked in Parchment (Gran Misto di Pesce al Cartoccio)
Mussels, clams, scallops, prawns and today’s fresh fish baked in parchment with tomatoes, garlic, fresh herbs, white wine and butter 22

*Grilled Ribeye Steak (Bistecca alla Griglia)
Bone in ribeye steak grilled and served on a bed of arugula topped with pecorino toscano and sundried tomato & black olive tapenade 24

Wild Boar Tenderloin with Gorgonzola Sauce (Cinghiale al Gorgonzola)
Wild boar tenderloin roasted and served with a gorgonzola and mustard sauce, rosemary roasted Yukon Gold potatoes and
seasonal market vegetables 19

*Grilled Lamb Leg Steak (Coscie d’ Agnello alla Griglia)
Grilled center cut bone in lamb leg steak with Umbrian lentils, spring vegetables, goat cheese vinaigrette, salsa verde and
abruzzese red chilis 22

Sauteed Jumbo Prawns (Gamberoni Piccanti)
Jumbo gulf prawns sauteed with garlic, fresh vine ripened tomatoes, basil, white wine, and butter and served on a bed of baby spinach with Yukon Gold potato gratin and seasonal market vegetables 21

*Veal Chop with Wild Mushrooms (Costoletta di Vitella alla Griglia)
16 oz. veal rib chop grilled and served with a Parma prosciutto, wild mushroom and truffle scented demiglaze sauce, Volterra mashed potatoes and seasonal market vegetables 25

Roasted Halibut Fillet (Passera di Mare all’ Acqua Pazza)
Alaskan halibut fillet baked in a spicy tomato and rosemary broth with roasted fingerling potatoes and broccoflower 21

Chef Partner Don Curtiss : Managing Partner Michelle Quisenberry
*Consuming Raw or Undercooked Foods May Cause Food Bourne Illness.
18% Gratuity added on parties of 6 or more. Printed 5/31/2007

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