PRIMI
SOUP: As described 6
FETTUCCINE MATEO:
Olive oil + basil + garlic. 9/13
LINGUINE MARINARA:
Tomato-basil sauce + parmigiano. 9/13
BASIL PESTO RIGATONI:
Garlic + pine nuts + parmigiano. 12/18
PASTA
SEARED DIVER SCALLOPS & TAGLIATELLE:
Shrimp + garlic + spinach + tomato sauce. 28
LINGUINE MIRAMARE:
Mussels + shrimp + calamari + zesty herbed tomato. 22
FETTUCCINE FRUTTI DI MARE:
Shrimp + scallops + zucchini + red pepper + basil-garlic broth 20
FETTUCINE TRE AMICI:
Italian fennel sausage + veal + chicken + stewed in a tangy tomato sauce. 19
RAGU ALLA BOLOGNESE:
Ground veal + tomato + cream + parmigiano + tagliatelle 20
FETTUCINE SICILIANA:
Stewed eggplant + tomato + capers + olives + herbed ricotta cheese. 17
TORTELLINI WITH CREAM:
beef & pork filling + prosciutto + mushrooms + peas. 18
RIGATONI WITH WILD MUSHROOMS:
Shiitake + cremini + oyster mushrooms + garlic + herbs + parmigiano. 19
RISOTTO DAILY: As described Market
PIETANZE
GRILLED NEW ZEALAND LAMB CHOPS:
balsamic + potato frico+ cannelini bean + vegetable. 38
ANGUS TENDERLOIN STEAK
As described by server. 38
BISTRO STEAK MEDALLIONS
Sliced + balsalmic reduction + mashed potato + vegetable 28
SALMONE:
Roasted + polenta + sauteed carrots + Chef’s greens. 26
SEAFOOD DAILY: As described Market
POLLO AGRO DOLCE:
Chicken breast + mushrooms + aromatic vegetables + raisins + pine nuts + balsamic-vermouth sauce. 22
POLLO ARROSTO: Half natural chicken
+ wine-mustard cream sauce + mashed potato. 24
PORK WITH SHIITAKE & BRANDY CREAM:
Sliced tenderloin + brandy-flamed mushrooms + cream. 22
SCALLOPINE OF VEAL:
Mozzarella + gorgonzola + raisins + pine nuts + herbed bell pepper sauce. 24
ANTIPASTI
ASPARAGUS & PROSCIUTTO:
Parmigiano reggiano + lemon aioli. 12
SALUME PLATE:
Genoa & sopressata salami + coppa ham + mortadella + artichoke. 12
OLIVE AND CHEESE PLATE:
Parmigiano reggiano +gorgonzola + ricotta salata + olives. 12
EGGPLANT CAPONATA:
Olives + capers + pine nuts + raisins. 9
BRUSCHETTA:
Ciabatta broiled with varying toppings. 8
PISTACHIO GOAT CHEESE:
Red wine shallot marmalade + focaccia. 11
CARPACCIO OF BEEF:
Parmigiano reggiano + mushrooms + capers + extra virgin olive oil. 10
SALMON CARPACCIO:
Grappa cured (in house) + sour cream + onion. 12
ATLANTIC MUSSELS:
Served in an herbed lemon-wine-garlic broth. 16
INSALATE
Add (to any salad) Poached Chicken 6
Roasted Salmon 9
CAPRESE:
Tomato + fresh mozzarella + basil vinaigrette.
12 Large / 8 Small
HOUSE MIXED GREENS:
Tomato + artichoke + olives + vinaigrette.
9 Large / 6 Small
BEET & WALNUT:
Arugula + walnut oil + vinaigrette + bulgarian feta. 9
CANNELLINI & QUINOA IN AN ASIAGO
FRICO:
Lemon + Allspice + Parsley + Mint + Green Onion + Asiago crisp. 9
BABY KALE & ROASTED SWEET POTATO:
Ricotta salata + almonds + fig vinaigrette. 10
SHAVED FENNEL ROOT:
Parmigiano + mushroom + vinaigrette. 9
SPINACH SALAD:
Gorgonzola + pine nuts + raisins + balsamic vinaigrette. 8
Open only for Pick-up and Curbside Menu
13 Maryland Plaza
St. Louis, MO 63108 • 314.361.7010