Piccolo

quail egg, polenta, oyster mushrooms, marsala

truffle oil, asparagus, piave shavings

parmesan-celery root fondue, truffle risotto chips

sea urchin, lemon-thyme pesto

fresh hearts of palm, avocado, pine nuts pesto, pecorino di pienza rosso: balsamic

organic beets, turnips, romanesco, bagnacauda, crostini

marinated in refosco wine, shimeshi, grappa-apricots emulsion

broiled; accompainements

veal-base minestra, seasonal vegetable and chef's guarnizione

watercress pesto

braised letils, tuscan kale, red wine sugo

with prosciutto serrano; roasted shallots velloute

thyme-sicilian oil, mozzarella di bufala, italian ponzu

friseè, chestnuts, grapes, robiola rocchetta, champagne vinaigrette

laphroaig cream, wine-poached pear

with parsnips, escargot sauce

pan roasted in duck fat, honey-truffle sauce

boneless, slow-braised with barolo-truffle

seared and sliced, lemon-thyme pesto, maldon salt

breaded and deep fried; tonnata sauce

preparation changes daily

roasted garlic-rosemary, parmesan

filled with stewed calamari ragú, clams

spaghettini, quail eggs, parmesan

sage italy's blu '61 cheese fondue

filled doppio raviolo, tomato-pizzaiola cruda

fresh scampi sugo

with braised venison ragú, aromatic spices, red wine

seaurchin emulsion, bottarga shaving

six-course tasting menu

add wine paring

ten-course miniature tasting

fresh caramelized banana-custard roll

ricotta and mascarpone torte, saffron coulis

valrhona chocolate 70%, elisir gambrinus, gold

milk chocolate mousse, vanilla crème brûlée

mascarpone cream, chocolate ganache, nougat, espresso savoiardi

white chocolate mousse, orange gelée, orange chips

moscato panna cotta, champagne caviar

valrhona gianduja chocolate filled pastry puffs, salted caramel

imported amaretto cookies soft-frozen cream, amaretto caramel terrina

non dairy. marinated pineapple carpaccio, coconut bavaroise, seasonal fruit, balsamico drops

fine italian cheeses with accompaniments

assortment of home made biscottini. pasticceria by yukari kamiya and bobo