Mulino a Vino

Roasted Zucchini in Thyme-infused Olive Oil with Fresh Burrata and Pur?ed Tomatillo Coulis

Roasted Thai eggplant, pecorino fondue, tomato and pesto.

Cured Wild Salmon Tartare, Zucchini Crudo, Diced Apple, and Horseradish Mayo Served with Black Crostini and a Soy-Sesame Balsamic Vinaigrette

San Caniele prosciutto, burrata, and tomato carpaccio on chickpea crepe.

Broccolini tempura served with saffron pineapple slices and a brusca sauce.

Chickpea crepe, lightly salted, with zucchini, tomato, pickled red onion, mint and olive tapenade.

Vegetables, potato parmentier, warm quinoa, fresh and dried herbs, and truffle perlage.

Fresh tuna tartare with avocado, burrata, sesame oil, and our homemade Parmesan-tomato rice paper.

Farro Linguine in our Creamed Chicken Stock with Butter and Parmesan. Topped with Fresh Horseradish.

Risotto with tomato, fresh burrata, capers, basil, and spicy breadcrumbs.

Fresh Homemade Ravioli filled with Roasted Octopus and served with a Yellow Pepper Sauce, Tomato Confit, Pesto, and Nori Chips

Fresh, homemade toasted gnocchi with a fontina fondue and a sauce of egg and nutmeg.

Spaghettoni pomodoro cooked in an heirloom tomato and topped with Grana Padano.

Homemade pappardelle and traditional bolognese. Slow-cooked for 6 hours and topped with freshly grated grana padano.

Roasted Market Fish of the Day with Mussels Gratin and "Impepata di Cozze" (a Mediterranean Fish Sauce with Black Pepper and Parsley). Served with Grilled Snow Peas and Roasted Baby Potatoes.

Tender, slow-cooked, spiced and spicy chicken served with a beet salad.

4 meatballs, spinach puree, endives, pecorino fondue, and amatriciana sauce.

Slow-cooked and Roasted Lamb Served over Smoking Herbs with Grilled Endives, Creamy Potato Puree, Dried Olives and Black Truffle

Fresh, homemade, toasted gnocchi with a salmon vodka sauce and mini croutons

Big raviolo filled with roasted butternut squash and buttered pasta sauce with sage.

Slow-cooked and roasted lamb, green pepper and parsley sauce, mushrooms, poached quail egg, and pecorino fondue on a nest of dried leeks and homemade tricolor chips.

Slow-braised ossobucco with saffron risotto and yellow pepper frappe.

Slow-braised ossobucco with saffron risotto and yellow pepper frappe.

Topped with bufala mozzarella, Gorgonzola fondue, black truffle "caviar", quail egg and crystallized basil and sage on our home-style, oven-baked 6" pizza with a hearty, bread-like dough.

Topped with burrata, tomato and basil on our home-style, oven-baked 6" pizza with a hearty, bread-like dough.

Fresh homemade ravioli filled with cacio e pepe, green pea puree, and prosciutto chips.

Spaghettoni with crudo di sea scallop, lemon, lemongrass, and toasted almonds.

Spaghettoni with Crudo di Sea Scallop, Lemon, Lemongrass, and Toasted Almonds.

Felicetti egg pasta tagliatelle and traditional bolognese slow-cooked for 6 hours topped with freshly grated grana padano.

Sliced octopus, purple potato gnocchi, tomato confit, bok choy, fava beans, string beans, spring onions, mint, and toasted almonds with a roasted lemon dressing.

Ricotta cream and anise pear with pieces of crispy pastry.

Creamy, homemade peanut butter cheesecake with almond crust.

Salty Italian "pasta doughnut" filled with chocolate hazelnut cream with a side of pistachio sauce.

Ricotta cream and anise pear with piece of a crispy pastry.