Antipasti
Polpettini di Granchio Classic crab cakes, panko-coated and deep fried, served with our own wasabi aioli, 10
Fegatini di Pollo Our own chicken liver paté with sage and Marsala wine and served with garlic toasts, 8
Primi
Ravioli di Zucca Handmade ravioli filled with seasoned pumpkin, ricotta and mascarpone cheeses in a pumpkin-sage cream sauce. 18
Sacchetti “Beggar’s purses” stuffed with porcini mushroom, served atop a creamy shiitake ragu and finished with a drizzle of white truffle oil, 22
Secondi
Cosce di Pollo al Aglio Kate Raziano’s take on a classic: Chicken thighs slow-braised in a white wine broth with whole garlic cloves that mellow into a wonderful spread for bread. Served on rosemary roasted red potatoes, 21
Costelette di Agnello al Caffe Baby lamb chops grilled to order and served in an espresso cream sauce over garlic mashed potatoes, 29
Dolci
Topolino Chatham Patisserie’s chocolate cake in the shape of a mouse nibbling on Chef Karl’s pistachio cheesecake, 9
By the Glass
Chardonnay Yellowtail 2009 A favorite Australian white at a terrific price, 5
Shiraz Yellowtail 2009 A goes-with-anything red that won’t break the bank, 5
