BRUSCHETTA
Grilled bread rubbed with garlic & basil, seasoned with cracked black pepper, extra virgin olive oil (for two)
CARPACCIO
Beef tenderloin, thinly sliced, Cavalli vinegar, black truffle pesto & Parmigiano shavings
PORTABELLINI
Baked portabella stuffed with scamorza cheese, king crab, red pepper & pan toasted breadcrumbs
ZUPPA
Tomato soup ‘papa al pomodoro’, with basil and a soft cooked egg
SERRA
Cherry tomatoes tossed with cucumber, onion, basil, feta in red wine vinaigrette
GAMBERETTI
Shrimp sauteed in warm peperoncini oil
PROSCIUTTO
Thinly sliced Pio Tosini One of the most sought after brands of prosciutto, the Tosini family was among the first to produce Prosciutto in Parma.
MELANZANE
Thick slices of grilled eggplant layered with goat cheese & baked with thyme infused olive oil
OLIVE
Cerignola olives Fratepietro Farm produces green Bella di Cerignola olives of exquisite quality sorted by size, gently rinsed in a soda wash to take away any trace of bitterness, rinsed over and over and finally soaked in salt brine.
SALSICCIA
House made sausage sauteed with rapini, mushrooms, garlic
CAVOLFIORE
CAVOLFIORE Roasted cauliflower, red sorrel, toasted walnuts and orange
FUNGHI
Baked mushrooms, balsamic vinaigrette over grilled polenta with Parmigiano
POLPO
Pot braised octopus, thinly sliced, garnished with oven dried cherry tomatoes in a white balsamic-sweet onion vinaigrette
INSALATA
Leaf greens with Parmigiano shavings & red wine vinaigrette
HERBE
Linguine tossed with spinach, baked ricotta, toasted red walnuts in a red chili-basil oil with bread crumbs
RAGU’
Spaghettini tossed with house made Bolognese veal ragu
GNOCCHI
Hand rolled potato gnocchi simmered in a lobster & leek pesto cream
LIMONE
Egg yolk tagliatelle simmered in a Parmigiano & lemon buttercream
POMODORO
Spaghetti tossed in a tomato sugo with Asiago & basil
RISOTTO
Carnaroli rice, seasonal ingredients
PAG
Linguine tossed with roasted tomato & shrimp in a Pinot Grigio roasted garlic sauce
PARMA
Farfalle simmered with portabella & prosciutto in a tomato, brandy-Parmigiano cream
RAVIOLI
Brown butter & sage sauce over hand made ravioli stuffed with braised angus & funghi topped with grated Parmigiano
PESCE
Whole fish stuffed with herbs, salt cured with lemon & olive oil
GAMBERONI
Large shrimp tossed with parsley, olive oil, lemon, garlic
TRANCIO
Marinated, baked fish fillet, fresh herbs & pickled red onion
AGNELLO
Garlic & grappa marinated lamb rack with fried sweet onions
VITELLO
Grilled veal tenderloin with sauteed mushrooms in Marsala cream
LOMBATA
Aged, bone-in veal chop marinated with Sangiovese & rosemary
COSTATA
Beef rib steak, bone in, house aged with sea salt ‘profumo’
GALLINELLA
Garlic, rosemary marinated Cornish hen, boneless or bone-in, roasted flat until crispy with ‘olio santo’
FICHI
Dried figs poached in red wine syrup, cinnamon & Parmigiano shavings
PASTICCERA
Amaretto creme caramel with almond vanilla caramel
CIOCCOLATO
Warm , soft centre chocolate cake, sea salt caramel
COCO
Whipped coconut & ricotta, toasted coconut, pineapple & lime zest over a Polenta cookie
CONGELATO
House made gelato & sorbetto. Changes seasonally, please ask your server.
CROSTATA
Warm caramel, apples baked to order, in a flaky pie dough topped gelato
BISCOTTO
White chocolate ginger cookie, espresso shortbread, chocolate-nut brittle & coconut macaroons
• Before ordering, please notify your server of any food related concerns or allergies.
• Although every precaution is taken, we do not assume any responsibility for allergic reactions.
• 17% gratuity for parties of 6 or more. Private dining facilities available for parties 15 to 75, please inquire.
• Trattoria Giancarlo jarred sauces available for you to take home.
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