Ristobar

Olive Condite

marinated castelvetrano green olives, orange zest.

• 4

Peperu

crescenza cheese stuffed sweet-spicy peppers, rucola pesto.

• 5

Fonduta

taleggio fondue, salted brioche, pioppini mushrooms, seared polenta.

• 12

Burrata

apulian style creamy mozzarella, eggplant, tomato, mint, taggiasca olives.

• 15

Tonno

ahi tuna tartare, artichoke, lemon, pistachios.

• 15

Capesante

seared day boat scallops, sunchoke puree, parsley reduction, sunchoke chips.

• 15

Asparagi E Uovo

seared polenta, soft centered egg, asparagus, taleggio sauce.

• 15

Zuppa

puree of delta asparagus, crostini, extra virgin olive oil.

• 8

Lattuga

butter lettuce, lemon dressing, shaved grana padano, pine nuts.

• 10

Mista

escarole, frisee, radicchio, marinated tomatoes, toasted hazelnuts, balsamic reduction.

• 10

Cavatelli

house made pasta, tomato sauce, burrata, basil.

• 16

Paccheri

fennel spiced pork sausage sugo, tomato, pecorino romano.

• 16

Fettucine

house made pasta, hen of the woods mushrooms, grana padano, veal reduction.

• 16

Agnolotti Di Lidia

piemontese style stuffed pasta, veal, pork, escarole, spinach, grana padano, veal reduction.

• 18

Casoncelli

lombardian style stuffed pasta, veal, prosciutto crudo, pork tenderloin, pancetta, sage butter.

• 18

Tagliatelle

house made egg pasta, fava beans, asparagus, zucchini, tomato, ahi tuna and fresh lemon balm.

• 20

Risotto Alla Crema Di Basilico

vialone nano rice, basil pesto, pacific prawns.

• 22

Porcello

pan roasted pork tenderloin, pioppini mushrooms.

• 23

Pescatrice

roasted monkfish, black olive tapenade, potato puree.

• 26

Branzino

mediterranean sea bass, potato sauce, olives, pine nuts, roasted potatoes.

• 26

Ossobuco

porcini mushroom braised hollander farm veal shank, polenta, hen of the woods.

• 27

Guancetta

braised veal cheek, potato puree, artichokes, veal sauce.

• 20

Bistecca

grilled kobe flat iron, carrots, cippolini, baby green beans, asparagus, nebbiolo sauce.

• 29

Lombard

tomato passata, fior di latte, oregano, basil.

• 13

Mission

tomato passata, fior di latte, escarole, salame sopressa, gaeta olives.

• 14

Valencia

ricotta, goat cheese, asiago, bosc pear, candied walnuts, watercress, black pepper.

• 14

Vesta

tomato passata, ricotta, fennel sausage, speck, wild arugula.

• 16

Hayes

tomato passata, ricotta, pecorino, fior di latte, pioppini mushrooms, herbs.

• 18

Chestnut

cherry tomatoes, wild arugula, prosciutto crudo, burrata, prawns, extra virgin olive oil.

• 18

Verdure Allagro

wilted swiss chard, green kale, bloomsdale spinach, sauteed shallots, lemon.

• 6

Asparagi

broiled delta asparagus, wild arugula, agro mosto, grana padano.

• 8

Broccolini Piccanti

sauteed broccolini, garlic, shredded calabrian peperoncini.

• 8

Finocchiona

(artisan columbus) seasoned with wild fennel seeds which give it an alluring, cool, sweet (artisan columbus) flavor an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.

Felino

(artisan columbus) stuffed in a thick natural pork casing called culare, the fresh meat is then aged extremely slowly to achieve its legendary smooth texture and aroma.

Proscuitto Di Parma

premium traditional italian air-dried ham, aged over 16 months in the heart of emilia romagna, developing an unmistakable meaty flavor.

Culatello

(salumeria biellese) the most prized pork product in italy is not proscuitto, it is culatelo. due to the exremely long and precise aging process, the culatello reigns over all. the fillet of the pigs thigh is cured for over a year and finishes looking like an oversized egg. inspired from the culatellos of emilia-romagna.

Salame Di Cacao

(zoes) a lightly cocoa powder scented salame with hints of clove, smoke, and cardamom.

Crespone

(artisanal columbus) a traditional country salame from the brianza region in northern italy, an area which is home to more salumerie (delicatessens) than anywhere else in italy. well trimmed pork is seasoned with pepper, garlic, and wine, and finished with an imported natural casing.

Petit Jesu

(salumeria biellese) a coarse ground salame seasoned with red wine and garlic among other spices is full of velvety rustic flavor. the baby jesus gets its name from the fact that it ages about nine months and finishes weighing around 9 pounds.

Salva Cremasca

(lombardia) cows milk, sweet and nutty, mild with refined elegance, dense and firm on the palate.

Pere Brie

(french) 100% cows milk, is pale in color with a slight greyish tinge under crusty white mould; very soft and savoury. the white mouldy rind is tasteless and edible.

Robiola La Rustica

(lombardia) cows milk cheese short aged. yellow washed rind and a white soft interior with a rich, earthy flavor reminiscent of mushrooms and cream.

Pecorino Di Pienza Crosta Nera

(toscana) a combination of sheepss and goats milk, a light colored paste that has a creamy texture with a slight nuttiness.

Gorgonzola Dolce Dop

(lombardia) cow milk, delicious creamy textures and salty tangy flavor produced by the blue mold used in its production.

Latte E Miele

pannacotta, blueberries, organic strawberries, almond tuile.

• 8

Millefoglie

one thousand layers of crisp puff pastry, mascarpone rum cream, soft caramel.

• 8

Angelas Tiramisu

house made savoiardi soaked in espresso, creamy mascarpone, cocoa.

• 8

Budino Di Panettone

chocolate panettone bread pudding topped with vanilla gelato.

• 8

Bignolata

triple cream puff, emporio rullis hazelnut ice cream, chantilly cream, chocolate sauce, toasted hazlenuts.

• 8

Biscotteria

selection of emporio rullis handmade cookies, warm moscato zabaione.

• 8

Affogato Al Caffe

il golosone espresso, mascarpone gelato, whipped cream.

• 6

Orange & Black

warm domori chocolate budino with orange marmalade, mandarin oranges, mascarpone rum whipped cream.

• 9

Cannoli

three mini traditional ricotta cannoli, candied pistachios, cocoa sauce.

• 6

Viaggio Nel Cioccolato

six artisan bonbons from galla rulli: cappuccio, nocciola pralinata, amarena, creme brulee, salted caramel, rocky road.

• 12