Brunello dishes

Starters

Antipasti

Beef tenderloin tartare with summer truffle and quail eggs

or

Panzanella salad with marinated salmon and stracchino

Primi Piatti

Hand made Pici with aged pecorino Toscano and black truffle

or

Parpadelle with wild boar ragu finished with crumble hazelnut and liquorice

Secondi Piatti

Pan seared pistachio crusted Lamb loin with eggplant puree and basil sauce

or

Crispy slow cooked pork belly with carrots puree and broccoli romanesco

Dessert

Schiacciata Fiorentina , sweet flatbread served with vanila gelato

EXECUTIVE CHEF ANTONIO SAVINO
MICHELIN GUIDE NEW YORK STATE 2021