Piccolo - Menu completo

venison carpaccio, marinated shimeshi, grappa-blueberry emulsion

seared sea scallops, parmesan-truffle fondue

slow cooked beef tongue: seared. chef's accompainements

pan-seared pheasant breast, rolled with speck, caramelized pears, white port

heirloom tomatoes, imported burrata, basil, larino olive oil

treviso, friseè, chestnuts, grapes, robiola rocchetta, champagne vinaigrette

pan-seared squab, semi-boneless, lentils, chard, vino rosso reduction

natural kurobuta pork chop, pan roasted in duck fat, truffled-honey sauce

crispy veal's sweetbread burger, quail egg, polenta, portobello chips, marsala

seared yellowtail, thyme-sicilian oil, mozzarella di bufala, italian ponzu

watercress, fresh hearts of palm, avocado, pine nuts, pecorino di pienza rosso: balsamic

handrolled penne, dungeness crab, leeks-lemongrass

ox tail filled agnolotti, slow-roasted ox tail sugo

marinated sea scallops, sea urchin, lemon-thyme pesto

wide squid-ink pasta, baby octopus sugo

pasta filled with venetian style cod mousse, sweetpeas veloutée

seared lamb, thinly sliced, celery, piave shavings

light potato pillows, sea urchin emulsion, bottarga shavings

natural australian kobe n.y. steak (12 oz), seared and sliced: lemon-thyme pesto, maldon salt

organic acquerello rice, preparation changes daily

homemade duck prosciutto: fresh watercress drizzle

ten-course miniature tasting. Wine Paring: $90

four-course tasting menu. Wine Paring: $40

pasta layered with roasted quail ragú, quail eggs-bechamelle, parmesan

six-course tasting menu. Wine Paring: $70

black bread-coated, veal cubes, sauté, tonnata sauce

wild nettles+hazelnuts filled ravioli: butter, sage and parmesan

tagliatelle, braised venison ragú, aromatic spices, red wine

roasted natural rabbit: boneless, filled with olies, peppers, celery raisins, pinetus

natural lamb shank, boneless, slow-braised in prickly pear-white port; riso venere cake