Cinquecento

With powdered sugar.

Homemade granola, honey and fresh berries.

Ruby red grapefruit, caramelized turbinato sugar.

Warm ricotta, olive oil, grilled bread.

Omelette with crispy bacon, avocado, manchego and hot sauce.

Chili marinated bavette, pecorino biscuits, 2 eggs and sausage gravy.

Fried eggs with crispy braised pork, cranberry beans and spinach.

Fried eggs with rosemary ham and pecorino creamed spinach.

Omelette with smoked salmon, cream cheese, capers, red onion and crispy potatoes.

Scrambled eggs with mexican chorizo, american cheese, peperonata and toast.

Kale salad with toasted farro, roasted garlic vinaigrette and sharp pecorino romano.

Italian egg bread with blueberry syrup, warm ricotta and bacon.

With arugula, endive, trevisano, aged balsamic and gorgonzola dolce.

Smashed avocado, smoked pei mussels, cherry tomatoes, cilantro and pickled chilies.

Grilled bread, shaved roasted pork, salsa verde, giardiniera and fried eggs.

Pressed sandwich with rosemary ham, aged fontina and walnut-honey pesto.

Guanciale,​ pecorino and black pepper.Bucatini Alla Carbonara

Veal, beef, pork, pancetta and parmigiano.

Fennel sausage, cognac cream, basil, pecorino.

Poached eggs with roasted mushrooms, truffled polenta fontina and grilled bread.

Grilled bread, shaved porchetta, salsa verde and giardiniera.

Steamed mussels, red onion, basil and spicy broth.

Grilled octopus, celeriac and taggiasca olives.

Warm ricotta, olive oil, grilled bread.

Fried baby artichokes, lemon and salsa verde.

Crispy rice fritters, finocchiona and parsley pesto.

Fennel and leek soup, yoghurt and chili oil.

Arugula, endive, trevisano, balsamic, gorgonzola dolce.

Arugula with mushrooms, parmigiano and lemon.

Maple brook burrata, red beet conserva, pistachio butter and sesame cracker.

Tuscan kale with shaved pecorino, pignoli, truffle honey and lemon.

Sheep.

Cow.

Cow.

Served with 3 pieces.

Served with 5 pieces.

Spicy tomato sauce, guanciale, onions and pecorino.

Veal, beef, pork, pancetta and parmigiano.

Cultivated mushrooms, garlic, vino bianco and basil.

Linguine, tender clams, toasted garlic, vin bianco and calabrian chili.

Maine crab, creme fraiche, tarragon and breadcrumbs.

Fennel sausage, cognac cream, basil, pecorino.

Skillet roasted chicken, rich natural jus, vinegar peppers, braised kale.

Salmon, cauliflower, roasted red grapes and pancetta agrodolce.

Prosciutto wrapped veal tenderloin, marsala, cabbage fonduta and brussels sprouts.

Crispy veal, rapini and gorgonzola crema.

Mediterranean sea bass, escarole and wild mushrooms.

Grilled skirt steak, cherry tomato panzanella, sheep's milk feta and salsa verde.

Bucatini​ carbonara.

Brodetto dell adriatico.

Seasonal risotto.

Skate wing piccata.

Lobster diavola.

Veal chop and polenta.

Veal parmigiano.

Arugula, endive, balsamic, gorgonzola dolce.

Tuscan kale, shaved pecorino, pignoli and lemon.

Warm ricotta, olive oil, grilled bread.

Pressed sandwich with rosemary ham, aged fontina and walnut-honey pesto.

Steamed mussels, red onion, basil and spicy broth.

Veal, pork, pancetta and parmigiano.

Whipped ricotta, bitter chocolate and toasted pistachio.

Mascarpone zabaglione, sweet marsala, espresso.

Vanilla panna cotta, salted caramel, almonds.

Warm chocolate cake, whipped cream.

Fig marmellata and honey.

Hand selected Italian cheeses, peppered apricot, white truffle honey.

Dark chocolate and banana cake, banana jam, brown butter crumbe, salted caramel gelato.

Vanilla gelato with espresso shot.

Pommes purée , haricots verts, and buerre blanc.

Truffle hand cut pommes frites, parmesan, fines herbs, and truffle aioli.

Garlic parsley butter, sauce bordelaise, and toasted levain.

Toasted garlic and fines herbs.

Caramelized onion, sharp Cheddar, and truffle aoili on toasted onion bun and hand cut frites.

Crème chantilly.

Thyme, shallots, and sherry vinegar.

Baby lettuces, tart apple, toasted walnuts, and aged roquefort.

With shallots and thyme.

Barrel cut, crème, gratin dauphinois, and charred scallion.

Perigord black truffle vinaigrette, hand- cut fries, pan sauce, and watercress shallot salade.

Beluga lentils, cauliflower, and smoked bacon jus.

Wild maine blueberry jam.

Daily trio, truffle honey, jam, toasted nuts, and raincoast crisps.

Caramel sauce and creme fraiche.

Duck pate, fig preserve, pickled vegetables, and grain mustard.

Shallot butter and thyme.

Warm ripened chevre, hand picked greens, fines herbes, hazelnut, and crane crest French vinaigrette.

Baby lettuces, herbed croutons, and parmesan vinaigrette.

Roasted oyster and shiitake mushrooms, perigord truffle fondue, and parmesan.

Ragout of root vegetables, chanterelle mushrooms, and jus.

Caramelized onions, amontillado sherry, and melting gruyere.

Fried eggs with warm ricotta, herbs, and cherry pepper marmellata.

Baked omelet with piquillo peppers, oregano, and arugula.

Italian egg bread with fig syrup and whipped mascarpone.

Homemade granola, honey, and fresh berries.

Warm ricotta, olive oil, grilled bread.

Ruby red grapefruit, caramelized turbinato sugar.

Omelet with crispy bacon, avocado, manchego, and hot sauce.

Chili-marinated bavette, pecorino biscuits, two eggs, and sausage gravy.

Fried eggs with crispy braised pork, cranberry beans, and spinach.

Fried eggs with rosemary ham and pecorino creamed spinach.

Omelet with smoked salmon, cream cheese, capers, red onion, and crispy potatoes.

Scrambled eggs with Mexican chorizo, American cheese, peperonata, and toast.

Kale salad with toasted farro, roasted garlic vinaigrette, and sharp pecorino romano.

With arugula, endive, trevisano, aged balsamic and gorgonzola dolce.

Smashed avocado, smoked pie mussels, cherry tomatoes, cilantro, and pickled chilies.

Italian egg bread with blueberry syrup, warm ricotta, and bacon.

Grilled bread, shaved roasted pork, salsa verde, giardiniera and fried eggs.

Pressed sandwich with rosemary ham, aged fontina, and walnut-honey pesto.

Guanciale,​ pecorino, and black pepper.

Fennel sausage, cognac cream, basil, pecorino.

Veal, beef, pork, pancetta and Parmigiano.

Poached eggs with roasted mushrooms, truffled polenta fontina, and grilled bread.