Timo

Soppressata, marinated artichokes, sweet peppers, capicola, burrata crostini, cured olives, parmigiano-reggiano and proscuitto di parma.

Alaskan king crab with spicy mustard, octopus ceviche, jumbo shrimp cocktail and navy point oysters with mingonette.

Made with fall spiced crema and almond crumble.

Made with egg-less Caesar dressing and ciabatta croutons.

Made with heirloom carrots, radishes, hearts of palm and pistachio crusted goat cheese.

Made with crumbled Italian sausage.

Warmed with farro, baby arugula, sun dried cherries and toasted pumpkin seeds.

Made with sautéed jumbo tiger shrimp, little neck clams and Calabrian chilies.

Made with Gorgonzola, sweet onion-fig marmalade and baby arugula.

Made with heirloom tomato and fresh mozzarella, rappini and fennel.

Fresh ricotta, mozzarella and provolone with shaved black truffles.

Made with chilies, roasted tomato, pickled shallots, smoked provolone and rosemary.

Made with marinated artichoke hearts and matsutake mushrooms, and heirloom tomatoes with little gem lettuce, olives, oregano and feta cheese.

Made with French green lentils, brussels sprout leaves and aged balsamic.

Made with pan jus, green olive salsa verde, potato and vegetable confit.

Made with russet fries and homemade sriracha ketchup.

Made with San Marzano tomatoes, fresh mozzarella, and side of gem lettuce salad.

Made with orzo pasta, roasted tomatoes, mint and pecorino.

Mediterranean branzino al cartoccio with jumbo asparagus and blood orange butter.

Made with oven roasted tomatoes and littleneck clams over polenta.

Made with baby artichokes, matsutake mushrooms and black truffle bagna cauda.

Served with broccolini and pancetta crema.

Served with spicy Italian sausage and San Marzano tomatoes.

Served with citrus, pine nuts and brown butter.

Warm baked mimmo’s fresh mozzarella wrapped in eggplant and basil with oven roasted tomatoes.

Soppressata, marinated artichokes, sweet peppers, capicola, burrata crostini, cured olives, Parmigiano-reggiano and prosciutto di parma.

Alaskan king crab with spicy mustard, octopus ceviche, jumbo shrimp cocktail and striped bass crudo with lemon and passionfruit.

Egg-less caesar dressing and ciabatta croutons.

With radishes, hearts of palm, pistachios, and goat cheese.

With fall spiced crema and almond crumble.

With farro, baby arugula, sun-dried cherries and toasted pumpkin seeds.

With heirloom tomatoes, basil purée, prosciutto and ciabatta frico.

With citrus, brown butter and pine nuts.

With broccolini and pancetta crema.

With pinot grigio, spicy Italian sausage and San Marzano tomatoes.

With caramelized oranges and fleur de sel.

Fresh mozzarella wrapped in eggplant and basil with oven roasted tomatoes.

With heirloom tomatoes, fresh mozzarella, roasted peppers, and fennel.

With chilies, pickled shallots, smoked provolone, and rosemary.

With gorgonzola, sweet onion-fig marmalade and baby arugula.

Fresh ricotta, mozzarella and provolone with shaved black truffles.

In burgundy black truffle broth with Pecorino Romano.

With Italian sausage, broccoli rabe, chiles, and mimmo's burrata.

With tomato braised pork meatballs, pine nuts and shaved piave cheese.

With sautéed jumbo tiger shrimp, littleneck clams and Calabrian chilies.

With fresh tomato, chili flakes, olive oil, garlic and basil.

With jumbo asparagus and blood orange butter.

With baby artichokes, matsutake mushrooms and black truffle bagna cauda.

With wood roasted carrots, escarole, butter, and sturgeon caviar.

With pan jus, green olive salsa verde, potato, and vegetable confit.

With orzo pasta, roasted tomatoes, mint, and pecorino.

With San Marzano tomatoes, fresh mozzarella and a side of little gem lettuce salad.

In garlic and lemon with crisp russet fries and homemade sriracha ketchup.

With caramelized oranges and fleur de sel.

With fresh tomato, chili flakes, garlic, and basil.

Fresh ricotta, mozzarella and provolone with shaved black truffles.

In garlic and lemon with crisp russet fries and homemade sriracha ketchup.

"Raw" sun-dried tomato flat bread with marinated artichoke hearts and matsutake mushrooms. Kite hill almond "ricotta" gnudi in spiced pumpkin broth with roasted carrots and Brazil nut Parmesan. Honey roasted butternut squash with French green lentils, brussels sprout leaves and aged balsamic. "Samoa cookie" coco-caramel sauce, dark chocolate and coconut sorbet.

With garlic and rosemary.

With Sicilian olive gremolata.

With wild mushrooms and black truffles.

With truffled cauliflower purée and porcini "butter".

With San Marzano tomatoes and basil.

With layers of chocolate-pistachio feuillatine, ganache, mousse and pistachio gelato.

With red wine gelee, spice poached pears, walnut shortbread, and dulce de leche macaron.

Caramelized banana cannoli, roasted pineapple and coconut sorbet.

With meringue and a strawberry-orange blossom sorbet.