Le Castagne Ristorante

Roasted heirloom beets, goat cheese mousse, caraway crumble and red sorrel

Thinly sliced filet mignon with capers, tomato, arugula and truffle oil topped with shaved Parmigiano

Chopped Italian tuna salad with cucumber, olives, red onion, capers and hard boiled egg in a red wine vinegar and herb vinaigrette

Grilled octopus, garbanzo beans, sour cream, basil and spicy soppressata

Buffalo mozzarella, apple chimichurri, frisée, prosciutto cotto and radish

Breaded veal cutlet served with fresh mozzarella, tomato, red onion, mixed greens and drizzled with balsamic reduction

0rganic chicken, cauliflower, grilled baby romaine, smoked bacon vinaigrette and gorgonzola piccante

Grilled leg of lamb, goat yogurt, fingerling potatos, tomato and olive vinaigrette

Rib-eye steak, fried egg, potato pavé, aged gouda, celery root and tomato Kam

Tomato sauce, fresh basil and mozzarella

Ragù of tomato, ground beef, veal and pork topped with ricotta salata

Black squid ink tagliolini with clams, mussels, shrimp, seppia, smoked bacon and cherry tomatoes

White truffle cream sauce

Paccheri with pork shank, pine nuts and pecorino toscano

Veal ravioli, chile, micro celery, parmesan cheese and truffle

Short grooved tubes with sweet sausage and spinach in a Taleggio cream sauce

Today's soup