La Violetta

Small ravioli stuffed with Parmigiano cheese in capon broth

Duck ravioli in orange butter sauce with pomegranade and mint

Candy-shaped ravioli stuffed with Prosciutto di Parma, Parmigiano cheese and black truffle sauce with Parmigiano and shaved black truffle

Spinach and ricotta gnocchi with fresh tomato sauce and Parmigiano cheese

'Badly cut' pappardelle with oxtail ragout

'Chitarra' spaghetti with California SEA URCHINS, shrimp and with orange zest and mint

Tagliatelle with handcut wagyu beef ragout (NO TOMATO)

Tortellini stuffed with braised short ribs meat in baby back ribs ragout

Ricotta and spinach ravioli with Parmigiano cheese, butter and sage / Cheeses ravioli with cheese cream / Caprese ravioli with cherry tomatoes sauce

Gelato drowned in espresso coffee

Vanilla gelato with wild cherries in syrup, cream and biscuits

Pudding cream garnished with berries sauce and fresh berries

Red wine pear with vanilla gelato, parmigiano cheese and balsamic vinegar

Mascarpone cream with savoiardi cookies, coffee and cocoa

with arugula, parmigiano cheese, black truffle

Baked leg quarter duck in confit with orange risotto and radish

Rabbit cooked in white wine with celery, carrots, potatoes, black olives, sage and rosemary

3 inch braised veal ossobuco served with risotto

35 days dry aged sliced Australian Wagyu in organic mushrooms reishi tea, parmigiano reggiano cheese and fresh black truffle

4 oz sliced, seared A5 Japanese Wagyu in rose balsamic vinegar and lemon mashed potatoes

Sliced beef tenderloin with arugula, radicchio, shaved Parmigiano Reggiano cheese and lemon spheres

Mushrooms and black truffle beef tenderloin tartare served with Bernaise sauce and fried pappardelle

Tuna tartare, black ink tuile, limoncello mousse, burrata stracciatella and home made pistachio mayonnese

Pure calabria LICORICE powder, sicilian saffron, butternut squash and lobster BISQUE risotto

Risotto with tomato water, shrimps, burrata and pesto drops

Risotto with shrimp, mussels, clams, and scallops in light tomato sauce

Burrata cheese with truffle sauce, walnuts, sliced fresh tomatoes and Prosciutto di Parma

Mozzarella, fresh sliced tomatoes and arugula with oregano and fresh basil

Arugula, cherry tomatoes and shaved Parmigiano cheese

Arugula, speck, walnuts, cherry tomatoes and shaved Parmigiano cheese

Mushrooms soup

Lentils and bacon soup

Veal Sweetbread cooked on woodfired grill and served with amatriciana sauce with a touch of 'nduia' calabrian spicy

Seared Hudson Valley foie gras (grade A and sustainabily raised) over bruschetta with pear and fig jam with matcha green tea ice cream

Roasted homemade gnocchi with cherry tomatoes and pecorino cheese

Gorgonzola cheese pudding with pears cooked in white wine, honey, walnuts and crispy speck

Fried and baked eggplant parmigiana with tomato sauce, mozzarella and Parmigiano cheese

Fried polenta with sliced lardo and shaved black truffle

Seared octopus with sauteed garlic potatoes and 'romana' artichoke

Fried bread with guanciale, egg, pecorino and mozzarella cheese

Flatbread with cherry tomatoes, parmigiano cheese, burrata, black truffle, prosciutto di Parma

Italian cured cold cuts and cheeses with 'torta fritta'

Original recipe from Tuscany of lightly spice tripe cooked in tomato sauce with celery and carrots, baked with Parmigiano cheese

Slow cooked and sliced pink veal tenderloin in home made tuna mayonnaise with capers and black pepper

served with olive oil and garlic homemade spaghetti

Upon availability