Campo de Fiori


CALAMARI FRITTI Lightly fried calamari and zucchini 18

CARPACCIO BUE Thinly sliced raw beef tenderloin, fennel, capers, tomatoes and shaved Parmesan 20

CAPESANTE ai PISELLI Grilled scallops served over a sweet pea purée and cilantro gremolata 21

FORMAGGI e SALUMI Cured meats, artisanal cheeses, toasted nuts and fruit senapita 20

FRUTTI di MARE alla GRIGLIA Marinated grilled seafood salad 23

AUTUNNALE Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Parmesan (v) 18

BRESAOLA VALTELLINA Air dried thinly sliced cured tenderloin, arugula, shaved Parmesan and lemon 20

GAMBERI al LIMONE Shrimp sautéed with chickpeas, green olives and preserved lemon 21

MELANZANE PARMIGIANA Baked eggplant and fresh mozzarella finished with basil pesto (v) 18

BURRATA INDIVIA Burrata with grilled Belgian endive, roasted tomatoes and aged balsamic (v) 19

COZZE e VONGOLE Mussels, clams, fregole, garlic, white wine, lemon zest and crushed red pepper 20

(v) indicates vegetarian dishes


MINESTRONE GENOVESE Fresh vegetable soup with a touch of basil pesto (v) 12

PASTA e CECI Hearty chickpea and tomato soup with gluten-free ditalini pasta (v) 12

ZUPPA del GIORNO Soup of the day M.P

(v) indicates vegetarian dishes


LATTUGHINE Organic baby greens tossed in a lemon-olive oil vinaigrette (v) 12

SPINACI Baby spinach, gorgonzola dolce-latte, bosc pears, pecans and champagne vinaigrette (v) 13

ZUCCA Watercress, roasted pumpkin, Avalanche Midnight Blue, orzo and pumpkin seeds (v) 13

ROMANA Hearts of romaine in a spicy anchovy dressing with applewood smoked pancetta and croutons 13



PATATINE ARROSTO Roasted colorful fingerling potatoes and fresh rosemary (v) 10

POLENTA con POMODORO Soft polenta topped with a spicy pomodoro and fresh herbs (v) 10

CANNELLINI alla SALVIA Italian white beans sautéed with fresh sage (v) 10

MISTO di VEGETALI ARROSTO Assorted roasted winter vegetables (v) 10

(v) indicates vegetarian dishes


CAPELLINI CRUDAIOLA Fresh diced tomato, arugula, extra-virgin olive oil and garlic (v) 20

SPAGHETTI BOTTARGA Roasted tomatoes and Sardinian bottarga sautéed with olive oil and red chilis 22

PENNE CAPRESE Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v) 21

LINGUINE CROSTACEI Assortment of fresh seafood in a spicy tomato sauce 28

RIGATONI MONTANARA Slow cooked Italian sausage in a spicy arrabbiata sauce 20

GNOCCHI BOLOGNESE Housemade spinach gnocchi with veal and beef bolognese 22

RAVIOLI FUNGHI Homemade pasta filled with mushrooms in a light porcini cream sauce (v) 24

PENNE VODKA Prosciutto flambéed with vodka in a light pink sauce 21

LINGUINE POSITANO Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil 26

MALTAGLIATI con PORCINI Fresh chestnut pasta, porcini mushrooms, olive oil, garlic and parsley (v) 22

RAVIOLONI di ZUCCA Homemade butternut squash stuffed pasta in a gorgonzola-walnut cream (v) 22

BUCATINI AMATRICIANA Pancetta, onions, red chilis, white wine, pomodoro and pecorino 22

FETTUCCINE POLPETTE Homemade meatballs in a hearty tomato sauce 22

(v) indicates vegetarian dishes


TRE FUNGHI Porcini, shitake and portobello mushrooms finished with truffle oil 25

ZAFFERANO Scallops and spinach sautéed with saffron 26

RISOTTO del GIORNO Risotto of the day M.P.


FILETTO di MANZO con PORCINI Grilled beef tenderloin covered with sautéed porcini mushrooms 45

TAGLIATA Grilled, sliced New York steak, arugula with balsamic and shaved Parmesan 44

CACIUCCO Clams, mussels, shrimp and scallops in a tomato saffron broth 42

POLLO al MATTONE Chicken “under brick” with thyme pesto 36

SALMONE alla GRIGLIA Grilled salmon drizzled with an arugula emulsion 39

PUNTINE con POLENTA Braised beef short ribs with polenta and gremolata 42

AGNELLO ARROSTO con ERBE Roasted rack of lamb with herb crust 46

LOMBATINA di VITELLO Grilled pounded veal chop finished with fresh herbs 42

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.