Menu
First Course
CARPACCIO DI SALMONE AL BASILICO
Salmon carpaccio with basil aioli, capers, and fennel salad with lemon dressing.
PEPERONI E ZUCCHINE RIPIENE DI CARNE
Beef-stuffed sweet bell pepper and zucchini with chickpea purée
ZUPPA DI PORRI E PATATE
Leek and potato soup.
Calabrisella bella
Sautéed jumbo shrimp, Calabrese peppers, ’nduja sausage, wilted spinach, and garlic-lemon butter sauce.
Second Course
PESCE DEL GOLFO CON SALSA DI MIRTILLI
Pan-seared redfish and Gulf shrimp in a white wine and cranberry sauce, served with shoestring zucchini, squash, and carrots.
CRÊPES VALDOSTANE
Savory crêpes stuffed with ricotta, ham, and mushrooms, served with Fontina cheese fondue.
LASAGNE VEGETARIANE (V)
Vegetable lasagna with béchamel and tomato sauce.
CIOPPINO CON PANE GRIGLIATO ALL’AGLIO
Seafood soup in a tomato broth, served with grilled garlic bread.
BRACIOLE DI MANZO +15
Braised beef braciole with cipollotti, mushrooms, and rosemary oil.
PAPPARDELLE ALL’ARAGOSTA +15
Pappardelle with Maine lobster in a sherry wine lobster cream sauce.
Third Course
Tiramisu Tradizionale
Homemade Italian dessert made with delicate ladyfinger cookies, espresso, and mascarpone cheese
(GF) Panna Cotta ai frutti di bosco
Vanilla cream custard with wild mixed berries
Pistachio cheesecake
Creamy pistachio cheesecake on a graham cracker crust, topped with light pistachio mousse and crushed pistachios.
Torta Alla Nocciola
Layers of hazelnut cream and chocolate cream, finished with praline hazelnuts.
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Reservations
When making your reservations please let the restaurant know that you'd like the HRW menu
