---

LUNCH:
Antipasti

Antipasti Misti p.a.
Daily vegetables, grains, cured meats, Parmesan

Insalata Caprese 9
Mozzarella, oven dried tomato, basil

Insalata di Barbabietole 7
Organic beets, gorgonzola, walnuts

Insalata di Carciofini 8
Shaved raw artichokes, baby arugula,
lemon oil, Pecorino Toscano

Insalata di Cicoria 8
Radicchio, arugula, treviso, frisee, aged balsamic vinegar, Parmesan

Insalata di Stagione 6
Assorted seasonal greens

Carpaccio di Polpo 9
Thinly sliced octopus, French beans, new potatoes, Ligurian olives, oregano

Calamari Fritti 10
Calamari, crispy fried

Scottato di Manzo 10
Seared beef tenderloin, thinly sliced, cremini mushrooms, celery
Parmesan

Minestra Gran Farro 5
Tuscan barley and vegetable soup, extra virgin olive oil, crostini


Paste - appetizer portions available

Gnocchi Parmigiana 12
Potato dumplings, tomato, Parmesan

Stracci ai Funghi 14
Mushrooms, asparagus, truffle oil, Parmesan

Bavette ai Vongole 16
Manilla clams, broccoli, anchovy, garlic, red pepper flakes

Buccatini con Cozze 14
Hollow spaghetti, PEI mussels, imported San Marzano cherry tomatoes, oregano

Tortelli con Cavolfiore 14
Cauliflower filled dumplings, smoked prosciutto, pine nuts, sage

Garganelli con Ragu 14
Hand rolled quill shaped pasta, traditional meat ragu

Rigatoni alla Buttera 14
Sausage, peas, tomato, parmesan, cream

Pappardelle con Cinghiale 16
Hand made wide noodles with wild boar ragu

Risotto del Giorno p.a.
Risotto of the day


Secondi

Salmone Arrosto 16
Wood roasted organic King salmon, escarole, Ligurian sauce

Calamari Ripieno 16
Vegetable, seafood filled calamari, braised in tomato sauce with cous cous

Involtini di Trota 18
Rainbow trout rolled with spinach over beluga lentils, herb vinaigrette

Verdure al Forno 14
Wood roasted seasonal vegetables, baked polenta

Paillard di Pollo 15
Grilled chicken breast, greens, grapes, pine nuts, goat cheese

Anatra Arrosto 17
Wood roasted duck breast, radicchio, pancetta, oyster mushrooms, balsamic

Milanese di Vitello 18
Breaded veal paillard, pan sauteed, arugula, cherry tomatoes, red onion

Bistecca 24
Grilled 10 oz. beef rib eye, fries


Pizze - from the wood-burning oven

Margherita 10
Mozzarella, tomato, basil

Focaccia Robiola 12
Robiola cheese, truffle oil

Coco Pazzo 11
Mozzarella, arugula, grape tomatoes

Quattro Formaggi 11
Gorgonzola, mozzarella, fontina, goat cheese

Pepperoni 11
White anchovies, roasted peppers, tomato, mozzarella

Prosciutto 14
Prosciutto, tomato, mozzarella

Speck e Stracchino 12
Speck, stracchino, arugula

Salsiccie e Funchi 11
Tomato, sausage, mushroom, mozzarella


Executive chef: Chris Macchia
Executive chef: Juan Vilchez

---

DINNER:
Antipasti

Antipasti Misti p.a.
Daily vegetables, grains, cured meats, Parmesan

Mozzarella di Bufala 15
Imported buffalo mozzarella, oven dried tomatoes, basil

Fiori di Zucca 10
Baked zucchini flowers filled with goat's milk ricotta, pine nuts, mint

Sformatto di Asparagi 9
Asparagus flan, gorgonzola cream sauce

Il Polipo Affettato 10
Thinly sliced octopus, French beans, new potatoes, Ligurian olives, oregano

Fritto Misto 12
Calamari, shrimp, vegetables, crispy fried

Funghi Arrosto 11
Wood roasted oyster mushrooms, crispy pancetta, raddichio, aged balsamic

Fegatini Toscani 9
Peasant toast topped with warm chicken livers, pickled red onion

Bresaola con Ruchetta 12
Air cured beef tenderloin, arugula, pickled red onions, lemon oil

Minestra Gran Farro 6
Tuscan barley and vegetable soup, extra virgin olive oil, crostini


Paste - appetizer portions available


Gnocchi Parmigiana 15
Potato dumplings, tomato, Parmesan

Ravioli 16
Asparagus and ricotta dumplings, butter, Parmesan

Spaghetti Neri 18
Handmade black squid ink pasta, shrimp, zucchini, chillies, basil

Bavette alle Vongole 17
Manilla clams, broccoli, anchovy, garlic

Tortelli con Cavolfiore 16
Cauliflower filled dumplings, smoked prosciutto, pine nuts, sage

Pici all'Anatra 17
Tuscan semolina noodles, duck ragu

Rigatoni alla Buttera 16
Sausage, peas, tomato, parmesan, cream

Pappardelle con Cinghiale 18
Hand made wide noodles with wild boar ragu

Risotto del Giorno p.a.
Risotto of the day



-18% gratuity added to parties of six or more-



Secondi

Pesce al Forno p.a.
Roasted whole fish of the day

Salmone alla Senape 26
Wood roasted organic King salmon, beluga lentis, grilled green onions, whole grain mustard sauce

Cacciucco Livornese 28
Traditional Tuscan ocean fish and shellfish stew

Verdure Al Forno 17
Wood roasted seasonal vegetables, baked polenta

Polletto al Mattone 20
Spring chicken, grilled, rapini, roasted potatoes

Vitello alla Milanese 36
Breaded veal chop, pan sauteed, arugula, tomato, red onion

Coniglio alla Fricassea 28
Rabbit braises with tomato, olives over baked polenta

Braciola di Maiale 24
Grilled pork chop, peaches, fennel

Carre d'Agnello 36
Herb crusted half lamb rack, stewed baby artichokes, roasted tomato, great northern beans

Bistecca Toscana 38
20 oz beef rib eye, Tuscan fries

Bistecca alla Fiorentina 68
Wood grilled 40 oz. beef porterhouse, arugula (for two, sliced tableside)



-Coco Pazzo is available for private parties-



Insalate

Cicoria 9
Radicchio, arugula, treviso, frisee, aged balsamic vinegar, shaved Parmesan

Carciofini 9
Shaved raw artichokes, baby arugula, lemon oil, shaved Parmesan

Barbabietole 8
Organic beets, gorgonzola, walnuts

Stagione 7
Assorted seasonal greens


Contorni


Asparagi al Forno 7
Wood roasted asparagus, lemon oil, shave Parmesan

Polenta 7
Soft polenta, herbs, gorgonzola

Spinaci 7
Spinach, toasted garlic, lemon

Rapini 7
Broccoli rabe, toasted garlic, crushed red pepper

Patate alla Toscana 7
Tuscan fries with fresh herbs

Fagioli Stufatto 7
Stewed white beans



Executive Chef: Chris Macchia

Sous Chef: Juan Vilchez

---

DESSERT:

Torta della Nona 8.
Double crusted cheesecake, ricotta filling, toasted pine nut topping, poached fruit, marsala reduction

Cioccolato Fondente 9.
Warm flourless chocolate cake, cappuccino ice cream

Panna Cotta 8.
Eggless vanilla bean custard, caramel sauce, berries

Crostata di Limone 8.
Almond crust, lemon cream filling, fresh whipped cream, white chocolate sauce, raspberry sorbet

Semifreddo Pistacchio 8.
Pistachio semifreddo, sour cherry compote, honey tuile, Iranian candied pistachio

Tavoletta di Gianduja 8.
Gianduja mousse, flourless chocolate cake, hazelnut crunch, raspberry coulis

Gelati e Sorbetti 7.
Trio of homemade gelato and sorbet,

Biscotti Assortiti 8.
A plate of assorted cookies and candies

Formaggi 12.
Italian cheeses with house rye currant bread, and fresh fruit



Pastry Chef: Ligia Mihut



Single Malt (1.5 oz)
Talisker 10yr 12.
Laphroaig 10yr 12.
Macallan 12yr 9.5
Glenmorangie 10yr 9.5
Macallan 18yr 16.
Balvenie 15yr 12.5
Glenmorangie 18yr 15.
Glenfiddich 18yr 13.5

Cognac & Armagnac (1.5 oz)
Courvoisier VS 8.
Martell VS 8.
Martell Cordon Bleu 18.
Remy Martin VSOP 11.5
Hennessy VS 8.
Hennessy VSOP 11.5
Hennessy XO 21.
Hine Antique 9.5
Pierre Ferrand 1968 25.
Pierre Ferrand Selection des Anges 18.
Pierre Ferrand Ambre 10.
Pierre Ferrand Cigare Res Havana 10.
Delamain XO Pale & Dry 13.5
Calvados Domaine Dupont 13.5
Armagnac Cerbois Bas XO 14.

Grappe & Acquavite (1 oz pour)
Boscaini Amarone 8.5
Teruzzi & Puthod Terre di Tufi 10.
Jacopo Poli 16.5
Gaja Darmagi 17.

Dessert Wine (3 oz)
1996 Vin Santo, Vigna Del Papa 10.
1997 Recioto, “I Capitelli” Anselmi 11.
Moscato d’ Asti, Saracco (gl $8.)32.

Porto (2.5 oz pour)
Graham`s Six Grapes 7.5
Graham’s 1977 23.5
Graham's 10 Year Tawny 9.5
Graham's 20 Year Tawny 13.5