Chiaroscuro

roman style fried calamari, white fish, prawns, vegetables

thin slices of natural black angus beef filet, arugula, parmigiano reggiano, quail egg, truffle pearls

toasted ciabatta bread with our daily selection of toppings, mixed greens

imported buffalo mozzarella cheese, prosciutto san daniele, grilled asparagus, house made crackers

sautéed prawns, octopus, mussels escabeche, spring onion, saffron, white wine , garlic croutons

special house made soup of the day

baby spinach salad, crispy pancetta, blu cheese, toasted almonds, balsamic vinaigrette

mixed greens, apples, toasted pecans, shaved pecorino romano cheese

grilled monterey bay calamari, snap peas, grilled radicchio, watercress salad, pickled mayer lemon

roasted beets, sunchokes, orange segments, imported italian olives, arugula, roasted leek vinaigrette

a tasting of three classic roman pastas, the carbonara, amatriciana and cacio e pepe, chiaroscuro's signature pastas

vermicelli pasta, pecorino romano cheese , fresh black pepper

rigatoni pasta, chili peppers, imported guanciale, san marzano tomato, pecorino romano

spaghetti pasta, pancetta, parmigiano reggiano cheese, fresh black pepper, egg sauce

thick spaghetti, sautéed prawns, snap peas, preserved sundried tomato, arugula, spring garlic

turmeric-potato gnocchi, smoked pancetta, asparagus, black trumpet mushrooms parmigiano fondue

ravioli filled with sheep's milk ricotta, black garlic sauce, toasted hazelnut

house made pasta, tomato infused béchamel, parmigiano reggiano, mozzarella, slow cooked organic ground beef

thinly sliced veal cutlets, prosciutto san daniele, sage, crispy potato terrine

airline chicken breast pan fried in extra virgin olive oil, fresh lemon juice glaze, seasonal vegetables

oven roasted tiger prawns coated in bread crumbs, mixed greens

braised wild boar belly, fontina cheese, sautéed mushrooms, watercress

classic grilled sandwich, fontina cheese, sundried tomatoes, arugula, mixed greens, fries

fresh fish of the day - ask server for details

crispy veal sweetbread, shaved summer truffle, yukon gold potato puree, corn, ramps

tasting of imported italian charcuterie, pickled vegetables in extra virgin olive oil

lamb tongue confit, green umbrian lentil, turnips, brown butter soubise sauce, mint foam

grilled octopus, mussels escabeche, potato- asparagus spring salad, frisee, meyer lemon, pickled mustard seed

strawberry, spring onion, arugula-endive-frisee, rhubarb berry vinaigrette, pistachio, nicasio cow's milk cheese

nettle vermicelli, spring garlic, english peas, octopus, prawns, house made preserve tomatoes, squid ink jelly

half moon ravioli filled with braised rabbit and potatoes, fava beans, corn, spring onion, stracchino cheese, pea tendrils, ramps

pappardelle, spring garlic, baby artichoke, spring onion, roasted meyer lemon- raisin puree, castelvetrano olives, ricotta cheese

fontina filled potato- turmeric gnocchi, smoked pancetta, asparagus, parmigiano reggiano , shaved summer truffle

tasting of three classic roman pastas: spaghetti carbonara, rigatoni amatriciana, vermicelli cacio e pepe, chiaroscuro's signature pastas

grass fed bavette steak, herb roasted marble potatoes, braised collard greens, mushroom-black garlic demi glace

braised wild boar belly, smoky cauliflower puree, cranberry-kumquat glaze, pickled shallots, orange and watercress salad, chinoto demi glace

rabbit tenderloin, apricot goat cheese, smoked pancetta, roasted apricots rabbit leg confit, chickpea flour cake, rosemary-goat cheese mousse, herb oil

monkfish, fried oyster, porcini-lemon grass broth, smoked sunchokes, sautéed wild mushrooms, buttery leeks

presented table side and served with seasonal accompaniments

limoncello pannacotta served with caramel and huckleberry.

chef pairing: moscato d'asti 2008 marcarini.

chocolate souffle with a warm chocolate heart dusted with imported vanilla powdered sugar. please allow 18 min.

chef pairing: moscato rosa 2006 tenuta ansitz waldgries.

light layered italian pastry baked with seasonal fruit complemented by almond praline chantilly cream house made vanilla gelato and white balsamic reduction.

chef pairing: passito rose' 2005 kantico.

pistachio semifreddo (semi-frozen dessert). served with white chocolate and pistachio ganache.

chef pairing: graham's 20 year old tawny.

house made cream puffs topped with warm dark chocolate sauce and filled with chantilly cream.

chef pairing: vin santo del chianti 2000 felsina.

selection of italian cheeses presented table side.

italian bergamot black tea.

toasted rice green.

blend of black teas.

chamomile lemon myrtle.

honeybush.

white orange spice.

green puerth tea and mint.

oolong tea.