Solaia

chef's selection of regional Italian cured meats and cheeses

chicken liver with bacon and red onion marmalata; tuna in olive oil with salsa verde; and white anchovy, mint pesto, and soft boiled egg

crispy risotto balls stuffed with fontina cheese

pork and veal meatballs with ricotta in a tomato sauce

house blend of aromatic herbs and spices

braised turnip greens and fruit mostarda

tomato fennel broth with garlic and saffron

market fresh on the half shell, traditional garnish

house made tagliatelle, traditional ragu of veal, pork, and beef

sweet maine shrimp and parsley pesto

tubular shaped spaghetti with guanciale, red onion, Chile peppers and pecorino

braised veal and spinach with sicilian pistachio sauce

blood orange segments, pomegranate, and watercress

tarragon and frisee

rucola salad with rosemary - lemon vinaigrette with shaved parmigiano

black truffled orzomaccaroni and cheese, and grilled mushrooms wrapped in pancetta

broccoli rabe pesto with minestrone and tubetti pasta

potato puree, roasted mushrooms, and tarragon

roasted autumn vegetables and toasted faro

arugala, pear tomatoes, red onion, and ricotta salata

roasted with salsify, wild mushrooms, and aged balsamic

"livornese" tomatoes, capers, olives, and sardinian cous cous

saffron and tomato stew with fresh prawns, calamari, clams, and mussels

endive, black olives, and fresh tomato

garlic, red pepper, and olive oil

soft polenta, radicchio and aged balsamic vinegar

fried with shaved parmigiano and meyerr lemon chips

a cutlet of pork layered with Parma ham, mashed potatoes and Madeira wine

pan roasted with shiitake mushrooms, bacon and sherry vinegar

lemon confit, roasted beets and fresh dill