Il Covo

your choice of two, roma tomato, onion ligurian olives carmelized apple and pear with goat cheese asparagus with parmigiano reggiano cannelini bean and white truffle oven roasted zucchini and herb grilled fennel, prosciutto di parma

fresh baked foccacia, drizzled with herb tomato sauce, fresh basil and fresh tomatoes

shallow fried calamari, arugula salad lightly dressed with balsamic vinaigrette

boneless quail, sage, prosciutto di parma, mozzarella, feta and ligurian olives

mussels in tomato basil broth

sauteed sea scallops on sweet corn and parsnip with pesto and truffled popcorn

baked pancetta wrapped dates, drizzled with e.v.o.o. and aged balsamic vinaigrette

grilled baby octopus served with a salad of cannelli beans red onion and baby arugula, tossed with a lemon moscato vinagrette

housemade tortellini filled with braised rabbit, parmigiano reggiano and rendered pancetta

seasonal tomatoes, buffalo mozzarella, basil, e.v.o.o. and balsamic vinaigrette

wild baby arugula, grana padano, pears , walnuts drizzled with balsamic dressing

red and gold beets, grilled butternut squash, fennel, chestnuts, with shaved black truffles, goat cheese and drizzled with white truffle oil.

arborio rice with porcini mushrooms and butternut squash

ravioli filled with butternut squash, ricotta, and pecorino in a white wine cream sauce

sun dried tomato gnocchi tossed with pommodoro sauce, fresh basil and parmigiano reggiano

spinach noodles layered with béchamel, veal and beef bolognese

pappardelle with a veal rosemary ragu and shaved grana padano

bowtie pasta served with smoked salmon in a pommodoro vodka cream sauce

rigatoni, sauteed eggplant, goat cheese and basil served with pommodoro sauce

tortellini stuffed with pancetta, pureed cannelloni beans and white truffle oil, tossed with onion, pancetta, peas and mushrooms, in a white wine cream sauce

braised veal shank with tomatoes and seasonal vegetables served over polenta

grilled new zealand lamb chops served over roasted root vegetables in a red wine reduction

pan seared sea bass served over polenta mushroom terrine with lemon oregano vinaigrette

grilled skirt steak topped with arugula, pine nuts, red pear and fingerling potatoes

16 oz new york center cut strip steak with sicilian sea salt served over sauteed rapini

whole roasted chicken stuffed with sage ricotta and marscapone wrapped in pancetta