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Crispy breaded tomato rice bites and taleggio.
Mozzarella fior di latte, roasted farm tomato confit, basil leaves and la porrona extra virgin olive oil.
Roasted maitake, pickled pioppini mushroom, garlic, thyme and primolo extra virgin olive oil.
Veal meatballs, mutti tomato sauce and 24-month aged parmigiano-reggiano.
Chicken liver, pearl onion confit, balsamic vinegar, crispy sage and crispy polenta.
Whipped roasted cod and red bell pepper.
Traditional fried dough, 18-month aged prosciutto toscano and "di palo" ricotta.
Farm vegetable and cannellini bean soup, parmigiano-reggiano and sant ambroeus extra virgin olive oil.
Sardinian fregola, roasted squash, red endive, pearl onions, wild maitake mushrooms and artichokes red wine vinegar and parsley.
Wild chicory misticanza, red wine vinegar and la porrona extra virgin olive oil.
Poached chicken, olive oil mayonnaise, mustard seeds, carrots, celery, steamed potatoes and avocado .
Traditional tuscan garlic sauce and roasted plum tomatoes.
Traditional veal ragù and 24-month aged Parmigiano-Reggiano.
Organic farm egg, pecorino romano, applewood smoked bacon and freshly ground black pepper.
Braised black cabbage, pork sausage ragù and garlic.
Traditional tuscan recipe, steamed spinach and ricotta, 24-month aged Parmigiano-Reggiano.
Pecorino romano, 24-month aged Parmigiano-Reggiano and freshly ground black pepper.
San marzano tomato sauce, basil and 24-month aged Parmigiano-Reggiano.
Fresh manila clams, P.E.I mussels, white wine sauce, garlic, fresh parsley and crushed cherry tomatoes.
Cocoa nib pappardelle, slow-braised short-rib ragù, chianti tomato sauce, cracked black peppercorns and rosemary.
Potato and Parmigiano-Reggiano filled tortelli, wild mushroom ragù.
Oven-roasted mediterranean sea bass, sun-dried tomatoes, castelvetrano olive and almond pesto and parsley.
Pepper-crusted wild salmon, chickpeas, roasted tomatoes and crispy rosemary.
Short-rib and sirloin steak blend, caramelized red onion, taleggio, wild arugula and hand-cut fries.
Grilled local heritage pounded chicken breast and oven-roasted pumpkin.
Slow-cooked roast beef, cipollini confit and aromatic herbs.
Roasted skirt steak, salsa verde and steamed yukon potatoes.
Roasted cauliflower, paprika, capers, hazelnuts and raisins.
Oven-roasted tomatoes, garlic, parsley and bread crumbs.
Steamed yukon gold potatoes.
Braised cannellini beans, sea salt, garlic, primolo extra virgin olive oil.
Roasted garden carrots, salt and pepper.
Minestrone Toscano. Farm vegetable and cannelli bean soup, Tuscan bread, Parmigiano-Reggiano.
Olive oil bread, 18-month aged prosciutto Toscano, Kumato tomato, Kalamata olive tapenade, Pecorino Romano.
Olive oil bread, buffalo mozzarella, heirloom tomato, basil.
Olive oil bread, ventresca tuna, heirloom tomato, basil, spicy mayo.
Spinach and egg frittata.
Olive oil bread, anchovies marinated in oil, Italian butter.
Menu for Felice 56 provided by Allmenus.com
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