Allegretti Menu

hearts of palm, endive, mizuna, pomegranate, orange, candied hazelnut

warm taleggio cheese, anjou pear, mache, black truffle vinaigrette

breaded poached egg, crispy pig’s feet, gribiche-style sauce, natural broth

black truffle, frisee salad with shaved vegetables, parmesan, brown butterroti jus

crispy sweetbread and pancetta, roasted asparagus, taggiasche olives, beef jus

sweet pepper and onion ragout, crispy panisses

black truffle bouillon, extra virgin olive oil, maldon sea salt

lentil salad, grilled country bread, onion marmalade, date puree

ricotta gnocchi, glazed chestnut, crispy cracklings

confit rabbit leg, faro, baby spinach, pecorino cheese

stuffed with braised oxtail and swiss chard, parmesan, orange beef jus

stuffed with duck, soft -poached egg, winter root vegetables, duck consomme

ragout of king crab, scallion, zucchini, green chiles

creamy faro, braised veal cheek, mustard greens

stuffed with braised oxtail and swiss chard, parmesan, orange beef jus

ragout of king crab, scallion, zucchini, green chiles

creamy faro, braised veal cheek, mustard greens

ravioli of shrimp and wild mushrooms, zucchini, confit tomato, lobster jus

yukon potatoes, artichoke and baby leeks fondant, truffled natural jus

braised with lemon, endive and salsify, socca cake, taggiasche olive

ragout of shell fish, fennel and mushroom, almond, seaweed butter

filet in ‘sandwich,’ shallot marmalade, jamon serrano, sarawak pepper, cauliflower a la sarde, sundried tomato coulis

braised with lemon, endive and salsify, socca cake, taggiasche olive

bone marrow-crusted, braised beef cheeks, cardoons gratinee, roasted carrots, pommes frites

winter fruits and vegetables, stuffed savoy cabbage, sauce ‘au poivre’

roasted brussels sprout, chestnut and bacon, butternut squash fondant, pheasant jus

‘a la moutarde,’ cipollini onions, baby carrots, finger ling potatoes, applewood bacon

parsnip puree, carrots, glazed pearl onions

creamy yellow polenta, roasted porcini

citrus -braised of f the bone, gratin of seasonal vegetables, sauteed swiss chard, crispy rosemary polenta