Insieme
Restaurant Menu
antipasti
INSALATA di MISTICANZA 12.
Lettuces and vegetables, 3-year-old parmesan and balsamic
vinegar
TRIGLIA MARINATA con BOTTARGA 14.
Marinated mackerel with pickled vegetables and bottarga
VITELLONE CRUDO alla PIEMONTESE 16.
Pasture-fed baby beef tartare with porcini mushrooms and
lemon
FRITTO MISTO alla LUCCHESE 15.
Calf liver, sweetbreads, veal cutlet, veal tongue and asparagus
primi
LASAGNE VERDI BOLOGNESE 16./26.
Spinach pasta with béchamel and meat ragu
LINGUINE con VONGOLE 16./26.
Linguine with clams, garlic, hot pepper and parsley
RISI e BISI con PROSCIUTTO 16 ./26.
Carnaroli rice with spring peas, celery and prosciutto
secondi
CACCIUCCO alla VIAREGGINA 32.
Shellfish and fish stew with tomato, lemon and peperoncini
ARISTA di MAIALE ARROSTO con FAGIOLI 30.
Roasted pork loin with beans, sage and garlic
LESSO MISTO con CONDIMENTI TIPICI 32.
Boiled meats with salsa verde, horseradish cream and mustard
fruits
BISTECCA FIORENTINA (for two) 78.
24 oz. grass-fed Piemontese t-bone steak
contorni
FAGIOLI all’ UCCELLETTO 9 .
Cannellini beans, tomato, garlic and sage
PATATE alla CONTADINA 9.
Potatoes braised in rosemary, olive oil, tomato and garlic
ASPARAGI con PARMIGIANO 9 .
Grilled asparagus and parmesan cheese
VERDURE BRASATE co n AGLIO e OLIO 9.
Braised spring greens and garlic
appetizers
CALAMARI “RIPIENI ” 16.
Shrimp, white asparagus, ramps and orange
FISH CRUDO 18.
Salmon belly, Yellow Tail, Barron Point oyster and
Big Eye Tuna in three variations
BEEF “ IN BRODO” 16.
Beef broth, wagyu beef, asparagus, star anise and La Tur
raviolini
LAMB CARPACCIO 17 .
Fava beans, spring onion and aged pecorino Toscano crisp
middle courses
SEA RISOTTO 16./26.
Santa Barbara sea urchin
BLACK OLIVE FETTUCCINE 16./26 .
Duck ragu and Fiore di Sardo
ASPARAGUS SOUP “IN SAPOR GIALLO” 14.
Soft egg, pine nuts formato, pistachio and saffron
main courses
GENTLY COOKED TASMANIAN KING SALMON 29.
Spring salad, tarragon and salmon caviar
WILD MEDITERRANEAN BASS “SALTIMBOCCA” 30.
Spring onion, prosciutto and sage
CHICKEN “FINOCCHIETTI ” 30.
Organic breast, wing, liver and dumpling and fennel
LAMB 36.
Chop, saddle, breast, sausage, lavender, spring garlic,
morels and mustard greens
tasting menu
1st Course
SPRING BREAM CARPACCIO
Sugar snap peas, ramp purée and pepper leaves
2nd Course
CULINGIONIS con FAVE
Potato ravioli, fava beans,fennel and mint
3rd Course
SABLEFISH
Sea urchin “bruciato” and pickled rapini
4th Course
ANATRA ALL’ARANCIA con VERDURA BRASATA
Roasted duck breast with orange and braised spring greens
Dessert Amuse
LEMON SORBETTO
Dessert
TORTA di RISO
In two variations
$85
dessert
BABA au RHUM 10.
Rum-soaked cake with whipped cream
AFFOGATO 10.
Vanilla gelato with espresso
TORTA di RICOTTA 10.
Ricotta and orange cheesecake
BAMBOLONI 10.
Small cream-filled yeast donuts
with chocolate dipping sauce
WARM SEMOLINA CAKE 10 .
with olive oil and dried fig emulsion
HONEY YOGURT CREAM 10 .
with black olive-almond biscuits
and almond ice cream
MASCARPONE “CANNOLI ” 10.
with rhubarb confit
GIANDUJA BAR 10.
with pistachio-hazelnut crust
and orange sauce
GELATO, ICE CREAM
e SORBETTO 4. each
Vanilla gelato, almond and caramel ice
creams, lemon and chocolate sorbettos
PLEASE NOTE: All menu items and prices are subject to change.