L' Impero
Restaurant Menu
DinnerSusci
Marinated Pacific Yellowtail - 13
sea salt, olio di zenzero and red onion
Yellowfin Tuna - 15
cucumber and ricci di mare emulsion
Shaved Octopus - 13
carrots, green apple, fennel puree and caper oil
Sliced Conch Salad - 14
spicy citrus, maldon salt and avocado
Appetizers
Warm Fagiolini and Goat Cheese Salad - 12
truffled vinaigrette and baby greens
Fricassee of Seasonal Mushrooms - 14
creamy polenta and truffle reduction
"Tonno di Coniglio" - 16
olive oil poached rabbit with root vegetables and aged balsamic
Slow Braised Short Rib of Beef - 15
horeseradish, vegetable and farro risotto
Puree of Asparagus and Mussel Soup - 14
potatoes and toasted ciabatta
Crispy Sweetbreads - 17
asparagus, sugar snap peas and spinach puree
Pasta
House-Made Spaghetti - 22
tomato and fresh basil
House-Made Tajarin - 28
porcini mushroom "trifolati" and parmigiano
Duck and Foie Gras Agnolotti - 25
moscato passito di sardegna reduction
Ricotta di Bufala Raviolini - 24
squash blossoms, baby zucchini and anchovy butter
House-Made Farfalle "Integrale" - 23
manila clams, fava beans, chanterelles, shad roe bottarga and pancetta
Strigoli al Nero di Seppia - 25
ragu of calamari, capers and shallot salad
Imported Calamarata - 26
seafood and ricci di mare
(not available with prix fixe menu)
Main Courses
Maine Crab Risotto - 33
spicy red pepper confit
(not available with prix fixe menu)
Seared Fluke - 31
asparagus, lumache "stufato" and basil puree
Roasted Striped Bass - 30
lobster, fregola, baby turnips and smoked bacon
Roasted Orata Rossa - 28
cauliflower, bottarga and caper 'salmoriglio'
Seared Skate - 27
rosemary braised chickpeas and caponata
Olive Oil Poached Chicken Breast - 26
parsnip puree, winter vegetables and foie gras emulsion
Moist Roasted Vermont Capretto - 32
artichoke, speck and potato 'groestle'
Slow Roasted Loin of Lamb - 33
fresh bean ragu and spring garlic salsa verde
Slow Roasted Ribeye of Beef Per Due - 84
tuscan kale, roasted potatos and mushrooms
($20 supplement per person with prix fixe menu)
L'Impero Signature Dishes
Marinated Pacific Yellowtail - 13
sea salt, olio di zenzero and red onion
Duck and Foie Gras Agnolotti - 25
moscato passito di sardegna reduction
Moist Roasted Vermont Capretto - 32
spring pea, speck and potato groestle
House Made Spaghetti - 22
tomato and fresh basilComposed Cheese Plates
Imported Sheep's Ricotta (Sheep's Milk) Lazio - 5
truffle honey
Robiola Bosina (Cow, Sheep's Milk) Piemonte - 5
red wine poached dried cherries
Pecorino Marzolino (Sheep's Milk) Toscano - 5
candied ciccilli olives
Humboldt Fog (Goat's Milk) California - 5
spice marinated grapes
Hoch Ybrig (Cow's Milk) Switzerland - 5
lambrusco gelee
Jasper Hill Winnemere (Cow's Milk) Vermont - 5
chamomile poached figs
Capra Sarda (Goat's Milk) Sardegna - 5
green tomato mostarda
Gorgonzola Cremificato (Cow's Milk) Lombardia - 5
candied rosemary and pear compote
DessertWarm Chocolate Tart - 9.50
frangelico gelato and hazelnut brittle
Mango-Lime Pannacotta - 9.50
pineapple sorbet and tropical salad
Banana Terrine - 9.50
chocolate sorbet and sesame nougat
Torta di Ricotta - 9.50
honey gelato, pear and cranberry compote
Chocolate Caramel Mousse - 9.50
vanilla bavarese and grappa stewed blackberries
Olive Oil Cake - 9.50
vanilla infused olive oil gelato and citrus salad
Mixed Seasonal Sorbetti - 9.50
mixed fruit and oat tuile
Mixed Gelati - 9.50
chocolate-oat biscotti
PLEASE NOTE: All menu items and prices are subject to change.