A TAVOLA !

antipasti

tuna & burrata house made tuna prosciutto, local burrata and Calabrian chili sauce

34

tagliere toscano prosciutto crudo, finocchiona, pecorino, olives and honey

34
vitello tonnato thinly sliced milk-fed veal with tuna based sauce, capers and arugula

28

house smoked salmon grapefruit salad, Dijonnaise and salmon roe 

24
octopus puttanesca with heirloom tomatoes, capers and taggiasca olives

28

tuna tartare* fair trade certified tuna, avocado, tomatoes, capers, greens

26

beef tartare ‘al coltello’* caramelized onion, Dijon mustard, mushrooms & 30yr aged Giusti balsamic

26

salads

green bean salad with almonds and fresh shallot in a red wine vinegar dressing
18

beet salad gem salad, charred beets, Caesar dressing, shaved Grana Padano

22

panzanella heirloom tomatoes, cucumber, red onions, bread

20

burrata caprese a selection of local heirloom tomatoes and basil air

26

primi

ribollita Toscana vegetable stew with kale, carrots, potatoes, onions, swiss chard, green beans and bread

18

aglio, olio e peperoncino fresh tagliatelle, garlic and parsley purée, chili threads

26

spaghetti 3 tomatoes fresh pasta, selection of vine & heirloom tomatoes, fresh basil

22

cacio e pepe Gragnano spaghetti, pecorino romano, Tellicherry pepper and beet powder

34

lasagna bolognese beef ragú, bechamel sauce and Grana Padano

26

maccheroni al sugo toscano braised beef ragú, Grana Padano, olive oil

28

tortelli buffalo ricotta & spinach in a sauce of Isigny butter and sage

25

pici senesi braised duck leg ragú and pecorino

29

black seafood spaghetti shrimp, calamari, octopus, tomatoes and bottarga

32

carbonara di mare our spaghetti alla “chitarra” with sea urchin butter, roe, caviar and bottarga
36

spaghetti all’astice Gragnano pasta, Maine lobster in a tomato bisque and parsley oil

45

risotto ai funghi Acquerello rice, forest mushrooms and black truffle

36
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. Please inform us about any food allergies. For your convenience, a service charge of 20% will be added to your check.

secondi

truffle chicken breast pasture raised organic chicken, poached asparagus, truffle sauce

42

costoletta alla milanese breaded bone-in veal, arugula and lemon mayo

65

filet mignon certified Angus, pan seared, gem salad and roasted grape jus

55

prime rib eye dry aged & pan seared, served tagliata with red wine jus

72

Wagyu NY strip gold grade Wagyu beef, roasted mushrooms and wine reduction

95

grilled salmon glazed carrots & carrot purée

38

branzino mediterranean sea bass, eggplant scarce, dry cherry tomato and mint

42

swordfish poached in EVOO, sorrel, mussel and roe beurre blanc

42

for two

fiorentina steak classic 40oz dry aged t-bone served with smoked potato purée, kale, cannellini beans

160

26oz Australian lamb rack pan seared, fresh herbs, roasted potatoes & black kale

105
Dover sole pan seared alla “Mugnaia” served with roasted potatoes
90

sides

beets roasted & seasoned with Florida sea salt flakes

12
smoked potato purée Idaho potaoes
15
cannellini beans braised creamy with tomato & sage
12
roasted potatoes pan roasted with rosemary & lemon
12
black kale sautéed with olive oil and Florida sea salt flakes
12

florentine dinner

Allow us to take you on a culinary journey, as we share Chef Andrea Marchesin’s innovative take on Florentine history and culture at your table.
240 | serves 2
Tagliere Toscano | Pici Senesi | Risotto Funghi e Tartufo “La Fiorentina” 40oz T-bone Steak with smoked potato purée, kale, cannellini beans
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. Please inform us about any food allergies. For your convenience, a service charge of 20% will be added to your check.