take a culinary tour of Italy during Arizona restaurant week
$44
3-course choice of menu
Enjoy some favorites from our dinner menu as well as seasonal selections
by Chef Matt Carter and Executive Chef Rochelle Daniel
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PRIMI PIATTI
(choose one)
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SCALLOP CRUDO
aji amarillo, kumquat, potato, scallop bottarga
BURRATA DI BUFALA
stone fruit mostarda, cured pork belly, miners lettuce
GIGLI
San Marzano tomato, evo, basil pesto, parmesan
TAGLIATELLE
milk braised veal, root vegetables, tomato sugo, parmesan
INSALADA DI CASA
pancetta, organic local greens, brussels, pomegranate, walnut, gorgonzola, aged balsamic
VEAL MEATBALLS
giusto polenta, San Marzano tomato, basil, parmesan
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SECONDI PIATTI
(choose one)
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CREEKSTONE SKIRT STEAK
Jimmy Nardello peppers, cippolini onion, salsa verde, smoked mushroom
ORA KING SALMON
"green beans" cannellini, nettle, melon, salmon lardon, charred cucumber
BRICK-GRILLED JIDORI CHICKEN
served with piadina, arugula, caper vinaigrette, caramelized onion
SUNFLOWER RISOTTO
charred brussels, crispy dulse, beets
SHORT RIB VACCINARA
barolo agro dolce, celery, charred broccolini, raisin
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DOLCE
(choose one)
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GIANDUJA FRANJELICO TIRAMISU
toasted banana, chocolate, hazelnut
AMARETTO GELATO
amaretti cookie, lemon
BRONTE PISTACHIO GELATO
toasted pistachio crumble
BUTTERSCOTCH BUDINO
orange amaro, spruce crumble
LEMON PANNA COTTA
almond butter cake, berry jam