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I NONNI

Fall Restaurant Week Menu

Dinner — $35

Antipasti (Choose One):

• Shaved brussel sprouts; Treviso, leeks, bocarones, dunbarton blue, pine nuts
• Mixed local greens; Lemon agrumato, shaved parmigiano
• Vino ~ Prosecco do Veneto, Bortolotti NV
• House-made Fennel Sausage filled Pastry; Beer apple butter, orange-fresno marmalade
• Smoked bone marrow; Mulberry coulis, grilled stirato, roasted brussel sprouts
• Moretti-kabocha Squash Soup; Collard greens, braised beef cheek, saba
• Vino ~ Pinot Nero, Frecciarosa 2016

Secondi (Choose One):

• Pan roasted Alaskan Halibut; Yukon gold-sage pave, baby green top carrots, black plum glassato
• Vino ~ Gaspare, Massican 2016
• Pici; With elk, bison, wild boar ragu, door county dried cherry, barolo, soffritto
• Arborio Rice; Roasted mushroom, caramelized kabocha squash, english peas, crucolo fonduta
• Rigatoncini; With house-smoked san marzano, burrata, fresh basil, parmigiano reggiano
• Herb Butter Sous Vide Steak; Corona beans, chive-kale salsa verde
• Vino ~ Rosso di Montalcino, Canalichio di Sopra 2016

Dessert (Choose One):

• Chocolate Chip Date Cake; Kahlua caramel cream
• Tiramisu Classico
• Pumpkin-Carrot Cake
• Vino ~ Brachetto, Negro 2016

Additional Add-Ons:

• Optional Wine Flite: $25 p.p. (three- 3oz Tasting Portions)