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Terzo

Winter Restaurant Week Menu | Feb 20-26

Dinner— $33

Dine in ONLY

Appetizer | Choose One:

• Insalata Mista; escarole, endive, hazelnut brittle, parmigiano, roasted shallot vinaigrette
• Cow’s Milk Ricotta; focaccia, apple & fig agrodolce, spiced pistachio, preserved orange
• Steelhead Crudo; lemon, mint, caper, chive oil
• Zuppa di Verze e Patate; speck, cabbage, potato, onio

Entrée | Choose One:

• Risotto Alla Zucca; winter squash, ginger, basil oil, squash seed (GF, V)
• Cavatelli con Pomodorini; arugula, tomato, anchovy, parmigiano
• Gnocchi al Ragu di Guanciale; potato gnocchi, pork cheek, pine nut
• Tagliatelle al Funghi; egg pasta, spaghetti squash, oyster mushroom, herbs (V)

Dessert | Choose One:

• Gelati; house made gelato
• Sorbetti; house made sorbet (DF)
• Olive Oil Cake; olive oil, citrus, rosemary simple syrup
• Biscotti; twice baked almond biscuit, chocolate or plain

Additional Features:

• Supplemental Secondi Course; add $22

• Pollo Fritto Ala Fiorentina; chicken, bay leaf, clove, ceci, sage
• Fagioli e Gamberi; prawns, cannellini, kale, tomato, citrus
• Spezzatino Di Cinghiale; wild boar, polenta, pine nut, celery, pecorino Toscano
• Zucca Alla Puttanesca; acorn squash, caper, tomato, olive, garlic