Al Di La Trattoria

Castelfranco and Treviso, shallots, Honeycrisp apple, toasted hazelnuts, aged Tuscan Pecorino, apple cider vinaigrette

Roasted squash and cauliflower, sprout leaves, toasted hazelnuts, crumbled goat cheese, warm sherry vinaigrette

Tuscan kale, croutons, lemon, anchovy, Parmigiano

Homemade fresh cheese, roasted tomatoes, focaccia

Chili, shallot, oregano, white wine, tomatoes, grilled bread rubbed with garlic at the bottom

Dried fava bean puree with sautéed bitter greens, garlic, extra virgin olive oil

Cuttlefish and oxtail stewed with garlic and chili, served over creamy polenta

Lemon, tomato, basil, parmigiano

Red beet and ricotta ravioli, butter and poppy seeds

Swiss chard and ricotta gnocchi, brown butter and sage

Homemade pasta with duck ragu, wilted kale, crispy duck skin, Parmigiano

Homemade ravioli filled with roasted squash and mascarpone, Parmigiano

Large pasta loops, heritage pork shoulder ragu, creamy goat cheese

Ragu made with beef pork and veal, parmigiano

Manila clams, hot chili peppers, garlic, Siciliano oregano (Spicy)

Wild caught hake filet baked with fingerling potatoes, tomatoes, basil, breadcrumbs

Braised rabbit with tomatoes, black olives, parsley, over creamy polenta

Pork loin scallopini with prosciutto, sage leaves, crispy smashed potatoes

Charcoal grilled young chicken, fennel salad, mashed yukon gold potatoes

Hanger steak, balsamic, arugula

Anchovy vinaigrette

Parmigiano

Honey, chili, yogurt

Crushed with extra virgin olive oil

Garlic, chili, lemon (spicy)

Still or sparkling

Reposado Tequila, Amaro Averna, Red Vermouth, St. Germain

Fernet, lime, green Chartreuse

Mezcal, Pamplemousse Rose, Cynar, lime, chile

American Bourbon, Vermouth Classico, Campari

Mescal, Aperol, yellow Chartreuse, lime

Bourbon Aperol, Cynar, lemon juice

Prosecco, Vermouth rosso, Campari

Gin Berto, Vermouth classico, Salers

Gin Berto, Luxardo, Rose bitter, lime juice, maraschino cherry

Gin, orgeat, lemon, Angostura bitter, Benedictine

Overholt Rye, Benedictine, yellow Chartreuse, lemon

Fine and elegant perlage. Dry and sapid

(white) Wine produced in an alpine environment vinified in white from Nebbiolo grapes. Fragrant notes of green apple, lemons, toasted bread, honey and white fleshy fruit.

(white) Handpicked grapes. Burst of lemon, fresh grass and white flowers and stony minerality. Stainless still only for this bright, balanced and elegant.

Sustainable farming in Northern California. Unfiltered. Sunshine in a bottle with a breezy citrus California vibe

(orange) Traditional ramato style of vinification where the pink skins contribute to gold and coppery color and layered texture. Notes of melon rind, white cherries, and licorice. Aged in part stainless steel and part in oak, bottled without filtration.

(rose') Grolleau and Gamay. Pale salmon pink. Wild strawberries, watermelon rind and pink grapefruit.

(red) When Puglia was a Greek colony, the Italian alter ego of Zinfandel was planted in the Salento Peninsula. Deep ruby red with aromas of cherries, crushed black pepper, violet and tilled earth. Dry and rigorous in the mouth. Sustainable farming.

(red) Nicole Chanrion works all 6.5 hectares Domaine entirely by herself, from pruning the vineyards and driving the tractors to winemaking and bottling. 50 years old Gamay Noir. Stony, faintly spicy, and elegant. Opulent and powerful on the palate, with flavors of raspberry and crushed strawberry.

(red) Aged in large vats, round and full-bodied, with delicate tannins. Expansive and fragrant, with raspberry, wild strawberry and damson jam joined by geranium and spicy hints of cloves.

(red) Organic, biodynamic light red wine known as the ultimate "spring wine". Bright raspberry, cherry and white pepper.