Menu - Noce

Winter Dinner Menu
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

Da Gustare Insieme

to share

Focaccia casareccia

our creation served with pesto genovese butter, smoked salt

7.5

Olive Italiane Marinate

assorted olives marinated with herbs, orange zest, garlic and chillies

9.5

Salumi e Formaggi

daily assortments of cured meat & cheese

PIZZA PUGLIESE

Paolo Petrilli tomatoes, whipped local buratta, rapini pesto

PIZZA ROMANA

pecorino romano, local ricotta, toasted black pepper, pistachio, lemon

Gli Antipasti

to start

Insalata Noce

VISION greens, cauliflower crema & truffle vinaigrette, roasted cauliflower, toasted black walnuts, parmigiano

CARCIOFI FRITTI

fried artichoke, smoked tartar sauce, lemon

Burrata

butternut squash puree, wood fired tuscan kale, golden raisins, crispy prosciutto, truffle honey, bread

TONNO CRUDO

albacore tuna loin (raw), tonnato sauce, toasted pine nuts, infornate olives, crispy capers, pickled cucumber

Carne Cruda Piemontese

steak tartare, hazelnuts, mushroom duxelle, mustard, parmigiano , crostini

Le Paste

pastas

Gnocchi Ragu di Salsiccia

potato gnocchi, house pork sausage, parmigiano, breadcrumbs, wood fired

TAGLIATELLE ai FRUTTI DI MARE

assorted seafood, cherry tomatoes, chillies, basil

PAPPARDELLE TARTUFO

house made egg pappardelle, cauliflower & black truffle cream, guanciale, wood fired mushrooms

Ravioli Alla Ricotta

local butter, fresh ricotta, pesto genovese, crispy parmigiano, basil

Il Forno

dinner

Bistecchina (for 2 ppl)

10 oz. PRIME NY striploin, potato purée, brussels sprouts, chestnut & maple syrup

Costine Brasate

10 oz. braised beef short rib, celeriac purée, pearl onions, marsala mushrooms, potato spaghetti

IL PESCESPADA

grilled swordfish, wood fired puttanesca sauce, blistered olives, crispy capers, pesto genovese

GAMBERONI ALLA GRIGLIA

grilled shrimp, wood fired radicchio, ash onions, seafood bisque, fregola

Fiorentina

52 oz. porterhouse, wood fired greens & peppers, long potato fries, black pepper & garlic aioli

205

We endeavour to use local sustainable and organic products when available. Menu offerings and/or ingredients are subject to change based on availability.

20% gratuity will be added for groups of 6 or more.

Separate cheques cannot be provided for groups of 6+, a maximum of 2 bills can be accommodated.