Chef Andrea Giacomoni sends out an amuse-gueule of four tiny bruschetta, two topped with fresh tomatoes and basil and two slathered with delicious truffled butter. What a great way to whet the palate. The menu is a short list of incredibly fresh products paired with many Tartuferia imported specialties, like silky marinated porcini mushrooms and truffle oil. We begin with an excellent plate of thinly sliced beef carpaccio paired with the aforementioned porcinis and shavings of fresh Parmigiano. A terrine of salmon and bay scallops is a mouthwatering contrast of salty and sweet flavors.
Every pasta dish is made perfectly.
A pounded breast of chicken Milanese is a crispy twist on the classic, served with fresh greens dressed in a perfectly salted vinaigrette. If you have room for only one dessert, you must order the panna cotta with truffle honey. It sounds completely crazy, but is quite straordinario. Wheelchair access difficult. American Express, Discover, MasterCard, Visa.