Wine by the glass

D I N N E R M E N U

WHITE

Chardonnay, Cardi�, California | 10.5

Pinot Grigio, Zenato, Veneto | 10.5

Vermentino, "Plinio" Maremma Tuscana | 11

Riesling, Clean Slate, Mosel, Germany | 12

Sancerre, "Le Petit Silex" Loire Valley | 12

ROSE

Rose, Le Petit Rouviere Provence | 11

Crios, Rose of Malbec Mendoza, | 12

Antipasti

Local Fluke Carpacciotangy lemon yogurt with creamy pesto and crunchy pistachios | 13

Burrataenglish peas, crispy prosciu�o | 16

Secondi

Gnocchi di rico�a | 19Home made rico�a gnocchi in a creamy black tru�le and chive sauce

Fe�uccine con Gamberi | 22Fe�uccine with shrimp, yellow pa�ipan squash, zucchini, shallots and grape tomatoes, sauteed in extra virgin olive oil and white wine

Bigole�i di barbabietole | 19Red beet �ngerling gnochhi in a gorgonzola sauce with baby spinach

DOLCI

Tiramisu | 7.5Lady �ngers dipped in co�ee layered with mascarpone cream

Fragole con crema al mascarpone | 11Fresh strawberries topped with mascarpone cream

Torta di mandorle | 8Almond tart served warm, with vanilla ice cream and chocolate sauce

Girella al cioccolato | 8Sponge cake and nutella spirals with hazelnut ice cream and vanilla sauce

A�ogato al ca�é | 9Vanilla ice cream served on a chocolate cake with freshly made espresso co�ee and caramel sauce

DOLCI

Gelati | 6.53 scoops of your choice of vanilla, chocolate, hazelnut, pistachio, or strawberry

Coffee

American regular or decaf | 2.75Espresso | 3.5Double espresso | 5Cappuccino | 5Macchiato | 4Ca�é La�e | 5

3 Be selective with choices

Use separate menus for breakfast, lunch, dinner, and dessert.Splitting things up makes menus easier to read and digest.3

4 Place prices strategically

Encourage diners to order from their stomachs and not their wallet. 4D E S S E R T M E N U

Brode�o di pesce | 25Head on shrimp, scallops, octo& white �sh cooked ina savory white wine& tomato broth

Gamberoni Grigliati | 25Grilled jumbo shrimp with braised sweet and pesto sauce

Salmone alla mostarda | 24Fillet of salmon in dijon mustard sauce with grilled endive and asparagus

9” by 12” is the most common menu size.

Sources: https://designschool.canva.com/blog/menu-psychology-design/http://mentalfloss.com/article/63443/8-psychological-tricks-restaurant-menushttp://aaronallen.com/blog/the-psychology-of-menu-designhttp://www.wired.co.uk/article/the-hidden-psychology-of-menu-design

60-70%of sales come from fewer than 24 menu items.

Place the most expensive item per category at the top.

Avoid a price column.

Priority placement

The average diner spends 109 seconds looking at a menu.Make sure that customers are seeing what you want them to see.

The upper right hand corner is the first place customers’ eyes look.

Turn your menu into a marketing tool

optimize your

MENU

Less than 7 optionsper category is ideal.

Nix currency symbols.

One graphic per page can boost sales by

30%

Delicious descriptors can increase sales by

27%

for profits

Leave blank space around an item to draw attention to it.

Get to their stomachs through designYour menu layout can drive more business