Dinner Menu

Updated January 21st, 2025

Note: Giulia does not offer take out or delivery.

Please join us in our dining room or bar!

black winter perigord truffles

add a supplement to any dish

eight grams 36  |  four grams 18

 

sfizi

unicorn oysters with golden plum, green apple and sirk vinegar*  8

chicken liver crostini with green tomato marmellata*  8

warm semolina cakes with fresh perigord truffle, sunchoke crema and apple  17

warm olives with almonds and black garlic  9

olive oil and sea salt focaccia  1/piece

     

   

antipasti

prosciutto di parma with fresh fig, hazelnuts, arugula and parmigiano*  19

burrata di andria (winter citrus, fennel, pistachio, green olive, arugula, anchovy, grilled sourdough)  21

warm celery root and roasted pear salad (walnut salsa di noci, mixed greens, bra duro)  19

erbazzone (farm greens and ricotta pie, brown butter apple crema, radish, balsamic)  17

hamachi crudo (citrus, cucumber, ginger, winter radish, caper-anchovy salsa verde)*  22

umbrian lentils (chantenay carrot crema, quinta luna extra virgin olive oil, spinach, grana padano)  17

canederli in brodo (prosciutto, grana padano, leek, yellow foot chanterelles, sage) 18

 

          

    

pasta ‘dalla nostra tavola’

duck wing tortelli (prosciutto broth, spinach, chanterelles, black winter truffles)  46

bucatini all’amatriciana (house-cured pancetta, tomato, pecorino)  27

emmer farro casarecce (mushroom conserva, burrata, arugula, grana padano, lemon)  29

tagliatelle (local devon beef bolognese, aged parmigiano)  29

pappardelle (braised wild boar, juniper, black trumpets, parmigiano)  32

squash and sweet potato agnolotti (chicories, brown butter, sage, maple crema, hazelnut)  29

rigatoni (n’duja, white bean,  broccoli, confit garlic, fiore sardo)  28

pizzoccheri (buckwheat pasta, cauliflower, cabbage, potato, sage, fontina)  27

    

secondi 

house-made lamb sausage (ceci, roasted radicchio di treviso, smoky sweet red onions, balsamico)  29

grilled venison (red rice, porcini crema, roasted chantenay carrots and spinach)  46

dry aged duck breast (roasted brussels sprouts, apple, mushroom conserva, autumn berry agrodolce)*  38

longest acres beef butcher’s cut (roasted kale, potatoes, bagna cauda)*  MKT

          

   

dolci 

roasted fig gelato with olive and fig shortbread, anise-orange pastry cream and caramelized figs 14

affogato (pistachio gelato, orange blossom crème diplomat) 14

chocolate torta della nonna with toasted hazelnut gianduja, roasted banana malt gelato and oat crunch  14

yogurt panna cotta with poached pears, pear marmellata and pine nut brittle 14

meyer lemon olive oil cake with candied marcona almonds, meyer lemon olive oil curd and almond gelato 14

 house cookie plate   8

 

 

*Consuming raw or rare foods can be a potential health concern for some people

Kindly inform your server if a guest in your party has a dietary restriction or food allergy.