Valentine’s Day at I Trulli

Treat your Valentine to our four-course prix-fixe! Valentine’s Day is fast-approaching, and if you’ve yet to make plans you’re not alone. On this most romantic of holidays many are often torn between a candlelit restaurant or a cozy meal at home. At I Trulli we offer the best of both worlds: delicious dishes inspired by the flavors of Southern Italy served in a warm and intimate setting. Whether you’re enjoying a first date or celebrating years of wedded bliss, I Trulli is one of New York’s favorite destinations for Valentine’s Day. Chef Patti Jackson has prepared an exclusive four-course San Valentino prix-fixe dinner menu guaranteed to get you in the mood for love. And with I Trulli’s famed selection of luscious wines there’s no better way to dine with your Valentine. Book now!
 
VALENTINE’S DAY
Tuesday, February 14
$78

For more information and reservations please visit our website or contact 212-481-7372 or email reservations@itrulli.com. We look forward to seeing you soon at I Trulli!

 
VALENTINE’S DAY MENU
February 14th, 2012
$78
 
Tartara Tuna Tartare with Beet Jelly and Caviar
 
Insalata Mache, Crispy Parsnips, Jerusalem Artichokes, Ricotta Salata and Walnut Vinaigrette
Bufala Mozzarella di Bufala with Arugula, Marinated Sun-Dried Tomatoes and Grissini
Ostriche Wood-Oven Roasted Oysters with Tuscan Kale and Fonduta
Polpettine di Granchio Crab Cakes with Roasted Pepper Aioli and Lamb’s Lettuce
Tartara di Manzo Filet of Beef Tartare with Caperberry Salad
Zuppa Celery Root and Apple Puree, Crème Fraiche, Caviar
Tonnarelli Squid Ink Pasta with Octopus Ragu and Capers
Cuori Heart-Shaped Ravioli filled with Sheep’s Milk Ricotta, Beets and Poppy Seeds
 
Gnocchi Dora’s Swiss Chard Gnocchi with Veal Osso Buco Ragu
Risotto Parmigiano Caramelized Onions, Aceto Balsamico, Parmigiano Reggiano
Merluzzo Chatham Cod, Scorzanero, Kale, Squash Purée, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Quaglie Quail Saltimbocca with Roasted Figs, Turnips and Polenta
Filetto di Cervo Venison Loin with Jerusalem Artichoke Purée, Red Chard and Chestnuts
Agnello Roasted Rack of Lamb, Potato Tiella, Roasted Cherry Tomatoes and Chicory
Brasato Barolo-Braised Short Rib with Gnocchetti and Roasted Winter Vegetables
 
Crostata di Lampone Raspberry Tartlets with Lemon Cream and Chambord Anglaise
Torta di Cioccolato Chocolate Cake with Coffee Gelato and Hazelnut Brittle
Bigné Strawberry Cream Puffs and Strawberry Sauce
Panna Cotta Essence of Passion Fruit with Fresh Berries
Formaggi Piemontese Paglitin, Trifulin, Bra Duro, Honey
Sorbetti Blood Orange, Yogurt, Strawberry

Meet Piedmontese winemaker Flavio Sobrero, March 13

I Trulli is excited to welcome winemaker Flavio Sobrero to New York! To celebrate this occasion we’re hosting an evening showcasing his fantastic wines alongside the delicious flavors of Piedmont.
 
Among Italian regions, Piedmont stands out for the depth and quality of wine. With a wealth of local grape varieties, centuries-old traditions and a heightened appreciation of the pleasures of the table the Piedmontese are rightly considered some of the world’s greatest wine producers. The Sobrero family has been cultivating nebbiolo in Castiglione Falletto since the late 19th century. Today Flavio Sobrero carries on a tradition started by his grandfather, Francesco, who was the first to bottle under the family name in 1964.
 
Let Flavio guide you through his exemplary wines and enjoy our exclusive five-course menu of classic Piedmontese delights (see below)!
 
MEET WINEMAKER FLAVIO SOBRERO
Tuesday, March 13
7:30pm
$125 plus tax and gratuity
 
:::::::::::::::::::::::::::::::
 
Trota con Patate ai Capperi Trout with Potatoes and Capers
Sobrero Langhe Bianco VII Chardonnay 2011
 
Agnolotti di Fegato Duck Liver-Filled Pasta in a Duck Broth
Sobrero Dolcetto d’Alba 2010
 
Guance di Vitello Braised Veal Cheek with Polenta and Wild Mushrooms
Sobrero Langhe Nebbiolo 2009
 
Formaggi Trifulin Truffled Cow’s Milk Tuma with Cugna and Mother-in-Law Tongues
Sobrero Barolo Ciabot Tanasio 2007
 
Torta di Nocciola Hazelnut Torte with Gianduja Ice Cream
Sobrero Moscato d’Asti 2010

Restaurant Week returns! Jan 16-Feb 10


I Trulli’s Restaurant Week is back! We are once again thrilled to be taking part in New York’s biggest restaurant event: from January 16-February 10 we’ll be offering prix-fixe lunch and dinner at a very special price. Chef Patti Jackson has prepared special three-course menus exclusively for Restaurant Week (see below). Call 212-481-7372 or email reservations@itrulli.com to book your table today!
 
 
NYC RESTAURANT WEEK WINTER 2012 January 16-February 10, Monday-Friday
 
LUNCH $24.07
 
PRIMI
Minestra di Finocchi Fennel Soup with Fried Crostini and Pecorino
Insalata Calabrese Green Beans, Onions, Potatoes, Olive Oil, Salt
Pulpo Grilled Octopus with Lemon Confit, Green Olives, Celery, Cauliflower
 
SECONDI
Parmigiano di Zucchini Breaded Layered Zucchini with Tomato and Mozzarella
Rigatoni with Lamb Meatballs, Roasted Peppers, Olives and Goat Cheese
Merluzzo Pan Roasted Chatham Cod, Tomatoes, Olives, Capers
Pollo all’Agro Roasted Chicken Breast, Potatoes, Onions, Capers, Romaine
 
DOLCI
Housemade Cookies and Biscotti
Cioccolato Flourless Chocolate and Cherry Cake with Whipped Cream
Semifreddo al Torrone Semi-Frozen Nougat Mousse
 
 
DINNER $35.00
 
PRIMI
Insalata Calabrese Green Beans, Onions, Potatoes, Olive Oil, Salt
Pulpo Grilled Octopus with Lemon Confit, Green Olives, Celery, Cauliflower
Panelle Chickpea Fritters with Goat Cheese and Sicilian Caponata
 
SECONDI
Cappellacci Butternut Squash-Filled Pasta with Brown Butter and Sage
Rigatoni with Lamb Meatballs, Roasted Peppers, Olives and Goat Cheese
Merluzzo Pan Roasted Chatham Cod, Tomatoes, Olives, Capers and Broccoli Rabe
Brasato Braised Beef Short Rib, Rutabaga Puree, Roasted Brussel Sprouts
 
DOLCI
Tiramisu Mascarpone Cheese Mousse Layered with Espresso-soaked Ladyfingers
Cioccolato Flourless Chocolate and Cherry Cake with Whipped Cream
Semifreddo al Torrone Semi-Frozen Nougat Mousse
 
 

New Year’s Eve: Happy 2012!


Celebrate the New Year at I Trulli! On Saturday, December 31, we’ll be featuring Chef Patti Jackson’s special New Year’s Eve menu (check out the full menus below). The early sitting features four courses for $65, while after 8pm we’ll be serving a five-course menu for $85 that includes a sparkling wine toast! Book your table today and welcome 2012 in style!
 
NEW YEAR’S EVE
December 31, 2011
5:30-7:30pm: Four courses $65/person
8:00pm onwards: Five courses with sparkling wine toast $85/person
 
Reserve your holiday table now! For more information call 212-481-7372 or email reservations@itrulli.com.
 
::::::::::::::::::::::::::::::::::::::::::
 
NEW YEAR’S EVE December 31, 5:30-7:30pm // 4 Courses, $65 per person
 
ASSAGGINO
House-Made Cotecchino with Lentils
 
ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Spaghetti with Peeky Toe Crab, Red Pepper, Tomato and Mint
 
SECONDI
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce
 
DOLCI
Cioccolato Chocolate Cake with Hazelnut Ice Cream
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of cheeses.
 
::::::::::::::::::::::::::::::::::::::::::
 
NEW YEAR’S EVE December 31, 8:00pm onwards // Five courses with sparkling wine toast, $85 per person
plus sparkling wine toast
 
ASSAGGINO
House-Made Cotecchino with Lentils
 
ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil
 
PRIMI
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Orecchiette Grano Arso Toasted Flour Pasta, Duck Sausage, Cannellini Beans, Spinach
Fregola Sardinian Toasted Round Pasta with Clams, Green Chiles and Tomato
Spaghetti With Peeky Toe Crab and Red Pepper
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers
 
SECONDI
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce
 
DOLCI
Due di Capodanno Chocolate Cake and Coconut Panna Cotta with Tropical Fruits
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of Cheeses
 
Menus subject change based on availability

The Feast of the Seven Fishes, December 16-24


Chef Patti Jackson interprets the traditional Italian Christmas Eve dinner with a classic seafood-based menu! Reserve your table today!
 
THE FEAST OF THE SEVEN FISHES
December 16-24, 2011
Four courses $65/person
 
For more information call 212-481-7372 or email reservations@itrulli.com.
 
THE FEAST OF THE SEVEN FISHES December 16-24 // 4 courses, $65 per person
 
ANTIPASTI
Capesante Crudo of Sea Scallops, Calabrese Pepper, Grapefruit, Fennel
Acciughe Marinated Anchovies, Caper Berry, Olive and Cauliflower Salad
Insalata di Mare Mixed Marinated Seafood Salad- Mussels, Squid, Scungilli and Shrimp
Ostriche Wood-Oven Roasted Oysters with Cavolo Nero and Fonduta
 
PRIMI
Tonnarelli Squid Ink Pasta with Octopus Ragu and Capers
Spaghetti Peeky Toe Crab, Red Pepper, Tomato and Mint
Ravioli Lobster-Filled Pasta with Herb Butter
Fregola Toasted Round Pasta with Clams, Green Chiles and Tomato
 
SECONDI
Fritto Misto Fried Calamari, Rock Shrimp, White Fish, Fresh Anchovies, Vegetables with Spicy Tomato Confit
Acqua Pazza Wild Striped Bass, Tomatoes, Potatoes, Black Olives, Scallions in Broth
Pesce Spada Grilled Swordfish, Saffron Couscous, Escarole, and Raisins
Merluzzo Pan-Roasted Chatham Cod, Tomatoes, Olives, Capers and Broccoli Rabe
 
DOLCI
Assortment of Italian Holiday Sweets for the Table
 

Holidays 2011: Celebrate with us!

Join us this season and celebrate the holidays with two very special dinners in the Italian tradition.
 
THE FEAST OF THE SEVEN FISHES
December 16-24, 2011
Four courses $65/person
 
NEW YEAR’S EVE
December 31, 2011
5:30-7:30pm: Four courses $65/person
8:00pm onwards: Five courses with sparkling wine toast $85/person
 
Reserve your holiday table now! For more information call 212-481-7372 or email reservations@itrulli.com.
 
THE FEAST OF THE SEVEN FISHES December 16-24 // 4 courses, $65 per person
 
ANTIPASTI
Capesante Crudo of Sea Scallops, Calabrese Pepper, Grapefruit, Fennel
Acciughe Marinated Anchovies, Caper Berry, Olive and Cauliflower Salad
Insalata di Mare Mixed Marinated Seafood Salad- Mussels, Squid, Scungilli and Shrimp
Ostriche Wood-Oven Roasted Oysters with Cavolo Nero and Fonduta
 
PRIMI
Tonnarelli Squid Ink Pasta with Octopus Ragu and Capers
Spaghetti Peeky Toe Crab, Red Pepper, Tomato and Mint
Ravioli Lobster-Filled Pasta with Herb Butter
Fregola Toasted Round Pasta with Clams, Green Chiles and Tomato
 
SECONDI
Fritto Misto Fried Calamari, Rock Shrimp, White Fish, Fresh Anchovies, Vegetables with Spicy Tomato Confit
Acqua Pazza Wild Striped Bass, Tomatoes, Potatoes, Black Olives, Scallions in Broth
Pesce Spada Grilled Swordfish, Saffron Couscous, Escarole, and Raisins
Merluzzo Pan-Roasted Chatham Cod, Tomatoes, Olives, Capers and Broccoli Rabe
 
DOLCI
Assortment of Italian Holiday Sweets for the Table
 
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
 
NEW YEAR’S EVE December 31, 5:30-7:30pm // 4 Courses, $65 per person
 
ASSAGGINO
House-Made Cotecchino with Lentils
 
ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Spaghetti with Peeky Toe Crab, Red Pepper, Tomato and Mint
 
SECONDI
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce
 
DOLCI
Cioccolato Chocolate Cake with Hazelnut Ice Cream
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of cheeses.
 
::::::::::::::::::::::::
 
NEW YEAR’S EVE December 31, 8:00pm onwards // Five courses with sparkling wine toast, $85 per person
plus sparkling wine toast
 
ASSAGGINO
House-Made Cotecchino with Lentils
 
ANTIPASTI
Insalata Mache Salad with Jerusalem Artichokes, Parsnips, Ricotta Salata and Walnuts
Ostriche Wood Oven Roasted Oysters with Spinach and Fonduta
Astice Warm Lobster Salad with Champagne Mustard Vinaigrette
Carne Crudo Steak Tartare, Quail Egg, Capers, Potato Gaufrettes
Coniglio Rabbit Terrine with Pistachios and Chervil
 
PRIMI
Cappellacci Butternut Squash-Filled with Brown Butter and Sage
Orecchiette Grano Arso Toasted Flour Pasta, Duck Sausage, Cannellini Beans, Spinach
Fregola Sardinian Toasted Round Pasta with Clams, Green Chiles and Tomato
Spaghetti With Peeky Toe Crab and Red Pepper
Gnocchi Swiss Chard Gnocchi with Pork Cheek Ragu
Risotto alla Finanziera Risotto with Banker Style Sweetbreads and Chicken Livers
 
SECONDI
Ippoglosso Olive Oil Poached Halibut, Scorzanero, Squash Puree, Aglianico Reduction
Zuppa di Pesce Lobster, Shrimp, Clams, Mussels and Calamari in Brodo with Bruschetta
Porchetta Roast Suckling Pig, Brussel Sprouts, Rutabaga Cake
Fagiano Pheasant with Roasted Figs, Turnips, Toasted Budino di Pane
Filetto di Cervo Venison Loin with Jerusalem Artichoke Puree, Brussels Sprouts and Chestnuts
Manzo Beef Filet with Porcini Mushrooms, Truffled Potatoes, Vermouth Sauce
 
DOLCI
Due di Capodanno Chocolate Cake and Coconut Panna Cotta with Tropical Fruits
Tiramisu Marscarpone Mousse with Espresso-soaked Ladyfingers
Panna Cotta Coconut Panna Cotta with Tropical Fruit
Sorbetti Meyer Lemon, Tangerine and Blood Orange
Formaggi A Selection of Cheeses
 
Menus subject change based on availability

Happy Hour comes to Enoteca


Happy Hour comes to Enoteca I Trulli! Few would argue that there is no finer moment than “aperitivo”, that blissful limbo between work and dinner when people relax after a hard day and anticipate the evening ahead with a drink and a snack at their favorite bar. In Italy it’s a timeworn custom; now you can indulge this most civilized of customs at I Trulli’s cozy and elegant winebar, Enoteca, where we are now offering Happy Hour every weekday from 3:00 to 6:30pm. Enjoy half-price cocktails, wines by the glass for $7 and free aperitivo snacks. Get happy!!
 
ENOTECA presents HAPPY HOUR: Weekdays 3:00-6:30pm
Wines by the glass $7, half-price cocktails and free aperitivo snacks!

A Tour of Italy: Taste up to 100 Italian wines


Italy’s vast mosaic of grape varieties and winemaking styles have long been the inspiration behind I Trulli’s successful wine program and its sister wine store, Vino. Now, I Trulli and Vino invite you to celebrate Italy’s indigenous varieties with an epic Tour of Italy wine tasting! Taste up to 100 wines from up and down the peninsula —and its islands! Whether you wish to explore Italy’s local grapes or discover your next favorite bottle, this is an unmissable opportunity to reacquaint yourself with the breathtaking landscape of Italian wine.
 
A TOUR OF ITALY WINE TASTING
Monday, September 26
6:30-8:00pm
$35*
*Ticket price includes 10% discount for dinner at I Trulli and any wine purchase at Vino (offer valid same-day only).
 
Space for this event is LIMITED: reserve now to avoid disappointment!
Please call 212-481-7372 or email reservations@itrulli.com.

La Festa del Pomodoro

It’s tomato season, and I Trulli is celebrating the fact with an exclusive five-course prix-fixe menu highlighting the delightful diversity of this highly versatile fruit. From now until the end of August you’ll be able to enjoy Chef Patti Jackson’s summertime tomato-based dishes, all made using tomatoes sourced from the best local farms. Check out the full menu below! For more details and reservations please call 212-481-7372 or email us at reservations@itrulli.com.
 
LA FESTA DEL POMODORO
$48 plus tax and gratuity (beverages not included)
 
Pancotto Warm Yellow Tomato Soup with Bread and Grilled Head-On Shrimp
 
Mozzarella di Bufala Buffalo’s Milk Mozzarella with Heirloom Tomatoes and Basil
 
Spaghetti Canestrino Tomatoes, Fresh Ricotta, Basil
or
Piramide Burrata and Nettle-Filled Pasta with Cherry Tomatoes, Summer Herb Pesto
 
Tonno Bianco Grilled Local Albacore Tuna with Heirloom Tomatoes, Cucumbers, Scallions, Friselle
or
Porchetta Roasted Suckling Pig with Green Tomato Parmigiana and Sautéed Chicory
 
Zabaglione Parfait of Redcurrants, Sun Gold Tomatoes, Sugar Plums, Honey Sabayon
 
Featuring tomatoes from Mountain Sweet Berry Farm, NY; Eckerton Hills Farm, NY; Cherry Lane Farm, NJ.

NYC Restaurant Week: Summer 2011

NYC Restaurant Week is back, and I Trulli is once again thrilled to be taking part in New York’s biggest restaurant event! From July 11-24 we’ll be offering prix-fixe lunch and dinner at a very special price. Chef Patti Jackson has prepared special three-course menus celebrating Sicily exclusively for Restaurant Week.
 
Call 212-481-7372 or email reservations@itrulli.com to book your table today!
 
NYC RESTAURANT WEEK SUMMER 2011
I Trulli Celebrates Sicily
 
LUNCH $24.07*
 
Antipasti
Spiedino swordfish, zucchini, pepper
Melanzane grilled eggplant, mozzarella, tomato, basil, parmigiano
Insalata arugula, orange, fennel, mint
 
Secondi
Pasta alla Norma bombetti, eggplant, mozzarella, tomato
Pollo all’Agro chicken breast, onions, potatoes, capers, parsley, vinegar
Braciole braised pork stuffed with prosciutto, provolone and breadcrumbs, escarole
 
Dolci
Watermelon Parfait watermelon granita and cream
Budino di Ricotta ricotta with orange peel, orange flower water, chocolate
Housemade Cookies and Biscotti
 
 
DINNER $35.00*
 
Antipasti
 Arancini rice balls stuffed with meat ragù, tomato, mozzarella
Panelle chickpea fritters, goat cheese, sicilian caponata
Insalata arugula, orange, fennel, mint
 
Secondi
Pollo all’Agro chicken breast and slow-cooked leg, onions, potatoes, capers, parsley, vinegar
Pasta alla Norma bombetti, eggplant, mozzarella, tomato
Spada grilled swordfish, escarole and cous cous
Bistecche alla Palermitana grilled flat iron steak, anchovy and caper sauce, roasted cherry tomatoes and peppers
 
Dolci
Watermelon Parfait watermelon sorbet, watermelon granita, cream
Pesca poached pear, mascarpone mousse, red currants
Budino di Ricotta ricotta with orange peel, orange flower water, chocolate
 
 
*Saturdays exlcuded. Beverages, gratuities and taxes not included.