Appetizer
Mixed Mini Head
radish, cirtrus segments, cucumber
cherry tomato, fried shallots
with mustard vinaigrette
14
Beets pickled and roasted
buffalo mozzarella, bread tuile, balsamic
olive oil and fresh basil
21
Tuna Crudo
roasted garlic, oven-dried tomato and chive dressing
root vegetable chips, black olive dust and cress salad
24
House-made Charcuterie board
assorted pickles |red onion, sunchoke and cauliflower
22
Buffalo mozzarella arancini
charred tomato chutney and fried sage
18
Steamed mussels and clams
shallots and fennel in garlic-white wine brodo
house-made focaccia
19
48 hour braised short rib
sunchoke puree, glazed sweet breads
crispy leeks and red wine gastrique
21
Diver Scallops
Capers, crouton and watercress salad
22
Pasta
Buccatini All'Anatriciana
Guanciale and red chili
light tomato and olive oil
21
Squid Ink Fazzoletti
Shrimp, Scallops and Clams
Tomato, Roast Garlic and Red Pepper Sauce
24
Pappardelle Bolognese
Handmade noodles, fried garlic and shaved parmesan
21
Mushroom Risotto
Truffle oil, asparagus spears and parmesan
20
Main Course
Rack of Lamb
Panko, herb and honey-mustard crust
Polenta cake, purple kale and roasted vine tomato
44
Pan seared Branzino
Roasted red pepper sauce
Warm focaccia, grilled treviso, arugula and frisee
Lemon-caper vinaigrette
39
Zuppa di Pesce
Scallops, Shrimps, mussels and clams
Grilled fennel and fingerling potatoes
Tomato-white wine brodo
38
Cornish Hen
Garlic, mushrooms and onion sauteed farro
Butternut squash and pearl onion
Smoked veal jus
34
Veal tenderloin and Calf's liver
Potato rostii, red cabbage and pearl onions
Red pepper jam & Veal Jus Gastrique
38
Chilean Sea Bass
Chorizo, crispy spaetzle and asparagus
Sherry infused olive oil | tomato chutney
38
Butter Poached King Crab
Potatoes | corn-scallion succotash
spinach puree with crab fritter
39
Pan cooked Rib-Eye
Fingerlings, shiitake-red onion salsa
Red wine reduction
40
Vegetables
Roasted Fingerlings | 8
Brussels with pancetta | 8
Candied yams | 8
Grilled asparagus with parmesan and lemon | 8