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    • Sfizi

    • Crispy polenta

      12

      with creamy salt cod, chives and caviar

    • Ricotta crostini

      6

      with sicilian pistachios, lemon zest and mint

    • Warm marinated olives

      7

      with citrus and rosemary

    • Chicken liver crostini

      6

      with rhubarb marmellata

    • Antipasti

    • Stracciatella

      18

      with prosciutto di parma, stone fruits, fresh figs, toasted almonds and grilled sourdough

    • Farmer's market vegetable salad

      15

      with creamy lemon yogurt dressing and whole wheat croutons

    • Spicy grilled octopus

      18

      with summer vegetables, heirloom chicories, and 'sapori di mare' maionese

    • Vitello tonnato

      17

      with salt-packed capers, lemon and parsley

    • Yellowfin tuna crudo

      19

      with strawberries, cucumber, basil and elderflower

    • Pasta 'dalla nostra tavola'

    • Tagliatelle

      28

      alla bolognese (traditional ragù with beef short rib, pancetta and chicken livers)

    • Strozzapreti

      26

      with tomato, house cured local pork belly and pecorino

    • Linguine

      26

      with roasted mushrooms. zucchini and stracciatella (grana padano, fresh herbs, lemon)

    • Potato and ricotta tortelli

      25

      with basil pesto and pine nuts

    • Mezzi paccheri ai frutti di mare

      30

      (fresh market seafood with tomato, capers, olive and agretti)

    • Saffron capunti

      27

      with braised lamb shoulder, cherry tomato, pecorino sardo and wilted greens

    • Secondi

    • Scottish sea trout

      28

      with roasted beets, martha's vineyard shiitake, baby carrots and summer greens velutatta

    • Pan roasted local striped bass 'piccata'

      30

      with grapes, local rhubarb, capers and sauteed greens

    • Grilled chicken

      28

      with early summer vegetables, parsnip crema, hen of the woods mushrooms and umbrian lentils

    • Grilled veal flank

      38

      with black garlic bagna cauda, roasted cauliflower, wilted greens, potatoes and turnips

    • Dolci

    • Strawberries & cream

      14

      with mascarpone sabayon, rosemary oat streusel, aged balsamic and strawberry gelato

    • Apricot semi-freddo

      14

      with zucchini cake, tanariva milk chocolate bark, birch meringues and sunflower nougatine

    • Brioche with sweet cicely gelato

      14

      with whipped ricotta, frosted almonds, Santa Rosa plums and amaretto cherries

    • Raspberry lemonade granita

      13

      with toasted coconut, champagne mango, and elederflower-calaminth foam

    • House chocolates and assorted cookies

      10
    • Gelati e sorbetti

      12