MENU

    • Sfizi

    • Crispy polenta

      12

      with bacala mantecato, chives and caviar

    • Sourdough crostini

      6

      with fennel cured salmon, bergamot cream and chives

    • Ricotta crostini

      6

      with sicilian pistachios and orange zest

    • Warm marinated olives

      7

      with citrus & rosemary

    • Spiced pumpkin bruschetta

      7

      with house made salame cotto and sweet pickled sunchokes

    • Chicken liver crostini

      6

      with golden raisin mostarda

    • Antipasti

    • Burrata

      19

      with heirloom apple panzanella (prosciutto, fennel, chicories and cider-oat sourdough croutons)

    • Market vegetable salad

      15

      with mixed greens, parmigiano and balsamic vinaigrette

    • Grilled octopus

      18

      with white beans, grilled red onion, soppressata and rapini pesto

    • Vitello tonnato

      17

      with salt packed capers, lemon, parsley and olive oil

    • Market crudo

      18

      with cucumber, ginger, fresh chilies and cracked coriander

    • Seasonal vegetable antipasti del giorno

      MARKET
    • Pasta 'dalla nostra tavola'

    • Tagliatelle

      27

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

    • Roasted veal breast and sweetbread ravioli

      25

      with celery root crema, chicories and gremolata

    • Strozzapreti

      22

      with tomato, pecorino, and house cured local pork belly

    • Spaghetti

      36

      with nantucket bay scallops, sea urchin, lemon, parsley and garlic

    • Heirloom pumpkin tortelloni

      24

      with brown butter, sage and almond amaretti

    • Gnocchi al forno

      26

      with duck ragu, kale, caramelized onions and scamorza

    • Torchio

      26

      with foraged mushrooms, nepitella and burrata

    • Secondi

    • Grilled spanish mackerel

      26

      in saor (heirloom squash, sunchoke, parsnip crema, coriander and sultanas)

    • Grilled swordfish

      26

      with charred chicories, fennel and citrus olivada

    • Daily mixed grill

      38

      with bergamot gremolata, quince mostarda, heirloom apples and vinegar

    • Grilled bone-in beef ribeye

      48

      with hen of the woods, persimmon, crispy potatoes and roasted red onion

    • Rohan duck breast

      32

      with anson mills buckwheat spaetzle, brussels sprouts, black trumpets and dried cherry purée

    • Dolci

    • Cinnamon sugar bomboloni

      14

      with black pepper frosted pumpkin seeds, parsnip purée and orange sherbet

    • Carrot torta

      14

      with pine nut sabyon, whipped crème fraîche and quince sorbetto

    • Vanilla panna cotta

      14

      with gingerbread crumb, frosted almond, aged balsamic vinegar and concord grape sorbetto

    • Heirloom apple buttercake

      14

      with with golden raisins, thyme-brown butter granola and cinnamon gelato

    • Gianduja chocolate mousse

      14

      with chocolate hazelnut sable, black currant purée and poached seckel pear

    • House chocolates & biscotti

      10
    • Gelati e sorbetti

      12