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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

    • Tomato bruschetta

      6

      with sicilian fresh herb and toasted almond pesto

    • 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 semolina croutons

    • Buffalo mozzarella 'caprese'

      17

      (tomatoes, melon, cucumber, husk cherries and ginger)

    • 'Crudi misti'

      23

      (chatham oyster, yellowfin tuna, hiramasa, marinated sardines, seasonal accompaniments)

    • Pasta 'dalla nostra tavola'

    • Tagliatelle

      28

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

    • Strozzapreti

      26

      with san marzano tomato, house cured local pork belly and pecorino

    • Linguine

      26

      with locally foraged mushrooms, stracciatella, grana padano, fresh herbs and 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, and olives)

    • Saffron capunti

      27

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

    • Secondi

    • East coast halibut

      32

      with pumpkin, roasted shiitake, wilted greens, sweet turnip and fresh apple

    • Roasted chicken

      28

      with late summer vegetables, sweet corn crema, and umbrian lentils

    • Pan seared wild striped bass 'piccata'

      28

      with nardello pepper caponata, pine nuts, crispy squash blossom and fall greens

    • Grilled veal flank

      38

      with roasted mushrooms, crispy potatoes, capers and tonnato sauce

    • Dolci

    • Maple blueberry financier

      14

      with lemon curd, pecan sabayon and brown butter gelato

    • Watermelon cloud

      13

      with heirloom melons, whipped rose, calabrian chili and watermelon sherbet

    • Apricot semi-freddo

      14

      with zucchini cake, tanariva milk chocolate bark and sunflower nougatine

    • Glenn flour bomboloni

      14

      with vanilla cheesecake, concord grape and cafe latte gelato

    • Gianduja chocolate mousse

      14

      with olive oil cake, corn puree and ufra peach sorbetto

    • Gelati e sorbetti

      12
    • House chocolates and assorted cookies

      10