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    • Sfizi

    • Crispy polenta

      12

      with bacala mantecato, chives and caviar

    • Spelt flour crostini

      6

      with fennel cured ocean trout, 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 rhubarb mostarda

    • Antipasti

    • Burrata

      19

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

    • Farmer's market vegetable salad

      15

      with mixed greens, parmigiano and blueberry vinaigrette

    • Spicy 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

    • Linguine alle vongole

      25

      in bianco (manila clams, white wine, parsley, lemon and olive oil)

    • Heirloom pumpkin tortelloni

      24

      with brown butter, sage and amaretti

    • Gnocchi al forno

      26

      with duck ragu, kale, caramelized onions and scamorza

    • Fazzoletti

      39

      with foraged mushrooms, nepitella, burrata and fresh burgundy truffles

    • Secondi

    • Pan roasted bluefish

      26

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

    • Grilled swordfish

      26

      with sweet corn velutatta and traditional sicilian caponata

    • Daily mixed grill

      38

      with sweet pepper salsa rossa, native grape & fennel berry condimento and cherry mostarda

    • Grilled bone-in beef ribeye

      48

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

    • Rohan duck

      32

      with anson mills buckwheat spaetzle, brussells sprout, shiitake and dried cherry purée

    • Dolci

    • Maple & maine blueberry bomboloni

      14

      with malt sabayon, yellow dent corn crumble and smoked lemon curd

    • 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

    • Frozen huckleberry & amaretto pecan caramel

      14

      with anise financier, glazed black mission fig and fennel flowers

    • Gianduja chocolate mousse

      14

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

    • Smoked pineapple granita

      13

      with ramazzotti reduction, birch meringue and brown sugar tuile

    • House Chocolates & Biscotti

      10
    • Gelati e Sorbetti

      12