salad – appeTizer

Prosciutto di Parma 18

18-month-aged parma ham, Blu di Bufala, black pepper honey, grissini

Foie Gras 24

Foie gras, guanciale marmalade, house made pan brioche, cipollini, moscato gelee

Trevigiana 18

Radicchio tardivo, mache salad, crispy hen of the woods mushrooms, frico friulano, leek and black truffle dressing

Zuppa 16

Carrot and potato soup, crispy prosciutto, salsify, arugula oil

Calamari 22

Pan-seared calamari, "fisherman" filling, escarole, salsa verde, tomato sugo

Brodetto del Tirreno  20

Shellfish stew with mussels, clams, shrimp, scallops, calamari,  baby octopus, garlic and crushed tomatoes

Fluke 22

Fluke crudo, orange vinaigrette, breakfast radish, stark apple, sea beans, Osetra caviar

Timbalo 18

Eggplant flan, saffron risotto puree, balsamic vinegar braised radicchio tardivo

 

 

pasTa – risoTTo (pasta is handmade daily)

Spaghetti di Gragnano  26

Thick spaghetti, clams, white wine, crshed red pepper, cherry tomatoes

Chitarra  20

Whole wheat square spaghetti, organic cherry tomato sauce, basil, garlic

Ravioli  32

Cod pillows, mussels and potato sauce

Papppardelle 28

Wild boar ragu, chestnuts, pecorino Toscano, fresh thyme

Strozzapreti 26

Hand-rolled pasta, hickory farm rabbit ragu, white wine sauce, thyme, olive oil

Ravioli del Plin  28

Braised short rib ravioli, brasato sauce, aromatic oil

Gnocchi 26

Potato gnocchi with wild mushrooms, rosemary roasted tomatoes

Risotto 32

Aquerello rice, Maine lobster, ricotta, basil, lobster bisque

main course

Branzino 40

Mediterranean seabass, cannellini bean puree, crispy guanciale, turnips

Polpo 38

Seared octopus, cauliflower cream, shaved fennel with lemon dressing, pistachio pesto, chorizo oil

Dentice 42

Red snapper, fregola sarda and preserved Meyer lemon ragu, sea bean salad

Pesce alla Griglia  M/P

Daily selection of fresh fish, simply grilled, served over the chef's daily selection of vegetables 

Agnello  44                                                                                        

Double-rack lamb chops, eggplant puree, wild dandelion greens, parsnip sticks, lamb jus

Filetto  52                                                                                       

Prime beef tenderloin, melted pecorino, arugula dots, brown butter artichokes, red wine sauce

Cervo 46

Venison loin, sauteed beets, butternut squash compote, mushroom sauce

Costoletta di Vitello  52

Grilled free range veal chop, young chard, roasted shallots, barolo wine sauce

sides 

 

caramelized baby brussels sprouts 9

sautéed spinach, pine nuts, raisins, shallots 9

rosemary-garlic fingerling potatoes 9

sautéed wild mushrooms 12