salad – appeTizer

Prosciutto di Parma 18

18-month-aged parma ham, red cow parmesan cheese, aged balsamic

Fiore di Zucca 16

Fried squash blossoms filled with amish goat cheese and artichokes, with sunchoke puree, baby kale and shaved sunchokes

Arucola Stagionale 16

Arugula salad, fall vegetables, lemon dressing, grated pecorino

Zuppa 14

Cauliflower and green apple soup with olive-oil poached shrimp and croutons

Granchio 18

House made crab cake, yellow soft polenta, crunchy kale, salmoriglio

Brodetto del Tirreno  20

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

Hamachi 18 

Hamachi carpaccio, cucumber, hearts of palm, radish, oranges, avocado sauce, romesco puree

 

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

Taglierini  28

Black ink noodles, lobster ragu, bottarga, lobster sauce, sunchokes

Gnocchi

Ricotta gnocchi with wild boar ragu, aged parmesan cheese and shaved artichokes

Pappardelle 26

Hickory farm rabbit ragu, white wine sauce, thyme

Ravioli del Plin  26

Braised short rib ravioli, brasato sauce, aromatic oil

Mezzelune 28

Half moon shaped ravioli filled with robiolla cheese, chives and black truffle, with a mixed wild mushroom sauce

Risotto 30

Aquerello rice, taleggio cheese, gorgonzola, aged parmesan cheese, parsnips, butternut squash ragu and 12 year-aged balsamic

 

main course

Spigola Nera 44

Wild black bass, salsify puree, sauteed matsutake mushrooms, salmoriglio

Sogliola  50

Pan seared dover sole, white wine broth, salsify, spinach, espelette

Capesante 42

Pan seared scallops, sunchoke puree, paddlefish caviar, sea urchin sauce, celery root ragu

Pesce alla Griglia  M/P

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

Anatra  44                                                                                        

moulard duck breast with braised farro, mixed wild mushrooms, parsnip puree, tomato jam, red wine reduction

Controfiletto  52                                                                                       

Prime New York strip, poached artichokes, chanterelle mushrooms, pea shoot salad, sea salt

Agnello 46

Lava lake lamb loin, sunchoke puree, fingerling potatoes, sunchoke chips, red wine reduction

Costoletta di Vitello  52

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

sides 

sautéed cauliflower, aromatic bread 9

caramelized brussels sprouts 9

sautéed spinach, pine nuts, raisins, shallots 9

rosemary-garlic fingerling potatoes 9

grilled asparagus with parmesan cheese 10

sautéed wild mushrooms 12