Dinner Menu PDF


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 green pea puree, baby kale and red amaranth microgreens

Arucola Stagionale 16

Arugula salad, green peas, fava beans, crab meat, asparagus tips, espelette

Zuppa 14

Chilled yellow tomato soup, calamari salad, chanterelle mushrooms, chopped chives

Capesante 20

Seared scallops, lobster bisque, lobster ragu, morel mushrooms, fava beans

Brodetto del Tirreno  20

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

Tonno 20

Tuna carpaccio, persimmon vinaigrette, hearts of palm, radish, oranges, Ossetra caviar


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

Trenette 28

Jagged pappardelle, Ligurian basil pesto, marble potatoes, pine nuts

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 34

Aquerello rice, spring garlic, squash blossoms, polenta-crusted fried soft shell crab

main course

Branzino 38

Mediterranean seabass, green tomato puree, kohlrabi, beets and green tomato ragu

Salmone 44

Wild Alaskan salmon, braised corn, sauteed peaches, corn puree

Ippoglosso 44

Pan seared Alaskan halibut, braised escarole, asparagus, cerignola olive ragu

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 chop, yellow tomato puree, wild dandelion greens, spring garlic, English peas, sea salt

Controfiletto  52                                                                                       

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

Maiale 46

Iberico pork loin, herb crusted, served with piquillo pepper puree, fennel salad, shaved watermelon radish, pickled blackberries

Costoletta di Vitello  52

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


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