Dinner Menu PDF

September 2020

appetizerS

POMODORINI & MELONE 18
Heirloom cherry tomatoes, melon, burrata stracciatella, charred cucumber, apple vinaigrette
ESTIVA 16
Frilly mustard and frisee salad, grilled peaches, toasted almonds, citrus vinaigrette
ZUPPA DI MAIS 16
Chilled corn soup, Maine lobster, mint, black truffle, brown butter-espelette popcorn
CAPESANTE 18
Seared scallops, green asparagus, white balsamic pickled heirloom carrots and radish, squid ink & sea urchin sauce, nasturtium
POLPO 18
Octopus salad, calamari, potatoes, romesco, micro parsley, caper vinaigrette
PROSCIUTTO 18
24-month aged prosciutto, goat cheese crema, figs, pane carasau, micro thyme

 

pasta – risotto (pasta is handmade daily)

 

TORTELLI 26
Green pea filling, chanterelle mushrooms, goat cheese, pea shoots
RAVIOLI DEL PLIN 26
 braised short rib ravioli
TROFIE AL PESTO 24
Basil, green beans, ligurian olives,
PICI SENESI 26
 Wild mushroom “Bolognese”, black truffle
RISOTTO 30
Smoked jumbo lump crab, green peas, crème fraiche, black garlic oil

main course

FILETTO 48
Beef tenderloin, grilled romaine, chive sour cream, urfa pepper, red wine sauce
AGNELLO 48
Rack of lamb, summer herbs & pecorino crust, hay and lamb jus, Cipollini onions, green chick pea-garlic puree
QUAGLIA 36
Roasted quail, stuffed with pork sausage, figs and foie gras, green farro, foie gras-marsala sauce
IPPOGLOSSO 40
Halibut, Shaved summer squash salad, spiced pumpkin seeds, lemon verbena spuma, pickled plum

sides (9)

SUMMER SUCCOTASH- baby squash, charred corn, peas, asparagus, confit cherry tomatoes
CAROTINE – roasted heirloom carrots, black pepper ricotta, caraway/honey, pomegranate