salad – appeTizer

Prosciutto di Parma 18

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

Foie Gras 24

Foie gras, sunchoke puree, salted mango, brown sugar churros, rhubarb

Fiori di Zucca  18

Fried squash blossoms, filled with scamorza, Buffalo mozzarella, ramps, tomato confit, with a frisee/arugula salad, bell pepper and almond paste

Zuppa di Farro 16

Farro soup, carrots and fava beans, mother yeast, guanciale crouton, rosemary olive oil

Calamari 22

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

Brodetto del Tirreno  22

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

Branzino  22

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

Barbabietole 20

Beet salad, Greek yogurt dressing, Sicilia pistacios, marinated shallots

 

 

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

Tortelli di Ippoglosso 30

Black ink tortelli filled with braised halibut, green peas, tomato water

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

Cavatelli 28

Ricootta cavatelli, morel mushroom ragu rapini-pinenut pesto

Risotto 32

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

main course

Dentice 42

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

Polpo 38

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

Salmone 44

Alaskan king salmon, tarallini cream, mixed carrots, kale chips

Pesce alla Griglia  M/P

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

Agnello  46                                                                                       

Double-rack lamb chops, Anson Mills farro verde, caramelized onions, parsnip puree, coffee-lamb-jus

Filetto  52                                                                                       

Prime beef tenderloin, brown neck squash puree, zucchini spheres, rosemarry garlic crumbles, red wine

Quaglia 38

Pan-seared quail breast, confit legs, puntarelle salad, green apple puree, crispy baby brussel sprouts, pickled cherries

Costoletta di Vitello  52

Grilled free range veal chop, collard greens and fontina cake, braised shallots, porcini mushroom ragu

sides 

 

caramelized baby brussels sprouts 9

baby artichokes, brown butter, yogurt-beet sauce 12

rosemary-garlic fingerling potatoes 9

sautéed wild mushrooms 12