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

Zuppa 14

Green asparagus soup, fava beans, crab meat, asparagut tips, espelette

Moleche M/P

Polenta-crusted soft shell crab, white asparagus puree, ramps, green peas

Brodetto del Tirreno  20

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

Kampachi 18 

Hawaiian kampachi carpaccio, avocado mousse, hearts of palm, oranges, fava beans

 

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

Fettuccini 28

Fettuccini with black truffle, sage, asparagus, ramps, aged parmesan cheese

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, morel mushroom ragu, green peas, pecorino, ramps

main course

Rockfish 44

Virginia rockfish, fava bean puree, baby kale, roasted radish, cerignola olive ragu

Sogliola  50

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

Ippoglosso 44

Pan seared Alaskan halibut, braised escarole, asparagus, ramps, salmoriglio

Pesce alla Griglia  M/P

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

Piccione  44                                                                                        

Roasted local squab, braised spinach, brussels sprout leaves, marsala wine reduction

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

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