Menu
Antipasti
assaggio d’olio
a tasting of premier estate-bottled olive oils
antipasto misto
assorted Italian meats and cheeses, olives, mushrooms
bresaola di tonno
house-cured sashimi tuna, radishes, arugula, olio verde, lemon
pepata di cozze
mussels, lemon, olive oil, black pepper
cape sante
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffl e oil
vongole
clams, white wine, garlic, mint, Calabrese peppers
carpaccio di manzo
beef tenderloin carpaccio, Parmigiano Reggiano, Pantelleria capers, lemon, olive oil
bresaola della Valtellina
bresaola, arugula, celery, Reggiano, lemon, olive oil
bufala e peperoni
bufala mozzarella, roasted bell peppers, salted anchovies
burrata affumicata
smoked burrata from Puglia, olive oil, sea salt
Insalata
nsalata mista
seasonal lettuce, tomatoes, onion, olive oil, balsamic vinegar
Caesar salad
romaine hearts, classic Caesar dressing, shaved Parmigiano Reggiano
insalata tricolore
radicchio Trevigiano, Belgian endive, arugula, olive oil, lemon
bietole e rucola
roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil
Risotti
available in a “first course” size
vegetarian option available
risotto mantecato
Carnaroli rice, carmelized onions, 12yr balsamico, Reggiano
risotto ai funghi
Carnaroli rice, wild mushrooms, Reggiano
risotto ai frutti di mare
Carnaroli rice, shrimp, mussels, clams, squid
Trevigiana e Gorgonzola
Carnaroli rice, radicchio Trevigiano, Goraganzola
Paste
available in a “first course” size
spaghetti del pescatore
shrimp, mussels, clams, squid, lightly spicy shrimp broth
spaghetti alle vongole
clams, Calabrese peppers, garlic, olive oil
tortelli di Michelangelo Buonarroti
16th century recipe from the Master’s letters: veal, chicken and pork ravioli, butter/sage sauce
cappellacci di zucca
butternut squash and sweet potato “big hats”, butter/sage sauce
cacio, pepe e pancetta
bucatini, pancetta, black pepper, pecorino Romano
pappardelle al sugo d’anatra
fresh pappardelle, braised duck ragú
spaghetti alla bottarga
Sardinian mullet roe, onions, lemon, parsley
ravioli nudi
spinach and ricotta gnocchi
strozzapreti alla salsiccia
hand-made priest strangler, sweet sausage ragú
lasagnette alla Bolognese
baked lasagnette, Bolognese, béchamel, Reggiano
tagliatelle ai funghi
wild mushrooms, garlic, cream
Secondi
tonno e fagioli
seared line-caught Hawaiian tuna, bianchi di Spagna beans, arugula, tomatoes, cucumber, onions, olive oil
costoletta di vitello
oak-roasted center-cut veal chop, wild mushrooms, natural jus
polletto al limone
wood-roasted free-range all-natural lemon chicken, potatoes, spinach
salmone arrosto
pan-seared Norwegian wild salmon, riso di Venere, arugula, seasonal vegetables
tagliata di manzo
pasture-raised 100% natural ribeye, sliced, arugula, potatoes
pesce arrosto mkt
wood-roasted whole fish, roasted potatoes, garlic spinach
halibut acqua pazza
tomatoes, wine, garlic, Pantelleria capers, peperoncino, wild oregano
For private events:
Menu items and prices are subject to change.
The majority of our produce, meat, and dairy comes from local farms.
Your server has all the details.
Consuming raw or undercooked meats, poultry, seafood, shellfsh, or eggs increase your risk of food-borne illness.
Ask your server about our Gluten free options.