Menu

Antipasti

assaggio d’olio  3 ea.
a tasting of premier estate-bottled olive oils

antipasto misto  20
prosciutto di Parma 36 mo., cacciatorini, coppa, fi ore sardo, taleggio, gorgonzola dolce, olives, mushrooms

tagliere di salumi 20
prosciutto di Parma 36 mo., cacciatorini, coppa, speck, Lomo de Bellota, fi nocchiona, cipollini onions, olives

antipasto completo 30
tagliere di salumi platter with cheeses: fi ore sardo, taleggio gorgonzola dolce

bresaola di tonno 13
house-cured sashimi tuna, arugula, olio verde, lemon

cape sante 20
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffl e oil

vongole 14
clams, white wine, garlic, mint, Calabrese pepper

carpaccio di manzo 12
beef tenderloin carpaccio, Parmigiano Reggiano, Pantelleria capers, lemon, olive oil

bresaola della Valtellina 12
bresaola, arugula, celery, Reggiano, lemon, olive oil

bufala e peperoni 12
bufala mozzarella, roasted bell peppers, salted anchovies

caprese 12
bufala mozzarella, tomatoes, basil, olive oil

insalate

insalata mista 10
seasonal lettuce, tomatoes, olive oil, balsamic vinegar

Caesar salad 10
romaine hearts, classic Caesar dressing, croutons, shaved Parmigiano reggiano

farro 11
Tuscan farro with tomatoes, cucumbers, red onion, parsley, olive oil, red wine vinegar

bietole e rucola 11
roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil

risotti

available in a “first course” size
vegetarian option available

risotto mantecato 20
Carnaroli rice, caramelized onions, 12yr balsamico, Reggiano

risotto ai funghi 20
Carnaroli rice, wild mushrooms, Reggiano

risotto ai frutti di mare 22
Carnaroli rice, shrimp, clams, squid

risotto al pomodoro e basilico 20
Carnaroli rice, tomatoes, fresh basil

Paste

available in a “first course” size

linguine del pescatore 22
shrimp, clams, squid, lightly spicy shrimp broth

linguine alle vongole e bottarga 24
clams, bottarga di muggine, garlic, tomatoes, olive oil, parsley

tortelli di Michelangelo Buonarroti 20
16th century recipe from the master’s letters:
veal, chicken and pork ravioli, butter/sage sauce

tagliolini al pomodoro fresco 20
fresh angel hair, tomatoes, basil

cacio, pepe, e pancetta 20
bucatini, pancetta, black pepper, pecorino Romano

pappardelle al sugo d’anatra 22
fresh pappardelle, braised duck ragù

tortelli di menta 20
ricotta and fresh mint ravioli, tomato/basil sauce

ravioli nudi 20
spinach and ricotta gnocchi

strozzapreti alla salsiccia 20
hand-made priest stranglers, sweet sausage ragù

lasagnette alla Bolognese 20
baked lasagnette, Bolognese, béchamel, Reggiano

tagliatelle ai funghi 20
wild mushrooms, garlic, cream

secondi

tonno 38
seared line-caught Hawaiian tuna, arugula, heirloom tomatoes, cucumber, olives, red onion

costoletta di vitello 42
oak-roasted center-cut veal chop, wild mushrooms, natural jus

costoletta alla Parmigiana 42
pan-fried, bone-in veal chop, tomato, fi or di latte mozzarella, Parmigiana Reggiano, arugula salad

polletto al limone 24
wood-roasted free-range all-natural lemon chicken, potatoes, spinach

salmone arrosto 28
pan-seared wild steelhead salmon, arugula, Venere black rice, seasonal vegetables

tagliata di manzo 42
pasture-raised 100% natural sliced ribeye, arugula, potatoes

pesce arrosto mkt
wood-roasted whole fi sh, roasted potatoes, garlic spinach

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, shellfish, or eggs increase your risk of food-borne illness.
Ask your server about our Gluten free options.

20% gratuity will be added to parties of 6 or more