Menu
Antipasti
assaggio d’olio 3 ea.
a tasting of premier estate-bottled olive oils
antipasto misto 22
prosciutto di Parma 36 mo., cacciatorini, coppa, fiore sardo, taleggio, gorgonzola dolce, olives, mushrooms
tagliere di salumi 24
prosciutto di Parma 36 mo., cacciatorini, coppa, speck, soppressata Calabrese, mortadella, cipollini onions, olives
antipasto completo 30
tagliere di salumi platter with cheeses: fiore sardo, taleggio gorgonzola dolce
cape sante 28
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle oil
vongole 14
clams, garlic, mint, Calabrese pepper
carpaccio di manzo 12
beef tenderloin carpaccio, Parmigiano Reggiano, Pantelleria capers, lemon, olive oil
bresaola della Valtellina 13
bresaola, arugula, celery, Reggiano, lemon, olive oil
bufala e peperoni 13
bufala mozzarella, roasted bell peppers, salted anchovies
Carpaccio di Tonno 14
house cured fresh Hawaiian tuna, arugula, radish, red onions, lemon, olive oil
Insalate
nsalata mista 10
seasonal lettuce, tomatoes, olive oil, red onion, balsamic vinegar
Caesar salad 10
romaine hearts, classic Caesar dressing, croutons, shaved Parmigiano reggiano
farro 11
Tuscan farro with butternut squash, apple, grapes, pistachio, pickled onion, parsley, cider vinegar, olive oil
bietole e rucola 11
roasted beets, arugula, pistachio, Gorgonzola, balsamic vinegar, olive oil
Risotti
vegetarian option available
risotto mantecato 21
Carnaroli rice, caramelized onions, 12yr balsamico, Reggiano
risotto ai funghi 24
Carnaroli rice, wild mushrooms, Reggiano
risotto ai frutti di mare 24
Carnaroli rice, shrimp, clams, squid
Paste
linguine del pescatore 24
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 22
16th century recipe from the master’s letters: veal, chicken and pork ravioli, butter/sage sauce
fettuccine Alfredo 22
handmade tagliatelle, cream, Parmigiano Reggiano
add organic chicken, wild shrimp, or both 24
cacio, pepe, e pancetta 22
bucatini, pancetta, Moroccan Sarawak black pepper, pecorino Romano
pappardelle al sugo d’anatra 25
fresh pappardelle, Hudson Valley Rohan duck ragù
Cappellacci de Zucca 22
Butternut squash and sweet potato “Big Hats” with brown butter and sage
ravioli nudi 22
spinach and ricotta gnocchi
strozzapreti alla salsiccia 22
hand-made priest stranglers, sweet sausage ragù
lasagnette alla Bolognese 22
baked lasagnette, Bolognese, béchamel, Reggiano
tagliatelle ai funghi 24
wild mushrooms, garlic, cream
tortelli di mele 22
Sausage and apple ravioli, butter and sage
Secondi
Costoletta di vitello 48
Oak-roasted center-cut veal chop, wild mushrooms, natural jus
costoletta alla Parmigiana 48
pan-fried, bone-in veal chop, tomato, fior di latte mozzarella, Parmigiana Reggiano, arugula salad
acqua pazza 38
Halibut, tomatoes, garlic, pantelleria capers, wild oregano
polletto al limone 28
wood-roasted Green Circle lemon chicken, potatoes, spinach
tonno 45
Seared center-cut 6oz. Sashimi red Ahi tuna, arugula, seasonal vegetables,, cucumber, onions, kalamata olives, olive oil
salmone arrosto 28
pan-seared Norwegian 8 oz. center-cut salmon, Venere black rice & seasonal vegetable salad, salmoriglio
tagliata di manzo 54
Joyce Farms pasture-raised 100% natural sliced 18 oz ribeye, arugula, potatoes
pesce arrosto 36
Wood-roasted whole fish, 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
