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, finocchiona, cipollini onions, olives

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

bresaola di tonno 14
house-cured sashimi tuna, arugula, olio verde, lemon

pepato di cozze  13
mussels, garlic, lemon, olive oil, black pepper

cape sante 20
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle 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 13
bresaola, arugula, celery, Reggiano, lemon, olive oil

bufala e peperoni 13
bufala mozzarella, roasted bell peppers, salted anchovies

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 21
Carnaroli rice, caramelized onions, 12yr balsamico, Reggiano

risotto ai funghi 21
Carnaroli rice, wild mushrooms, Reggiano

risotto ai frutti di mare 24
Carnaroli rice, shrimp, clams, squid, mussels

Paste

available in a “first course” size

linguine del pescatore 24
shrimp, clams, squid, mussels, 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

 cappellacci di zucca 22
Butternut squash and sweet potato “Big Hats” with brown butter and sage

tortelli di mele  22
sausage and apple ravioli, butter/sage sauce

cacio, pepe, e pancetta 21
bucatini, pancetta, black pepper, pecorino Romano

pappardelle al sugo d’anatra 24
fresh pappardelle, braised duck ragù

ravioli nudi 21
spinach and ricotta gnocchi

strozzapreti alla salsiccia 21
hand-made priest stranglers, sweet sausage ragù

lasagnette alla Bolognese 21
baked lasagnette, Bolognese, béchamel, Reggiano

tagliatelle ai funghi 21
wild mushrooms, garlic, cream

secondi

tonno 36
ahi tuna, kalamata olives, cucumbers, onions, tomatoes

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, fi or di latte mozzarella, Parmigiana Reggiano, arugula salad

polletto al limone 25
wood-roasted free-range all-natural lemon chicken, potatoes, spinach

salmone arrosto 28
pan-seared wild Norwegian salmon,  Venere black rice & seasonal vegetable salad, salmoriglio

tagliata di manzo 48
pasture-raised 100% natural sliced ribeye, arugula, potatoes

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


For private events:

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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