Menu

Antipasti

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

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

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

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

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

Insalata

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

Caesar salad
romaine hearts, classic Caesar dressing,
shaved Parmigiano Reggiano

farro
Tuscan farro, spring vegetables, Champagne vinegar
*Venere black rice may be substituted for farro

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, caramelized onions, 12yr balsamico, Reggiano

risotto agli asparagi
Carnaroli rice, asparagus, Reggiano

risotto ai funghi
Carnaroli rice, wild mushrooms, Reggiano

risotto ai gamberi
Carnaroli rice, shrimp

Paste

available in a “first course” size

linguine ai gamberi
shrimp, mussels, clams, squid, lightly spicy shrimp broth

linguine alla bottarga
bottarga di muggine, onion, lemon zest, olive oil, parsley

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

pansoti con salsa di noci
kale , basil, and ricotta ravioli, walnut sauce

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

tagliatelle alle tre p
English peas, cotto ham, cream

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

tagliolini al sugo do pomodoro
fresh angel hair pasta with fresh tomato basil sauce

ravioli nudi
spinach and ricotta gnocchi

strozzapreti alla salsiccia
hand-made priest strangler, sweet sausage ragù

lasagnette alla Bolognese
baked lasagnette, Bolognese, béchamel, Reggiano

tagliatelle ai funghi
wild mushrooms, garlic, cream

Secondi

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

costoletta alla Parmigiana
pan-fried bone-in breaded veal chop, tomato, fior di latte
mozzarella, Parmigiano Reggiano, arugula salad

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

tagliata di manzo
Joyce Farms grass fed pasture-raised ribeye, sliced, arugula, potat

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