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:

Make Inquiry

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