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 22
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, radishes, arugula, olio verde, lemon

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

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

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

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

burrata affumicata 12
smoked burrata from Puglia, olive oil, sea salt

Insalata

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

Caesar salad 10
romaine hearts, classic Caesar dressing, shaved Parmigiano Reggiano

farro 11
Tuscan farro, spring vegetables, Champagne vinegar
*Venere black rice may be substituted for farro

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, mussels, clams, squid

risotto agli asparagi 20
Carnaroli rice, asparagus, Reggiano

Paste

available in a “first course” size

linguine del pescatore 22
shrimp, mussels, 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

pansoti con salsa di noci 20
kale, basil, and ricotta ravioli, walnut sauce

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

tagliatelle alle tre p 20
English peas, cotto ham, cream

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

ravioli nudi 20
spinach and ricotta gnocchi

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

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

tagliatelle ai funghi 20
wild mushrooms, garlic, cream

Secondi

tonno e fagioli 36
seared line-caught Hawaiian tuna, bianchi di Spagna beans, arugula, tomatoes, cucumber, onions, olive oil

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

costoletta alla Parmigiana 42
pan-fried bone-in breaded veal chop, tomato, fi or di latte
mozzarella, Parmigiano 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 ribeye, sliced, arugula, potatoes

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

halibut acqua pazza 34
tomatoes, wine, garlic, Pantelleria capers, peperoncino, wild oregano

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