Menu

Antipasti

assaggio d’olio 3 ea.
 a tasting of premier estate-bottled olive oils

 

antipasto misto 24
 prosciutto di Parma 36 mo., cacciatorini, coppa, fiore sardo, taleggio, gorgonzola dolce, olives, mushrooms

 

tagliere di salumi 26
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

 

bresaola di tonno 14
house-cured sashimi Hawaiian tuna, arugula, radish, red onions, lemon, olive oi

 

cape sante 38
 seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle oil

 

vongole 15
Manila 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 14
bufala mozzarella, roasted bell peppers, salted anchovies

caprese 14
Bufala mozzarella, heirloom tomatoes, basil. Wild oregano, Calbrese, olive oil

 

Insalate

insalata mista 11
 seasonal lettuce, tomatoes, red onion, cucumber, olive oil, balsamic vinegar

 

Caesar salad 12
romaine hearts, classic Caesar dressing, croutons, shaved Parmigiano reggiano

 

farro 12
Tuscan farro, seasonal vegetables, red wine vinegar, olive oil

 

bietole e rucola 12
 roasted beets, arugula, pickled red onions, pistachios, Gorgonzola, lemon , olive oil

Risotti

vegetarian option available

 

risotto mantecato 24
 Carnaroli rice, caramelized onions, 12yr balsamico, Reggiano

 

risotto ai funghi 25
 Carnaroli rice, wild mushrooms, Reggiano

 

risotto ai frutti di mare 26
 Carnaroli rice, shrimp, clams, squid

Paste

linguine del pescatore 26
 shrimp, clams, squid,, garlic, lightly spicy shrimp broth


linguine alle vongole e bottarga 26
 Manila clams, bottarga di muggine, garlic, white wine, olive oil, parsley

 

tortelli di Michelangelo Buonarroti 24
16th century recipe from the master’s letters:
veal, chicken and pork ravioli, butter/sage sauce

 

fettuccine Alfredo  24
handmade tagliatelle, cream, Parmigiano Reggiano
add organic chicken, wild shrimp, or both  26

 

cacio, pepe, e pancetta 24
 bucatini, pancetta, Sarawak black pepper, pecorino Romano

 

pappardelle al sugo d’anatra 26
 fresh pappardelle, Hudson Valley Rohan duck ragù

 

ravioli nudi 24
spinach and ricotta gnocchi

 

tagliolini pomodoro fresco 22
fresh angel hair, heirloom tomato, basil

 

tortelli di menta 24
Tortelli stuffed with ricotta, mint,Parmigiana Reggiano, fresh tomato basil sauce

 

strozzapreti alla salsiccia 24
hand-made priest stranglers, sweet sausage ragù

 

lasagnette alla Bolognese 24
baked lasagnette, Bolognese, béchamel, Reggiano

 

tagliatelle ai funghi 25
wild mushrooms, garlic, cream

Secondi  

costoletta di vitello 58
Oak-roasted center-cut veal chop, wild mushrooms, natural jus

 

costoletta alla Parmigiana 58
 pan-fried, bone-in veal chop, tomato, fior di latte mozzarella, Parmigiana Reggiano, arugula

 

polletto al limone 32
wood-roasted Green Circle lemon chicken, potatoes, spinach

 

salmone arrosto 32
pan-seared Norwegian 8 oz. center-cut salmon,  Venere black rice & seasonal vegetables, salmoriglio 

 

tagliata di manzo 58
Joyce Farms pasture-raised 100% natural sliced 20 oz. ribeye, arugula, potatoes

 

Pesce Arrosto MKT
wood roasted whole fish, roasted potatoes, garlic spinach

 

halibut acqua pazza 42
halibut, tomatoes, wine, garlic, Pantelleria capers, wild oregano, toasted bread

 


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