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: fi ore sardo, taleggio, gorgonzola dolce

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

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

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

vongole
clams, white wine, garlic, mint, Calabrese pepper

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

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

Insalata

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

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

farro
Tuscan farro, fall squash, Granny Smith apple, toasted pumpkin seeds, olive oil, sherry 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
caramelized onions, 12yr balsamico, Reggiano

risotto ai funghi
Carnaroli rice, wild mushrooms, Reggiano

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

Paste

available in a “first course” size

linguine del pescatore
shrimp, mussels, clams, squid, lightly spicy shrimp broth

linguine vongole e bottarga
clams, bottarga di muggine, garlic, olive oil, parsley

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

cappellacci di zucca
butternut squash and sweet potato “big hats”, butter/sage sauce

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

pappardelle al sugo d’anatra
fresh pappardelle, braised duck ragú

tortelli di mele
ricotta and fresh mint ravioli, tomato/basil sauce

ravioli nudi
spinach and ricotta gnocchi

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

lasagnette alla Bolognese
baked lasagnette, Bolognese, béchamel, Reggiano

tagliatelle ai funghi
wild mushrooms, garlic, cream

Secondi

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

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

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

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

salmone arrosto
pan-seared wild steelhead salmon, arugula, Venere black rice, fall squash, Granny Smith apple

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

pesce arrosto
wood-roasted whole fish, roasted potatoes, garlic spinach

halibut acqua pazza
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