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, finocchiona, cipollini onions, olives
antipasto completo 30
tagliere di salumi platter with cheeses: fiore sardo, taleggio gorgonzola dolce
bresaola di tonno 14
house-cured sashimi tuna, arugula, olio verde, lemon
pepato di cozze 13
mussels, garlic, lemon, olive oil, black pepper
cape sante 20
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle oil
vongole 14
clams, white wine, 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
insalate
insalata mista 10
seasonal lettuce, tomatoes, olive oil, balsamic vinegar
Caesar salad 10
romaine hearts, classic Caesar dressing, croutons, shaved Parmigiano reggiano
farro 11
Tuscan farro with tomatoes, cucumbers, red onion, parsley, olive oil, red wine vinegar
bietole e rucola 11
roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil
risotti
available in a “first course” size
vegetarian option available
risotto mantecato 21
Carnaroli rice, caramelized onions, 12yr balsamico, Reggiano
risotto ai funghi 21
Carnaroli rice, wild mushrooms, Reggiano
risotto ai frutti di mare 24
Carnaroli rice, shrimp, clams, squid, mussels
Paste
available in a “first course” size
linguine del pescatore 24
shrimp, clams, squid, mussels, 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
cappellacci di zucca 22
Butternut squash and sweet potato “Big Hats” with brown butter and sage
tortelli di mele 22
sausage and apple ravioli, butter/sage sauce
cacio, pepe, e pancetta 21
bucatini, pancetta, black pepper, pecorino Romano
pappardelle al sugo d’anatra 24
fresh pappardelle, braised duck ragù
ravioli nudi 21
spinach and ricotta gnocchi
strozzapreti alla salsiccia 21
hand-made priest stranglers, sweet sausage ragù
lasagnette alla Bolognese 21
baked lasagnette, Bolognese, béchamel, Reggiano
tagliatelle ai funghi 21
wild mushrooms, garlic, cream
secondi
tonno 36
ahi tuna, kalamata olives, cucumbers, onions, tomatoes
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, fi or di latte mozzarella, Parmigiana Reggiano, arugula salad
polletto al limone 25
wood-roasted free-range all-natural lemon chicken, potatoes, spinach
salmone arrosto 28
pan-seared wild Norwegian salmon, Venere black rice & seasonal vegetable salad, salmoriglio
tagliata di manzo 48
pasture-raised 100% natural sliced ribeye, arugula, potatoes
pesce arrosto mkt
wood-roasted whole fi sh, roasted potatoes, garlic spinach
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
