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

carpaccio di tonno 14
house-cured sashimi tuna, arugula, olio verde, lemon

pepato di cozze  13
mussels, garlic, lemon, olive oil,  Moroccan Sarawak 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 English peas, asparagus, cucumbers, red onion, parsley, olive oil, red wine vinega

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 agli asparagi 21
Carnaroli rice, asparagus, 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, brown 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

ravioli nudi 22
spinach and ricotta gnocchi

tagliatelle alle tre p 22
English peas, cotto ham, cream

strozzapreti alla salsiccia 22
hand-made priest stranglers, sweet sausage ragù

tortelloni ai carciofi 22
large tortelli stuffed with fresh artichokes and mascarpone

lasagnette alla Bolognese 22
baked lasagnette, Bolognese, béchamel, Reggiano

tagliatelle ai funghi 22
wild mushrooms, garlic, cream

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, fi or di latte mozzarella, Parmigiana Reggiano, arugula salad

polletto al limone 28
wood-roasted Green Circle lemon chicken, potatoes, spinach

salmone arrosto 28
pan-seared wild Norwegian salmon, arugula, Venere black rice, seasonal vegetables, salmoriglio

tagliata di manzo 48
Joyce Farms pasture-raised 100% natural sliced 16 oz. ribeye, arugula, potatoes

pesce arrosto mkt
wood-roasted whole fish, 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