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

cape sante 28
 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

caprese 13
bufala mozzarella, tomatoes, basil, olive oil

bresaola della Valtellina 13
 bresaola, arugula, celery, Reggiano , lemon, olive oil

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

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  cucumbers, red onion, parsley, olive oil, red wine vinegar

bietole e rucola 11
 roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil

Risotti

vegetarian option available

risotto mantecato 21
 Carnaroli rice, caramelized onions, 12yr balsamico, Reggiano

risotto al pomodoro e basilico 21
Carnaroli rice, tomatoes, fresh basil

risotto ai funghi 21
 Carnaroli rice, wild mushrooms, Reggiano

risotto ai frutti di mare 24
 Carnaroli rice, shrimp, clams, squid

Paste

linguine del pescatore 24
 shrimp, 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 22
 16th century recipe from the master’s letters: veal, chicken and pork ravioli, butter/sage sauce

Fettuccine Alfredo  22
handmade tagliatelle, cream, Parmigiano Reggiano
Add organic chicken, wild shrimp, or both 24

ravioli di menta 22
ricotta and fresh mint ravioli, tomato/basil sauce

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

tagliolini al pomodoro fresco 22
fresh angel hair, tomatoes, basil

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

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

tagliatelle ai funghi 22
 wild mushrooms, garlic, cream

Secondi

costoletta alla Parmigiana 48
 pan-fried, bone-in veal chop, tomato, fior 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,  Venere black rice & seasonal vegetable salad, salmoriglio 

tonno 42
Seared center-cut 6oz. Sashimi red Ahi tuna, arugula, tomatoes, cucumber, onions, kalamata olives, olive oil (based on availability)

tagliata di manzo 54
 Joyce Farms pasture-raised 100% natural sliced 18 oz ribeye, arugula, potatoes

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

Costoletta di vitello 48
Oak-roasted center-cut veal chop, wild mushrooms, natural jus


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