Dinner
THE MENU
STARTER
fried artichokes with lemon, mint, chili-flake, sea salt — 18
spring arancini w/ pencil asparagus and robiola — 20
basil, lemon caper aioli
fried mozzarella w/ prosciutto san daniele — 28
basil pesto, pine nuts, spicy fig mostarda, pickled ramps
market salad: spring baby greens, radish — 22
spiced honey vinaigrette, toasted almonds, shaved parmigiano
san daniele prosciutto: house made ricotta — 32
apricot honey emulsion, bee pollen, toasted tuscan bread
duck and chicken liver parfait — 26
concord grape chutney, cornichons, brioche toast
three cheeses, honeycomb, and artisan bread —32
buttermilk basque (sheep, new york), five spoke harvest moon (cow,new york), ca d’ambros rusticapra (goat, italy)
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PASTA
bavette cacio pepe — 28
grana padano, pecorino, black pepper, olive oil
cavatelli alla norma— 28
charred eggplant, tomato, pepper, mint, smoked ricotta salata
malfaldine w/ maine lobster — 38
asparagus, artichoke, lemon breadcrumbs
tagliatelle bolognese —30
organic beef, veal, pork ragu
mezzaluna verdi — 32
spinach pasta, sheepsmilk ricotta, mint butter sauce, market peas
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SECONDI
seared filet of branzino — 38
sauteed baby kale, marble potatoes, gremolata
diver scallops: eggplant caponata, pomegranate — 44
pan-roast organic heritage 1/2 chicken — 42
fregola, shiitake, spring onion, diavola sauce, pickled ramps
sliced, porcini-rubbed NY strip steak — 54
grilled asparagus with piave vecchio, bone marrow cipollini agrodolce
nebbiolo-braised wild boar shank — 48
smoked bacon / porcini risotto
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CONTORNI
blistered shishito peppers, lemon yogurt —18
crispy russet potatoes, pecorino, rosemary —18
sautéed broccoli rabe, anchovy butter —18
grilled asparagus, romesco sauce —18