dinner
STARTER
artisanal bread basket: squash butter, oil & grove extra virgin olive oil — 6
fried artichokes with lemon, mint, chili-flake, sea salt — 18
arancini: butternut squash, mascarpone, robiola, brown butter aioli — 22
duck and chicken liver parfait — 26
concord grape chutney, cornichons, brioche toast
butter lettuce salad: — 22
honey-crisp apple, spiced walnuts, pomegranate, honey vinaigrette, stilton crumble
brown butter deviled eggs: boquerones, bombette calabrese, basil oil — 18
three cheeses, honeycomb, and artisan bread —32
selection of artisan cheeses: cow, goat and sheep
burrata: vermouth poached pears and figs — 26
calabrian chili-infused honey drizzle, pistachio crumble
san daniele prosciutto — 32
house-made ricotta, apricot-honey emulsion, bee pollen, grilled sourdough
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PASTA
bavette cacio pepe — 28
grana padano, pecorino, black pepper, olive oil
tagliatelle bolognese —30
organic beef, veal, pork ragu
spaghetti al nero — 38
squid ink pasta, saffron-poached pei mussels, jalapeno, lemon breadcrumb
cappelletti with sunchoke, butternut squash, mascarpone; bourbon brown butter, sage, aged balsamic, hazelnut — 28
cavatelli alla norma— 28
charred eggplant, tomato, pepper, mint, smoked ricotta salata
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SECONDI
seared filet of branzino — 38
sauteed baby kale, marble potatoes, gremolata
pan-roast organic heritage 1/2 chicken — 42
roasted spaghetti squash, crispy sunchoke,mixed olives, pomegranate, salsa verde
cider-braised pork cheeks — 48
braised red cabbage, speck, fennel pollen, balsamic
red wine braised octopus: fagioli misto, calabrian chili vinaigrette — 44
porcini-rubbed NY strip steak — 54
funghi misti, pecorino cream, sage
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CONTORNI — 18
crispy russet potatoes, pecorino, rosemary
sautéed broccoli rabe, anchovy butter
crispy brussel sprouts, diavolo sauce, bonito flakes