April/May 2014 Dinner Menu



Organic mixed greens salad with baby romaine, fennel, cucumbers, red onion, oven dried cherry tomatoes and shredded Provolone cheese


Arugola salad with frisee, pine nuts, artichokes, sliced fennel and baby octopus


Prosciutto di Parma

Imported Parma ham with Marzolino cheese, black mission figs and baby kale


Tartar di Manzo

Beef tenderloin tartare with black trumpet mushrooms, black truffle, two-mustard sauce and watercress salad



Burrata cheese, puff pastry crust, roasted bell peppers, asparagus salad and a walnut-bagna cauda sauce



(Our fresh pasta is housemade daily)


Carrot and spring garlic soup with lamb sausage and fava beans



Housemade whole wheat square spaghetti with tomato sauce and cherry tomatoes

Ravioli di Astice

Ravioli filled with lobster tail, Burrata cheese and leek puree in a green pea puree


Gnocchi al Nero

Black ink potato gnocchi with crab meat ragu, artichokes, sea urchin and bottarga


Pappardelle                                                                                                                 $26.00

Carrot pappardelle with a rabit ragu in a white wine sauce and fresh thyme


Ravioli filled with duck leg confit and Mascarpone cheese with a reduction of Foie Gras, Meyer lemon and Madeira wine



Risotto with "frutti di mare" in a light lobster sauce


Main Course

Controfiletto di Manzo

Roasted Prime Beef N.Y strip, with Balsamic trevisan radicchio salad, braised brussel sprouts with pancetta and and a Barbaresco foie gras sauce


Costoletta di Vitello

Free range veal chop with young chard, baby carrots, grated Fontina cheese and a Barolo wine sauce



Broken Arrow ranch Axis venison leg wrapped in Prosciutto, with cauliflower puree, morel mushrooms, spicy pecans and gremolata


Branzino Spagnolo

Roasted Spanish sea bass with green pea puree, baby carrots, majoram and fresh herb olive oil




Massachussetts cod with olive oil poached artichokes, countryside panzanella and red wine reduction




Side Dishes

  Sautéed cauliflower
Sautéed mushrooms
Rosemary-garlic roasted potatoes
Yellow soft polenta and Parmesan                                  
Warm spinach salad with pine nuts             

Grilled asparagus “grandmother style”


Menu Gran Degustazione $95

(Tasting menus not available after 9:30pm)
(All dishes and wines are available a la carte)

with wine tasting add $70.00

Granchio dell Alaska

Alaskan King crab salad with lobster, green peas, trevisan radicchio, frisee in a lemon-old bay dressing

Champagne "Louis Roederer" NV


Roasted scallops with sea urchin two-ways, lobster and clam ragu, warm spinach and fresh herb olive oil

Gavi di Gavi "Sylla Sebaste" 2012


  Risotto with Grana Padano "Levante" with ramp pesto and Brussels sprout leaves

Montepulciano "Spelt" 2009




Trenette with Broken Arow ranch antelope ragu, Marzolino cheese and roasted bell peppers

Cabernet/Sangiovese/Cabernet Franc "Valdisanti" $18.00

Costolette di Agnello

Roasted lamb chops, polenta-fontina cake, fava bean puree and fava bean ragu

Brunello di Montalcino "Mocali" 2007        


Passion fruit semifreddo with date sauce, Gorgonzola ice cream and raspberry gastrique


Moscato d'Asti "Vietti" 2012




Tasting Menu $70


(Tasting Menus not available after 9:30pm)

(All dishes and wines are available a la carte)

with wine tasting add $45.00

Torcione di Foie Gras

Foie gras "torchon" with rhubarb puree, fresh figs and Port wine jelly

Muller Thurgau "Andrian" 2012


Taglierini with Manila clam ragu, fava beans, ramps and squash blossoms
Vermentimo Marchedi de' Frescobaldi "Ammiraglia" 2012 $12.00

Spigola Strigliata

Long Island striped bass, chive puree, sea urchin, roasted sunchokes and organic quinoa

Barbara d'Asti Vietti "Tre Vigne" 2011

Chef's modernized tiramisu

Vin Santo Felsina "Berardenga" 2003