appeTizer

Prosciutto di Parma 18

18-month-aged parma ham, Blu di Bufala, black pepper & honey, grissini

Foie Gras 26

Foie gras, sunchoke puree, salted mango, brown sugar churros, rhubarb

Fiori di Zucca  22

Fried squash blossoms, filled with fresh ricotta, fontina and speck, with a frisee/arugula salad, pickled beech mushrooms, eggplant puree

Zuppa Peperone & Ceci 16

Chilled red bell pepper and chickpea soup, tomatillo, parmesan tuille

Molecche 20

Pan-seared polenta-dusted softshell crab, old bay mayonnaise, romanesco cauliflower, guanciale vinaigrette

Brodetto del Tirreno  24

Shellfish stew with mussels, clams, shrimp, scallops, calamari,  baby octopus, garlic and crushed tomatoes

Branzino  22

Branzino crudo, orange vinaigrette, breakfast radish, stark apple, sea beans, Osetra caviar

Barbabietole18

Beet salad, Greek yogurt dressing, Sicilian pistacios, marinated shallots

 

 

pasTa – risoTTo (pasta is handmade daily)

Spaghetti di Gragnano  26

Thick spaghetti, clams, white wine, crshed red pepper, cherry tomatoes

Chitarra  20

Whole wheat square spaghetti, organic cherry tomato sauce, basil, garlic

Taglierini al Granchio 28

Black ink taglierini, jumbo lump crab meat ragu, cherry tomatoes, fava beans

Papppardelle 28

Wild boar ragu, chestnuts, pecorino Toscano, fresh thyme

Strozzapreti 26

Hand-rolled pasta, hickory farm rabbit ragu, white wine sauce, thyme, olive oil

Ravioli del Plin  28

Braised short rib ravioli, brasato sauce, aromatic oil

Trenette  28

Jagged pappardelle, basil pesto, saffron potatoes, black olives, toasted pinenuts

Risotto 32

Aquerello rice, morel mushrooms, green peas, raschera cheese

main course

Dentice 42

Red snapper, fregola sarda and preserved Meyer lemon ragu, sea bean salad

Polpo 38

Seared octopus, cauliflower cream, shaved fennel with lemon dressing, pistachio pesto, chorizo oil

Ippoglosso 46

Alaskan halibut, leek and potato sauce, brown butter baby yellow corn, salmon roe

Pesce alla Griglia  M/P

Daily selection of fresh fish, simply grilled, served over the chef's daily selection of vegetables 

Agnello  48                                                                                      

Double-rack lamb chops, Anson Mills farro verde, caramelized onions, parsnip puree, coffee-lamb-jus

Filetto  52                                                                                       

Prime beef tenderloin, arugula, fingerling potato chips, confit heirloom cherry tomatoes, carrot puree

Quaglia 38

Pan-seared quail breast, confit legs, puntarelle salad, green apple puree, crispy baby brussel sprouts, pickled cherries

Costoletta di Vitello  52

Grilled free range veal chop, collard greens and fontina cake, braised shallots, porcini mushroom ragu

sides 

 

grilled asparagus 11

sauteed rapini 9

baby artichokes, brown butter, yogurt-beet sauce 10

rosemary-garlic fingerling potatoes 9

sautéed wild mushrooms 12