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| ANTIPASTI e INSALATE |
| ORGANIC FIELD GREENS red wine vinaigrette |
7 |
| BACCALA housemade tomato jam, crostini |
9 |
| TULIO HEARTS OF ROMAINE white anchovy, focaccia croutons and Grana** |
8 |
THREE BEET SALAD burrata, sweet grapes, frisee, beet vinaigrette
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11 |
| ARUGULA crispy prosciutto, hard boiled egg, lemon dressing |
9 |
| CALAMARI grilled, greens, bagna cauda, hot peppers |
11 |
| SWEET POTATO GNOCCHI sage butter, mascarpone |
9 |
| SEMOLINA ENCRUSTED SCALLOPS crispy capers, toasted Marcona almonds, Vin Santo syrup |
15 |
| ANTIPASTI MISTI prosciutto, mortadella, crescenza, marinated olives, pepperonata, bruschetta |
16 |
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| PRIMI |
| PASTA ALLA CHITARRA crispy pork belly, leeks, fresh ricotta |
16 |
| PUMPKIN MALFATTI amaretti brown butter |
15 |
| RISOTTO chanterelles, gremolata |
18 |
| RAVIOLI smoked salmon, asparagus, lemon cream |
19 |
| LINGUINE local clams, preserved lemon, chili flake, garlic breadcrumbs |
18 |
| ORECCHIETTE spicy Italian sausage, rapini, light tomato sauce, Reggiano |
18 |
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| SECONDI |
| CHICKEN roasted, caramelized garlic, sage, lemon risotto |
20 |
| KUROBUTA PORK SHANK braised, ricotta whipped potatoes, horseradish gremolada |
21 |
| DUCK BREAST AND CRISPY CONFIT wilted greens, pistachios, glazed plums* |
26 |
| LAMB two ways- grilled sirloin, parmesan sunchoke and wood oven lamb sausage, corona beans |
28 |
| AHI TUNA grilled, cauliflower, pickled raisin, bread crumbs, anchovy vinaigrette-orange, celery gremolada |
27 |
| RIBEYE dry aged 28 days, porcini salted potatoes, Gorgonzola Dolci* |
33 |
| VEAL CHOP stuffed with mozzarella, creamy spinach and leeks, truffle oil, crispy prosciutto* |
38 |
| PESCE DEL GIORNO |
A.Q. |
BRANZINO whole wood roasted bass, fennel, cerignola olives, scallions, lemon
served tableside, limited availability |
35 |
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