Dinner

FRITTELLE – 8
zucchini jalapeno fritters, shredded smoked ricotta
BURRATA – 14
locally made burrata and seasonal vegetables
RADICCHIO, ENDIVE, ARUGULA SALAD – 10
shaved parmigiano, olive oil, aged balsamic
HONEYCRISP BUTTER LETTUCE SALAD – 12
apple, walnut, pomegranate seeds, stilton blue, honey vinaigrette
FRITTO MISTO – 16
fried shrimp, calamari, fish and asparagus
PROSCIUTTO SAN DANIELE – 22
aged 14 months; with young tuscan pecorino
SEASONAL BRUSCHETTA – 8
tuscan grilled bread, garlic and seasonal vegetables
CACIO E PEPE – 22
bavette with pecorino, grana and black pepper
BUCATINI ALLA NORMA – 20
pureed roast eggplant, tomato, hot pepper and smoked ricotta
LINGUINE CON CAPESANTE – 26
bay scallops, saffron butter, garlic scapes, breadcrumbs
GARGANELLI WITH OXTAIL SUGO – 24
housemade pasta, braised oxtail, red wine, tomato, cocoa
TAGLIATELLE BOLOGNESE – 24
housemade pasta with organic beef, pork and veal bolognese
MARKET FISH – mp
seasonal preparation
SEARED NORWEGIAN SALMON – 32
broccoli rabe vinaigrette and eggplant, pinenut and currant caponata
SEARED MEDITERRANEAN OCTOPUS – 28
nduia sausage, fingerlings
WHOLE ROAST MARKET FISH – mp
crispy red bliss potatoes
PAN-ROASTED TEA-BRINED BABY CHICKEN – 24
organic poussin, seasonal preparation
TAGLIATA DI MANZO – 38
porcini-rubbed seared organic angus sliced new york strip steak,fingerlings and broccoli rabe
GRILLED LAMB CHOPS – 36
rosemary, garlic; smashed potatoes
SMASHED POTATOES – 7
rosemary, sage, malt vinegar powder
BROCCOLI RABE – 7
sautéed, garlic, anchovy, hot pepper, olive oil