Dinner
THE MENU
STARTER
fried artichokes with lemon, mint, chili-flake, sea salt — 14
arancini: nduja, mascarpone, robiola, lemon basil aioli — 18
duck and chicken liver parfait — 22
concord grape chutney, cornichons, brioche toast
mozzarella di bufala, prosciutto san daniele, brown butter, pistachio, mache — 28
citrus-glazed baby carrots, housemade ricotta, coriander— 18
baby arugula, fennel salad — 18
radish, orange, shaved parmigiano, citrus vinaigrette
three cheeses, honeycomb, and artisan bread —20
hudson flower (sheep, new york), bonta capra (goat, italy), sherry gray (cow, vermont)
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PASTA
bavette cacio pepe — 26
grana padano, pecorino, black pepper, olive oil
cavatelli alla norma— 24
charred eggplant, tomato, pepper, mint, smoked ricotta salata
cappelletti: sunchoke, butternut squash, mascarpone, bourbon — 28
brown butter, sage, aged balsamic, hazelnut
spaghetti neri — 32
squid ink spaghetti, rock shrimp, fennel, lemon breadcrumbs
tagliatelle bolognese —26
organic beef, veal, pork ragu
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SECONDI
diver scallops — 42
shitake mushrooms, artichoke puree, sauteed asparagus
seared filet of branzino — 38
marble potatoes, dandelion greens, gremolata
organic heritage half chicken — 38
fregola, shishito pepper, bombetta chili sauce
spicy seared octopus —38
chickpea salad, avocado, aged balsamic
sliced, porcini-rubbed NY strip steak — 52
broccoli rabe, marbled potatoes, pecorino cream
nebbiolo-braised wild boar shank — 46
smoked bacon / porcini risotto
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CONTORNI
sautéed broccoli rabe, anchovy butter —12
crispy fingerlings, malt vinegar rub —12
crispy brussels sprouts, diavola glaze —12