Dinner
THE MENU
STARTER
fried artichokes with lemon, mint, chili-flake, sea salt — 16
arancini: butternut squash, robiola, sage, brown butter aioli — 18
bruschetta: eckerton farm heirloom tomato, house made ricotta — 18
honeycrisp apple, butter lettuce, stilton blue crumble —26
spiced walnuts, pomegranate and honey vinaigrette
burrata: vermouth poached pears and figs — 24
red frilly mustard greens, chili infused honey drizzle
duck and chicken liver parfait — 24
concord grape chutney, cornichons, brioche toast
prosciutto san daniele, grilled country bread with garlic and olive oil — 24
salumi board: blue cheese salami, n'duja, prosciutto san danielle, bresaola, finocchiona, olives - 42
three cheeses, honeycomb, and artisan bread —22
bonne bouche (goat, vermont), five spoke harvest moon (cow,new york), ca d’ambros rusticapra (goat, italy)
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PASTA
bavette cacio pepe — 26
grana padano, pecorino, black pepper, olive oil
cavatelli alla norma— 26
charred eggplant, tomato, pepper, mint, smoked ricotta salata
squid ink mafaldine — 34
jumbo lump crab, garlic scape, jersey corn, jalapeno, prosciutto breadcrumbs
tagliatelle bolognese —28
organic beef, veal, pork ragu
cappelletti: sunchoke, butternut squash, mascarpone, bourbon — 28
brown butter, sage, aged balsamic, hazelnut crumble
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SECONDI
seared filet of branzino — 38
sauteed spinach, marble potatoes, gremolata
diver scallops — 42
eggplant caponata, pomegranate
polenta-encrusted skate wing, fregola puttanesca —36
caper berry, cherry tomato, chili flake
pan-roast organic heritage 1/2 chicken— 40
butternut squash, sunchoke puree, raisin vinaigrette, pine nut, roasted pepper
cider-braised pork cheeks —38
braised red cabbage, speck, honey crisp apple
sliced, porcini-rubbed NY strip steak — 52
funghi misti, crispy polenta, bone marrow cipollini agrodolce
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CONTORNI —14
sautéed broccoli rabe, anchovy butter
crispy fingerlings, malt vinegar rub
crispy brussels sprouts, diavola glaze