Dinner

STARTER
fried artichokes with lemon, mint, chili-flake, sea salt — 14
arancini: butternut squash, mascarpone, robiola, brown butter aioli — 18
burrata: poached pears, figs, spicy honey drizzle — 24
roast baby beets, housemade ricotta, apricot jam, pistachio — 18
autumn market salad — 18
butter lettuce salad: honey crisp apple, pomegranate, stilton, honey vinaigrette
duck and chicken liver parfait — 22
concord grape chutney, cornichons, brioche toast
prosciutto san daniele, persimmon, mint — 25
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 — 24
grana padano, pecorino, black pepper, olive oil
cavatelli alla norma— 28
charred eggplant, tomato, pepper, mint, smoked ricotta salata
tagliatelle bolognese —26
organic beef, veal, pork ragu
cappelletti: sunchoke, butternut squash, mascarpone, bourbon — 28
brown butter, sage, aged balsamic, hazelnut
spaghetti vongole — 28
new zealand cockles, salami calabrese, sea beans, breadcrumbs
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SECONDI
seared filet of branzino— 38
marble potatoes, baby kale, salsa verde
spicy seared octopus —38
chickpea salad, avocado, aged balsamic
organic chicken leg confit — 32
sweet potato mash, funghi misti, la tur, pickled ramps
nebbiolo-braised wild boar shank — 46
smoked bacon / porcini risotto
bone in heritage pork loin — 48
charred escarole, black currant agrodolce, kabocha squash, crackling
sliced, porcini-rubbed NY strip steak — 48
broccoli rabe, marbled potatoes, pecorino cream
red wine braised wagyu oxtail — 48
cocoa, gnocchi alla romana, celery salad, raisin
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CONTORNI
sautéed broccoli rabe, anchovy butter —12
crispy fingerlings, malt vinegar rub —12
crispy brussels sprouts, diavola glaze —12
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