Dinner
THE MENU
STARTER
fried artichokes with lemon, mint, chili-flake, sea salt — 16
arancini: butternut squash, robiola, sage, brown butter aioli — 18
fried mozzarella with prosciutto san daniele: basil pesto, pine nuts, spicy fig mostarda, pickled ramps — 28
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
artisanal salumi board — 36
blue cheese salami, n'duja, prosciutto s.danielle, bresaola, finocchiona, marinated olives
three cheeses, honeycomb, and artisan bread —22
buttermilk basque (sheep, new york), 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 spaghetti — 34
jumbo lump crab, roasted cauliflower, jalapeno, prosciutto breadcrumb
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— 38
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