Dinner
THE MENU
STARTER
fried artichokes with lemon, mint, chili-flake, sea salt
arancini: nduja, mascarpone, robiola, lemon basil aioli — 18
duck and chicken liver parfait — 24
grape chutney, cornichons, brioche toast
burrata, spring peas, rhubarb strawberry emulsion, aleppo pepper — 18
prosciutto san daniele, grilled country bread with garlic and olive oil — 24
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 —22
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— 26
charred eggplant, tomato, pepper, mint, smoked ricotta salata
stinging nettles agnolotti: lemon ricotta — 28
butter sauce, hazelnut crumble
spaghetti neri — 32
squid ink spaghetti, rock shrimp, fennel, 'nduja, lemon breadcrumbs
tagliatelle bolognese —28
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 "diavola" — 38
fregola, grilled spring onion, shishito pepper, bombetta chili sauce
spicy seared octopus —38
chickpea salad, avocado, aged balsamic
organic petite duck breast — 46
napa cabbage, saba black garlic reduction, golden raisins, rhubarb mostarda, ramps
sliced, porcini-rubbed NY strip steak — 52
broccoli rabe, marbled potatoes, pecorino cream
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CONTORNI —14
sautéed broccoli rabe, anchovy butter
crispy fingerlings, malt vinegar rub
grilled jumbo asparagus, bottarga crumble