Lunch

SOUP OF THE DAY – 10
BURRATA – 14
with market vegetables
RADICCHIO, ARUGULA AND ENDIVE – 8
shaved parmigiano, olive oil, aged balsamic
HONEYCRISP BUTTER LETTUCE SALAD – 10
apple, walnut, pomegranate seeds, stilton blue, honey vinaigrette
RED AND GOLD BEETS – 12
goat cheese beet espuma, pistachios
PROSCIUTTO SAN DANIELE – 18
with young tuscan pecorino
BUCATINI ALLA NORMA – 22
roast eggplant puree, tomato, mint, hot pepper, smoked ricotta salata
CACCIO E PEPE – 22
grana padano, pecorino, olive oil, black pepper
TAGLIATELLE BOLOGNESE – 24
house-made pasta, organic veal, pork and beef bolognese
HOUSEMADE BLACK LINGUINE with P.E.I. MUSSELS – 26
saffron butter, jalapeno, breadcrumbs
SEARED NORWEGIAN SALMON – 24
broccoli rabe vinaigrette and eggplant, pinenut and currant caponata
PAN-ROAST FILET OF BRANZINO – 26
puree of cauliflower, pomegranate vinaigrette
MARKET FISH – mp
GRILLED CHICKEN BREAST TRICOLORE SALAD – 18
with radicchio , arugula, shaved parmigiano, toasted hazelnut vinaigrette
TAGLIATA – 26
seared, sliced hanger steak, tuscan white beans, broccoli rabe
STEAK BAGUETTE – 20
marinated hanger steak, tomato, arugula, herbal mayonnais
DRY AGED BURGER – 26
bone marrow onion agro dolce, pureed spinach, grilled pugliese bread
CORONATON CHICKEN SALAD BAGUETTE – 16
curry, caper mayo; arugula; toasted baguette
BROCCOLI RABE – 7
sautéed, garlic, anchovy, hot pepper, olive oil
SMASHED POTATOES – 7
rosemary, sage, malt vinegar powder