4 COURSE TASTING MENU AVAILABLE - SEE SERVER


PRIMI

Strawberry & rhubarb salad

whipped goat cheese, mizuna, pistachio, mint, white balsamic-poppy seed vinaigrette

WHOLE GRILLED ARTICHOKE

extra virgin olive oil, sea salt, citrus aioli 

FONTINA STUFFED MEATBALLS

grated parmesan, fresh basil & thyme, marinara, grilled baguette

BEET & burrata salad

roasted golden & red beets, watercress, fennel, green apple, caraway salt, horseradish vinaigrette

GRILLED OCTOPUS

marble potato, roasted red pepper, castlevetrano olive, pickeld fresno, black garlic aioli 

Cheese board

three cheese chef's selection

meat board

three meat chef's selection 

 

secondi

spring vegetable orecchiette

ramp pesto, zucchini, squash, heirloom cherry tomato, english peas, ricotta salata

SHORT RIB RAGU

ricotta gnocchi, broccoli rabe, shaved locatelli, truffle oil

PYRAMID PASTA

stuffed with ricotta, lobster & shrimp, parmesan, brown butter, pine nuts

SPICY CRAB SQUID INK BUCATINI

crab, tomato broth, cream, calabrian chilies, basil

‘NDUJA BOLOGNESE

tagliatelle, beef & pork, tomato, calabrian chili, fennel pollen, sicilian oregano, whipped ricotta

Mussels & clams linguine

roasted galic and tomato, white wine, herbs

grilled waygu bavette steak

english pea puree, grilled purple asparagus, roasted wild mushrooms, cipollini

oven roasted lamb loin

smoked carrot puree, maitake, marcona almond, watercress, verjus

pan roasted duck breast

napa cabbage, fennel, hazelnut, dried cranberry, duck confit, blood orange vinaigrette

MARKET FISH

chef’s daily selection paired with seasonal side and sauce

 

SIDES

CASTELVETRANO OLIVES

marinated artichokes

ROASTED WILD MUSHROOMS

BROCCOLI RABE

pancetta, red pepper flake, white wine

spring VEGETABLES