| Uova E Tartufi |
$25.00 |
soft scrambled chicken eggs with matsutake mushrooms and white alba truffles |
| Tonno |
$15.00 |
hamachi with smoked eggplant and orange |
| Polpo Alla Piastra |
$18.00 |
charred octopus with marinated borlotti beans and spicy limoncello vinaigrette |
| Pera Insalata |
$14.00 |
nebbiolo poached pears with ricotta and candied walnuts |
| Stracciatella |
$15.00 |
hand-pulled mozzarella with local greens, spiced almonds and apple |
| Gamberetti |
$19.00 |
red prawns with salsa verde and orange |
| Prosciutto Cotto |
$15.00 |
house cured ham with fried duck egg and heirloom squash |
| Foie Gras |
$19.00 |
hudson valley foie gras with plum and hazelnut |
| Salumi Misti |
$26.00 |
prosciutto di san daniele riserva, west loop fiocco and armandino salumi with gnocco fritto |
| Pici |
$20.00 |
hand-rolled spaghetti with 4-hour braised pork |
| Tortelloni Al Formaggio Di Capra |
$19.00 |
goat cheese tortelloni with dried orange and wild fennel pollen |
| Spaghettoni Di Gragnano |
$20.00 |
string pasta with house-cured striped bass roe, habañero oil and scallion |
| Agnolotti |
$22.00 |
prosciutto filled pasta with heirloom carrots |
| Pappardelle Al Ragù |
$20.00 |
handmade pappardelle with traditional meat ragù from bologna |
| Tortellini |
$19.00 |
milk-braised, pork-filled pasta with delicata squash, sage and brown butter |
| Ravioli Di Guancia |
$22.00 |
beef cheek ravioli with black truffles and castelmagno cheese |
| Orecchiette Con Salsiccia D'Agnello |
$23.00 |
handmade pasta with lamb sausage and broccoli rabe |
| Bucatini AllAmatriciana |
$19.00 |
string pasta with local guanciale, red onion, tomato, chili flake and pecorino |
| Farfalle |
$19.00 |
bowtie-shaped pasta with zucchini, tomato and buffalo mozzarella |
| Fettucine Nere |
$28.00 |
squid ink fettuccine with lobster and spicy calabrese salami |
| Garganelli Ai Funghi Trifolati |
$24.00 |
quill-shaped pasta with wild mushrooms and parmigiano reggiano |
| Calamari |
$27.00 |
spicy two minute calamari sicilian life guard style |
| Guancia Ripiena |
$28.00 |
stuffed pork jowl with charred rapini and roasted tomato |
| Branzino |
$32.00 |
whole roasted sea bass with lemon and broccoli |
| Faraona |
|
roast guinea hen with potatoes and raw vegetable salad |
| Rombo |
$36.00 |
roasted turbot with fregula pasta, pickled chilis and arugula pesto |
| Costolette D'Agnello |
$38.00 |
grilled lamb chops with eggplant and pine nuts |
| Maiale |
$31.00 |
bensmiller pork chop with delicata squash and green apple |
| Capesante |
$35.00 |
seared scallops with sunchoke purée, chanterelle mushrooms and fresh uni |
| Vitello |
$48.00 |
strauss farms veal loin with matsutake mushrooms, foie gras and truffled celery root |
| Brasato Di Manzo |
$34.00 |
creekstone beef short rib with parsnip puree, braised greens and horseradish |
| Costata Di Manzo |
$110.00 |
dry-aged, porcini-rubbed ribeye with roasted rosemary potatoes and aceto balsamico |
| Patate |
|
roasted potatoes with rosemary and garlic |
| Cavolo Nero |
|
tuscan kale with pancetta and shallots |
| Melanzana |
|
heirloom eggplant with saba and gremolata |
| Barbabietola |
|
roasted beets, gorgonzola dolce and salted pistachios |
| Ravioli |
|
swiss chard and mascarpone pasta with sorrel and lemon |
| Francobolli |
|
calfs brain pasta with butter and sage |
| Spaghettoni Di Gragnano |
|
string pasta with house-cured striped bass roe, habañero oil and scallion |
| Mezzalune |
|
half-moon, amatriciana sauce filled pasta with crispy guanciale and aged pecorino |
| Cavatelli |
|
shell-shaped pasta with lamb ragù |
| Panna Cotta Allo Yoghurt E Agrumi |
|
yogurt panna cotta with pistachios and citrus |
| Capesante |
|
taylor bay singing scallops with sea urchin and chive |
| Tagliatelle |
|
house made string pasta with white truffle and italian butter |
| Quaglia |
|
south carolina quail with braised turnips and black truffle |
| Cervo |
|
illinois venison with huckleberry agrodolce and chanterelle mushrooms |
| Salva Cremasco |
|
raw cows milk cheese with truffled honey |
| Semifreddo Al Torroncino |
|
almond and hazelnut semifreddo with honey gelée |
