White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Dining Room

a la carte menu

[june, 2018]



small plates
marinated olives / 6   
arancini di mare with horseradish aioli / 8
white anchovies with radish and frisee / 6                       
ricotta with truffled honey and sea salt / 6


 dredged in semolina, with sweet & spicy tomato chutney, chiles, and lemon aioli / 12

*duck duo
foie gras creme brulee & duck prosciutto, frisee, cherry, and crostini / 15

summer beets
  whipped mint goat cheese, watermelon, roasted pistachios, and lavender honey / 12

home grown mesclun greens
shaved radish, pickled carrots, peas, fresh herbs, and pecan vinaigrette / 11

*crispy shrimp
in shredded phyllo, with black garlic vinaigrette, cucumber, radish, pickled ginger, and fresno chile aioli / 15

handmade pastas

wild foraged mushrooms, panko bread crumbs,
truffle oil, and shaved parmigiano / 24

fava bean agnolotti
braised lamb, calabrian chile, pine nuts, and foglie di noce / 25

spaghetti alla chitarra 
 squid ink & saffron spaghetti, baby clams, calamari, octopus, capers, green olives, crushed red pepper, and cherry tomatoes / 25


lobster tortellini, watermelon radish, garlic scapes, peas, and sauce americaine / 28

 *sea scallops
yellow heirloom tomato risotto, basil emulsion, and prosciutto dust / 29

chicken duo
roasted breast, confit leg, carrot ginger puree, zucchini, and mushrooms / 24   

*barn raised veal milanese

in pistachio & panko crumbs, with shishito peppers, and arugula salad with fennel & parmigiano  / 29

*angus strip loin
asparagus, trumpet royale mushrooms, fingerlings, bordelaise, and green garlic aioli / 32


*menu subject to change*

chef/owner: vittorio ettore

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