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

updated 8.8.17

*menu subject to change*

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


 semolina coated, with sweet and spicy tomato chutney, chiles, and lemon aioli / 12

*duck duo
foie gras creme brulee & duck prosciutto, frisee, poached farm cherries, sourdough stick / 15

warm beets
 black truffle coulis, crispy herbed goat cheese, and truffled honey / 12

mixed greens
house pickled vegetables and basil vinaigrette / 11

*crispy tuna
 phyllo, black garlic vinaigrette, cucumber, radish, pickled ginger, and fresno chile aioli / 15

handmade pastas

hen of the woods mushrooms, panko bread crumbs, truffle oil, and shaved parmigiano / 24

lemon cavatelli
morels, fava beans, toasted pistachios, and smoked goat cheese / 25

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


*red drum
roasted radishes, rhubarb, roasted carrots,and fava bean puree  / 29
*sea scallops
english pea risotto, speck, and shaved carrot / 29

roasted half chicken
 roasted rainbow carrots, mustard vinaigrette, and almond milk polenta / 24    

barn raised veal milanese
  pistachio & panko crumbs, spinach salad with heirloom cherry tomatoes and parmigiano  / 29

*grilled flatiron steak
fingerling potatoes, grilled haricots verts, oyster mushrooms, and green goddess aioli / 32

chef/owner: vittorio ettore
chef de cuisine: jonathan jolicoeur
sous chef: alex sakelakos