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

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, sweet and spicy tomato chutney, chiles, and lemon aioli / 12

*duck duo
foie gras creme brulee & duck prosciutto, frisee, compressed apple, and 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,
fresno chile aioli / 15

handmade pastas

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

rye cavatelli
braised boar, parsnips, smoked candied walnuts, radicchio, and pecorino / 25

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


carrot ginger puree, sauteed kale, beluga lentils, and root vegetables  / 29

 *sea scallops
blood orange risotto, grilled compressed fennel, speck, blood orange chip / 29

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

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

*grilled flatiron steak
fingerling potatoes, brussels sprouts, oyster mushrooms, red wine sauce,and gorgonzola crema / 32