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

January 2018

*menu subject to change*


small plates
marinated olives / 6
arancini di mare with horseradish aioli / 8

                     white anchovies with rice beans, radish, and frisee / 6                       
ricotta with truffled honey and sea salt / 6


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

*duck duo
foie gras creme brulee & duck prosciutto, frisee, compressed pear, crostini / 15

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

winter greens
apple, pecan, shaved fennel, and great hill blue cheese / 11

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

handmade pastas

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

artichoke cappellacci
braised lamb, pine nuts, calabrian chiles, and pecorino sardo / 25

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


*sea bass
chestnut veloute, baby artichoke, celery root, and crispy prosciutto / 29

*sea scallops
butternut squash risotto, pumpkin seeds, brussels sprout leaves, and browned butter / 29

chicken trio
seared breast, leg ballotine with prosciutto, king oyster mushrooms, robiola polenta, tarragon emulsion, and a farm egg / 24  

barn raised veal milanese
pistachio & panko crumbs, pomegranate, roasted squash, watercress salad with fennel and parmigiano  / 29

*grilled flatiron steak
charred broccolini, mushrooms, parsnip puree, and aged balsamic / 32

chef/owner: vittorio ettore
sous chef: alex sakelakos