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

November 17th

*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

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

*duck duo
foie gras creme brulee & duck prosciutto, frisee, compressed bosc pear, crostini / 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
in phyllo, with 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

tagliatelle bolognese
pork, beef, veal, basil, and parmigiano / 25

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


potato & parsnip pommes anna, pomegranate vinaigrette, and kale / 29

*sea scallops
brown butter pumpkin risotto, pepitas, and pumpkin oil / 29

roasted half chicken
ginger maple glazed blue hubbard squash, brussels sprouts, and roast cauliflower with pine nuts / 24    

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

*grilled flatiron steak
roasted farm potatoes, haricots verts, king oyster mushrooms,and red wine sauce / 32

chef/owner: vittorio ettore
sous chef: alex sakelakos