ala carte menu
***menu subject to change without notice***
appetizers
*calamari
semolina, with sweet & spicy tomato chutney,
fresno, cured lemon aioli / 14
*duck duo
foie gras creme brulee & duck breast prosciutto, frisee,
prosecco compressed peaches, crostini / 15
winter beets
red & golden beets, roasted pears, cocoa nibs, macadamia
whipped goat cheese / 13
organic greens
goat cheese, watermelon radish, rainbow carrots, spiced walnuts,
white balsamic & basil / 13
*chili & lime grilled shrimp
coconut-lemongrass broth, thai herb salad,cashews, and nuoc cham / 15
handmade pastas
gnocchi
organic mushrooms, panko bread crumbs,
truffle oil, shaved parmigiano / 24
espresso rigatoni
braised boar, smoked poblano, honeycrisp apple,
horseradish gremolata / 27
spaghetti alla chitarra
squid ink & saffron spaghetti, clams, calamari, octopus, capers, green olives, crushed red pepper, grape tomatoes / 27
entrees
*faroe island salmon
truffled celery root puree, local carrot, swiss chard/ 28
*sea scallops
parsnip risotto, roasted pumpkin seed, kumquats,
raddichio, vincotto
roast chicken
crispy brussels sprout, delicata squash, pomegranate vinaigrette / 24
* “1999” veal milanese
pistachio crusted, sage-garlic mashed potato, porcini sauce, baby arugula, shaved mushroom / 29
*flat iron steak
asparagus, trumpet royale mushrooms, hasselback fingerling potato, shishito chimichurri, red wine jus / 32
chef/owner: vittorio ettore
(menu and prices may change without notice)
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness
**before placing your order, please inform your server if any person in your party has a food allergy