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

 

fall beets
red & golden beets, pumpkin goat cheese mousse, sage,
pistachio, chardonnay vinaigrette
/ 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 torchio
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
pumpkin risotto, roasted pumpkin seed, fennel, lemon zest/ 29

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