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prix fixe lunch $29

Three Course Lunch With Choice of antipasto, Primo or secondi, and Dolce

antipasti
Bitter Herbs & Lettuces truffle dressing
Warm nuts, Roots & Fruits robiola fonduta, puntarelle salad & quince cider
Lobster Fra Diavolo garlic bread panna cotta & seaweeds				supp 10
Warm Cotechino lentil vinaigrette & dried fruit mostarda
Vitello Tonnato olive crostone, caper berries, parsley stem & lime cells
Beef & Truffle Carpaccio with sunchoke spuma, sage grissini & sunflowers				supp 15
primi
Pasta E Fagioli tripe meatball & puffed ditalini
Tortello Puzzone taleggio dolce & black truffle butter
Scungilli Due black garlic, black pepper, lemon & parsley
Garganelli Verdi al ragù bolognese
Handmade Orecchiette lamb neck ragù, orange carrots, rye crumbs & toasted sage
secondi
Cacciucco burrida & sweet shrimp alla buzara
Native Swordfish Involtini smoky cabbage & arborio salad with fondo of barolo
Black Bass & Seppia broccolini in potacchio & rosemary powder
Ny Chicken Alla Scarpariello porcini trifolati & sorana beans
Heritage Pork Alla Paesana crushed parsnips, polenta spuma & savory
Sardinian Lamb roman artichokes, bruised mint & saffron potatoes
Burnt Beef creamed potato torta, spinach palla & calabrian spicy tongue				supp 20
formaggio e dolci
Pecorni Fiore sardo, Sardegna 10 Months erbazzone & red pepper jelly
&Quot;tocai plus," Bastianich 2006				24
Spezzata di Castagne crushed chestnuts, red wine plums & yogurt gelato
&Quot;bigaro," Elio Perrone 2010				12
Sfera di Caprino celery & fig agrodolce & celery sorbetto
&Quot;dindarello," Maculan				14
Chocolate Ricotta Tortino toasted sicilian pistachios & extra virgin olive oil gelato
Recioto della valpolicella, Lorenzo Begali 2007 Veneto				17
Tartufo al caffè dark chocolate, sant’eustachio coffee & candied lemon
Vin Santo del Chianti classico, Felsina 2001				22
Butterscotch Semifreddo sour cherries, melon agrumata, & crumbled sbrisolona
Marsala "10 anni," Marco de Bartoli Sicilia				20
Torta di Zucca candied pumpkin, sage gelato & brown butter
Moscato D'asti "sourgal," Elio Perrone 2010				12
menù tradizionale $75
Six courses. the menù Tradizionale Is Intended For the Participation of the Entire Table
Assaggi champagne "fleur de l'europe," fleury brut nv france
Del Posto Crudo with homegrown herbs & burrata extra virgin olive oil, vittorio cassini raccolto 2010/2011 liguria pigato "le russghine" bruna 2008 liguria
Apician Spiced Ostrich date conserva, lovage, barley crisps extra virgin olive oli, cru di cures, sabina dop 2010/2011 lazio captain lawrence brewing co. "imperial india pale ale" new york
Yesterday's 100 Layer Lasagna Alla Piastra butter, beppino occelli april 2011 piemonte morellino di scansano "i perazzi," la mozza 2009 toscana
Veal Braciole roasted porcini alla cacciatore & broccoli blossoms extra virgin olive oil, il tratturello, pianii di larino 2010/2011 molise barolo, "arborina," bovio 1999 piemonte
Pecorino Fresco with warm sunflower honey & saffron "tocai plus" bastianich 2006 friuli
La Dolce Mela basil gelato & grilled lemon cake extra virgin olive oil, mandranova 2010/2011 sicilia "dindarello" maculan 2009 veneto

dinner

antipasti
Bitter herbs, Lettuces & Chicories with chopped truffle dressing
Warm nuts, Roots & Fruits robiola fonduta, puntarelle salad & quince cider
Charred Octopus umbrian garbanzo, celery hearts & 25 yr aceto tradizionale
Lobster Fra Diavolo with garlic bread panna cotta & seaweeds
Vitello Tonnato olive crostone, caper berries, parsley stem, & lime cells
Beef & Truffle Carpaccio with sunchoke spuma, sage grissini & sunflowers
antipasti classici
Apician Spiced Ostrich
Cesare’s Prosciutto di Parma 30 Month
Del Posto Crudo di Pesce				supp 20
primi
Pasta E Fagioli with tripe meatball & puffed ditalini
Tortello Puzzone with taleggio dolce & black truffle butter
Spaghetti with dungeness crab, sliced jalapeno & minced scallion
Scungilli Due with black garlic, black pepper, lemon & parsley stem
Veal Agnolotti with tyrolean speck, grana padano & truffle dust
Orecchiette with lamb neck ragu, orange carrots, rye crumbs & toasted sage
Vacche Rosse Risotto with 25 year aceto balsamico tradizionale
primi classici
Yesterday's 100 Layer Lasagna Alla Piastra
Lobster Fusilli Bucati all' Amatriciana
Pumpkin Cappellacci with brown butter, sage, & amaretti
secondi
Cacciucco with burrida & sweet shrimp alla buzara
Native Swordfish Involtini smoky cabbage & arborio salad with fondo of barolo
Black Bass & Seppia with broccolini in potacchio & rosemary powder
Brown-buttered Lobster pumpkin, shitake, walnuts & brussels sprouts
Ny Chicken Alla Scarpariello porcini trifolati & sorana beans
Heritage Pig Trio Alla Paesana crushed parsnips, polenta spuma & savory
Sardinian Lamb roman artichokes, bruised mint & saffron potatoes
Burnt Beef creamed potato torta, spinach palla & calabrian spicy tongue				supp 20
Broiled Veal Chop prosciutto wrapped scorzonera & sauce rossini				supp 20
menu tradizionale $145
Seven Courses
Assaggi champagne "sainte-anne" chartogne-taillet brut nv france
Del Posto Crudo with homegrown herbs & burrata extra-virgin olive oli, vittorio cassini, raccolto 2010/2011 liguria pigato "le russeghine," bruna 2008 liguria
Apician Spiced Ostrich date conserva, lovage & barley crisps extra virgin olive oil, cru di cures, sabina dop 2010/2011 lazio ayinger, braü-weisse germany
Sheep’s Milk Ricotta Nudi di Uovo bird’s nest style extra virgin olive oil, antichi uliveti, ittiri 2010/2011 sardegna friulano, meroi 2008 friuli
100 Layer Lasagne Alla Piastra butter, beppino occelli april 2011 piemonte morellino di scansano "i perazzi," la mozza 2008 toscana
Veal Braciole roasted porcini alla cacciatore & broccoli blossoms extra virgin olive oil, il tratturello, piani di larino 2010/2011 molise barolo, "arborina" bovio 1999 piemonte
Pecorino Fresco with warm sunflower honey & saffron "tocai plus," bastianich 2006 friuli
La Dolce Mela basil gelato & grilled lemon cake extra virgin olive oil, mandranova 2010/2011 sicilia "dindarello" maculan 2009 veneto
il menù del posto $115
Five courses. Please Note That This Menu Is For the Entire Table’s Participation
Antipasto
Bis two tastes of pasta shared by the entire table
Secondi
Dolce

dessert

dolci
Sfera di Caprino celery & fig agrodolce & celery sorbetto
&Quot;dindarello," Maculan 2009 Veneto				14
Chocolate Ricotta Tortino toasted pistachios & extra virgin olive oil gelato
Port, "late Bottled vintage" Graham's 2005 Portugal				15
Grappa Panna Cotta autumn fruit fresca e cotta, pasta frolla
Mirto Dell'isola di Sardegna, Tremontis sardegna				12
Melanzane E Cioccolato Alla Napoletana with sheep's milk ricotta stracciatella
Recioto della valpolicella, Lorenzo Begali 2007 Veneto				17
Tartufo al Caffe dark chocolate, sant’eustachio coffee, & candied lemon
Vin Santo del Chianti classico, Felsina 2001 Toscana				22
Butterscotch Semifreddo melon agrumata, & crumbled sbrisolona
Marsala "10 anni," Marco de Bartoli Sicilia				20
Spezzata di Castagne crushed chestnuts, red wine plums & yogurt gelato
&Quot;bigaro," Elio Perrone 2010				12
Pineapple Crostata champagne vinegar caramel & vanilla gelato
Passito di pantelleria, "ben rye" Donnafugata 2008 Sicilia				20
Torta di Zucca with candied pumpkin, sage gelato & brown butter
Moscato D'asti "sourgal," Elio Perrone 2010 Piemonte				12
formaggi
Robiola Due Latte Bosina piemonte 40 day, eggplant crostata & chocolate
Tawny Port "10 year," Quinta Do Infantado Portugal				18
Parmigiano-reggiano emilia-romagna 24 months grilled filone & mosto cotto
Recioto della Valpolicella Lorenzo Begali 2007 Veneto				17
Pecorino fiore sardo, sardegna 10 months erbazzone & red pepper jelly
&Quot;tocai plus," Bastianich 2006 Friuli				26
cioccolato $13 supp
Four Chocolates and Four Rums
Amadei Cioccolato al Latte toscana
La Molina "con Mandorle di avola" toscana
Domori Cacao Sambirano piemonte
Dolceria Bonajuto "modica" sicilia
caffè
Caffe
Espresso
Macchiato
Cappuccino
Latte
Caffe Corretto
thé
Ceylon and China Black Tea
French Vanilla and Vietnamese Black Tea
Organic Earl Grey
Blood orange, Pear and Green Tea
Chamomile and Lavender Tisane
Lemon Myrtle and Mint Tisane

sample four-course dinner

assaggi
&Quot;little tastes" chef's daily selection to be passed during cocktails
antipasti
Snipped Herb & Lettuce Salad with bellini citronette
Insalata Primavera della Terra with ricotta dressing
primo
Garganelli Verdi al Ragu Bolognese
secondi
Rare Wild Salmon with spring vegetables vignarola & wheat dressing
Lamb Chop Alla Romana with lemon yogurt and ceci & swiss chard ragù
dolci
Polenta Budino stone fruit marmellata & vanilla gelato
Tartufo al Caffe dark chocolate, sant eustachio coffee & cinnamon croutons
Biscotti Assortiti dessert will be accompanied by a selection of cookies

sample six-course dinner

antipasti
Insalata Primavera della Terra with ricotta dressing
Carne Cruda with truffled salsa, vacca rossa & porcini
primi
Del Posto Agnolotti Dal Plin
Garganelli Verdi al Ragu Bolognese
secondi
Halibut with caponatina, crispy fregola & moorish spices
New York Strip Steak with fried potatoes, arugula & tomato raisins
intermezzo
Sorbetto Alla Albicocca
dolci
Polenta Budino stone fruit marmellata & vanilla gelato
Barra di Gianduja chocolate hazelnut mousse bar, spicy hazelnuts & citrus syrup
Biscotti Assortiti dessert will be accompanied by a selection of cookies

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