antipasti

• vitello tonnato

  with tokyo turnips & crispy capers

  18.00

• 'tongue & cheek'

  with roasted beets, horseradish & sagrantino

  16.00

• baby wild arugula

  with parmigiano-reggiano & aceto balsamico

  15.00

• veal sweetbreads

  with sea scallop, fava beans & pancetta vinaigrette

  21.00

• roasted beets

  with hazelnuts, goat cheese & black truffle vinaigrette

  14.00

• carne cruda

  with honey whipped lardo crostini & smoked maionese

  18.00

• baby artichokes

  with cranberry beans, sunchoke chips & san pietro

  14.00

• seared striploin

  with trumpet royale mushrooms & foie gras sugo

  19.00

• carpaccio

  with watercress, parmigiano-reggiano & citrus vinaigrette

  17.00

• mozzarella

  with pea pesto, guanciale & fresno chili oil

  17.00

primi

• pappardelle

  with braised pork & radicchio

  24.00

• gnocchi

  with spicy tomato sauce & fresh ricotta

  19.00

• tortelloni

  with braised beef & brown beech mushrooms

  20.00

• agnolotti

  with oxtail, foie gras & asparagus

  32.00

• linguine

  with lobster, tomato & basil

  29.00

secondi

• striped bass

  with charred octopus, garbanzo beans & lemon brodetto

  28.00

• ny strip steak

  with fingerling potatoes, oyster mushrooms & oxtail sugo

  35.00

• slow roasted beef rib

  with spina rossa polenta & sagrantino vinaigrette

  29.00

• pan seared scallops

  with ramps, white asparagus & rhubarb agrodolce

  34.00

• arcadian pastures pork belly

  with spring onions & rhubarb mostarda

  33.00

contorni

• yukon gold crocchè

  10.00

• broccoli rabe

  10.00

• mixed mushrooms

  14.00

prix fixe $29 per person

accompanying wines $16 per person

• carpaccio

  with watercress, parmigiano-reggiano & citrus vinaigrette

• baby artichokes

  with cranberry beans, sunchoke chips & san pietro

• baby wild arugula

  with parmigiano-reggiano & aceto balsamico

• seared trout

  with meyer lemons, broccoli rabe & fresno pepper syrup

• gnocchi

  with spicy tomato sauce & fresh ricotta

• ny strip steak

  with fingerling potatoes, oyster mushrooms & oxtail sugo

• torta di nocciole or vanilla panna cotta

antipasti

• testa

  with cranberry mostarda

  14.00

• mozzarella

  with pea pesto, guanciale & fresno chile oil

  17.00

• ‘tongue & cheek’

  with roasted beets, horseradish & sagrantino

  16.00

• baby wild arugula

  with parmigiano reggiano & aceto balsamico

  15.00

• roasted beets

  with hazelnuts, goat cheese & black truffle vinaigrette

  14.00

• veal sweetbreads

  with sea scallop, fava beans & pancetta vinaigrette

  21.00

• baby artichokes

  with cranberry beans, sunchoke chips & san pietro

  14.00

• foie gras terrine

  with pine nut butter & blood oranges

  30.00

• vitello tonnato

  with tokyo turnips & crispy capers

  18.00

celebrating razza piemontese beef

• carpaccio

  with watercress, parmigiano reggiano & citrus vinaigrette

  17.00

• seared striploin

  with trumpet royale mushrooms & foie gras sugo

  19.00

• carne cruda

  with honey whipped lardo crostini & smoked maionese

  18.00

primi

• linguine

  with lobster, tomato & basil

  29.00

• agnolotti

  with oxtail, foie gras & asparagus

  32.00

• mezza luna

  with duck liver, vin santo & saba

  25.00

• tortelloni

  with braised beef & brown beech mushrooms

  20.00

• tagliatelle

  with braised lamb, calabrian chiles & pecorino romano

  26.00

• calamaro

  with octopus, alfonso olives & guanciale

  31.00

• gnocchi

  with spicy tomato sauce & fresh ricotta

  19.00

• vesuvio

  with peas, soft shell crab & pancetta

  29.00

• pappardelle

  with braised pork & radicchio

  24.00

secondi

• pan seared scallops

  with ramps, white asparagus & rhubarb agrodolce

  34.00

• ny strip steak

  with fingerling potatoes, oyster mushrooms & oxtail sugo

  35.00

• 8 week dry aged ribeye for two

  with cannellini beans & broccoli rabe

  105.00

• razza piemontese porterhouse for two

  with asparagus, trumpet royale & potato crocché

  95.00

• long island duck breast

  with tokyo turnips, ramps and cherry agrodolce

  33.00

• slow roasted beef rib

  with spina rossa polenta & sagrantino vinaigrette

  29.00

• arcadian pastures pork belly

  with spring onions & rhubarb mostarda

  33.00

• striped bass

  with charred octopus, garbanzo beans & lemon brodetto

  28.00

contorni

• broccoli rabe

  10.00

• yukon gold crocchè

  10.00

• mixed mushrooms

  14.00

dolci $11

• bomboloni

  with vanilla gelato

• torta di nocciole

  with moscato zabaglione

• millefoglie alla crema

  with raspberry sorbetto

• panna cotta al caffé

  with candied fennel

• cioccolato

  with hazelnut gelato

• gelati & sorbetti

selezione di formaggi

(3) $12 / (5) $17

• ricotta scorza nera

  raw sheep, abruzzo, italy

• pleasant ridge

  raw cow, dodgeville, wisconsin

• robiola tre latte

  cow, goat & sheep, piemonte, italy

• crater lake blue

  raw cow, rogue river valley, oregon

• caprino stagionato d’abruzzo

  raw goat, abruzzo, italy

vini e digestivi

vini dolci

• vino di visciole velenosi

  nv le marche

  15.00

• asti spumante

  fontanafredda galarej 2009 piemonte

  11.00

• trebbiano liquoroso lungarotti

  dulcis 2006 umbria

  15.00

• brachetto d’acqui

  cantina sociale di alice bel colle 2011 piemonte

  11.00

• vin santo del chianti

  geografico 2007 toscana

  15.00

• recioto della valpolicella

  bussola 2009 veneto

  21.00

• marsala superiore

  pellegrino nv sicilia

  14.00

after dinner drinks

• finale perfetto

  amaretto, grey goose, café moka & cream

  12.00

• death by choccorubica

  chocarubicca beer, ron zacapa rum, simple syrup, chocolate bitters & whole egg

  12.00

• grappe & amari

  flight of three

  24.00

caffé

• latte

  5.00

• espresso

  3.00

• cappuccino

  5.00

• double espresso

  5.00

• americano

  3.00

• macchiato

  5.00

té $5

• ceylon

• earl grey

• chamomile

• english breakfast

• bancha fiorito

• darjeeling

spring tasting $90 per person

accompanying wines $45 per person entire table’s participation is required

• market crudo

  with garbanzo beans, fresno chili syrup & meyer lemon brodetto. cave du vin blanc, "extreme" morgex et de la salle brut 2010, valle d’aosta

• seared foie gras

  with crispy pigs tail, rhubarb & aceto balsamico. donnafugata, "ben rye" passito di pantelleria 2009, sicilia

• vesuvio

  with peas, soft shell crab & pancetta. bastianich, "vespa bianco" 2010, friuli-venezia giulia

• degustation of lamb

  with pine nut butter & fresh fava beans. argiolas, "turriga" 2007, sardegna

• semifreddo al torroncino

  with honey geleé & butter caramel. fontanafredda, "galarej," asti spumante 2009, piemonte