Daily Menu

August 3, 2021

Quicktab: Lunch/Dinner Menu


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Dinner First Courses

Dinner Second Courses

Dinner Prix Fixe

{table snacks}

li'l biscuits, fancy italian ham, ubriaco cheese 9

deviled eggs, “au classique” 9



cheese, evoo crostini* 16

+2 wildflower honey/+2 candied pecans/+2 jam/ +2 castelvetrano olives

for the full cheese treatment +6

add cured meats +10


{first courses}

little gem lettuce, lemon peppercorn dressing, crunchy bread, parmigiano-reggiano* 12

arugula salad, pipe dreams goat cheese, lemon oil, hazelnuts, vincotto, summer berries 12

heirloom tomatoes, crushed pistachio sauce, whipped ricotta, basil 14

chilled foie gras, toasted pistachio, fig vincotto, peach agrodolce, blackberry, pea shoot* 22

bigeye tuna, carpaccio, red miso “bagna cauda”, citrus, basil shoots* 14

burrata di campagna, braised corno di toro peppers, RGOO, balsamico 12

shishito & nardello peppers, salsa verde, toagarashi, pangratatto 12



{pasta courses}

lemon tagliatelle, cherry tomato, jumbo lump crab meat, espelette, basil, mint, pangratatto 25

duck & leek francoboli, brown butter, rosemary, pistachio, balsamico 24

mezzaluna of sweet corn & porcini, parmigiano-reggiano, chive buro fuso 24

ricotta gnocchi, garden basil pesto, pine nuts, parmigiano, finocchiona 24

parmigiano & ricotta agnolotti, piennolo di vesuvio tomato, basil, parmigiano, chilies, egg yolk* 24

papparadelle, pastured pork & veal ragu bolognese, rosemary, whipped ricotta 24


{main courses}

red snapper, this morning's corn, chanterelle mushrooms, sweet corn soubise, basil, balsamico 30`

golden tilefish, heirloom summer squashes, roasted cherry tomatoes, butter poached nc shrimp 30

caramelized duck confit, summer peaches, freshly dug potatoes, arugula, pinenuts, duck jus* 25

creekstone beef, jimmy nardello peppers, corno di toro pepperonata, pea shoots, rosemary sauce* 35




{for the table}

dirt candy, pistachio aillade 10

organic polenta, ridiculous amounts of parmigiano, chili flake, braised corn 10

fingerling potatoes, sauce dijonnaise* 8




chef's spontaneous tasting menu {prepared for entire table}* 75/pp

wine pairing +48/pp


spontaneous pasta, vegetarian, or vegan tasting {prepared for entire table}* 69/pp

wine pairing +48/pp




not all ingredients are listed, please inform your server of all allergies and dietary restrictions

*consumption of raw or undercooked meat, fish, eggs, poultry or shellfish

may increase your risk of food borne illness. 20% gratuity may be added to parties of 6 or more