Daily Menu

Thursday, September 24th

Open for Patio Dining and Curbside Takeaway

Quicktab: Lunch/Dinner Menu


View Our Wine List

Dinner First Courses

Dinner Second Courses

Dinner Prix Fixe


{september 24, 2020}


{first courses}


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


little gem lettuce, lemon peppercorn dressing, crunchy bread, parmigiano-reggiano* 11

young arugula, crispy prosciutto, goat cheese, toasted hazelnuts, lemon oil, balsamico 11

our duck confit, caramelized, fingerling potato, roasted garlic, smoked bacon, dijonnaise 14

this morning's tomatoes, whipped ricotta, RGOO, calabrian sausage, basil 11

crispy oysters, chicken fried, house pickle aioli, fried lemons* 12

yellowfin tuna, carpaccio, preserved shallot, red miso, citrus* 14


{pasta courses}


lemon tagliatelle, whipped ricotta, parmigiano-reggiao, egg yolk* 24

papparadelle, smoking goose calabrian sausage, parmigiano cream, arugula 24

tortelloni, porcini and herb filling, chive burro fuso, parmigiano-reggiano 24

agnolotti, ricotta filling, parmigiano-reggiano, piennolo di vesuvio tomato 24

ricotta gnocchi, braised porcini & chestnut mushroom ragu, marsala, parmigiano-reggiano 24

francoboli, roasted pekin duck filling, thyme, brown butter, balsamico 24


{main courses}


caramelized duck, honey crisp apples, red russian kale, autumn squash coulis, leeks, thyme jus* 29
pamlico flounder, trumpet & chestnut mushroom confit, radish, hakurei turnip, hazelnut meuniere 26

golden tilefish, pan roasted, nardello peppers, fingerling potatoes, arugula, pinot noir reduction 26









{for the table}


dirt candy, pistachio aillade 8

polenta, ridiculous amounts of parmigiano-reggiano 8

fingerling potatoes, crushed and roasted, lime crema 8








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