Entrees

Pasta

  • BURRATA RAVIOLI | 22

    roasted mushrooms, spinach and basil velutata
  • SPINACH RISOTTO | 23

    tallegio, garlic, lemon
  • SCALLOP & SHRIMP RISOTTO | 25

    diver scallops, shrimp, white truffle oil
  • HUBBARD PAPPARDELLE | 24

    wild boar ragu, pecorino sardo
  • PORCHETTA RAVIOLI | 23

    ricotta cheese, celery root, rosemary brodo
  • SUNDAY GRAVY | 26

    pork belly, meatballs, sausage tomato sauce, ricotta, penne
  • EGGPLANT TAGLIATELLE | 21

    smoked mozzarella, tomato, basil
  • DUCK LASAGNETTE | 21

    sherry, turnip, basil
  • TORTELLONI MIGNON | 22

    tenderloin, tomato cream sauce
  • LAMB GNOCCHI | 24

    Chianti braised lamb, house made ricotta
  • RAVIOLI DI ZUCCA | 20

    roasted Butternut squash and gorgonzola puree, walnuts, brown butter sage sauce
  • LASAGNA | 22

    beef, béchamel, house made mozzarella

Fish & Meat

  • PAN SEARED SCALLOPS | 28

    broccoli, watercress, saffron potatoes, squid ink
  • FILET MIGNON | 34

    wild mushrooms, Swiss chard, truffle jus
  • SEARED TUNA | 30

    celery root, royal trumpets, watercress pistou
  • PANCETTA STEAK | 26

    eggplant puree, mushrooms, bone marrow jus, cress
  • MUSCOVY DUCK BREAST | 29

    smoked potato gnocchi, Swiss chard, hazelnuts, port jus
  • PORCINI RIBEYE | 30

    horseradish spinach, parsnips, pecorino
  • PAN SEARED SALMON | 24

    peas, mint, yogurt, sumac
  • HALIBUT | 28

    pistachios, fennel, radishes, beets, cipollini agro dolce
Since
1979