Entrees

Pasta

  • BURRATA RAVIOLI | 22

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

    roasted garlic, bucheron
  • SCALLOP & SHRIMP RISOTTO | 26

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

    wild boar ragu, pecorino sardo
  • SWEET POTATO GNOCCHI | 22

    guanciale, hazelnuts, fossa cheese
  • SUNDAY GRAVY | 27

    pork belly, meatballs, sausage tomato sauce, ricotta, penne
  • VENISON FETTUCINI | 23

    carrot infused, pecorino
  • DUCK AGNOLOTTI | 22

    foie gras, sun chokest, brussels sprouts
  • 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

  • SEARED SCALLOPS | 29

    cauliflower, morcilla, shallots, apples
  • ROCKFISH | 28

    turnips, radishes, mustard, salmoriglio
  • FILET MIGNON | 34

    mushroom bread pudding, amaro onion soup, tomme vache
  • PORK BELLY | 26

    apple cider, mustard greens, whipped sweet potato
  • MUSCOVY DUCK BREAST | 29

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

    horseradish spinach, parsnips,
  • PAN SEARED SALMON | 25

    squash, swiss chard, beets, hazelnuts, blood orange
  • SHERRY CHICKEN | 24

    celery root, cumin carrots, grilled onions
Since
1979