Entrees

Pasta

  • VEGETABLE RISOTTO | 23

    spinach, wild mushrooms
  • SCALLOP & SHRIMP RISOTTO | 25

    diver scallops, shrimp, white truffle oil
  • LOBSTER TAGLIERINI | 25

    butter poached lobster, squid ink pasta, tomato, brandy
  • WILD BOAR TAGLIATELLE | 27

    San Marzano tomato, English peas, oyster mushrooms
  • SHORT RIB RAVIOLI | 26

    ricotta, beech mushrooms, beef jus
  • SUNDAY GRAVY | 25

    pork ribs, meatballs, sausage braised in tomato with Penne
  • FIG & CARAMELIZED ONION STUFFED CARAMELLE | 20

    scarmoza fondue, basil oil
  • SPAGHETTI BOLOGNESE | 23

    wild mushrooms, Italian herbs
  • TORTELLONI MIGNON | 21

    tenderloin, tomato cream sauce
  • LAMB GNOCCHI | 22

    Chianti braised lamb, house made ricotta
  • DUCK CONFIT & SPINACH FETTUCCINE | 26

    butternut squash, oyster mushrooms, goat cheese
  • RAVIOLI DI ZUCCA | 20

    roasted Butternut squash, pomegranate molasses, butter sage sauce
  • LASAGNA | 21

    beef, béchamel, house made mozzarella

Fish & Meat

  • FILET MIGNON | 34

    wild mushrooms, Swiss chard, truffle jus
  • NY STRIP | 30

    duck fat mash, sautéed spinach, bacon & Vidalia onion marmellata
  • HONEY BUTTER CHICKEN | 21

    wild mushrooms, parsnip & celery root puree, scallions
  • MUSCOVY DUCK BREAST | 29

    smoked potato gnocchi, Swiss chard, hazelnuts, port jus
  • PORK SHANK | 27

    creamy polenta, parsnip and celery root puree, pickled radish
  • PAN SEARED SALMON | 24

    beets, fennel, citrus vinaigrette
  • SEARED MONKFISH | 25

    collard greens, farro, apple and chayote slaw
Since
1979