Lunch MenuAvailable Later
|Monday||11:30AM – 02:00PM|
|Tuesday||11:30AM – 02:00PM|
|Wednesday||11:30AM – 02:00PM|
|Thursday||11:30AM – 02:00PM|
|Friday||11:30AM – 02:00PM|
Dinner MenuAvailable Now
|Sunday||04:30PM – 09:00PM|
|Monday||05:30PM – 09:30PM|
|Tuesday||05:30PM – 09:30PM|
|Wednesday||05:30PM – 09:30PM|
|Thursday||05:30PM – 09:30PM|
|Friday||05:30PM – 10:30PM|
|Saturday||05:00PM – 10:30PM|
within ·Open Now (View Available Hours)
Crescenza, reggiano, pecorino stuffed zucchini blossoms, and tempura batter.
Seared beef sirloin, arugula, raspadura, and liguri extra virgin olive oil.
Baby kale, white endive, mint, sage, stracciatella, and toasted almonds.
Watercress, frisee, champagne dressing, and sunchoke purée.
Cured pork back fat, chestnut honey dressing, mache’, and pink peppercorns.
Taleggio dop, raschera, pecorino allo zafferano, gorgonzola, chestnut honey, and mustard.
Mixed marinated italian olives, oranges, ginger, extra virgin olive oil, rosemary, and ciabatta.
Grilled mediterranean octopus, watercress, frisee, champagne dressing, and sunchoke puree.
House-made potato dumplings, castel magno fonduta, and crushed hazelnuts.
Sugo of the day.
House-made bread dumplings, braised meat sugo, celery root, and grana padana.
House-made bread dumplings, borlotti beans, cured pork, sage, and reggiano.
Ricotta dumplings, braised meat sugo, raspadura, butter, and sage.
Greens and ricotta stuffed long pasta, foraged mushrooms, sage, and reggiano.
Wide cut egg pasta, arugula pesto, toasted almonds, and raspadura.
Ricotta dumplings, wood braised veal and san marzano ragu’, raspadura, and lemon zest.
Slow braised beef shoulder, root vegetables, anchovy oil, potatoes, and zucchini.
Wood oven roasted pork shank, polenta, cavolo nero, and aromatic herbs.
30-day aged prime new york steak, roasted potatoes., peppers, and salsa cren.
Griled pink snapper filet, fingerling potatoes, cherry tomatoes, and taggia olives.
Fingerlings, brussels sprouts, and salsa verde.
Spit roasted half mary’s chicken, arugula, roasted beets, carrots, and red onions.
Charred mediterranean octopus, borlotti beans, cured pork, sage, and reggiano.
20-day dry aged prime ribeye, market veggies, and salsa cren.