Entrees

Pasta

• DUCK CARBONARA | 36

  guanciale, scallions, parmigiano
  

• RAVIOLI DI GRANCHIO | 38

  crab, stracciatella, sage butter
  

• BURRATA RAVIOLI | 32

  roasted mushrooms, spinach and basil velutata
  

• PEA RISOTTO | 26

  taleggio, lemon pea oil
  

• SCALLOP & SHRIMP RISOTTO | 42

  diver scallops, shrimp, white truffle oil
  

• LAMB GNOCCHI | 34

  lamb ragu, ricotta, basil
  

• SUNDAY GRAVY | 38

  pork belly, sausage, tomato sauce, ricotta, paccheri
  

• TORTELLONI MIGNON | 32

  tenderloin, tomato cream sauce
  

• RAVIOLI DI ZUCCA | 26

  roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
  

• LASAGNA | 28

  beef, béchamel, house made mozzarella
  

Fish & Meat

• SEARED TUNA | 46

  romesco, pickled peas and shallot
  

• RIB EYE | 40

  porcini crust, rapini, radish
  

• FILET MIGNON | 52

  potato puree, tri-color broccoli, bordelaise
  

• DUCK BREAST | 38

  swiss chard, gnocchi, cherry-demi glace
  

• NEW YORK STRIP | 42

  coffee-chili crust, mustard green, radish
  

• TUSCAN SEARED SCALLOPS | 44

  avocado velutata, cherry tomato
  

• SALMON | 38

  fennel salad, beet puree, lemon vinaigrette
  

• MUSTARD CHICKEN | 29

  swiss chard, pickled radish