Entrees

Pasta

• FETTUCINE VONGOLE | 28

  little neck clams, tomato broth
  

• SPAGHETTI AGLIO E OLIO | 23

  spring garlic, chili, pangrattato
  

• BURRATA RAVIOLI | 26

  roasted mushrooms, spinach and basil velutata
  

• MUSHROOM RISOTTO | 24

  oyster mushroom, shiitake mushroom, chive oil
  

• SCALLOP & SHRIMP RISOTTO | 31

  diver scallops, shrimp, white truffle oil
  

• WILD BOAR RAVIOLI | 28

  ricotta, tomato jus, basil
  

• SUNDAY GRAVY | 29

  pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  

• ORECHIETTE | 26

  chicken, pork belly, red pepper pesto, rapini, Parmigianno
  

• TORTELLONI MIGNON | 25

  tenderloin, tomato cream sauce
  

• RAVIOLI DI ZUCCA | 22

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

• LASAGNA | 23

  beef, béchamel, house made mozzarella
  

Fish & Meat

• DUCK BREAST | 38

  sweet potato puree, swiss chard, luxardo demi-glace
  

• PORK LOIN | 30

  black eye peas, spinach, pan jus
  

• FILET MIGNON | 42

  whipped potato, lacinato kale, bordelaise
  

• BRANZINO | 36

  fingerling, gremolata, charred lemon
  

• NEW YORK STRIP | 33

  chili crust, mustard green, radish
  

• SEARED SCALLOPS | 34

  curried carrot puree, pea vinaigrette
  

• SALMON | 31

  zucchini, basil, spring onion salad
  

• TUSCAN CHICKEN | 25

  fennel citrus salad, rapini pesto