Entrees

Pasta

  • WILD BOAR PAPPARDELLE | 26

    tomato, pecorino
  • DUCK GNOCCHI | 26

    sweet potato, chard
  • BURRATA RAVIOLI | 24

    roasted mushrooms, spinach and basil velutata
  • PURPLE BROCCOLI RISOTTO | 22

    garlic, bucheron
  • SCALLOP & SHRIMP RISOTTO | 28

    diver scallops, shrimp, white truffle oil
  • LAMB GNOCCHI | 25

    chianti braised lamb, ricotta
  • SUNDAY GRAVY | 27

    pork belly, short rib, sausage, tomato sauce, ricotta, pennoni
  • SHORT RIB FAZZOLETTI | 26

    parsnip, horseradish
  • TORTELLONI MIGNON | 23

    tenderloin, tomato cream sauce
  • RAVIOLI DI ZUCCA | 21

    roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
  • LASAGNA | 22

    beef, béchamel, house made mozzarella

Fish & Meat

  • DUCK BREAST | 27

    squash, chard, port jus
  • FILET MIGNON | 37

    potato puree, cress, mushroom jus
  • TUNA | 30

    porcini crust, cauliflower, mushroom, olive oil
  • NEW YORK STRIP | 31

    tallegio fonduta, tatsoi, cipollini ragu
  • PORK SHANK | 27

    cider braised, celery root, rioja cabbage, pumpkin seed
  • SEARED SCALLOPS | 29

    pumpkin puree, chard, apple vinaigrette, Marcona almonds
  • PAN SEARED SALMON | 27

    potatoes, capers, onions, creme fraiche
  • SAGE CHICKEN | 23

    parsnip, tatsoi, sherry jus
Since
1979