Entrees

Pasta

  • VENISON GNOCCHI | 27

    sweet potato, pecorino
  • BURRATA RAVIOLI | 24

    roasted mushrooms, spinach and basil velutata
  • CELERY RISOTTO | 22

    chard, apple vinaigrette, truffle
  • SCALLOP & SHRIMP RISOTTO | 30

    diver scallops, shrimp, white truffle oil
  • LAMB GNOCCHI | 27

    chianti braised lamb, ricotta
  • SUNDAY GRAVY | 27

    pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  • PAPPARDELLE CINGHIALE | 27

    squash infused pasta, crema
  • 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

  • PORCINI SHORT RIB | 29

    parsnip, Borretane onion, horseradish, cress
  • PORK SHANK | 29

    cider braised, celery root, rioja cabbage, pumpkin
  • DUCK BREAST | 29

    chestnut, port pear, radicchio
  • FILET MIGNON | 37

    bone marrow, parsley salad, fondant potato
  • STRIPED BASS | 31

    parsnip, tatsoi, violet mustard, salmoriglio
  • NEW YORK STRIP | 31

    truffled sweet potato, sauce Robert
  • SEARED SCALLOPS | 29

    beet, celery root, apple vinaigrette
  • ARCTIC CHAR | 29

    broccoli di ciccio, charred onion vinaigrette, saffron aioli
  • SAGE CHICKEN | 23

    honeynut squash, mustard maple jus
Since
1979