Entrees
Pasta
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WILD BOAR PAPPARDELLE | 26
tomato, pecorino
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DUCK GNOCCHI | 26
sweet potato, chard
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BURRATA RAVIOLI | 24
roasted mushrooms, spinach and basil velutata
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PURPLE BROCCOLI RISOTTO | 22
garlic, bucheron
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SCALLOP & SHRIMP RISOTTO | 28
diver scallops, shrimp, white truffle oil
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LAMB GNOCCHI | 25
chianti braised lamb, ricotta
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SUNDAY GRAVY | 27
pork belly, short rib, sausage, tomato sauce, ricotta, pennoni
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SHORT RIB FAZZOLETTI | 26
parsnip, horseradish
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TORTELLONI MIGNON | 23
tenderloin, tomato cream sauce
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RAVIOLI DI ZUCCA | 21
roasted Butternut squash and gorgonzola, walnuts, brown butter sage sauce
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LASAGNA | 22
beef, béchamel, house made mozzarella
Fish & Meat
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DUCK BREAST | 27
squash, chard, port jus
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FILET MIGNON | 37
potato puree, cress, mushroom jus
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TUNA | 30
porcini crust, cauliflower, mushroom, olive oil
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NEW YORK STRIP | 31
tallegio fonduta, tatsoi, cipollini ragu
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PORK SHANK | 27
cider braised, celery root, rioja cabbage, pumpkin seed
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SEARED SCALLOPS | 29
pumpkin puree, chard, apple vinaigrette, Marcona almonds
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PAN SEARED SALMON | 27
potatoes, capers, onions, creme fraiche
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SAGE CHICKEN | 23
parsnip, tatsoi, sherry jus
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Since
1979