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