Entrees

Pasta

• TAJARIN | 30

  shaved truffle, porcini cream sauce
  

• CIPOLLOTTO GNOCCHI | 26

  spring onion, sunburst, goat cheese fondue
  

• BURRATA RAVIOLI | 28

  roasted mushrooms, spinach and basil velutata
  

• RADICCHIO RISOTTO | 26

  gorgonzola dolce, basil oil
  

• SCALLOP & SHRIMP RISOTTO | 34

  diver scallops, shrimp, white truffle oil
  

• LAMB GNOCCHI | 32

  lamb ragu, ricotta, basil
  

• SUNDAY GRAVY | 34

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

• ORECHIETTE | 28

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

• TORTELLONI MIGNON | 27

  tenderloin, tomato cream sauce
  

• RAVIOLI DI ZUCCA | 24

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

• LASAGNA | 26

  beef, béchamel, house made mozzarella
  

Fish & Meat

• DUCK BREAST | 40

  roasted heirloom baby carrots, swiss chard, demi
  

• HERB CRUSTED LAMB RACK | 42

  mustard, mashed potato, asparagus, demi-glace
  

• FILET MIGNON | 46

  potato puree, tri-color broccoli, bordelaise
  

• MARYLAND ROCKFISH | 40

  stone mil polenta, sun-dried tomato and olive tapenade
  

• NEW YORK STRIP | 38

  coffee-chili crust, mustard green, radish
  

• SEARED SCALLOPS | 39

  spinach, sun-dried tomato, fingerlings, cream
  

• SALMON | 34

  tomato vinaigrette, basil puree
  

• TUSCAN CHICKEN | 27

  fennel citrus salad, rapini pesto