Dinner
Monday, May 20th
Appetizers
12
Pinsa Bianca
Rosemary oil, whipped ricotta,
12
roasted red pepper & olive salsa
20
Heriloom Tomato Salad
Burrata, croutons, basil
20
20
Peach Salad
Stracciatella, baby arugula, hazelnuts
20
22
Fritto Misto
Calamari, shrimp, romano bean tempura, spicy aioli
22
24
Hamachi and Shrimp Ceviche
Avocado, heirloom peppers, cilantro, leche de tigre, pane carasau
24
20
Fava bean salad
Fennel, pea shoots, mint, pecorino di fossa
20
20
Fried Zucchini Blossoms
Mozzarella, capers, Cetara anchovies
20
22
Octopus
Charred Spanish octopus, ajo blanco, pine nuts, roasted peppers, blood orange
22
Pasta and Grains
38
Risotto
Risotto, ramps, asparagus, Meyer lemon, Maine lobster
38
24
Zizzona of Battipaglia
Mozzarella DOP, eggplant parmigiana, basil, pinsa
24
28
Saffron Cavatelli
Wild rock shrimp, Manila clams, cherry tomato brodetto, chili
28
26
Burrata Ravioli
Mushroom ragù, truffle cream,
26
ricotta salata, chives
26
Pappardelle
Oxtail ragú, pecorino Romano
26
35
Tonnarelli Cacio e Pepe
Pecorino Romano, black pepper, summer truffles
35
Mains
38
Bavette Steak
Roasted fingerling potatoes, broccolini, hazelnut romesco, chimichurri
38
38
Duck Breast
Sunchoke purée, carrots, poached rhubarb, thyme jus
38
36
Branzino filet
Corn purée, grilled asparagus, artichokes, salsa verde
36
38
Seared Diver Scallops
Fennel purée, Romano beans, hen of the woods, radishes, Meyer lemon
38
3.75
/
oz
Creekstone Farm
21 days dry-aged Ribeye
3.75
/
oz
(suggested for two)