Menu
antipasti
Antipasto Misto 24
prosciutto di Parma 36 month, cacciatorini, coppa,
fiore sardo, taleggio, gorgonzola dolce, olives, mushrooms
Tagliere di Salumi 26
prosciutto di Parma 36 month, cacciatorini, coppa, speck
soppressata Calabrese, mortadella, cipollini onions, olives
Antipasto Completo 30
tagliere di salumi platter with cheeses: fiore sardo,
taleggio, gorgonzola dolce
Bresaola di Tonno * 14
house-cured sashimi tuna, arugula, olio verde, lemon
Vongole 16
Manila clams, garlic, mint, Calabrese pepper
Pepata di Cozze 16
PEI mussels, garlic, Sarawak black pepper
Cape Sante 38
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle oil
Carpaccio di Manzo * 14
beef carpaccio, Parmigiano Reggiano,
Pantelleria capers, lemon, olive oil
Caprese 14
bufala Campana, tomato, basil, wild oregano, olive oil
Fave e Pecorino 14
Raw fava beans, young Pecorino, Sarawak pepper, olive oil
Bufala e Peperoni 14
bufala Campana mozzarella, roasted bell peppers,
salted anchovies, Pantelleria capers
Smoked Burrata 14
smoked burrata Pugliese, olive oil, sea salt
insalate
Insalata Mista 11
seasonal lettuce, tomatoes, cucumber, red onion,
olive oil, balsamic vinegar
Caesar Salad * 12
romaine, classic Caesar dressing, croutons,
shaved Parmigiano reggiano
Farro 12
Tuscan farro, seasonal vegetables, champagne vinegar,
olive oil
Bietole e Rucola 12
roasted beets, arugula, pistachios, Gorgonzola,
lemon, olive oil
risotti
vegetarian options available
Risotto Mantecato 24
Carnaroli rice, caramelized onions,
Parmigiano Reggiano, Giusti 12yr aceto balsamico
Risotto ai Funghi 25
Carnaroli rice, wild mushrooms, Parmigiano Reggiano
Risotto agli asparagi 25
Carnaroli rice, asparagus, Reggiano
Risotto ai Frutti di Mare 26
Carnaroli rice, shrimp, mussels, clams, squid
paste
Linguine del Pescatore 26
shrimp, clams, mussels, squid, garlic, tomato, shrimp brodo
Linguine alle Vongole e Bottarga 26
Manila clams, Bottarga di Muggine, garlic,
olive oil, parsley. Note this dish is naturally high in salt
Tortelli di Michelangelo Buonarroti 24
16th century recipe from the master’s letters:
veal, chicken, and pork ravioli, butter/sage sauce
Fettuccine Alfredo 24
handmade tagliatelle, cream, Parmigiano Reggiano
add organic chicken, wild shrimp, or both + 2
Tortelloni ai Carciofi 24
large tortelli stuffed with fresh artichokes and mascarpone
Pappardelle al Sugo d’ Anatra 26
fresh pappardelle, Hudson Valley Rohan duck ragù
Tagliatelle alle Tre P 24
English peas, cotto ham, cream
Nudi 24
spinach and ricotta dumplings, butter, Parmigiano Reggiano
Strozzapreti alla Salsiccia 24
hand-made “priest stranglers,” sweet sausage ragù
Paccheri alla Calabrese 25
paccheri, garlic, sun-dried ciliegine tomatoes,
Calabrese peppers, burrata (limited availability)
Lasagnette alla Bolognese 24
baked lasagnette, Bolognese, béchamel, Reggiano
Tagliatelle ai Funghi 25
wild mushrooms, garlic, cream
carne
Costoletta di Vitello 58
oak-roasted center-cut veal chop, wild mushrooms,
natural jus
Costoletta alla Parmigiana 58
pan-fried, bone-in veal chop, tomato,
fior di latte mozzarella, Parmigiana Reggiano, arugula
Polletto al Limone 32
wood-roasted Green Circle lemon chicken,
potatoes, spinach
Aqua Pazza 42
7oz halibut braised with tomato, white wine, Pantelleria capers, Calabrese oregano, bread Crostone
Tagliata di Manzo * 58
Joyce Farms pasture-raised 100% natural
sliced 16 oz. ribeye, arugula, potatoes
Salmone Arrosto 32
8oz pan-seared biodynamic Norwegian salmon,
Venere black rice, seasonal vegetables, salmoriglio
Pesce Arrosto 42
wood-roasted whole branzino, roasted potatoes,
garlic spinach
Menu items and prices are subject to change.
The majority of our produce, meat, and dairy comes from local farms.
Your server has all the details.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increase your risk of food-borne illness.
Ask your server about our Gluten free options.
20% gratuity will be added to parties of 6 or more
