Menu
Antipasti
Assaggio d’Olio 3 ea
tasting of premier estate-bottled olive oils
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
Cape Sante 38
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle oil
Vongole 16
Manila clams, white wine, garlic, mint, Calabrese pepper
Pepata di Cozze 14
mussels, garlic, parsley, Sarawak black pepper, olive oil
Carpaccio di Manzo 12
beef carpaccio, Parmigiano Reggiano, Pantelleria capers, lemon, olive oil
Bresaola della Valtellina 13
bresaola, arugula, celery, Reggiano, lemon, olive oil
Bufala e Peperoni 14
bufala mozzarella, roasted bell peppers, salted anchovies, Pantelleria capers
Fave e Pecorino 14
fava beans, pecorina fresco, Tuscan olive oil, black pepper
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, red wine vinegar, olive oil
Bietole e Rucola 12
roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil
Risotti
vegetarian option 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 ai Frutti di Mare 26
Carnaroli rice, shrimp, clams, squid, mussels
Risotto agli Asparagi 25
Carnaroli rice, asparagus, Reggiano
Paste
Linguine del Pescatore 26
shrimp, clams, squid, lightly spicy shrimp broth
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
Tre P 24
handmade tagliatelle, cream, Parmigiano Reggiano, cotta ham, English peas
Tortelli al Carciofi e Marscapone 24
large tortelli with fresh artichokes and mascarpone; butter sauce
Pappardelle al Sugo d’ Anatra 26
fresh pappardelle, Hudson Valley Rohan duck ragù
Ravioli Nudi 24
spinach and ricotta gnocchi, 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
Secondi
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
Salmone Arrosto 32
pan-seared biodynamic Norwegian salmon, Venere black rice, seasonal vegetables, salmoriglio
Tagliata di Manzo 58
Joyce Farms pasture-raised 100% natural sliced 16 oz. ribeye, arugula, potatoes
Pesce Arrosto mkt
wood-roasted whole fish, roasted potatoes, garlic spinach
For private events:
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
