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:

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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