daily market choice of three different crudi

not all olive oils are created 'equal'. Experience the difference in texture and flavor of three different oils from the three different regions (per table)

house-cured niman ranch pork loin with dried black mission fig bruschetta

creamy lemon-garlic sauteed rock shrimp with sea beans and cherry tomato

slow-poached maine lobster with heirloom tomatoes, buffalo mozzarella and basil

fresh balsamic-semolina ribbon pasta with red cow parmigiano and butter, finished with 25-year traditional balsamic

black and white fettucine with oven-dried tomatoes, almond pesto, calamari and crispy soft shell crab (half portions not available)

maccheroni chitarra with speck, razor clams, green onion, olive pesto and lemon oil pasta made with eggs

three-cheese istrian 'wedding pillows' filled with citrus rind and rum, 'macchiati' with veal sugo di arrosto

ravioli filled with roman sheep milk ricotta and nettles, sauteed with pesto, cheery tomatoes and fagiolini

wild fennel and ramps soup with broken capellini and alaskan king crab

poached striped bass in mushroom-tomato broth, served with royal trumpet mushrooms and sunchokes capezzana-e.v.o.o. (tuscany)

scallops, lobster, calamari, shrimp and mussels cooked 'alla piastra' with spicy fish-tomato soup and cous cous ceppo antico e.v.o.o. (liguria)

baja dry sea scallops with soft potatoes and leek puree, sauteed potatoes, leeks, bacon and rozor clams

red wine braised beef cheeks and beef fagliata served with grilled green onions and borage paparot

seared calf's liver steak with polenta and farro, shallot gratin and lidia's vin cotto villa franci e.v.o.o. (tuscany)

vermont semi-boneless quail saltimbocca with marsala wine served with carrots trifolate and pureed parsnips

braised calf tripe 'parmigiana' with polenta crostini