Nocciola

Broiled asparagus with fontina cheese, porcini and quail egg.

Ahi tuna, avocado, capers, shallots, crostini.

Grilled calamari, sicilian capponata.

Seared sea scallops, parmesan fondue, truffle shavings.

Seared and thinly sliced lamb, celery and piave cheese shavings.

House-cured duck breast, gorgonzola dressing.

Soup of the day.

Arugula, rio gozo tomatoes, almonds, piave cheese, vinaigrette.

Radicchio and frisee, walnut, grapes, gorgonzola, champagne vinaigrette.

Watercress, avocado, heart of palms, pine nuts, grana wafer, balsamic.

Roasted beets, hazelnut, anchovies, arugula and garlic aioli.

Burrata, braised treviso radicchio, parma ham, balsamic syrup.

Butternut squash taglioilini, seasonal mushrooms and leeks.

Homemade penne, maine lobster, micro arugula.

Beef tenderloin and kale ravioli: roasted garlic-tomato, tartufato shavings.

Homemade taglaitelle, beef ragu.

Homemade potato pillows, rabbit & porcini ragu.

Vialone Nano rice, shallots, lamb sausage, parmesan fondue.

Homemade beet ravioli, poppy seeds, parmesan, brown butter.

Homemade pasta, slow roasted wild boar.

5 Course tasting menu per person (chef's choice) entire table only.

Pan-seared duck breast, honey-balsamic.

Pan-roasted berkshire pork chop, port & local figs.

Fresh fish of the day, preparation changes daily.

12 Oz. grass-fed ny steak, lemon-thyme pesto.

Lamb shank, slow braised with tomato-saffron, risotto cake.

Tuna conserva salad, celery, celery root, cherry tomatoes.

Organic farro, tuscan kale, almonds, grapes, lemon dressing.

Frisee and radicchio, apple, walnuts, goat cheese, balsamic dressing.

Homemade potato pillow, tomato and basil.

Rigatoni pasta, guanciale, onions, white wine, crushed tomatoes and pecorino.

Ear pasta, beef ragu.

Roasted half cornish hen with roasted potatoes and house salad.

Seared Ahi tuna, sicilian capponata, balsamic reduction.

Selection of italian charcuterie and fine cheese.