Aggio

charred lime mascarpone, jalapeno relish, breakfast radish, pistachio

quince, marcona almond, porto, surry ham

tonnato sauce, charred rosemary, pinenuts, bottarga, arugula

parmesan, toasted sourdough, calabrian chili

orange pith, pinenuts, blood orange, watercress

fregola, onion agrodolce, apple

hearts of romaine, kale, oyster croutons

bottarga, petite lettuces, herb butter

parsnip, roasted pear, smoked walnut, gorgonzola dolce

squid ink spaghetti, pepperone, parmesan

lamb ragu, ricotta cheese, pomodoro

braised in ragu pomodoro, spaghetti, basil, parmesan

spinach tagliatelle, buttered popcorn, our bay

pork fennel sausage, pepper agrodolce, caramelized onion

buckwheat polenta, mascarpone, sauce fra diavolo

castelvetrano olive, parsnip, parsley pesto, lemon

saltimbocca, taggiasca olive, lacinato kale

grilled green onions, pickled peppers, smoked almond, romesco

roasted sweet potato, pickled mushroom, spinach

charred eggplant, grape relish, cous cous, yogurt

new york strip, butter beans, rapini, anchovy

pecorino romano, anson mills grits, roasted baby carrot gremolata

anchovy and red chili flakes

pecorino romano

toasted pine nuts, pickled raisins

thinly sliced striploin is served raw and lightly seasoned with sea salt. a dressing of sherry vinegar and black truffles is drizzled overtop with fresh arugula and peelings of parmigiano reggiano. sourdough bread is toasted and crumbled after being brushed with oil from arbequina olives.

bisol, desiderio jeio, cuvee rose, veneto, nv

heirloom carrots are roasted and served with root vegetables that are baked in a dough made from salt. a warm broth of anchovy and garlic is used to dress the vegetables together. oxtail is slowly braised in its own stock and pulled from the bones with focaccia shaved thin and baked crisp.

abbazia di novacella, sylvaner, valle isarco, alto adige, 2011

vialone nano rice is cooked slowly in stock of vegetables until soft to the tooth then finished with grated grana padano and creme fraiche. chanterelle and hen of the woods mushrooms are roasted well with fresh herbs and garlic until golden brown. oil made of mushrooms and olive is finished on top.

sandrone, barbera d'alba, piedmont, 2012

pouches of pasta are filled with the cheese and lightly coated in cooking liquid with butter to glaze. bosc pears are cooked down slowly then pureed smooth. parsnips are obliqued and blistered in the wood fire oven with walnuts that have been smoked over hickory.

tomasso bussola, ca' del laito, valpolicella ripasso superiore, veneto, 2010

the breast is slowly rendered of its fat to become crispy. the leg is cured lightly then cooked in duck fat until tender and pulled off the bone, which is then used in a ragu of black truffles and fines herbs. corn polenta is slowly cooked until soft then finished with parmigiano and served aerated. lacinato kale leaves are lightly compressed in oil of arbequina olives.

barolo, reverdito, piedmont 2009

a smooth cremeux of valrhona chocolate is lightly touched with pods of tahitian vanilla beans and candied hazelnuts. the praline is then also incorporated into a sorbet. a syrup is made from sweetened violet petals. navel orange rinds are candied then the juice is squeezed and used as a liquid gel

rinaldi, brachetto d'acqui, bricco rioglio, piedmont, 2012

candied orange, violet, praline sorbetti

white chocolate semifreddo, graham cracker, honey crisp apple

lemon taralli, chocolate almond pistachio biscotti

double espresso, malted chocolate, toasted hazelnut, cocoa tuile

vanilla bean chocolate

praline honey crisp apple

lemon, lime, orange, blood orange, grapefruit

darjeeling, quiet evening, dragonwell, lavender lemon mint

bols genever, kina l'avion d'or, gran classico, chablis, oak

rittenhouse rye, peychaud's, aperol, ridge absinthe, angostura

rye whiskey, maple-fig gastrique, sweet vermouth, walnut, rosemary

jr. wild turkey 101, ramazzotti, angostura, ginger beer

barhill gin, strega, barolo chinato, byrrh, lemon, egg white

espolon reposado, campari, cappalletti, uncouth serrano lavender vermouth, fernet angelica

brut, champagne, france

prosecco, extra dry, cuvee oro

peppercorn saison

southern belle

white

mama's little yella pils

rowdy rye

corruption ipa

two hearted ale

milk stout

tonnato sauce, charred rosemary, pine nuts, bottarga, arugula

fregola, onion agrodolce, apple

roasted shellfish brodo, blue crab, our bay pasta, crisp socca

bottarga, petite lettuces, herb butter

squid ink spaghetti, pepperone, parmesan

quince, marcona almond, porto, surry ham

charred lime mascarpone, jalapeno relish, breakfast radish, pistachio

buckwheat polenta, mascarpone, sauce fra diavolo

grilled green onions, pickled peppers, smoked almond, romesco

braised in ragu pomodoro, spaghetti, basil, parmesan

saltimbocca, taggiasca olive, lacinato kale

roasted sweet potato, pickled mushroom, spinach

lamb ragu, ricotta cheese, pomodoro

candied orange, sicilian pistachio sorbetti, violet

white chocolate semifreddo, graham cracker, honey crisp apple sorbetti

malted chocolate, toasted hazelnut, cocoa tuile

tonnato sauce, charred rosemary, pine nuts, bottarga, arugula

fregola, onion agrodolce, apple

bottarga, petite lettuces, herb butter

hearts of romaine, kale, oyster croutons, smoked scallop

quince, marcona almond, porto, surry ham

braised in ragu pomodoro, spaghetti, basil, parmesan

spaghetti, pomodoro, buffalo mozzarella

lamb ragu, ricotta cheese, pomodoro

new york strip, butter beans, rapini, anchovy

pecorino romano, anson mills grits, roasted baby carrot gremolata