Grilled octopus, pickled celery, red onion, Calabrian chili pepper, lemon, thyme, and sauce Romesco.

Seasonal cured meats, and giardiniera.

Marinated imported olives.

Imported cheese, and seasonal fruit.

Crispy bruised pork belly, Cannelini beans, and Calabrain chili jelly.

Capers, and parmigiana frico.

Seasonal vegetables, lemon, and sea salt.

Pancetta, saffron cream, fennel, leeks, and tomatoes.

Parmigiana broth with house-made tortellini.

Pasta and beans with seasonal vegetables in rich vegetable broth.

Butternut squash, Tuscan kale, radicchio, focaccia croutons, orange sage vinaigrette, and toasted pumpkin seeds.

Ruby red grapefruit, blood orange, shaved fennel, arugula, toasted walnuts, shaved Pecorino Romano, and white balsamic vinaigrette.

Romaine hearts, anchovy, and parmigiana.

Sunchokes, lemon, thyme, red wine risotto, and crispy speck.

Fresh clams served over linguini in a lemon white wine sauce.

Lamb loin involtini with fontina, speck, sage, root vegetable gratin, and pea tendrils.

Braised pork shoulder over house made pasta in pistachio aillade, and poached pear.

Long, wide pasta in tomato meat sauce.

6 oz. Grilled beef tenderloin, yukon gold puree, provolone piccante, swiss chard, and bone marrow compound butter.

Chianti braised wagyu beef cheek, chestnut tagliatelle, root vegetable ragu, and pickled beets.

Brick top grilled chicken, olives and figs, polenta, and baby arugula.

Octopus, llittleneck clams, shrimp, scallop, squid ink fettucine, and bottarga.