Baffo

soft scrambled chicken eggs with matsutake mushrooms and white alba truffles

hamachi with smoked eggplant and orange

charred octopus with marinated borlotti beans and spicy limoncello vinaigrette

nebbiolo poached pears with ricotta and candied walnuts

hand-pulled mozzarella with local greens, spiced almonds and apple

red prawns with salsa verde and orange

house cured ham with fried duck egg and heirloom squash

hudson valley foie gras with plum and hazelnut

prosciutto di san daniele riserva, west loop fiocco and armandino salumi with gnocco fritto

hand-rolled spaghetti with 4-hour braised pork

goat cheese tortelloni with dried orange and wild fennel pollen

string pasta with house-cured striped bass roe, habañero oil and scallion

prosciutto filled pasta with heirloom carrots

handmade pappardelle with traditional meat ragù from bologna

milk-braised, pork-filled pasta with delicata squash, sage and brown butter

beef cheek ravioli with black truffles and castelmagno cheese

handmade pasta with lamb sausage and broccoli rabe

string pasta with local guanciale, red onion, tomato, chili flake and pecorino

bowtie-shaped pasta with zucchini, tomato and buffalo mozzarella

squid ink fettuccine with lobster and spicy calabrese salami

quill-shaped pasta with wild mushrooms and parmigiano reggiano

spicy two minute calamari sicilian life guard style

stuffed pork jowl with charred rapini and roasted tomato

whole roasted sea bass with lemon and broccoli

roast guinea hen with potatoes and raw vegetable salad

roasted turbot with fregula pasta, pickled chilis and arugula pesto

grilled lamb chops with eggplant and pine nuts

bensmiller pork chop with delicata squash and green apple

seared scallops with sunchoke purée, chanterelle mushrooms and fresh uni

strauss farms veal loin with matsutake mushrooms, foie gras and truffled celery root

creekstone beef short rib with parsnip puree, braised greens and horseradish

dry-aged, porcini-rubbed ribeye with roasted rosemary potatoes and aceto balsamico

roasted potatoes with rosemary and garlic

tuscan kale with pancetta and shallots

heirloom eggplant with saba and gremolata

roasted beets, gorgonzola dolce and salted pistachios

swiss chard and mascarpone pasta with sorrel and lemon

calf's brain pasta with butter and sage

string pasta with house-cured striped bass roe, habañero oil and scallion

half-moon, amatriciana sauce filled pasta with crispy guanciale and aged pecorino

shell-shaped pasta with lamb ragù

yogurt panna cotta with pistachios and citrus

taylor bay singing scallops with sea urchin and chive

house made string pasta with white truffle and italian butter

south carolina quail with braised turnips and black truffle

illinois venison with huckleberry agrodolce and chanterelle mushrooms

raw cow's milk cheese with truffled honey

almond and hazelnut semifreddo with honey gelée