Olives marinated in fennel pollen, rosemary, lemon zest
A selection of il buco alimentari salumi and la ouercia prosciutto americano
House cured salt cod croquettes, aioli, fresh horseradish
Maple brooks farm burrata, persian cucumber, crispy shallots, bottarga di muggine
Cast-iron roasted spanish octopus, cauliflower, currants, capers, pine nuts, mint
Sushi grade Spanish mackerel, avocado, trout roe, Espellette pepper
House made Catalan pork sausage, coco bianco beans, black garlic
Tuscan black kale, garlic-anchovy-lemon vinaigrette, filone croutons, parmigiano reggiano
Grilled bandera quail in escabeche, pickled winter vegetables, aged PX vinegar
Poached organic farm egg, wild mushrooms, winter black truffles
Bison tartare, crispy artichokes, aleppo pepper, caprino stagionato, chives
Mixed citrus salad, radicchio tardivo, fried capers, shaved sunchokes
Pan-fired hawaiian king prawns in trapanese coarse sea salt
House-baked bread by kamel saci, trapanese fiore di sale, il buco extra virgin olive oil $1 per person
Umbrian farro, winter vegetables, spigarello greens, poultry broth, parmigiano
House made pasta, vermont rabbit sausage,butternut squash, sage, ricotta salata
House made egg pasta ribbons, black trumet mushrooms, wild arugula, pecorino di noce
Artisan dried pasta, new zealand cockles, white wine, garlic, peperoncino, parsley
Principato di Lucedio carnaroli rice, grated fennel melted leeks, fresh goat cheese
Pan roasted filet florida black bass ,celery root puree, pomelo, black olives, cucumber
Cast iron roasted bella bella farms baby chicken, roasted fennel, crispy artichokes, meyer lemon, tahini
Grilled painted hills farm hanger steak, fingerling potatoes, gorgonzola, arugula
Slow-roasted flying pigs farm heritage pork with wild fennel pollen and rosemary on ciabatta
Olives marinated in fennel pollen, rosemary, lemon zest
A selection of il buco alimentari salumi and la quercia prosciutto americano
House cured salt cod croquettes, aioli, fresh horseradish
Maple brooks farm burrata, persian cucumber, crispy shallots, bottarga di muggine
Cast-iron roasted spanish octopus, cauliflower, currants, capers, pine nuts, mint
Sushi grade spanish mackerel, avocado, trout roe, espellette pepper
House made catalan pork sausage, coco bianco beans, black garlic
Tuscan black kale, garlic, anchovy, lemon vinaigrette, filone croutons, parmigiano reggiano
Grilled Bandera quail in escabeche, pickled winter vegetables, aged PX vinegar
Poached organic farm egg, wild mushrooms, winter black truffles
Bison tartare, crispy artichokes, aleppo pepper, caprino stagionato, chives
Mixed citrus salad, radicchio tardivo, fried capers, shaved sunchokes
Pan-fired hawaiian king prawns in trapanese coarse sea salt
House-baked bread by kamel saci, trapanese fiore di sale, il buco extra virgin olive oil $1 per person
English peas, green onions, farro, poached egg, parmigiano
House made pasta, fresh homemade chorizo,coco bianco beans, ricotta salata
House made egg pasta, porcini mushrooms, thyme, pecorino di noce
Artisan dried pasta, new zealand cockles, white wine, garlic, peperoncino, parsley
Principato di lucedio carnaroli rice, wild nettles, melted leeks, fresh goat cheese
Pan roasted filet of Florida black bass, celery root puree, pomelo, black olives, cucumbers
Cast iron roasted niman ranch pork blade steak, broccoli di cicco, salsa rossa
Grilled top sirloin of vermont lamb, piccolo farro, pomegranate, radishes, turnips,lime-cumin yoghurt
Slow roasted painted hills farm beef strip loin, brussels sprouts, onion marmalade, shaved gorgonzola
Soft, pasteurized cow's milk from the northern Valsassina foothills an aromatic and pungent washed rind is mild in flavor with tangy, meaty notes and a fruity finish.
Pasteurized sheep's milk from lazio, firm pecorino, nutty with a sweet tangy finish
Sheep's milk cheese aged in hay from emilia romagna, sharp grassy and alpine notes
Pasteurized cow's milk from caves of faribault in minnesota is hand-rubbed with annato complex nut and caramel flavor with a nice amount of tang and a dash of salt on the finish
Wisconsin cow's milk cheese strikes the perfect balance between the saltiness of a fine english cheddar and a creamy french blue
Cooked cream drizzled with 10-year balsamic vinegar
Flourless chocolate cake, espresso caramel mousse, candied walnuts
Ricotta and pine nut cake, passito macerated figs
Seasonal fruit tart
Dried cherry-walnut and chocolate-pistachio biscotti served with a glass of sagrantino passito
House-made sorbet and ice cream