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roasted heirloom beets, goat cheese mousse, caraway crumble and red sorrel
sliced filet mignon with capers, tomato, arugula and truffle oil topped with shaved parmigiano
chopped italian tuna salad with cucumber, olives, red onion, capers and hard boiled egg in a red wine vinegar and herb vinaigrette
grilled octopus, garbanzo beans, sour cream, basil and spicy soppressata
buffalo mozzarella, apple chimichurri, frisée, prosciutto cotto and radish
tomato sauce, fresh basil and mozzarella
ragù of tomato, ground beef, veal and pork topped with ricotta salata
black squid ink tagliolini with clams, mussels, shrimp, seppia, smoked bacon and cherry tomatoes
white truffle cream sauce
paccheri with pork shank, pine nuts and pecorino toscano
veal ravioli, chile, micro celery, parmesan cheese and truffle
short grooved tubes with sweet sausage and spinach in a taleggio cream sauce
today's soup
breaded veal cutlet served with fresh mozzarella, tomato, red onion, mixed greens and drizzled with balsamic reduction
organic chicken, cauliflower, grilled baby romaine, smoked bacon vinaigrette and gorgonzola piccante
grilled leg of lamb, goat yogurt, fingerling potatos, tomato and olive vinaigrette
rib-eye steak, fried egg, potato pavé, aged gouda, celery root and tomato jam
roasted heirloom beets, goat cheese mousse, caraway crumble and red sorrel
house-made garlic sausage, braised lentils, stewed tomatoes in barolo wine reduction and shaved provolone
buffalo mozzarella, apple chimichurri, frisée, prosciutto cotto and radish
tuna crudo, parmesan cheese, pickled shallots, funnel cake, preserved lemon and mustard tarragon dressing
house smoked salmon, parmesan custard, wild berry, bagel crumb and micro arugula
artisanal meats, artichoke, crostini, cornichon pickles and pate
gnocchi, tomato sauce, fresh basil and mozzarella
ragù of tomato, ground beef, veal and pork topped with ricotta salata
black squid ink tagliolini with clams, mussels, shrimp, seppia, smoked bacon and cherry tomatoes
veal ravioli, chile, micro celery, parmesan cheese and truffle
paccheri with pork shank, pine nuts and pecorino toscano
gnocchi in a white truffle cream sauce
slow-braised lamb, sautéed wild mushrooms on a garlic crostino, topped with a poached egg, finished with a lamb glacé
berkshire pork, pickled mustard, onion soubise, kraut,huckleberry and potatoes
amish chicken, pumpkin, brussels sprouts and chanterelle mushrooms
short rib, parsnips, pistachios, beets, turnips and chard
veal hanger, sweet potato, bacon, pioppini mushrooms and watercress, finished with a black truffle reduction
milk fed veal chop with roasted garlic and lemon
daily prepared vegetables
broccoli rabe with garlic & red pepper
daily prepared potatoes
mashed potatoes