Last edited 11.08.2019


TO START

tin of sardines – anchovy, parsley 14
nduja – calabrian chili, olive oil 15
gem lettuce – date, sunflower seed, pecorino 16
endive – warm walnut bagna cauda 16
fried head on shrimp – pepper, lime 18
hiramasa – meyer lemon, green chili 18
yellowfin tuna – sungold tomato, garlic 22
wagyu crudo – boquerones, milk bread 21
maine uni – panelle, scallion 26

PASTA
bucatini – ceci e pepe  20
campanelle – blue crab, old bay 27
tagliatelle – pork, szechuan, ricotta 24
lobster fra diavolo – garlic and chili, spaghettoni 68

*black truffles $25


PASTA TASTING  68
Beverage Pairing 45
lumache – top neck clam
bucatini – ceci e pepe
tortellini – mushroom, wakame
orecchiette – duck sausage, sunchoke

pignoli & yuzu
tiramisu – chestnut & orange


MEAT & FISH
veal sweetbread – matsutake, marsala 28
long island monkfish – celtuce, hazelnut 28
heritage pork chop – spring greens, rye jus 34
brook trout – corn, coriander, roe 35
45 day dry aged bone-in ribeye – habanada peppers MP

DESSERT
frozen vanilla mousse – amaro, black lime  12
pistachio bundt – whipped ricotta  12
chocolate gelato – honey, cocoa nib 12
fior de latte – white truffle 22