Last edited 4.24.18


TO START
Red Endive – warm walnut bagna cauda 16
Gem Lettuce – date, sunflower seed, pecorino 15
Burrata – spring onion, bottarga 16
Hokkaido Uni – panelle, scallion 28
Fried Head on Shrimp – pepper, lime 17
Black Bass – meyer lemon, green chili 16
Mackerel Toast – piquillo pepper, salsa verde 16

Sourdough Focaccia
tin of sardines 12
nduja 13
surf & turf 20

PASTA
Bucatini – ceci e pepe  20
Ravioli – ricotta, chili honey 23
Campanelle – blue crab, asparagus 27
Tagliatelle – pork skin, garlic chive 22

LOBSTER FRA DIAVOLO
fried 1.5 lb lobster seasoned with salt & pepper on a bed of garlic & chili spaghettoni  62


PASTA TASTING  62
Bucatini – ceci e pepe
Malfadine– snails, parsley, nettles
Agnolotti – chicken liver, brown butter
Lumache – lamb sausage, gremolata

Mandarin & Tarragon
Pistachio Gelato & Figs


MEAT & FISH
Skate – shellfish brodo, grilled bread 29
Whole Branzino – herbed brown butter 35
Roast Pork – pea shoots, jus  30
Dry Aged Strip Steak – anchovy, cauliflower 39

DESSERTS
Frozen Vanilla Mousse – amaro, black lime  10
Olive Oil Cake – orange & anise 10
Pistachio Bundt – whipped ricotta  10
Apple Tart – vanilla ice cream  19