Last edited 2.18.18


ANTIPASTI

Citrus & Beets – olive, ricotta salata 14
Shaved Celery & Apple – mozzarella, nduja vinaigrette 16
Red Endive – warm walnut bagna cauda  16
Spanish Mackerel Toast – piquillo pepper, salsa verde 16
Maine Uni – borlotti beans, bergamont 17

SALUMI PLATE
prosciutto di parma, prosciutto americano, prosciutto cotto, speck, gnoccho fritto 38

PRIMI
Bucatini – ceci e pepe  18
Mezzaluna – ricotta, chili honey 22
Spaghetti alla Chitarra – maine uni, calabrian chili 28
Capellini a la Fideos – clams, cabbage, oregano  23
Pappardelle – spicy beef, mint 19
Farfalle – white sturgeon caviar 38

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


PASTA TASTING  58
Bucatini – ceci e pepe
Tortelloni en Brodo – celery root, caraway
Agnolotti – chicken liver, brown butter
Lumache – duck sausage, gremolata

Mandarin & Tarragon
Pistachio Gelato & Figs


SECONDI
Skate – acqua pazza, grilled bread 29
Whole Branzino – herbed brown butter 35
Roast Pork – pea shoots, rye jus  30
Dry Aged Strip Steak – polenta, carrot, chicories 39

CONTORNI 8
Crispy Potatoes
Kale & Mushroom
Fried Sunchokes
Polenta & Fontina

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