Last edited 11.22.17

 

TO START
Fried Head On Shrimp – pepper, lime 15
Montauk Scallop Crudo – orange vinaigrette, radish 15
Striped Bass Carpaccio – castelvetrano olives, lemon 16
Butter Lettuce –  frisée, zesty Italian vinaigrette  12
Red Endive – warm walnut bagna cauda  12

Sourdough Focaccia – savory, garlic, anchovy 5
add a tin of sardines 7

PASTA
Bucatini – ceci e pepe  17/21*
Pappardelle – spicy beef, mint 18/22
Spaghetti alla Chitarra – Maine uni, chili 26
Mezzaluna – ricotta, chili honey 22
Capellini a la Fideos – clams, cabbage, oregano  22


PASTA TASTING  58
wine pairing 48
Bucatini – ceci e pepe*
Tortelloni – matsutake, chive
Agnolotti – chicken liver, brown butter*
Lumache – duck sausage, pickled chili

Vanilla Panna Cotta
Pistachio Gelato & Figs


MEAT & FISH
Black Bass – acqua pazza, grilled bread  30
Whole Branzino – herbed brown butter  34
BBQ Pork Ribs – sweet & sour garlic sauce  28
Roast Pork – pea greens, rye jus  30
Wagyu Butcher Steak – chermoula  32*
28 Day Dry Aged Strip Steak – 36*

Add Black Truffle-34*

Lobster Fra Diavolo – fried 1.5 lb lobster seasoned with salt & pepper on a bed of garlic & chili spaghettoni  62

SIDES  8
Fried Potatoes*
Kale & Mushroom
Fried Sunchokes
Sweet Potato

DESSERTS
Panna Cotta – plum vinegar granita, olive oil  9
Olive Oil Cake – orange & anise 9
Pistachio Bundt – whipped ricotta  10
Apple Tart – vanilla ice cream  19