Last edited 6.14.18


TO START
Gem Lettuce – date, sunflower seed, pecorino 14
Red Endive – warm walnut bagna cauda 15
Grilled Fava Beans – mint, ricotta salata 13
Burrata – spring onion, bottarga 16
Hokkaido Uni – panelle, scallion 28
Fried Head on Shrimp – pepper, lime 17
Black Bass – meyer lemon, green chili 16
Montauk Scallop – rhubarb, nasturtium 16

PASTA

Bucatini – ceci e pepe  20
Ravioli – ricotta, chili honey 23
Campanelle – blue crab, asparagus 27
Tagliatelle – pork skin, garlic chive 22
Agnolotti – chicken liver, brown butter 19

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


PASTA TASTING  62
Stellette – razor clam, green garlic
Bucatini – ceci e pepe
Malfadine– snails, parsley, nettles
Lumache – lamb sausage, gremolata

Strawberries & Cream
Pistachio Gelato & Figs


MEAT & FISH
Whole Branzino – herbed brown butter 33
Duck Breast – white asparagus, mustard, lime leaf 36
Roast Pork – pea shoots, jus  29
Dry Aged Strip Steak – anchovy, cauliflower 38
BBQ Pork Ribs – sweet & sour sauce 26

DESSERTS
Frozen Vanilla Mousse – amaro, black lime  10
Pistachio Bundt – whipped ricotta  10
Almond Sorbet – green almond, green peach 10