Appetizers

 
Kobe Carpaccio, Arugula, Shaved Parmesan, Truffle Vinaigrette     14.

Sliced Prosciutto, Pignoli, Watercress & Manchego     10.

Seared Sea Scallops, Ce lery Duo, Cranberry Jam     13.

Roasted Beet Salad, Goat Cheese Crema     11.

Chestnut & Apple Soup     12.

Spinach & Ricotta Polpetti Braised Rabbit Ragu     11.

Arugula, Baby Vegetables, Maytag Blue Cheese     10.

Crispy Cod Cake, Prune Puree, Marscapone     11.

Entrees
 

Hand Rolled Potato Gnocchi, Duck Confit, Butternut Squash     24.

Risotto, Wild Mushrooms, Truffle Butter     22.

Tagliolini, Spicy Clams, Roasted Cherry Tomatoes     20.

Grilled Rib Eye “Fiorentina”, Braised Chard, Panzeroti     34.

Rice Smoked Duck Breast, Sautéed Spinach, Squash Puree     25.

Cornish Hen, Stewed Lentils, Porcini-Garlic Emulsion     21.

Roasted Venison Loin, Faro Salad, Chestnut Crema, Prunes     29.

Shellfish Ciopino, Potatoes, Spicy Fennel Broth     24.

Striped Bass, Melted Leek, Potato Puree, Red Beet Emulsion     27.

Pistachio Crusted Monkfish, Citrus Salad, Haricot Verts     25.

Contorni     7.
 

Risotto / Panzeroti / Potato Puree/ Sautéed Spinach / Haricot Verts

* Consumption of raw or undercooked items can increase the risk of food borne illness