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Arugula Salad with Wild Mushrooms, Parmigiano and Aceto Tradizionale  15

Baby Beet Salad with Favas and Castelmagno  15

Crostini Napoletani with Ricotta, Sardines and Dandelion Greens  13

Asparagus “Milanese” with Duck Egg and Parmigiano  16

Gamberoni all’ “Acqua Pazza” Fresh Mediterranean Shrimp in Crazy Water  15

Steamed Cockles in Red Chili Brodetto with Green Onion Fett’unta  15

Calamari “alla Piastra” with White Beans and Hot Peppers  16

Prosciutto San Daniele “Riserva” with Horseradish and Black Velvet Apricot  17

Mozzarella di Bufala with Babbo Coppa  14

Grilled Quail with Shaved Fennel and Lardo  16




Gnocchi al Telefono with Mozzarella di Bufala  19

Stinging Nettle Fettuccine with House-made Pancetta and Asparagus  24

Linguine with Clams and Hot Chiles  19

Black Spaghetti with Fennel, Jalapeños and Bottarga  19

Agnolotti with Brown Butter and Sage  20

Garganelli with Swiss Chard, Pancetta and Asiago  19 

Pappardelle Bolognese  21

Pork “Francobolli” with Morels and Sweet Peas  21

Orecchiette with Broccoli Rabe Pesto and Salami Calabrese  18

Beef Cheek Ravioli with Black Truffles and Castelmagno  21

Bucatini all’Amatriciana  19



Grilled Octopus with “Funghi Misti” and Chianti Vinegar  23

Monkfish with Caponata and Salsa Verde  24

Sea Scallops with Favetta and Pea Vinaigrette  24 

Crispy Branzino with Spring Peas and Spicy Calabrese Sauce  25

Grilled Skirt Steak with Roasted Potatoes and Black Truffle Vinaigrette  23

Guinea Hen “alla Cacciatora” with Spring Scaffatta  23

Grilled Heritage Pork Loin with Fregula Verde and Strawberry Agrodolce  23 

Hanger Steak with Morels, Baby Leeks, Guanciale and Porcini Mustard  24

“Grigliata Mista” Lamb Chop, Sweetbreads & Beef Tongue with Cipolline and Aceto  27



Rapini with Roasted Garlic  8

Roasted Potatoes with Rosemary  8

Sweet Peas with Pancetta 8

Babbo Greens with Roasted Shallots  8


Favas with Mint and Kinderhook Pecorino  15

Asparagus Ravioli with Ricotta and Spring Onion Butter  20

Grilled Lamb Loin with Fiddleheads, Black Currant Mustard  25



Tasting Menu 

“Carciofi alla Romana”

Ferghettina, Franciacorta Brut NV


Pork “Francobolli” with Morels and Sweet Peas

 Bastianich “Vespa Bianco” 2013


Guinea Hen “alla Cacciatora” with Spring Scaffatta

Masseria Setteporte, Etna Rosso 2013


Olive Oil Cake and Gelato — Capezzana Olive Oil + NaCl

Hauner, Malvasia della Lipari 2012


49 per person*

(Accompanying wines 35 per person — As listed above)

*Our tasting menu requires the participation of the entire table.