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Il bisogno si conosce l'amico.

You know a true friend when in need.


Arugula Salad with Wild Mushrooms, Parmigiano and Aceto Tradizionale  15

Baby Beet Salad with Blood Orange and Castelmagno   15

Crostini Napoletani with Ricotta, Sardines and Dandelion Greens  13

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 Pomegranates  17

Babbo Coppa with Mozzarella di Bufala  14

Grilled Quail with Shaved Fennel and Lardo  16



Gnocchi al Telefono with Mozzarella di Bufala  19

Fettuccine with House-Made Pancetta and Radicchio  24

Garganelli with Swiss Chard, Pancetta and Asiago  19 

Linguine with Clams and Hot Chilies  19

Black Spaghetti with Fennel, Jalapeños and Bottarga  19

Agnolotti with Brown Butter and Sage  20

Pappardelle Bolognese  21

Pork Belly Pyramids with Maitakes  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

Crispy Branzino with Roasted Winter Vegetables and Saba  25

Sea Scallops with Black Lentils and Apples  24

Grilled Skirt Steak with Roasted Potatoes and Black Truffle Vinaigrette  23

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

Grilled Heritage Pork Loin with Caramelized Fennel and Blood Orange Vinaigrette  23

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

 Guinea Hen “alla Cacciatora” with Braised Escarole  23



Rapini with Roasted Garlic  8

Roasted Potatoes with Rosemary  8

Brussel Sprouts  with Pancetta  8

Babbo Greens with Roasted Shallots  8



Mozzarella di Bufala with Olio Nuovo  16

Duck Egg Sunny-Side Up with Guanciale and Black Truffles  55

Spaghettini with Fresh Black Truffles and Parmigiano  65

Wild Striped Bass with Caponata and Salsa Verde  24


Tasting Menu

Roasted Cauliflower with Babbo Coppa

Fattoria San Lorenzo “Le Oche” Verdiccchio dei Castelli di Jesi Classico 2015


Pork Belly Pyramids with Maitakes

Bastianich “Vespa Bianco” Venezia Giulia 2008


Guinea Hen “alla Cacciatora”

Giacomo Brezza, Dolcetto d’Alba 2014


Olive Oil Cake and Gelato — DaVero Oil + NaCl

Tenuta di Bibbiano “San Lorenzo” Occhio di Pernice del Chianti Classico 2011

49 per person*

(Accompanying wines 35 per person — As listed above)

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



Beef Carpaccio with Fonduta and DaVero Olive Oil

Gatinois “Tradition” Champagne Brut NV


Agnolotti with Parmigiano

Bajola, Campania VdT 2014


Hanger Steak with Celery Root Fregula

Conterno Fantino “Vigna del Gris” Barolo 2001


69 per person*

(“Riserva Wine Pairing” 40 per person — As listed above)


“Torta Caprese” “Fior di Latte” and Vincotto  15

Pavlova Citrus, Pomegranates and Blood Orange Sorbetto  15

Saffron Panna Cotta Poached Quince, Saffron Shortbread and Quince Sorbetto  15

Olive Oil Cake and Gelato DaVero Olive Oil + NaCl  17

Roasted White Chocolate Cheesecake Coconut Croccante  15

Pistachio and Chocolate Semifreddo  15

Tartufo Sicilian Pistachios, Amarena Cherries and Fresh Black Truffle  55

Biscotti and Cookies  15

Assortment of Gelati and Sorbetti  15

“Assaggi di Formaggio”  15