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Menu
Categories
Dinner
ANTIPASTI
- Mussels "alla Tarantina"
- 16
- Arctic Char Crudowith Marinated Pumpkin and Salami Calabrese
- 19
- Grilled Octopuswith "Borlotti Marinati" and Spicy Limoncello Vinaigrette
- 19
- Roasted Beet Tartarewith Chianti Vinegar and Ricotta Salata
- 15
- "Neci con Funghi Misti"
- 16
- Pig Foot "Milanese"with Rice Beans and Arugula
- 16
- Beef Carpacciowith White Truffle Fonduta
- 25
- Steamed Cockleswith Red Chilies and Basil
- 16
- Marinated Fresh Sardineswith Caramelized Fennel and Lobster Oil
- 15
- Warm Lamb's Tongue Vinaigrettewith Chanterelle Mushrooms and a 3-Minute Egg
- 17
- Baby Wild Arugulawith Parmigiano and Aceto Manodori
- 17
- Warm Tripe "alla Parmigiana"
- 15
- Prosciutto di San Danielewith Black Pepper "Fett'unta"
- 19
PRIMI
- Goat Cheese Tortelloniwith Dried Orange and Wild Fennel Pollen
- 24
- Bucatini all'Amatricianawith Guanciale, Hot Pepper and Pecorino
- 25
- Pumpkin "Lune"with Sage and Amaretti
- 23
- Goose Liver Ravioliwith Balsamic Vinegar and Brown Butter
- 26
- Pappardelle Bolognese
- 29
- Cavatelliwith Costolette di Maiale
- 26
- Orecchiettewith Sweet Sausage and Rapini
- 25
- Linguinewith Clams, Pancetta and Hot Chilies
- 27
- Spaghettiniwith Spicy Budding Chives and a One Pound Lobster
- 29
- Garganelliwith "Funghi Trifolati"
- 26
- Mint Love Letterswith Spicy Lamb Sausage
- 24
- Chianti Stained Tonnarelliwith Wild Boar Ragu
- 26
- Gnocchiwith Braised Oxtail
- 26
- Fettuccinewith House-Made Pancetta and Radicchio
- 24
- Beef Cheek Ravioliwith Crushed Squab Liver and Black Truffles
- 27
- Black Spaghettiwith Rock Shrimp and Salami Calabrese
- 29
SECONDI
- Sea Scallopswith Fregula, Calabrian Chiles and Puntarelle
- 37
- Monkfishwith "Cotecchino" and Lentils
- 35
- Duckwith Braised Root Vegetables and Charred Baby Leek
- 36
- Barbecued Squabwith Roasted Beet "Farrotto" and Porcini Mustard
- 36
- Grilled Lamb Chops "Scottadita"with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt
- 38
- Charred Beef Tonguewith Braised Cabbage, Walnuts and Grain Mustard
- 29
- Barbecued Skirt Steakwith Roasted Baby Carrots and Salsa Verde
- 37
- Grilled Ribeye for Twowith Roasted Potatoes, Garlic, Rosemary and Aceto Manodori
- 140
- Spicy Two Minute CalamariSicilian Lifeguard Style
- 31
- Whole Grilled Branzinowith Charred Broccolini, Tonnato and Lemon Oregano Jam
- 39
- Grilled Quailwith "Scorzonera alla Romana" and Saba
- 32
- Rabbitwith Sweet Peppers, Chanterelles and Saffron Barlotto
- 35
- Fennel Dusted Sweetbreadswith Sweet and Sour Onions and Membrillo Vinaigrette
- 31
- Grilled Pork Chopwith Cherry Peppers, Cipolline and Aceto Manodori
- 36
- Grilled Guinea Henwith Celery Root Fregula and Black Truffle Vinaigrette
- 29
SPECIALS
- Puntarellein Salsa
- 15
- Chestnut and Robiola Ravioliwith Brown Butter and Apples
- 27
- Duck Egg Sunny-Side Upwith Guanciale and White Truffles
- 80
- Pappardellewith White Truffles and Parmigiano
- 120
CONTORNI
- Rapiniwith Roasted Garlic
- 11
- Celery Root Fregula
- 11
- Beetswith Blood Orange and Pecorino
- 11
- Babbo Greenswith Roasted Shallots
- 11
- Roasted Potatoeswith Rosemary
- 11
- Brussels Sproutswith Pancetta
- 11
Tasting Menus
Pasta Tasting Menu
$105 per person. Accompanying wines $80 per person - As listed below. "The Riserva Selection" of wines $120 per person - For details ask our Sommeliers. Our Pasta Tasting requires the participation of the entire table
- Black Tagliatellewith Parsnips and Pancetta; Wine Pairing: Fulvia Trombolini "Fiora"Marche Bianco 2016
- Garganelliwith "Funghi Trifolati"; Wine Pairing: Fattorie Romeo del Castello "Allegracore" Etna Rosso 2016
- Pappardelle BologneseWine Pairing: Igni, Aglianico del Vulture 2015
- Olive Oil Cake and GelatoCapezzana Olive Oil, Two Ways + NaCl; Wine Pairing: Cardamaro, Amaro al Cardo e Carciofo NV
- "Casunzei"with Poppy Seeds; Wine Pairing: Bastianich "Ventennale" Tocai Plus 2008
- Pork Belly Pyramids in BrodettoWine Pairing: Filetta di Lamole, Chianti Classico 2014
- Passion Fruit "Spaghetti" with Coconut SorbettoWine Pairing: La Spinetta "Bricco Quaglia" Moscato d'Asti 2016
White Truffle Tasting Menu
$300 per person. Accompanying wines $200 per person - As listed below. Our White Truffle Tasting requires the participation of the entire table
- Duck Egg Sunny-Side Upwith Guanciale; Wine Pairing: Roagna "Montemarzino" Derthona Timorasso 2014
- Pumpkin "Lune"with Sage; Wine Pairing: Bruno Ceretto "Bricco Rocche" Barolo 2001
- Sottocenerewith Fig Marmellata; Wine Pairing: Bruno Giacosa, Barbaresco 1999
- Pappardellewith Parmigiano; Wine Pairing: Aldo Conterno "Bussia" Barolo 1999
- Grilled Guinea Henwith Celery Root Fregula; Wine Pairing: Luigi Einaudi "Nei Cannubi" Barolo 2004
- "Torta Caprese"with "Fior di Latte" and Vincotto; Wine Pairing: Martini & Rossi Chinato Decennale 1990s
Traditional Tasting Menu
$115 per person. Accompanying wines $80 per person - As listed below. "The Riserva Selection" of wines $120 per person - For details ask our Sommeliers. Our Traditional Tasting requires the participation of the entire table.
- House Made Bresaolawith Sformato di Parmigiano and Aceto Manodori; Wine Pairing: Il Pavone Langhe Arneis 2017
- Duck Tortelliwith "Sugo Finto"; Wine Pairing: Fedirizzi Cipriano, Teroldego Rotaliano 2015
- Sottocenerewith Whipped Honey; Wine Pairing: Giovanni Dri "Il Roncat" Ramandolo 2012
- "Torta Caprese"with "Fior di Latte" and Vincotto; Wine Pairing: Cappellano, Barolo Chinato NV
- Pappardellewith Porcini and Thyme; Wine Pairing: Bastianich "Vespa Bianco" Venezia Giulia 2015
- Grilled Guinea Henwith Celery Root Fregula and Black Truffle Vinaigrette; Wine Pairing: San Giusto a Rentennano, Chianti Classico 2014
- "Torta Caprese"with "Fior di Latte" and Vincotto; Wine Pairing: La Spinetta "Bricco Quaglia" Moscato d'Asti 2016
Dolci E Formaggi
Dolci
- Chocolate Hazelnut CakeOrange Sauce and Hazelnut Gelato
- 16
- Saffron Panna CottaPassion Fruit, Apricot and Saffron Shortbread
- 16
- Banana CrostataBourbon Sauce and Cinnamon Gelato
- 16
- Pistachio and Chocolate Semifreddo
- 16
- Biscotti and Cookies
- 16
- Warm Apple SottosopraPomegranate and Buttermilk Gelato
- 16
- Maple CheesecakeBrown Sugar Croccante and Crème Fraîche
- 16
- Olive Oil Cake and GelatoCapezzana Olive Oil, Two Ways + NaCl
- 17
- Affogato
- 16
- Assortment of Gelati and Sorbetti
- 16
Lunch
Antipasti
- Mozzarella di Bufalawith Arugula Pesto and Olio Verde
- 17
- Steamed Cocklesin Njuda Brodetto with Green Onion "Fett'unta"
- 16
- Gamberoni all' "Acqua Pazza"Fresh Mediterranean Shrimp in Crazy Water
- 16
- Arugula Saladwith Wild Mushrooms, Parmigiano and Aceto Tradizionale
- 15
- Crostini Napoletaniwith Ricotta, Sardines and Dandelion Greens
- 13
- Baby Beet Saladwith Blood Orange and Castelmagno
- 15
- Prosciutto di San Daniele "Riserva"with Horseradish and Pomegranates
- 17
- Grilled Quailwith Shaved Fennel and Lardo
- 16
Primi
- Pappardelle Bolognese
- 29
- Linguinewith Clams, Pancetta and Hot Chilies
- 27
- Pork Belly Pyramidswith Charred Treviso and Roasted Pumpkin
- 25
- Spaghettiniwith Spicy Budding Chives and a One Pound Lobster
- 29
- Cavatelliwith Lobster, Octopus and Calabrian Chilies
- 27
- Orecchiettewith Sweet Sausage and Rapini
- 25
- Gnocchi al Telefonowith Mozzarella di Bufala
- 19
- Beef Cheek Ravioliwith Black Truffles and Castelmagno
- 27
- Bucatini all'Amatricianawith Guanciale, Hot Pepper and Pecorino
- 25
- Fettuccinewith House-Made Pancetta and Radicchio
- 24
- Black Spaghettiwith Rock Shrimp and Salami Calabrese
- 29
- Garganelliwith "Funghi Trifolati"
- 26
Secondi
- Sea Scallopswith Roasted Winter Vegetables
- 37
- Grilled Octopuswith Marble Potatoes and 'Nduja Vinaigrette
- 26
- Lamb Chops "Scottadita"with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt
- 38
- Grilled Pork Chopwith Cherry Peppers, Cipolline and Aceto Manodori
- 36
- Barbecued Skirt Steakwith Roasted Baby Carrots and Salsa Verde
- 37
- Spicy Two Minute CalamariSicilian Lifeguard Style
- 31
- Whole Branzinowith Charred Broccolini, Tonnato and Lemon Oregano Jam
- 39
- Grilled Guinea Henwith Celery Root Fregula and Black Truffle Vinaigrette
- 29
- Porcini Rubbed Ribeyewith Roasted Potatoes and Aceto Manodori
- 65
Contorni
- Rapiniwith Roasted Garlic
- 11
- Celery Root Fregula
- 11
- Brussels Sproutswith Pancetta
- 11
- Roasted Potatoeswith Rosemary
- 11
- Babbo Greenswith Roasted Shallots
- 11
Specials
- Duck Egg Sunny-Side Upwith Guanciale and White Truffles
- 80
- Rigatoni alla Gricia
- 23
- Pappardellewith Fresh White Truffle
- 120
- Arctic Charwith Caponata and Salsa Verde
- 26
Lunch White Truffle Tasting Menu
$99 per person. Accompanying wines $85 per person - As listed below. Our Tasting Menu requires the participation of the entire table.
- Duck Egg Sunny Side Up with GuancialeWine Pairing: Roagna "Montemarzino" Derthona Timorasso 2014
- Grilled Guinea Hen with Celery Root Fregula and Black Truffle VinaigretteWine Pairing: Luigi Enaudi "Nei Cannubi" Barolo 2004
- Pumpkin "Lune" with SageWine Pairing: Bruno Giacosa Barbaresco 1999
Pasta Tasting Menu
$105 per person. Accompanying wines $80 per person - As listed below. Our Pasta Tasting requires the participation of the entire table
- Black Tagliatellewith Parsnips and Pancetta; Wine Pairing: Fulvia Trombolini "Fiora" Marche Bianco 2016
- Garganelliwith "Funghi Trifolati"; Wine Pairing: Fattorie Romeo del Castello "Allegracore" Etna Rosso 2016
- Pappardelle BologneseWine Pairing: Igni, Aglianico del Vulture 2015
- Olive Oil Cake and GelatoCapezzana Olive Oil, Two Ways + NaCl; Wine Pairing: Cardamaro, Amaro al Cardo e Carciofo NV
- "Casunzei"with Poppy Seeds; Wine Pairing: Bastianich "Ventennale" Tocai Plus 2008
- Pork Belly Pyramidsin Brodetto; Wine Pairing: Filetta di Lamole, Chianti Classico 2014
- Passion Fruit "Spaghetti" with Coconut SorbettoWine Pairing: La Spinetta "Bricco Quaglia" Moscato d'Asti 2016
Dolci e Formaggi
- "Torta Caprese""Fior di Latte" and Vincotto
- 16
- Tiramisù
- 16
- Affogato
- 16
- Assortment of Gelati and Sorbetti
- 16
- Olive Oil Cake and GelatoCapezzana Olive Oil, Two Ways + NaCl
- 17
- Pistachio and Chocolate Semifreddo
- 16
- Biscotti and Cookies
- 16
- "Assaggi di Formaggio"