Menus
ANTIPASTI
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FOCACCIA
castelvetrano olives, rosemary, whipped ricotta, olio verde
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ZUPPA
italian wedding soup, chicken brodo ditalini, celery, polpettine, parmigiano
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INSALATA DI CESARE
baby gem lettuce, toasted breadcrumbs parmigiano, caesar dressing
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INSALATA DI CAVOLO NERO
baby kale, cauliflower, quinoa, dried cranberries, pecorino
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BURRATA
prosciutto di parma, flame beets toasted pistachios, saba
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CRUDO DI TONNO
yellowfin tuna tartare, cucumber, radish calabrian chili, citrus emulsion
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CRUDO DI CAPESANTE
hokkaido scallops, kaluga caviar, avocado, meyer lemon, olio verde
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FRUTTI DI MARE
chilled lobster, scallop, octopus, squid shrimp, avocado, lemon
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POLPO
grilled octopus, confit sungold tomatoes gigante beans, smoked paprika aioli
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POLPETTE
ricotta meatballs, pomodoro, fonduta parmigiano, grilled bread
PRIMI
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RISOTTO
wild mushrooms, pancetta, arugula, gruyère
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CAVATELLI
ricotta, arrabbiata, cilantro pesto
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RAVIOLI
honeynut squash, brown butter, walnut gremolata
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BUCATINI
manila clams, guanciale, pancetta pomodoro
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MAFALDINE
maine lobster, calabrian chili breadcrumbs, lemon-basil butter
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LUMACHE
bolognese bianco, black truffle parmigiano
SECONDI
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SALMONE
ora king salmon, romanesco cauliflower, umbrian lentils, shaved brussels sprouts
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BRANZINO
broccoli rabe, confit cherry tomatoes eggplant purée, taggiasca olives
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IPPOGLOSSO
black truffle crusted halibut, maitake potato purée, white wine emulsion
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POLLO ALLA DIAVOLO
spiced amish chicken, sunchokes, baby carrots, calabrian chili honey
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MAIALE
country-rib pork chop, polenta cake baby peppers, apricot mostarda
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ANATRA
roasted duck breast, wild rice, farro black figs, hakurei turnips
CONTORNI
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PATATE
roasted crushed potatoes, parmigiano
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FUNGHI
maitake, portobello, shiitake
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BRUXELLES
roasted brussels sprouts, golden raisins, bread crumbs, maple balsamic
DOLCI
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TORTA DI OLIO
olive oil cake, fig conserva, honey roasted almonds, vanilla gelato
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CHEESECAKE
maple-ricotta, pumpkin cake, pepitas caramelized white chocolate crémeux
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PANNA COTTA
chocolate, brûléed fresh banana, white chocolate ganache, chantilly cream, banana bread crumble
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CANNOLI
ricotta, dark chocolate, candied orange peel pistachio - 2 pcs.
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BOMBOLINI
sugared doughnuts, chocolate & caramel sauce
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AMARO AFFOGATO
sweet cream gelato, meletti amaro, espresso pizzelle
MONDAY - FRIDAY
5:00 PM - 6:30 PM
EXCLUSIVELY AT THE BAR
SMALL BITES
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MARCONA ALMONDS
$8
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CASTELVETRANO OLIVES
lemon, calabrian chili
$9
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SALUMI MISTI
prosciutto di parma, finocchiona salumi cerignola olives, pecorino toscano
$24
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CROSTINI
cherry tomato, basil pesto, pecorino toscano
$15
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PATATE FRITTI
$12
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CACIO E PEPE FRITTI
cheddar, pecorino pepato, black pepper fontina fonduta
$12
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ARANCINI
wild mushrooms, black truffle aioli
$14
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VONGOLE
baked little neck clams, pancetta, panko parsley, garlic, lemon
$14
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FRITTO MISTO
shrimp, calamari, white fish, fennel pepperoncini aioli
$24
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POLPETTE SLIDERS
ricotta meatball, pomodoro, pesto mozzarella, parmigiano
$16
COCKTAILS
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All Happy Hour Cocktails are $14
WINES | BTG
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All Happy Hour Wines by the Glass are $12
4 - COURSE PRIX FIXE - $145
5 - COURSE CHEF'S TASTING - $185
OPTIONAL WINE PAIRING - $85
Please note that an automatic gratuity of 20% will be added to all checks
4 - COURSE MENU $145
PRIMO
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ZUPPA
sunchoke velouté, honeynut squash pomegranate emulsion
SECONDO
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INSALATA DI INDIVIA
endive, dried cherries, toasted walnuts gorgonzola dolce
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INSALATA DI CAVOLO NERO
baby kale, cauliflower, quinoa, dried cranberries, pecorino
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BURRATA
prosciutto di parma, flame beets toasted pistachios, saba
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CRUDO DI TONNO
yellowfin tuna tartare, cucumber calabrian chili, citrus emulsion
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OSTRICHE
west coast oysters, cocktail sauce champagne mignonette
6 pcs.
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TERRINA
duck, foie gras, tuscan lentils, orange marmalata
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POLPETTE
ricotta meatballs, pomodoro parmigiano, fonduta, grilled bread
TERZO
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MAFALDINE
maine lobster, calabrian chili, lemon-basil butter
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PAPPARDELLE
braised short rib ragù, pecorino pepato
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BRANZINO
piperade, roasted fennel, swiss chard taggiasca olives
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IPPOGLOSSO
black truffle crusted halibut, potato purée, white wine emulsion
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POLLO
roasted amish chicken, creamy polenta wild mushrooms, truffle jus
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AGNELLO
rack of lamb, potato purée, cipollini onions, rainbow carrots, bordelaise sauce
QUARTO
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PANNA COTTA
raspberry, lemon shortbread, meyer lemon curd, meringue
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TORTA DI CIOCCOLATO
warm flourless chocolate cake, tiramisu whipped cream, espresso gelato
Please note that an automatic gratuity of 20% will be added to all checks
5 - COURSE TASTING MENU $185
PRIMI
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CAPESANTE
scallop crudo, smoked trout roe, meyer lemon
SECONDI
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FETTUCCINE
peekytoe crab, osetra caviar, chives lemon butter
TERZI
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SOGLIOLA
dover sole, leek, marble potatoes, brown butter
QUARTI
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BISTECCA
filet mignon, truffled potato purée cipollini onion, bordelaise
QUINTI
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TORTA DI CIOCCOLATO
chocolate-hazelnut cake, praline mousse, fiore di latte gelato
Please note that an automatic gratuity of 20% will be added to all checks
4 - COURSE CHEF'S TASTING - $150
In addition to the regular a la carte menu, we will be featuring a curated 4-Course Chef's Tasting at $150 per person. This specific tasting menu will ONLY be available on Friday, February 13th, 2026.
Please note that all members at the table must select the same menu option—either the 4-Course Chef's Tasting or the a la carte menu.
4 - COURSE CHEF'S TASTING $150
PRIMI
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CAPESANTE
scallop crudo, smoked trout roe, meyer lemon
SECONDI
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FETTUCCINE
peekytoe crab, osetra caviar, chives lemon butter
TERZI
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BISTECCA
filet mignon, truffled potato purée cipollini onion, bordelaise
QUARTI
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TORTA DI CIOCCOLATO
chocolate-hazelnut cake, praline mousse, fiore di latte gelato
Please note that an automatic gratuity of 20% will be added to all checks