White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Dining Room

a la carte menu

[June, 2018]



small plates
marinated olives / 6   
arancini di mare with horseradish aioli / 8
white anchovies with radish and frisee / 6                       
ricotta with truffled honey and sea salt / 6


 dredged in semolina, with sweet & spicy tomato chutney, chiles, and lemon aioli / 12

*duck duo
foie gras creme brulee & duck prosciutto, frisee, compressed rhubarb, and crostini / 15

warm beets
 herbed goat cheese fritter, black truffle coulis, truffled honey / 12

spring greens
shaved radish, pickled carrots, peas, fresh herbs, and pecan vinaigrette / 11

*crispy shrimp
in shredded phyllo, with black garlic vinaigrette, cucumber, radish, pickled ginger, and fresno chile aioli / 15

*consuming raw or undercooked meats, poultry, shellfish, or eggs
may increase your risk of foodborne illness
**before placing your order, please inform your server if any person in your party has a food allergy

handmade pastas

wild foraged mushrooms, panko bread crumbs,
truffle oil, and shaved parmigiano / 24

pork & veal bolognese, basil, and parmigiano / 25

fava bean agnolotti
braised lamb, calabrian chile, pine nuts, and foglie di noce / 25

spaghetti alla chitarra 
 squid ink & saffron spaghetti, baby clams, calamari, octopus, capers, green olives, crushed red pepper, and cherry tomatoes / 25


glazed spring vegetables, lobster tortellini, pea puree, and sauce americaine / 28

 *sea scallops
garden pea risotto, pancetta, and lemon gremolata / 29

chicken duo
roasted breast, confit leg, robiola polenta, carrot puree, and foraged spring vegetables & mushrooms / 24   

*barn raised veal milanese

in pistachio & panko crumbs, with shishito peppers, spring onion, and arugula salad with fennel & parmigiano  / 29

*angus strip loin
asparagus, trumpet royale mushrooms, fingerlings, bordelaise, and green garlic aioli / 32


*menu subject to change*

chef/owner: vittorio ettore
chef de cuisine: alex sakelakos

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