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

[march 16th, 2018]

*menu subject to change*


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


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

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

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

baby greens
apple, pecan, shaved fennel, and great hill blue cheese / 11

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

handmade pastas

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

guinea hen agnolotti
broccolini, radicchio, pecorino sardo, and pine nuts / 25

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


local fish and shellfish, saffron fennel broth, and sauce rouille / 29

*sea scallops
meyer lemon risotto, spanish chorizo, and baby artichoke / 29

chicken duo
seared breast, confit leg, robiola polenta, romanesco, oyster mushrooms, and butternut squash puree/ 24  

barn raised veal milanese
pistachio & panko crumbs, pomegranate, roasted squash, and arugula salad with fennel & parmigiano  / 29

*hanger steak
charred broccolini, fingerling potatoes, mushrooms, parsnip puree, and aged balsamic / 32

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