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

[october, 2018]



small plates

($7 each/$25 for all 4)

marinated olives
arancini di mare with horseradish aioli
white anchovies with radish and frisee             
ricotta with truffled honey and sea salt


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

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

fall beets
  goat cheese whipped with pumpkin and spices, roasted pistachios, and pomegranate / 12

boston lettuce greens
honeycrisp apple, shaved rainbow carrot, spiced pecans, bleu d'auvergne, and apple cider vinaigrette / 11

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

handmade pastas

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

summer corn and ricotta agnolotti
braised lamb, smoked poblano, pine nuts, mint, and pecorino nobile / 25

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


rainbow cauliflower, sumac sweet potato, and sweet corn crema / 28

 *sea scallops
yellow heirloom tomato risotto, basil emulsion, and prosciutto dust / 29

chicken duo
roasted breast, confit leg, carrot ginger puree, squash, and mushrooms / 24   

*barn raised veal milanese

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

*flat iron steak
asparagus, trumpet royale mushrooms, fingerlings, red wine jus, and green garlic aioli / 32


*menu subject to change*

chef/owner: vittorio ettore

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