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 3, 2017

*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
burrata with confit cherry tomatoes and pistachio pesto / 8


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

*duck duo
foie gras creme brulee & duck prosciutto, frisee,
compressed cantaloupe, sourdough stick / 15

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

mixed greens
house pickled vegetables and basil vinaigrette / 11

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

handmade pastas

hen of the woods mushrooms, panko bread crumbs,
truffle oil, and shaved parmigiano / 24

lemon cavatelli
zucchini, carrot top pesto, toasted pistachios,
chorizo, and smoked goat cheese / 25

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


roasted radish, rainbow carrot purees, mustard greens,
and white peach hungarian pepper vinaigrette  / 29

*sea scallops
corn & poblano risotto, heirloom tomato salad, and speck / 29

roasted half chicken
ginger maple glazed blue hubbard squash, brussels sprouts,
and roast cauliflower with pine nuts / 24    

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

*grilled flatiron steak
roasted farm potatoes, mixed beans, king oyster mushroom,
and jalapeno aioli / 32

chef/owner: vittorio ettore
chef de cuisine: jonathan jolicoeur
sous chef: alex sakelakos