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


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


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

*duck duo
foie gras creme brulee & duck prosciutto, frisee,
compressed rhubarb, 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
phyllo, black garlic vinaigrette, cucumber, radish,
fresno chile aioli / 15

asparagus, fried egg, truffle foam, and trevisano / 16

handmade pastas

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

lemon cavatelli
boar sausage, fava beans, hazelnuts,
and pecorino / 25

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


seared salmon
radish, rhubarb, fiddleheads, and horseradish creme fraiche  / 29

*sea scallops
spring pea risotto, speck, grilled ramps,
and shaved carrot / 29

roasted half chicken
 roasted rainbow carrots, mustard vinaigrette,
and almond milk polenta / 24    

barn raised veal milanese
pistachio & panko crumbs, spinach salad
with cherry tomatoes, shaved asparagus, and parmigiano  / 29

*grilled flatiron steak
fingerling potatoes,grilled asparagus, oyster mushrooms,
and fava bean puree / 32