PIATTINI
$8 each
House-pickled vegetables

Marinated olives

Eggplant dip, roasted garlic, goat cheese, oven dried tomato & oregano

Sourdough with whipped fresh ricotta, hen of the wood mushroom preserve
Octopus, white beans, chorizo, tomato, paprika

APPETIZERS
Fried Green Tomatoes— 18

Burrata & nut-free pesto

Beef Carpaccio — 18

Black truffle coulis, crispy potatoes, pickled lemon zest, radishes & frisee salad, parmigiano cheese 

Calamari — 18

Semolina, sweet and spicy tomato chutney, lemon aioli, pickled shishito peppers
Beets & Goat Cheese — 15

Quinoa, corn, cherry tomatoes & frisee

Organic Greens — 14
Radish, rainbow carrots, pecorino crotonese cheese, white balsamic & basil

HOMEMADE PASTA
Spaghetti Chitarra — 31

Spanish octopus, smoked poblano, cherry tomato, crispy capers, olive crumbs

Tagliatelle Bolognese — 29

Beef & pork ragu and shaved parmigiano

Gnocchi — 28
Organic "fat moon mushrooms", herbed crumbs, truffle oil, parmigiano

DINNER

Grilled Steak — 32

100% grass-fed strip loin steak, crispy yucca, red pepper chimichurri, Kimball Farm salad

Veal Milanese — 32

Herbed panko, organic mizuna, cherry tomatoes, roasted rainbow carrots, vincotto, shaved parmigiano

Maine Lemon Sole — 30

Kuri squash & heirloom tomato, brussels sprouts, lemon preserve and roasted thyme sweet potatoes 

Stuffed Chicken — 28
Speck, ricotta & spinach, served with romesco sauce, radish and rosemary fingerling potatoes

Tasty Vegan — 28

Roasted delicata squash stuffed with truffled tofu & 'fat moon' mushrooms, Kimball Farm fall vegetables

Bistro 5 Burger — 19

Grass-fed beef, provolone, bacon, tomato, homemade brioche bun, and hand-cut fries (vegetarian burger available)