Dinner

-Sample menu-

GRANDE
  • Tagliere

    prosciutto cotto, finocchiona, mortadella, grissini

    $24
  • Burrata

    housmade burrata, lavash cracker, basil, aged balsamic

    $15 / add prosciutto + $5
  • Chevre

    broken shovel goat cheese, elephant garlic and ramp honey, beet chips

    $15
  • Sardine

    spanish sardines, trout roe, balsamic caviar, finger lime, ramp brioche

    $13
ASSAGGINI
  • Insalata

    chickpea vinaigrette, radish, cucumber, black quinoa, sunflower seeds

    $9
  • Zuppa

    iced asparagus and leek soup, coconut milk, lemon

    $9
  • Tartare

    salmon tartare, capers, dill, crispy leek, pea cracker

    $12*
  • Polpo

    octopus carpaccio, chilis, kumquat, radish, potato chips

    $18
  • Calamari

    anchovies, ciabatta, parsley, garlic, capers, san marzano, green beans

    $12
  • Rapanelli

    easter egg radishes, iberico lardo, burnt spring onion, chervil, smoked maldon salt

    $12
PRIMI
  • Pappardelle

    berkshire pork, marjoram ragu, oyster mushrooms, grana padano

    $16
  • Rigatoni

    pancetta, romanesco, spring onion, wax bean, mustard seed

    $18
  • Linguine

    sweet peppers, shallots, capers, fava beans, garlic scapes, ricotta salata

    $17
  • Spaghetti

    snow crab, spaghetti squash, asparagus, leeks, calabrian chile, parma butter

    $19
RISOTTI
  • Risotto

    fried soft shell crab, asparagus, garlic scapes

    $30
  • Risotto

    english peas, fennel, sottocenere, pea shoots

    $25
SECONDI
  • Maiale al mare

    seared octopus, braised bacon, english peas, cippolini onion, horseradish

    $33
  • Ippoglosso

    halibut, mushrooms, xo sauce, snap peas, rhubarb, celery

    $35
  • Poletto

    roasted chicken breast, spring vegetables, green onion, parmesan brodo

    $30
  • Agnello

    lamb rack, lentil “risotto”,porchetta di testa, sprouted lentils, cherry tomatoes, cherries

    $40

These items are raw or undercooked. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may  increase your risk of food borne illness, especially if you have certain medical conditions (*)

 

chef owner Andrea Frizzi / chef de cuisine Wes Park / #2 Mario Pacheco/sous chef Mike Smith