dinner

appetizers
fritto misto | calamari, gordal olives, fried capers, puttanesca | 11
artichokes confit | citrus lace, braised celery, bagna cauda | 14
roasted chioggia beet bruschetta | chevre, fines herbs, pugliese crostini | 12
shrimp and polenta | shrimp gravy, pancetta | 18
local cheese and charcuterie board | chef’s selection | 18

soups & salads
carrot bisque | confit pearl onions, roasted carrots, maple | 8
classic caesar salad | little gems, housemade focaccia croûtons, caesar dressing | 12
castelfranco gorgonzola salad | toasted walnuts, oranges, lardons | 10
organic mixed greens | housemade pickled carrots, sherry vinaigrette | 9

pasta & risotto
pappardelle 24 hour short rib ragu | sofrito, pancetta, parmigiano-reggiano | 16
potato gnocchi | braised butternut squash, beurre noisette | 12
risotto milanese | seared diver scallops, saffron, mascarpone, citrus butter | 20
casarecce marinara | ricotta, basil, crispy breadcrumbs | 12

entrees
ribeye | bordelaise, 6-hour mashed potatoes, cremini | 30 
slow roasted salmon | braised fennel, beet gellan, fennel puree | 20
pan seared halibut with brown butter | parsnip puree, braised tuscan kale, pancetta | 26
chicken parmigiana | fresh mafaldine, arugula parmigiano salad | 20

desserts
spanish cheesecake | tomato-vanilla chutney | 10
classic tiramisu | 10
zeppole | citrus-maple butter | 10