Dinner Menu

September 18th, 2026

sfizi

unicorn oysters (watermelon & rhubarb granita, sirk vinegar)*  10

chicken liver crostini with green tomato marmellata*  9

warm semolina cakes (tomato crema, zucchini, sardinian pecorino, burgundy truffles)  16

warm olives with almonds and black garlic  10

sea salt focaccia (white bean crema, cipolle misti, tomato, pecorino)  14

antipasti

24 month prosciutto di parma (cantaloupe, toasted hazelnuts, arugula, parmigiano)*  24

burrata di andria (pine nuts, romaine, heirloom tomato, oat-millet sourdough)  24

eggplant and sweet pepper caponata (tomato, golden raisin, almonds, squash, basil, capers, grilled sourdough)  19

erbazzone (farm greens and ricotta pie, charred onion, marinated beets, fennel, balsamico)  18

hiramasa crudo (fresh citrus, spicy strawberry-ginger brodetto, cucumber, radish)*  23

canederli in brodo (shiitake, cabbage, local spinach, ailsa craig onions, fresh tomato)  19

grilled rosemary flatbread (porchetta di testa, spicy saffron mayo, giardiniera)  21

traditional bagna cauda (seasonal vegetables, warm garlic-anchovy dipping sauce)  24

pasta   ‘dalla   nostra   tavola’

confit duck wing tortelli (sweet pepper sugo, roasted kale, balsamico)  32

bucatini all’amatriciana (house-cured pancetta, tomato, pecorino)  29

emmer farro casarecce (mushroom conserva, burrata, arugula, snap peas)  30

potato and cheese pansotti (fresh tomato, tulsi basil, farm leeks, fontal)  28

tagliolini (local devon beef bolognese, aged parmigiano)  30

pappardelle (braised wild boar, juniper, black trumpets, parmigiano)  33

squash & brown butter agnolotti (chanterelles, corn, swiss chard, marsala)  30

rigatoni with braised lamb shoulder (zucchini, carrots, pecorino, mint, dried local farm chilies,)  29

fusilli gigante alla trapanese (toasted almond, tomato, herb pesto, eggplant crema, green bean, smoked provola)  28

chitarra al pomodoro (roasted tomato sugo, fresh tomatoes, burrata, giulia basil, burgundy truffles)  38

secondi

grilled swordfish (fresh tomato salsa cruda, grilled zucchini, sweet corn, green beans, olives)*  34

longest acres beef butcher’s cut (nardello pepperonata, swiss chard, anchovy salsa verde, grilled lemon) MKT

grilled chickering farms pork (fresh corn polenta, mushroom conserva, apple cider agrodolce, 36 hr sliced belly)  34

guinea hen breast (cipollini & potato panzanella, delicata, confit garlic, croutons, smoked provola)  32

dolci

affogato with coffee stracciatella, ladyfingers and sabayon 15

chocolate hazelnut torta with toasted hazelnut gianduja, roasted banana malt gelato and oat crunch 15 

vanilla bean panna cotta with plum orange marmellata, blueberry and white chocolate crumble 15

lemon thyme polenta cake with poached peaches, blackberries, almond streusel and honey sour cream gelato 15

roasted fig gelato with olive and fig shortbread, anise-orange pastry cream and caramelized figs 15

roasted strawberry semifreddo with lemon verbena anglaise, black pepper crumb, lemon 15 

bronte pistachio gelato with pistachio and dried cherry biscotti 15

house cookie plate  9

*Consuming raw or rare foods can be a potential health concern for some people

Kindly inform your server if a guest in your party has a dietary restriction or food allergy.