Antipasti
Olive e Bocconcini Marinated assorted olives and fresh mozzarella, 10
Insalata di Farro Farro-grain salad with pea shoots, beets, pickled carrots, fennel, heirloom tomatoes, and shaved asparagus in a Champagne-citrus vinaigrette, 9
Caprese Colorful heirloom tomatoes, handmade mozzarella, extra-virgin olive oil, and basil leaves from our garden, 9
Arancini di Granchio Traditional Italian fried rice balls filled with crabmeat. Served with wasabi aioli, 12
Verdura alla Griglia A garden of grilled and roasted summer vegetables: eggplant, zucchini, yellow squash, bell peppers, asparagus, tomatoes, and sweet onions, 9/14
Primi
Ravioli d’Aragosta Jumbo lobster ravioli served in a Marsala-tomato cream sauce, 26
Penne alla Checca Penne, fresh basil leaves, heirloom tomatoes, garlic, and handmade mozzarella, served at room temperature, 21
Fusilli con Polpettini al Rosmarino Corkscrew pasta with rosemary meatballs in house-made marinara, 21
Secondi
Milanese di Maiale A pork rib chop pounded thin, breaded and pan-fried. Topped with Equinox Farm baby arugula and tomatoes in a lemon-champagne vinaigrette, 24
Tagliata di Rostbif A min. seven-ounce filet mignon grilled to order and served sliced with braised arugula and a tomato-onion coulis, 28
Anatra al Bergamotto Grilled boneless breast of duck in a bergamot-scented orange sauce, served with a warm farro grain and cranberry salad, 26
Branzino in Cartoccio A fillet of European sea bass baked in parchment with lemon and summer vegetables finished with grappa, 26
Costola di Agnello alle Erbe An eight-rib grilled lamb rack rubbed with herbed Parmiggiano. Moscato-pomegranate reduction and garlic mashed potatoes, 34
Dolci
Crostata di Frutta a Nocciolo Stone fruit galette featuring Don Baker Farm apricots and red and yellow plums, dusted with sage sugar, 8
