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Appetizers
Wood Oven Baked Focaccia
Bel Gioioso Crescenza Cheese -
13.00
Umbrian Lentil Soup with Spice Braised Pork Belly Savoy
Cabbage, Cumin Scented Yogurt - 9.00
Bloomsdale Spinach Salad with Organic Fuji Apples Warm
Bacon ~ Sherry Viniagrette, Buttermilk Bleu Cheese, Chili Roasted
Almonds - 13.00
Chopped Escarole Salad with Dungeness Crab Meat Cara
Cara Orange, English Cucumber, Tom Mint, Meyer Lemon Creme Fraiche -
13.00
Fritto Misto of Broccoli Romanesque and Sea Bass Trumpet
Royal Mushrooms, Cipolini Onion, Lemon Aioli - 14.00
Caribbean Cobia Tartare and Hawaiian Yellowfin Tuna Crudo Kishu
Mandarins, Ginger ~ Lime Vinaigrette, Micro Arugula - 15.00
Massachusetts Day Boat Scallops Roasted a la Plancha Ragout
of Tiny Winter Vegetables, Mascarpone, Blood Orange Reduction -
15.00
Steamed Prince Edward Island Mussels with Portugeuse Linguica Red
Thumb Fingerling Potatoes, Sauce Romesco, Garlic Crouton - 14.00
Wood Oven Roasted Octopus with Sicilian Pepperoncini and Garlic
Castelvatrano Olives, Preserved Lemon, Wild Arugula -
13.00
Tolenas Farms Quail Involtini Wrapped with Smoked Proscuitto Local
Chanterelle Mushrooms, Roasted Sweetbreads Black Truffle Vinaigrette
- 13.00
Pastas
Saffron and Meyer Lemon
Spaghetti "Chitarra" Maine
Sweet Shrimp, Calabrian Chili, Green Onion - 20.00
Housemade Porcini Papparedelle with Puree of Jerusalem Artichokes
Black Trumpet and Chanterelle Mushrooms, Melted Leeks,
Shaved Black Truffle - 25.00
Entrees
Tagine of Early Winter
Vegetables Braised
Cicerchia Beans in Sofritto, Tomato-Chili Braised Swiss Chard; Cous
Cous with Golden Raisins and Pistachios, Flat Bread - 18.00
Maine Skatewing Roasted a la Plancha Braised T.D. Wiley
Organic Artichokes, Mint, Smoked Tomato Sauce - 26.00
Mesquite Grilled Loch Duart Salmon Caramelized Broccoli
Romanesque, Sauteed Escarole, Blood Orange Butter Sauce - 27.00
Whole Roasted Australian Baramundi Crushed Corona
Beans, Preserved Lemon, Taggiasca Olive Tapenade, Sicilian Fish
Brodo - 30.00
Porcini Seared Sonoma Rabbit Loin and Braised Leg Local
Chanterelles, Bloomsdale Spinach, Potato Chive Gnocchi, Braising Jus
- 28.00
House Smoked Pork Loin Chop Ginger Risotto, Housemade
Savoy Cabbage Sour Kraut, Crispy Candied Bacon - 27.00
Coriander Crusted Australian Lamb Noisette Cumin
Scented Cicerchia Beans, Creamed Swiss Chard and Smoked Paprika Oil
- 32.00
Mesquite Grilled Dry-Aged 12 oz. Black Angus New York Strip Loin
Twice Baked Yukon Gold Potato, Truffle Tremor Cheese,
Grilled Spring Onion Oxtail Jus - 35.00
SAMPLE MENU ONLY - menu items and prices
change nightly to take advantage of seasonal offerings.
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