antipasti

 

uova e tartufi

soft scrambled chicken eggs with matsutake mushrooms and white alba truffles 25


polpo

charred octopus with marinated borlotti beans and spicy limoncello vinaigrette 18

lingua

poached veal tongue with spicy giardiniera and caramelized onions 15

pera insalata

nebbiolo poached pears with ricotta and candied walnuts 14

stracciatella

hand-pulled mozzarella with local greens, spiced almonds and apple 15

gamberetti

red prawns with salsa verde and orange 19

fegato grasso

hudson valley foie gras with plum and hazelnut 19

salumi misti

prosciutto di san daniele riserva, west loop fiocco and armandino salumi with gnocco fritto 26

 

primi

 

vesuvio

cone shaped pasta with braised pork, mint, arugula purée, pecorino and butter 27

tortelloni

goat cheese tortelloni with dried orange and wild fennel pollen 19

spaghettoni

thick spaghetti with poached lobster, tomato and basil 28

agnolotti

veal and prosciutto stuffed pasta with heirloom carrots 22

pappardelle

handmade pappardelle with traditional meat ragù from bologna 20

ravioli

braised beef cheek ravioli with black truffles and castelmagno cheese 24

orecchiette

handmade pasta with lamb sausage and broccoli rabe 23

bucatini all’amatriciana

hollow spaghetti with local guanciale, red onion, tomato, chili flake and pecorino 19

garganelli

handmade quill-shaped pasta with wild mushrooms and parmigiano reggiano 24

 

secondi

 

calamari

mario’s spicy, two-minute calamari, sicilian life-guard style 27

branzino

whole roasted sea bass with lemon and broccoli 32

trota

steelhead trout with butternut squash, endive and chestnuts 30

agnello

grilled lamb chops with eggplant and pine nuts 38

maiale

bensmiller pork chop with delicata squash and green apple 31

capesante

seared scallops with sunchoke purée, chanterelle mushrooms and sea urchin 35

vitello

strauss farms veal loin with matsutake mushrooms, foie gras and truffled celery root 48

brasato di manzo

creekstone beef short rib with parsnip purée, braised greens and horseradish 34

costata di manzo

dry-aged, porcini-rubbed rib eye with roasted rosemary potatoes and aceto balsamico 110/for two

 

white truffle supplement - $50 - five grams

 

contorni

 

patate

roasted potatoes with rosemary and garlic 9

cavolo nero

tuscan kale with pancetta and shallots 9

melanzana

heirloom eggplant with saba and gremolata 9

barbabietola

roasted beets, gorgonzola dolce and salted pistachios 9

 


 

tasting menu

 

tonno

kona kampachi with meyer lemon, radish and kumquat

tagliatelle

housemade egg pasta with white truffle and italian butter

quaglia

south carolina quail with braised turnips and black truffle

cervo

illinois venison with huckleberry agrodolce and chanterelle mushrooms

salva cremasco

raw cow’s milk cheese with truffled honey

semifreddo al torroncino

almond and hazelnut semifreddo with honey gelée

95 per person