pasta tasting menu



ravioli

swiss chard and mascarpone pasta with sorrel and lemon

francobolli

calf’s brain pasta with butter and sage

spaghettoni di gragnano

string pasta with house-cured striped bass roe, habañero oil and scallion

tagliatelle

stinging nettle pasta with clams and seasonal mushrooms

cavatelli

shell-shaped pasta with lamb ragù

panna cotta allo yoghurt e agrumi

yogurt panna cotta with pistachios and citrus

65 per person

antipasti



vitello tonnato

veal carpaccio with tuna aioli and dried tuna loin 15

polpo alla piastra

charred octopus with marinated borlotti beans and spicy limoncello vinaigrette 18

asparagi “milanese”

first of the season asparagus with fried duck egg, parmigiano reggiano and caviar 20

stracciatella

hand-pulled mozzarella with heirloom greens, black truffle and fresh chickpeas 16

gamberetti

morrocan red prawns with salsa verde and orange 19

sardine

marinated fresh sardines with onion marmalade and spring blossoms 14

trippa

honeycomb tripe with chick peas and parmigiano reggiano 16

tonno

kampachi crudo with citrus and fresh chili 16

foie gras

hudson valley foie gras with rhubarb and strawberry 19

salumi misti

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

primi

pici

hand-rolled spaghetti with pheasant and arugula 22

tortelloni al formaggio di capra

goat cheese tortelloni with dried orange and wild fennel pollen 19

agnolotti

prosciutto filled pasta with peas three ways 22

pappardelle al ragù

handmade pappardelle with traditional meat ragù from bologna 21

ravioli di guancia

beef cheek ravioli with black truffles and castelmagno cheese 22

orecchiette con salsiccia d'agnello

handmade pasta with lamb sausage and broccoli rabe 23

vesuvio di gragnano

cone-shaped pasta with snails, basil and spring garlic 26

lune

moon-shaped pasta with summer squash, rabbit and orange 23

fettucine nere

squid ink fettuccine with lobster and spicy calabrese salami 28

garganelli ai funghi trifolati

quill shaped pasta with morels, porcini and maitake 24

linguine di gragnano

monteray bay anchovies, capers and chili 22

secondi



calamari

spicy two minute calamari sicilian life guard style 27

guancia ripiena

stuffed pork jowl with charred rapini and roasted tomato 28

branzino

whole roasted sea bass with lemon and seasonal garnish 32

faraona

roast guinea hen with potatoes and raw vegetable salad 28

ippoglosso

roasted halibut with white beans, spring vegetables and basil pesto 28

costolette d'agnello

grilled lamb chops with artichokes and mint 38

maiale

bensmiller pork chop with nectarine mostarda and roasted scarlet turnips 31

piccione alla mattone

roast squab with spring vegetables and natural jus 36

vitello

strauss farms veal loin and sweetbreads with squash caponata 46

tagliata di manzo

creekstone prime new york strip with spring garlic and pancetta 42

costata di manzo

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

contorni



patate

roasted potatoes with rosemary and garlic 9

asparagi

sautéed asparagus with pecorino romano zabaglione

cavolo nero

tuscan kale with pancetta and shallots 9

foglie di piselli

pea tendrils with house-cured pancetta and lemon 10

rapini

broccoli rabe with chili and toasted garlic 9

spring tasting menu



salumi nostrana

house cured prosciutto cotto, salame cotto and testa with accompaniments

tortellini

milk braised pork filled pasta with morels and fava beans

luccio in cartoccio

lake erie walleye with spring vegetables

maiale

pork milanese and pork belly with salsa verde and potato

formaggi

capriole goat cheese and pleasant ridge reserve with green strawberry mostarda

primavera

ginger panna cotta, strawberries, green apple celery sorbetto

95 per person