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Dinner
Antipasti
pork filled tortellini in a beef broth
Diver Caught Sea Scallops |
16 |
parsnip puree, shiitake mushrooms, and mache
Braised Berkshire Pork Belly |
16 |
swiss chard, celery root, and apples
artichokes, hen of the woods mushrooms, and crispy prosciutto
Insalate
with mixed greens, apple vinaigrette and pistachios
Belgian Endive and pears |
10 |
with walnuts and shallot sherry vinaigrette
Arugula and Prosciutto di San Daniele |
12 |
with citronette and shaved Parmigiano Reggiano
roasted fingerling potatoes, poached egg, pancetta, and fennel-caper dressing
Hand made in House Pastas
with four cheese fondue and truffle shavings
with rabbit ragout, Caciocavallo cheese, and shiitake mushrooms
with veal Parmesan glace and maitake mushrooms
with salsify, pumpkin, and wild boar
Spaghetti Alla Chitarra Vongole |
28 |
clams, broccoli florets, and broccoli sauce
Maine lobster, grilled fennel, and grapefruit
I Secondi Piatti
couscous, baby spinach, Italian sausage, and parsley jus
braised kale, celery puree, fingerling potatoes, and a balsamic glaze
farro salad, red cabbage, and sunchoke puree
Herb Encrusted Veal Tenderlion |
40 |
roasted root vegetables, sautéed Portobello mushrooms, and creamy polenta
Braised Beef Short Ribs |
42 |
sautéed cauliflower, and La Tur whipped potatoes
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