select three $42, select four $49, select five $59.
 

First Course
Spicy Calamari & Frisée Salad, Summer Shelling Beans, Beldi Olives, Preserved Lemon
Giant Galapagos Island Prawn, Roast Sungold Tomatoes, Scallions, Crostini
Chilled Sharlyn Melon Soup, Prosciutto Rosso, Javanese Peppercorns, Moroccan Mint
Salad of Baby Beets, Charred Spring Onions, Toasted Ricotta Salata
Slow Roasted Breast of Squab, Red Currants, Liver Crostini, Caramelized Fig


Second Course
(All pastas made in house)
Tagliarini, House Cured Ahi Tuna, Artichokes, Chili Oil, Nepitella Mint
Agnolotti of Rabbit, Taggiasca Olives, Ceci Beans
Veal & Porcini Ravioli in Sugo, Braised Piopini
Fettuccini, Abruzzese Lamb & Beef Ragu, Shaved Parmesan
Yukon Gold Potato Gnocchi, Maine Lobster, Morel Mushrooms, Tarragon Cream


Third Course
Prime Dry Aged Rib-eye Steak for Two (add $15), Herb Fried Potatoes, Garlic Scapes
Crispy Skin Arctic Char, Stuffed Squash Blossom, Roasted Baby Onions
Semolina Crusted Soft Shell Crab, Cecci Bean Frittolle, Daivolicchio
Grimaud Farms Duck Confit, Escarole, Pine Nuts, Raisins, Sour Cherry Mostardo
Braised Veal Breast, Baby Vegetable Agrodolce, Soft Polenta, Castelvetrano Olives


Fourth Course
Three Cheeses - Cacio di Bosco with Truffles, Fiorito, and Cremosina


Dessert
Chocolate Hazelnut Cake, Gianduja Praline Cream, Orange Caramel
Vanilla Rum Semifreddo, Dark Chocolate Cake, Caramelized Banana, Almonds
Ricotta Cheesecake, Sbricciolona Crust, Seascape Strawberries, Berry Leather
White Peach & Plum Crostata, Caramel Pistacchio Gelato, Streusel Crust





Nathan Lockwood, Chef
Charles Low, GM / Owner       Oliver Knill, GM / Owner
  


18% Gratuity added to parties of six or more
Corkage $20 per 75cl bottle


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