Dinner

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Spring Menu 2014

Antipasti

Smoked Sweet Breads / parsnip / maitake / maple / pine nut 11
Rabbit / asparagus / portobello mushroom 12
Tuna Crudo / hearts of palm /egg / radish /sea bean 13
Hamachi / salsify / Meyer lemon 13
Vitello Tonnato / veal / cucumber / quail egg 13
White Bean Soup / scallop / calamari / lobster / zucchini 12

Insalate

Roasted Beets / avocado / black quinoa / goat cheese 11
Fennel / garbanzo bean / orange / pancetta 10
Cauliflower / buffalo mozzarella / almond / preserved lemon 13
Boucheron Goat Cheese / apple / truffle / pistachios / mixed greens 12

La Pasta

Spaghetti alla Carbonara / speck / pea / egg 26
Crispy Potato Gnocchi / four cheese fondue / burgundy truffle 25
Tortelli / guanciale / mortadella / San Marzano tomato 26
Tagliatelle Bolognese / traditional meat sauce 24
Farfalle / vodka cream / sausage / maitake 26
Lobster Ravioli / squid ink / broccolini / lemon 29

I Secondi Piatti

Branzino / fava bean / artichoke / potato 32
Salmon / fennel / farro 35
Pork Tenderloin / pea / potato 33
Chicken / spinach gnudi / celery root / apple 29
Short Ribs / risotto / mushroom / snap pea 38

 

Monday through Thursday:

Classic Tasting:

Five courses chosen by our Chef 65 per person, 95 with wine

Chef’s Grand Tasting:

Eight courses chosen by our Chef 95 per person, 125 with wine

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