Dinner

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Summer Menu 2014

Antipasti

Smoked Sweet Breads / cannellini bean / balsamic / fig / pine nut 11
Shrimp / white bean / tomato / red bell pepper 16
Foie Gras / strawberry / brioche 20
Hamachi / mushroom consommé / yuzu / turnip 13
Vitello Tonnato / veal / cucumber / quail egg 13
Jonah Crab / hearts of palm / cucumber / blueberry 13

Insalate

Melon / prosciutto / pistachio / goat cheese 12
Caprese / buffalo mozzarella / basil / crostini / cherry tomato 16
Cauliflower / buffalo mozzarella / almond / preserved lemon 13
Boucheron Goat Cheese / apple / truffle / pistachios / mixed greens 12
Roasted Beets / avocado / black quinoa / goat cheese 11

La Pasta

Tagliolini alle Vongole / little neck clam / basil / basil / heirloom tomato 29
Crispy Potato Gnocchi / four cheese fondue / burgundy truffle 25
Triangolo / sweet corn / maitake / date / ricotta / chicken 26
Tagliatelle alla Bolognese / traditional meat sauce 24
Risotto / pea / lobster 30
Mezzeluna / tomato / thyme / ricotta / spinach 26

I Secondi Piatti

Branzino / mascarpone / arugula / Yukon potato 32
Red Drum / zucchini / purple potato / beet 34
Berkshire Pork Tenderloin / apricot / parsnip / pine nut / maitake 33
Lamb Osso Buco / salsa verde / fregola sarda / romanesco 36
Beef Tenderloin / tomato / buffalo mozzarella / crostini 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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