Dinner

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Fall Menu 2014

Antipasti

Smoked Sweet Breads / maitake / parsnip / maple / pine nut 11
Foie Gras / huckleberry / brioche / honey crisp apple 20
Minestra Toscana / kale / sausage / potato 10
Scallops / spiced fumet / celery root / scallions 16
Pork Belly / blackeyed peas / granola / pears / pumpernickel 14

Insalate

Endive / duck confit / pear / fennel / orange blossom 13
Octopus / cauliflower / white balsamic / caper 13
Broccoli / pancetta / caciocavallo / buttermilk 11
Boucheron Goat Cheese / apple / truffle / pistachios / mixed greens 12
Roasted Beets / avocado / black quinoa / goat cheese 11

La Pasta

Butternut Squash Tortelloni / speck / fregolotta 27
Crispy Potato Gnocchi / four cheese fondue / burgundy truffle 25
Triangolo / sweet corn / maitake / date / ricotta / chicken 27
Tagliatelle alla Bolognese / traditional meat sauce 24
Risotto / saffron / seafood 30
Tagliolini / artichoke / pepperoncini / olive / shrimp 28

I Secondi Piatti

Fluke / lentil / lemon butter / Brussels sprouts 35
Red Drum / cannellini bean / mushroom consommé / lemon ash 34
Short Rib / green bean / red bell pepper / mascarpone 36
Lamb Osso Buco / salsa verde / fregola sarda / romanesco 37
Veal Duet / polenta / rapini 39

 

Monday through Thursday:

Classic Tasting:

Five courses chosen by our Chef 70 per person, 100 with wine

Chef’s Grand Tasting:

Eight courses chosen by our Chef 100 per person, 135 with wine

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