Trebbiano, Vermentino, Bibi Graetz `15 Verdicchio Dei Castelli di

E x e c u t i v e
S o u s
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J o r d a n B e v e r u n g
T o n y L a n z a
Jonagold Apple Salad arugula, pecorino, shaved fennel,
cracked black pepper crostini, champagne vinaigrette
Field Green Salad goat cheese, candied walnuts,
sherry raisin dressing
La Quercia Speck black olive aioli, house made giardiniera , mache
Smoked Burrata Salad baby spinach, circus frisée,
shaved radishes, sliced Bartlett pears, crispy shiitake mushrooms,
orange vinaigrette
Baby Kale Caesar Salad Parmigiano Reggiano, white anchovy,
miche crostini
Roasted Beet Ravioli goat cheese, ricotta, basil, Growing Power
Farm ruby streak mustard, pistachio
Chicken Porchetta walnut purée, brussel sprout leaves,
Marsala agrodolce
Hand Made Potato Gnocchi gorgonzola dolce, toasted pistachios,
micro cress, pistachio oil
Crispy Pork Belly creamed Tuscan kale, sixty-minute egg, Parmigiano
Reggiano, truffle sauce
Trebbiano, Vermentino, Bibi Graetz ‘15
Verdicchio Dei Castelli di Jesi, Laila’15
Gewurtzraminer, Lavis ‘15
Sauvignon, Dipinti ‘14
Chardonnay, La Ganghija, ‘15
Pinot Grigio, Conte ‘15
Chianti Classico, Castello di Bossi ‘13
Valpolicella Ripasso, “Mara”, Cesari ‘13
Barbera Blend, Cieck ‘14
Merlot, Cabernet, Aia Vecchia ‘14
Rosso Montepulciano, Corte alla Flora ‘14
Cabernet, Sangiovese, Tolani ‘11
CHEF’S ITALIAN CHEESE SELECTION
L a T ur
a rich, soft, unctuous cheese made with
cow, sheep and goat milk
Pe cor ino d i N oc e
a sweet, salty, nutty flavor aged in a
walnut leaf made with sheep’s milk
Bl u d i B uf al a
rich, salty and earthy, milk of Bufala
Sautéed Jumbo Prawns Spanish chili threads, garlic butter,
white wine, grilled focaccia
Maine Lobster Ravioli creamed spinach, julienned red and yellow bell peppers,
lobster reduction butter sauce, chives, lobster tail and claw
House Made Spicy Sausage Anolini arrabiata
Butternut and Acorn Squash Ravioli sweet walnut butter
Braised Pork Belly Mezzaluna borlotti beans, swiss chard, glazed turnips, cider brodo
Black Pepper Fettucine All’Amatric iana , guanciale, garlic, pickled red onion, Pecorino
Fresh Herb Pappar delle wild mushrooms, leeks, garlic, thyme, white wine, gorgonzola
Farfalle duck confit, roasted butternut squash , mushrooms, pearl onions, pine nuts
Orecchiette spicy sausage, rapini, caramelized onions, Fontina Valle d’ Aosta
Risotto Nero squid ink risotto, lump blue crab, preserved lemon, cured egg yolk , chives
Day Boat Scallops saffron cauliflower, apple, fennel, Romanesco, toasted farro, black truffle emulsion
Roasted West Coast Sturgeon potato and leek pave, cured black olive puree, vino bianco broth
Pan Roasted Arctic Char broccoli, raisin mostarda, potato croccante
Strauss Farms Veal Scaloppin i green beans, King oyster mushrooms, pancetta, lemon veal sauce
Roasted Chicken “Cacciatore Style” wild mushrooms, cherry tomatoes, fingerling potatoes, white wine jus
Roasted Opal Valley Rack of Lamb parmesan polenta, chestnuts, Brussel sprouts, pickled red onions
Pan Roasted Rohan Duck Breast squash puree, braised cranberries, herbed fregola, Lambrusco agrodolce
Painted Hills Farm Gr ass Fed New York Strip salsify and fontina gratin, rapini, truffle jus marrow butter
18% Gratuity for parties of 6 or more.