Sourdough, cultured butter, whipped lardo 8
6 foie gras stuffed prunes 12
Chef’s Choice Salumi 40
capicola, mortadella with pistachios, Finocchiona, soppressata, speck, ‘nduja, grissini with lardo, fettunta and conserva
2-year-old Prosciutto with peas and ricotta 19
Honey gem lettuce with fennel, Parmigiano-Reggiano, Calabrian chili, garlic and lemon 13
Raw oysters with chili, garlic and citrus (by the six or by the dozen) 18/36
Crostone with chicken liver mousse, artichoke conserva and crispy chicken skin 16
Grilled lamb sausage skewered with bay 17
Tagliatelle al ragu 27
Risotto al salto with asparagus, egg and Pecorino 25
Bucatini di grano arso with guanciale, Parmigiano-Reggiano, Pecorino and spring onion 25
Fava bean agnolotti dal plin in brodo 25
Seaweed trottole with clams, scallions, basil and green chili 26
Baked rigatoni with ‘nduja, bread crumbs and stracciatella 25
Halibut with fennel pollen mousseline, sweet peppers in brodo 35
Half an Amish chicken with creamy polenta, marsala and mushrooms 33
Pork shoulder cooked in hay with petite rouge peas and rapini 36
44 Farms hanger steak with escarole and salsa verde 34
Earl Grey tiramisu, candied orange, mascarpone, cocoa 11
Salted caramel gelato, sourdough crumbs, whipped creme fraiche, apple 11
Babka with gianduja, bittersweet chocolate and malt (for 2-4 guests. It’s big.) 16
Please inform your server of any allergies or dietary restrictions prior to ordering. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness. A 20% service charge is added to all checks in order to create a more sustainable, equitable work environment for our team. No tipping is expected.