January 22 - February 4, 2016
Lunch $22
antipasti
(CHOICE OF)
stracciatella
house-pulled mozzarella with beets, black rice and pistachios
fegatini di pollo
chicken liver mousse with amarena cherries and toasted brioche
primi
(CHOICE OF)
cappellacci
butternut squash-filled pasta with brown butter, sage and parmigiano reggiano
tagliatelle
traditional meat ragu from bologna with besciamella and nutmeg
dolci
(CHOICE OF)
sorbetti e gelati
daily selection of housemade sorbet and gelato
panna cotta
vanilla bean custard with citrus marmellata
alti cibi
*The Restaurant Week menu is designed for each guest to enjoy individually;
regular menu items may be ordered in addition.
**Beverages, tax and gratuity not included.
January 22 - February 4, 2016
Dinner $44
antipasti
(CHOICE OF)
stracciatella
house-pulled mozzarella with beets, black rice and pistachios
crudo
raw fluke with citrus and fennel seed
primi
(CHOICE OF)
cappellacci
butternut squash-filled pasta with brown butter, sage and parmigiano reggiano
tagliatelle
traditional meat ragu from bologna with besciamella and nutmeg
secondi
(CHOICE OF)
polpo
charred octopus with neonata, potatoes and arugula
maiale
pork belly with lentils, mortadella and escarole
dolci
(CHOICE OF)
sorbetti e gelati
daily selection of housemade sorbet and gelato
panna cotta
vanilla bean custard with citrus marmellata
alti cibi
*The Restaurant Week menu is designed for each guest to enjoy individually;
regular menu items may be ordered in addition.
**Beverages, tax and gratuity not included.