Entrees

Pasta

  • ROOT VEGETABLE RISOTTO | 19

    epoisses, sage
  • VEAL SUGO | 27

    mushroom, saffron pappardelle
  • VENISON BOLOGNESE | 27

    squash tagliatelle, pecorino
  • DUCK RAGU | 26

    sweet potato gnocchi, chard, port
  • SCALLOP & SHRIMP RISOTTO | 28

    diver sea scallops, shrimp, white truffle oil
  • BURRATA RAVIOLI | 20

    roasted mushroom, spinach and basil velutata
  • LAMB GNOCCHI | 25

    chianti braised lamb, ricotta
  • SUNDAY GRAVY | 25

    pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  • TORTELLONI MIGNON | 22

    tenderloin, tomato cream sauce
  • RAVIOLI DI ZUCCA | 19

    butternut squash and gorgonzola, walnuts, sage butter
  • LASAGNA | 20

    beef, b├ęchamel, house made mozzarella

Fish & Meat

  • DUCK BREAST | 29

    Hakurei turnip, celery root, duck jus
  • CHILI RUBBED RIBEYE | 32

    la tur sweet potato, turnip green, chimichurri
  • ROSEMARY CHICKEN | 22

    half chicken , root vegetable ragu, sherry jus
  • PORK SHANK | 24

    cider braise, celery root, cabbage, pumpkin seed
  • VEAL CHOP | 44

    parsnip, chard, veal jus, celery heart gremolata
  • BRANZINO | 27

    sweet potato, hakurei, turnip green pesto
  • SEARED SCALLOPS | 28

    lentil, squash, shallot, cress
  • FILET MIGNON | 36

    chive cream, brillat savarain crostino, mushroom
  • SEARED SALMON | 24

    potato velutata, cabbage, apple cress salad
Since
1979