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, béchamel, 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