Entrees

Pasta

• RISOTTO PRIMAVERA | 19

  spring garden vegetables, goat cheese
  

• GOAT CHEESE AGNOLOTTI | 21

  carrot velutata, peas
  

• LOBSTER SPAGHETTI | 25

  squid ink pasta, Calabrian tomato, brandy
  

• RABBIT GNOCCHI | 23

  zucchini, truffle
  

• CRAB SPAGHETTI | 25

  sherry, asparagus, tomato
  

• SCALLOP & SHRIMP RISOTTO | 25

  diver sea scallops, shrimp, white truffle oil
  

• BURRATA RAVIOLI | 20

  roasted mushroom, spinach and basil velutata
  

• LAMB GNOCCHI | 24

  chianti braised lamb, ricotta
  

• SUNDAY GRAVY | 24

  pork belly, short rib, sausage, tomato sauce, ricotta, paccheri
  

• TORTELLONI MIGNON | 22

  tenderloin, tomato cream sauce
  

• RAVIOLI DI ZUCCA | 18

  butternut squash and gorgonzola, walnuts, sage butter
  

• LASAGNA | 19

  beef, béchamel, house made mozzarella
  

Fish & Meat

• PORCINI RIBEYE | 28

  cauliflower potato hashbrown, spring onion vinaigrette
  

• FENNEL CHICKEN | 19

  half chicken, carrot hummus, carrot top pesto, radish
  

• SMOKED PORK LOIN | 24

  goat cheese sweet potato, rapini, pecan crumble
  

• LAMB LOIN | 26

  cauliflower, pea shoot, panzanella, romesco
  

• SEA BASS | 25

  potato, leek, sobrasada clam vinaigrette
  

• SEARED SCALLOPS | 26

  beet pureé, asparagus vinaigrette, basil
  

• FILET MIGNON | 32

  spinach velutata, mushroom jus, sottocenere
  

• SEARED SALMON | 21

  pea, onion, yogurt, sumac