Antipasti
Salumi17,00 $ US
Classic salumi platter with cured olives, homemade panzanella, sliced dried tomatoes, house cured pickles, sliced pear, and hard Parmigiano Reggiano
Tuna Tartare16,00 $ US
Local Martha's Vineyard, MA yellow-fin tuna tartare with sliced cucumber and sliced local Maine watermelon baby radishes
Meatballs14,00 $ US
Chickering Farm, Westmoreland, NH pork polpetti, baked on a skewer, with mint yogurt, sage pesto, and roasted tomatoes
Smoked Mackerel15,00 $ US
Fresh smoked local Wellfleet, MA mackerel with grape tomatoes, fresh basil, and butter-crusted croutons
Cacio e Pepe15,00 $ US
Variation on the spicy Roman-style classic with imported bucatini pasta, pecorino romano tuile, cracked black pepper, and shaved black truffles
Duck16,00 $ US
Slow-roasted duck leg with fresh currants and Sicilian black rice pilaf.
Carpaccio18,00 $ US
Named after the Renaissance painter and created by Harry's Bar in Venice --our version features local arugula and shaved black truffles.
Snail Pasta15,00 $ US
Marinated escargot, imported lumache ("snail-shaped") pasta, fresh herbs, and roasted cherry tomatoes
Oysters18,00 $ US
King Caesar Duxbury, MA oysters, baked with Prosecco zabaglione, 18
Arugula Salad14,00 $ US
Local greenhouse baby arugula with a pan-sauce of smoked bacon, pecorino, and sliced blood orange
PASTA & RISOTTO
Burrata Pasta29,00 $ US
Artisanal mozzarella burrata from Campania, Italy with imported fusilli, fresh basil, and a slow-braised semi-dried tomato marinara
Clam Pasta29,00 $ US
Pasta alla chitarra with Falmouth, MA clams, toasted pine nuts, pea tendrils, and Parma prosciutto
Lobster Agnolotti Pasta39,00 $ US
Maine lobster and Venetian-style pasta agnolotti in lobster brodo, with chanterelle mushrooms and red tobiko.
Pasta con Sugo29,00 $ US
Rustic pasta with meat ragu - as prepared in the village of Serralunga di Crea - with homemade pepperoncini tagliatelle.
Rabbit Pasta32,00 $ US
Slow-cooked small farm Sonoma rabbit, in the Tuscan-style, with pappardelle pasta, crispy pancetta, and fresh rosemary.
PRINCIPALI
Venison35,00 $ US
Grass-fed venison two ways: pan-seared tenderloin and grilled chop with caramelized heirloom carrots and garlicky local greens
Suckling Pig30,00 $ US
Rotisserie-roasted suckling pig, from Quebec with baked figs, Gorgonzola dolce, local baby beets and toasted faro
Chicken29,00 $ US
Roasted upstate NY Cornish game hen with baby Brussels sprouts, Meyer lemon, green olives, and black lentils,
Ossobuco42,00 $ US
Pasture-raised veal ossobuco with saffron risotto carnaroli alla Milanese.
Swordfish32,00 $ US
MSC certified Canadian sword loin, grilled, puttanesca-style with homemade squid ink spaghettini, tomato, olives, capers and anchovy
Bistecca alla Fiorentina36,00 $ US
Truffle-glazed Tuscan-style NY strip steak, wood grilled, with graffiti eggplant and roasted mini bell peppers(Bone-out or Bone-in)