Zagat

with quail eggs

with mache and tender greens

smoked on the premises

with a fantasy of melons

with lolla rosa

compositore di musica e piatti ultimi

fantasy salad of baby greens, julienned carrots, cherry tomatoes, cucumbers, mushrooms, roasted peppers and more

jicama, radish, white turnip and hearts of celery

imported mozzarella di bufala, and fresh basil

with tomato and basil

made by hand

with a ragu of meat sauce a delicious pairing

with wild porcini mushrooms

flavored with gorgonzola camembert

made with extra - virgin olive oil instead of butter, a breakthrough created by barbetta

with an herbed sauce and cucumbers

pacific wild swordfish over a ragu of lentils and a warm balsamic vinaigrette

with a julienned yukon potato crust, over a tasty fresh tomato herbs sauce and baby bok choi

with jicama and asparagus

with savoy cabbage

the tenderest of beef braised in red wine with polenta, loose and crisp

with peas,fava beans, glazed golden pearl onions and caramelized hazelnuts

with hudson river valley apple and pear croquette

kosher calf’s liver in the style of venice

aged angus steak charcoal-grilled with extra-virgin olive oil in the mode of florence (1992) with fagioli all’uccelletto ~ herbed giant sweet runner beans

salsiccia di cioccolato alla gabriella

filled with macedonia of fresh fruits