Zagat

traditional italian soup with homemade pasta and borlotti beans

four mushroom soup

boston lettuce, baby arugula, frisee, radicchio, toasted hazelnuts, and pecorino toscano cheese finished with hazelnut vinaigrette

buffalo mozzarella with tomatoes and black olive pesto

a selection of prosciutto, speck, hot and sweet sausage, marinated artichokes, cipolline onions, buffalo mozzarella, and parmigiano reggiano

thinly sliced veal eye round over tuna sauce, cornichons, and micro greens

sautéed calamari salad with seasonal vegetables served with dried tomato vinaigrette

spaghetti carbonara served with quail eggs and bacon

homemade penne with fresh tomato sauce, parmigiano cheese and melted buffalo milk mozzarella

risotto with shrimp, saffron, and curry

steamed prince edward island mussels, manila clams with italian parsley, sweet garlic confit, and plum tomatoes

slow-cooked branzino flavored with rosemary, thyme, garlic and parsley served with broccoli puree, grapefruit sauce, and upland cress

half of a free range roasted chicken, with carrot puree, braised savoy cabbage, and roasted vidalia onions

veal scaloppini with roasted seasonal vegetables, lemon garlic puree and veal jus

trio of gelati or sorbets of the day

an italian favorite

seasonal fruit and mixed berries

boston lettuce, baby arugula, frisee, radicchio, toasted hazelnuts, and manchego cheese with hazelnut vinaigrette

roasted mixed wild mushrooms and watercress salad tossed with mushroom vinaigrette

roasted organic baby beet salad served with goat cheese and candied walnuts, finished with shaved beets and dressed with red wine vinaigrette

one dozen mixed blue point, kumamoto, beau soleil and malpeque oysters served with cocktail sauce and a shallot-raspberry vinegar

sauteed calamari salad with sesonal vegetables served with dried tomato vinaigrette

warm octopus salad with baby artichokes and crispy potatoes in artichoke sauce

duo of yellow fin tuna (carpaccio and tartare) with pickled onions and micro greens salad

twenty-eight days aged beef carpaccio with baby arugula, artichoke chips, winter truffles and parmigiano reggiano

homemade tortelloni stuffed with veal and porcini mushrooms?with genovese sauce (veal, onion, and white wine reduction) and parmigiano foam

homemade ravioli filled with lobster and artichokes finished with butter and parsley lobster sauce

homemade pasta shells with jumbo crab meat and fresh sea urchins with garlic-oil sauce

pappardelle with lamb bolognese sauce

homemade porcini tagliatelle with radicchio, chickpeas and borlotti beans tossed with garlic, shallots and olive oil

homemade spaghetti tossed with a mix of five nuts, diced tomato, garlic and pecorino cheese

homemade pumpkin gnocci with crumbled amaretti, butter and sage

homemade penne with fresh tomato sauce parmigiano cheese and melted buffalo milk mozzarella

risotto with mascarpone cheese, boston lettuce, pine nuts, raisins, parmigiano cheese and sprinkled with cinnamon con spinaci e granseola

risotto with branzino, saffron, spinach and crabmeat

slow-cooked whole branzino flavored with rosemary, thyme, garlic, parsley with broccoli puree grapefruit sauce and upland cress

roasted orate with roasted baby artichokes and artichoke puree, sauteed baby spinach and finished with truffle sauce

maine sea scallops with cauliflower puree and cauliflower flurets under black truffle sauce

half of a free range roasted chicken, with carrot puree, braised savoy cabbage, roasted vidalia onions

roasted veal chop with new potatoes, chiodini mushrooms and parsnip puree

veal osso bucco with braised vegetables and risotto milanesse

roasted new york strip steak with shallots, carrots, celery root puree and red wine oxtail sauce

tasting of? suckling pig roasted leg rack and terrine served with taleggio fingerling?potato puree, braised swiss chard, mushrooms and red wine reduction

string beans with olive oil, garlic and marcona almonds

broccoli rabe with raisins, garlic and mustard oil

sauteed spinach with garlic and walnuts

rosemary roasted new potatoes

with muscat honey ice cream and poached pear

with caramel sauce and fig sauce

with lingonberry compote and persimmon and candy apple ice cream

butterscotch and pumpkin panna cotta layered with homemade shortbread and chestnut foam

with cranberry gelato

a modern take on an italian classic with blackberries and coffee ganache

seasonal fruit, edible flowers and kumquats