Zagat

truffle dressing

robiola, swiss chard & grapefruit citronette

giant beans, cipolline onions, meyer lemon & parsley ($10.00 supp)

castelluccian lentils & prosecco zabaglione

olive crostone, caper berries, parsley stem & lime cells

brown butter & biscotti

sweet pea, espresso & grana padano

taleggio dolce & black truffle butter ($10.00 supp)

al ragù bolognese

lamb neck ragù, orange carrots, rye crumbs & toasted sage

chestnut butter & crispy chestnuts

diver scallop carpaccio & garlic bread soup

soft sunchokes, wilted romaine & warm occelli butter

savor alla francescana & brussels sprouts petals

ribollita alla casella & black cabbage stew

roman artichokes, bruised mint & saffron potatoes

potato torta & calabrian spicy tongue ($20.00 supp)

eucalyptus honey & charred bread. suggested paring: "tocai plus," bastianich 2006 $24.00

huckleberry marmellata & polenta croccante. suggested paring: "bigaro," elio perrone 2010 $12.00

celery & fig agrodolce & celery sorbetto. suggested paring: "dindarello," maculan $14.00

greenmarket apples & pasta frolla. suggested paring: recioto della valpolicella, lorenzo begali 2007 veneto $17.00

toasted almonds and olive oil crostone. suggested paring: vin santo del chianti classico, felsina 2001 $22.00

melon agrumata and crumbled sbrisolona. suggested paring: marsala "10 anni," marco de bartoli sicilia $20.00

crushed chestnuts, red wine plums & yogurt gelato. suggested paring: moscato d'asti "sourgal," elio perrone 2010 $12.00

della terra, salva cremasco crumble & citron vinaigrette

with del posto truffled dressing

umbrian garbanzo, celery hearts & 25 yr aceto tradizionale

with giant beans, cipolline onions, meyer lemon & parsley

olive crostone, caper berries, parsley stem, & lime cells

with castelluccian lentils & salsa verde

with parmigiano-reggiano & watercress buds

with salsify & bay leaf salt

with Castelmagno & White Truffle Butter ($20.00 Supp)

with taleggio dolce & black truffle butter ($10.00 supp)

with brown butter & biscotti

with dungeness crab, sliced jalapeno & minced scallion

with parsnip, espresso & grana padano

with frutti di mare alla marinara

verdi al ragu bolognese

with lamb neck ragu, orange carrots & toasted rye

alla piastra

with 25 year aceto balsamico tradizionale

with diver scallop carpaccio & garlic bread soup

with Caponatina, Toasted Sesame & Arugula Blossoms

with shiitake, celeriac, mustards & hazelnuts, balsamic & browned butter

with savor alla francescana, & brussels sprouts petals

with ribollita alla casella & black cabbage stew

with Smoked Tail, Salsa Madre & Wilted Water Spinach

grilled onions, chicories, chanterelle roast & barolo fondo ($20.00 supp)

potato torta & calabrian spicy tongue stew ($20.00 supp)

shared by the entire table

celery & fig agrodolce & celery sorbetto. suggested pairing: “dindarello,” maculan 2009 veneto $14.00

toasted pistachios & extra virgin olive oil gelato. suggested pairing: port, "late bottled vintage" graham's 2005 portugal $15.00

greenmarket apples & pasta frolla. suggested pairing: mirto dell'isola di sardegna, tremontis sardegna $12.00

cured lemon & parsley gelato . suggested pairing: recioto della valpolicella, lorenzo begali 2007 veneto $17.00

toasted almonds and olive oil crostone. suggested pairing: niepoort 10 year tawny $15.00

melon agrumata, & crumbled sbrisolona. suggested pairing: vin santo del chianti classico, felsina 2001 toscana $22.00

huckleberry marmellata & polenta croccante. suggested pairing: marsala "10 anni," marco de bartoli sicilia $20.00

with sheep's milk ricotta stracciatella. suggested pairing: "bigaro" elio perrone 2010 piemonte $12.00

eucalyptus honey. suggested pairing: tawny port “10 year,” quinta do infantado portugal $18.00

mosto cotto. suggested pairing: recioto della valpolicella lorenzo begali 2007 veneto $17.00

perserved amarena cherries. suggested pairing: “tocai plus,” bastianich 2006 friuli $26.00

a flight of four rums selected by the sommelier

guest's choice of three