Perbacco

Crisp fry of shrimp, maitake mushrooms, seasonal beans, fennel, olives, delicata squash, lemon aioli.

Slow roasted veal, lemon and albacore tuna sauce, capers, arugula.

Charred vension tartare, sunchoke chips and passatina, barolo barrel aged scotch, grated black truffle.

Shaved celery root salad, ruby grapefruit, toasted almonds, squid ink vinaigrette.

Thinly sliced raw hamachi, sea buckthorn, pomegranate, arugula, polifemo olive oil.

Hearts of palm, endive, blood orange coulis, endive, pink peppercorn croutons.

Arugula, langhe hazelnuts, prosciutto di parma riserva, honey balsamico.

Apples, shaved celery hearts and leaves, whipped ricotta, toasted walnuts.

Marinated sunchokes, baby kale, sunflower seed condimento, grated buddha hand.

Squash vellutata, sage brown butter.

Pinched pasta filled with roasted meats and vegetables, savoy cabbage, sugo darrosto.

Occitaine potato gnocchi, tomato sauce and cherry tomatoes- ricotta salata.

Pasta filled with roasted autumn squash, sage brown butter, amaretti crumble.

Squid ink pasta, ragu of octopus and shellfish, orange pangrattato.

Little windpipes, wolfe ranch quail and mushroom ragu.

Wide pasta ribbons, slow cooked short rib ragu, scallion, horseradish.

Handcut thin tagliatelle, ragu of veal and pork salsiccia.

Riso carnaroli di acquerello, north coast porcini mushrooms, caramelized onion, toma della rocca.

Wild mushroom and amorosa potato ragout, herb jus.

Warm salad of duck leg confit and fuyu persimmon, caramelized quince, duck jus.

Roasted squash passato, golden chanterelles, grated black truffle, natural jus.

Roasted turnips and braised greens, lady apples, natural jus.

Mulino sobrino polenta, roasted root vegetable ragout.

Filled with roasted mushroom farro, baby kale, fonduta, grated black truffle.

Serves 2 people. Veal shank braised with white wine and aromatics, roasted baby carrots and turnips, saffron risotto.

Brown butter, shallots, capers, Parmigiano reggiano.

Shishito peppers, roasted young onion.

Almonds, spiced quince caramel.

Chestnut, truffle-miso brown butter.