Own this business? Learn more about offering online ordering to your diners.
charred lime mascarpone, jalapeno relish, breakfast radish, pistachio
quince, marcona almond, porto, surry ham
tonnato sauce, charred rosemary, pinenuts, bottarga, arugula
parmesan, toasted sourdough, calabrian chili
orange pith, pinenuts, blood orange, watercress
fregola, onion agrodolce, apple
hearts of romaine, kale, oyster croutons
bottarga, petite lettuces, herb butter
parsnip, roasted pear, smoked walnut, gorgonzola dolce
squid ink spaghetti, pepperone, parmesan
lamb ragu, ricotta cheese, pomodoro
braised in ragu pomodoro, spaghetti, basil, parmesan
spinach tagliatelle, buttered popcorn, our bay
pork fennel sausage, pepper agrodolce, caramelized onion
buckwheat polenta, mascarpone, sauce fra diavolo
castelvetrano olive, parsnip, parsley pesto, lemon
saltimbocca, taggiasca olive, lacinato kale
grilled green onions, pickled peppers, smoked almond, romesco
roasted sweet potato, pickled mushroom, spinach
charred eggplant, grape relish, cous cous, yogurt
new york strip, butter beans, rapini, anchovy
pecorino romano, anson mills grits, roasted baby carrot gremolata
anchovy and red chili flakes
pecorino romano
toasted pine nuts, pickled raisins
thinly sliced striploin is served raw and lightly seasoned with sea salt. a dressing of sherry vinegar and black truffles is drizzled overtop with fresh arugula and peelings of parmigiano reggiano. sourdough bread is toasted and crumbled after being brushed with oil from arbequina olives.
bisol, desiderio jeio, cuvee rose, veneto, nv
heirloom carrots are roasted and served with root vegetables that are baked in a dough made from salt. a warm broth of anchovy and garlic is used to dress the vegetables together. oxtail is slowly braised in its own stock and pulled from the bones with focaccia shaved thin and baked crisp.
abbazia di novacella, sylvaner, valle isarco, alto adige, 2011
vialone nano rice is cooked slowly in stock of vegetables until soft to the tooth then finished with grated grana padano and creme fraiche. chanterelle and hen of the woods mushrooms are roasted well with fresh herbs and garlic until golden brown. oil made of mushrooms and olive is finished on top.
sandrone, barbera d'alba, piedmont, 2012
pouches of pasta are filled with the cheese and lightly coated in cooking liquid with butter to glaze. bosc pears are cooked down slowly then pureed smooth. parsnips are obliqued and blistered in the wood fire oven with walnuts that have been smoked over hickory.
tomasso bussola, ca' del laito, valpolicella ripasso superiore, veneto, 2010
the breast is slowly rendered of its fat to become crispy. the leg is cured lightly then cooked in duck fat until tender and pulled off the bone, which is then used in a ragu of black truffles and fines herbs. corn polenta is slowly cooked until soft then finished with parmigiano and served aerated. lacinato kale leaves are lightly compressed in oil of arbequina olives.
barolo, reverdito, piedmont 2009
a smooth cremeux of valrhona chocolate is lightly touched with pods of tahitian vanilla beans and candied hazelnuts. the praline is then also incorporated into a sorbet. a syrup is made from sweetened violet petals. navel orange rinds are candied then the juice is squeezed and used as a liquid gel
rinaldi, brachetto d'acqui, bricco rioglio, piedmont, 2012
candied orange, violet, praline sorbetti
white chocolate semifreddo, graham cracker, honey crisp apple
lemon taralli, chocolate almond pistachio biscotti
double espresso, malted chocolate, toasted hazelnut, cocoa tuile
vanilla bean chocolate
praline honey crisp apple
lemon, lime, orange, blood orange, grapefruit
darjeeling, quiet evening, dragonwell, lavender lemon mint
bols genever, kina l'avion d'or, gran classico, chablis, oak
rittenhouse rye, peychaud's, aperol, ridge absinthe, angostura
rye whiskey, maple-fig gastrique, sweet vermouth, walnut, rosemary
jr. wild turkey 101, ramazzotti, angostura, ginger beer
barhill gin, strega, barolo chinato, byrrh, lemon, egg white
espolon reposado, campari, cappalletti, uncouth serrano lavender vermouth, fernet angelica
brut, champagne, france
prosecco, extra dry, cuvee oro
peppercorn saison
southern belle
white
mama's little yella pils
rowdy rye
corruption ipa
two hearted ale
milk stout
tonnato sauce, charred rosemary, pine nuts, bottarga, arugula
fregola, onion agrodolce, apple
roasted shellfish brodo, blue crab, our bay pasta, crisp socca
bottarga, petite lettuces, herb butter
squid ink spaghetti, pepperone, parmesan
quince, marcona almond, porto, surry ham
charred lime mascarpone, jalapeno relish, breakfast radish, pistachio
buckwheat polenta, mascarpone, sauce fra diavolo
grilled green onions, pickled peppers, smoked almond, romesco
braised in ragu pomodoro, spaghetti, basil, parmesan
saltimbocca, taggiasca olive, lacinato kale
roasted sweet potato, pickled mushroom, spinach
lamb ragu, ricotta cheese, pomodoro
candied orange, sicilian pistachio sorbetti, violet
white chocolate semifreddo, graham cracker, honey crisp apple sorbetti
malted chocolate, toasted hazelnut, cocoa tuile
tonnato sauce, charred rosemary, pine nuts, bottarga, arugula
fregola, onion agrodolce, apple
bottarga, petite lettuces, herb butter
hearts of romaine, kale, oyster croutons, smoked scallop
quince, marcona almond, porto, surry ham
braised in ragu pomodoro, spaghetti, basil, parmesan
spaghetti, pomodoro, buffalo mozzarella
lamb ragu, ricotta cheese, pomodoro
new york strip, butter beans, rapini, anchovy
pecorino romano, anson mills grits, roasted baby carrot gremolata