wednesday, june 21, 2017                  

antipasti                  

pan seared campanelli livers bruschetta with sage & balsamico over organic sky mesclun                 11.

mercato salad with sky farm greens, fennel, basil, cherry tomato, carrots & aged balsamic               12.

coach farm goat cheese gnudi with pecorino rex over pureed lacinato kale & porcini pesto               15.

raw lacinato kale, currants, toasted pine nuts, pecorino crotonese & champagne emulsion                14.

grilled spanish octopus, spicy chorizo, red wine braised lentils, blood orange & salsa verde                17.

pasta

handmade ravioli of old chatham ricotta, reggiano & spinach in browned butter & sage                  19.

penne arrabiata with local smoked pancetta, spicy tomato & hudson valley fresh cream                  20.

handmade tagliatelle bolognese with a traditional ragu of veal, beef & parma prosciutto              21.

linguine alle vongole with evoo, parsley garlic, chilies, new zealand cockles & white wine                   22.

 

risotto

slow cooked vialone nano rice primavera with quail saltimbocca style & parmigiano reggiano          25.

 

secondi

grilled marinated northwinds farms pork chop over red wine lentils, local lacinato kale & saba          28.

pan roasted moulard duck breast, port wine, dried figs, farro, sky mesculin greens & ewe’s blu          26.

grilled creekstone hanger steak with maine heirloom cannellini beans & sautéed broccoli rabe           29.

pan seared artic char fillet, aromatic black venus rice, peppery arugula & mushroom conserva          27.

 

contorni

sauteed wiltbank farm shrooms& garlic                  10.

braised red wine braised pardina lentils                    8.

sautéed broccoli rabe with evoo & chilies                  9.

braised heirloom cannellini beans & evoo                 7.

 

always fresh, mostly local – farm to table every day.

                     buon appetito & grazie mille