saturday, november 17th, 2018  


campanelli chicken livers bruschetta with aged balsamico, fresh sage & sky farm mesculin         13.

stracciatella soup of hearty bone broth, chopped spinach, nutmeg, farm egg & parmigiano       12.

rocket arugula with hearts of palm, pomegranate seeds, truffle goat cheese & lemon dressing     14.

organic lacinato kale, currants, toasted pine nuts, crotonese & lemon champagne emulsion        15.

antipasto plate to share with assorted artisanal salumi, chunks of reggiano & chef’s bruschetta  17.

coach farm goat cheese curd gnudi with pecorino rex over pureed lacinato kale porcini sauce    16.

braised octopus with braised heirloom beans, chorizo, potatoes, baby arugula & salsa verde      18.


tagliatelle alla bolognese with traditional ragu of pork, veal, beef & prosciutto di parma ends  21.

penne all’arrabiata, tomato, pancetta, calabrian chilies, hudson valley fresh cream & chives     20.

rigatoncini del pascalo with sheep’s milk ricotta, asparagus, mushrooms & truffle pecorino        21.

spaghetti chitarra sorrentina with san marzano tomato fresh basil sauce & bufala mozzarella   20.


paella style with vialone nano, assorted seafood, haricots verts, peas, saffron & chorizo            28.


grilled creekstone farms angus hanger steak with braised heirloom beans & broccoli rabe         27.

roasted moulard duck breast with dried figs & port wine over farrotto of fall vegetables           26.

pan seared wild coho salmon with sauteed butternut, lion’s mane & chestnut mushrooms      29.     



sauteed broccoli rabe with chilies                    8.

wine braised pardina lentils & garlic 6.

sauteed local mushrooms & parsley                 9.

roasted herb & evoo local fingerling                 7.

sauteed organic spinach & reggiano                10.

choose 3 sides as a vegetarian entree             20.


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

                     buon appetito & grazie mill