sunday, july 23rd, 2017  

antipasti                  

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

mercato salad with organic greens, fennel, basil, grape tomato, carrots & aged balsamico              13.

bresaola of beef, sky farm arugula, lemon truffle emulsion & shaved parmigiano reggiano              17.

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

coach farm goat cheese curd gnudi & pecorino over pureed novick’s kale porcini sauce                      15.

grilled octopus with braised pardina lentils, spicy chorizo, garlic marinara & sky arugula                    18.

 

pasta

linguine genovese, basil, garlic, reggiano, pecorino, pinenut pesto, haricots & potatoes                       21.

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

spaghetti vongole, mercato evoo, parsley garlic, nz cockles, mixed squash & white wine                     22.

fresh ravioli of old chatham ricotta, parmigiano, basilico, nutmeg & tomato basil sauce                      21.

 

secondi

vermont quail saltimbocca, prosciutto, sage, white wine, saffron risotto alla milanese                         28.

creekstone angus hanger steak, maine heirloom cannellini beans, garlic & broccoli rabe                     29.

grilled harpoon caught swordfish, black venus rice, montgomery haricots verts & salsa verde              27.

 

contorni

herb roasted local new red potatoes                  7.

maine braised heirloom beans & evoo              8.

arugula with lemon & shaved reggiano           10.

organic quinoa with seasonal veggies               9.

 

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

                     buon appetito & grazie mille