saturday october 12th, 2019

antipasti    

cheese plate of coach black truffle goat & cyprus grove humboldt fog with condiments 15.

pan seared campanelli farms chicken livers bruschetta with fresh sage & aged balsamico 12.

fresh handmade burrata with pio tossini 20 month prosciutto di parma & sky farm arugula 18.

stone-ground wild hive creamy polenta with aged gouda, sautéed local mushrooms & chives       16.

coach farm goat cheese gnudi with pecorino rex over lacinato kale porcini purée & pepper    14.

grilled evoo braised spanish octopus, heirloom maine beans, spicy chorizo & lemon emulsion 17.

insalata

sky farm mesclun with mp bosc pears, old chatham ewe’s blu, almonds, lemon & sherry vin       15.

classic caprese with imported mozzarella di bufala, hepworth farm cherry tomatoes & basil 16.

mercato with sky farm mixed greens, fennel, tomato, basilico, carrots, evoo & aged balsamico 13.

organic lacinato kale, currants, toasted pine nuts, crotonese & lemon champagne emulsion        14.

pasta

handmade ravioli filled with sheep’s ricotta & organic spinach in browned butter sage sauce    22.

mancini spaghetti chittara alla sorrentina with tomato fresh basil & fiore di latte mozzarella 20.

tagliatelle bolognese in a ragu of veal, pork, beef, proscuitto di parma, marinara & reggiano     23.

penne arrabiata of tomato, mountain smoked pancetta, chilies, spanish hot paprika & chives      21.

risotto

milanese with vialone nano, saffron, butter, reggiano, marsala, chanterelle & maitake shrooms 25.

secondi

grilled black angus hanger steak with maine cannellini beans & sauteed organic broccoli rabe    28.

pan seared vermont quail saltimbocca with white wine over rocket arugula & shaved reggiano 27.

grilled med. branzino fillet with estate black venus rice pilaf local haricots verts & salsa verde 26.

contorni

red wine braised lentils with herbs & evoo 8.

grilled organic broccoli rabe with chilies & garlic 9.

sautéed local mushrooms with evoo & parsley garlic 10.

choice of 3 sides for a contorni dinner plate 21.

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

                     buon appetito & grazie mille