thursday, january 17th, 2019


pasta e fagioli zuppa with borlotti beans, mirepoix, tomato reggiano broth & fresh cavatelli    13.

campanelli chicken livers bruschetta with aged balsamico, fresh sage & sky farm mesclun        12.

crostino of fior di latte mozzarella with 24 month prosciutto di parma on tribecca baguette      14.

grilled evoo braised med. octopus, cannellini, spicy chorizo sausage, frisee, & salsa verde           18.

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


organic lacinato kale, currants, toasted pine nuts, crotonese & lemon champagne emulsion        13.

radicchio veneto, mixed winter greens, pear, sliced almonds, old chatham ewes blu & sherry    15.

shaved fennel with anchovies dressing, olives, avocado, blood orange sections & reggiano     14.


tagliatelle alla bolognese with traditional ragu of pork, veal, beef & prosciutto di parma   22.

rigantoncini alla sorrentina with san marzano tomato basilico sauce & fresh mozzarella         19.

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

busiate trapanesi maremonti with traditional pesto seared gulf shrimp & grape tomatoes           22.


vialone nano rice with roasted butternut squash, moulard duck breast in figs & port wine            26.


grilled all natural creekstone hanger steak, sauteed wiltbank mushrooms & spigariello kale    29.

ora king salmon & gulf shrimp “nonna style” with aromatic black venus rice & organic spinach    28.

seafood fra diavolo of scallops, calamari, cockles, pei mussels, wild shrimp, marinara & linguine   27.      


sauteed wiltbank farm shrooms     10.

heirloom beans with garlic & parsley 8.

red wine braised pardina lentils               7.

sauteed organic spigariello kale                       9.

choose 3 sides as a vegetarian entree             20.


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

                     buon appetito & grazie mille