wednesday, september 18th, 2018  

antipasti                  

bruschetta of pan seared campanelli chicken livers, fresh sage & aged balsamic with greens      11.

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

baby arugula with cut mission figs, fresh corn, shaved parmigiano reggiano & aged balsamico  15.

mercato salad with sky mesclun, tomato, shaved fennel, carrots, basilico & red wine emulsion     12.

zuppetta of pei mussels, cockles, fregola, parsley garlic, white wine, saffron & fennel flowers       17.

caprese with bufala mozzarella, montgomery place heirloom tomatoes, mercato evoo & basil     15.

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

grilled octopus over braised cannellini beans with sky farm arugula, spicy chorizo & salsa verde  18.

pasta

fresh tagliatelle bolognese with a traditional ragu of mirepoix, pork, veal, beef & proscuitto      22.

rigatoncini alle melanzane with tomato fresh basil sauce, eggplant, bufala mozz & reggiano     20.

penne all’arrabiata, tomato, pancetta, calabrian chilies, hudson valley fresh cream & chives       21.

busiate trapanesi with seared heirloom tomatoes, gulf shrimp & traditional pesto genovese       23.

risotto

vermont quail saltimbocca over reggiano & black summer truffle risotto with sautéed spinach    29.

secondi

pan seared idaho rainbow trout piccata with lemon caper sauce, parsley potatoes & arugula      26.

grilled creekstone farms angus hanger steak tagliata with heirloom cannellini & broccoli rabe     28.

seafood pescatora of shrimp, scallops, calamari, mussels, cockles, spicy marinara & linguine        29.

contorni
cannellini beans, evoo, garlic & herbs               7.

mixed mushrooms with parsley garlic               9.

red wine braised pardina lentils & garlic          6.

sky farm mesclun with balsamic & evoo            8.    

choose 3 sides as a vegetarian entree              21.

 

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

                     buon appetito & grazie mill