sunday august 25th, 2019

antipasti    

campanelli chicken livers bruschetta with aged balsamico, fresh sage & sky mesclun greens        13.

handmade burrata with marinated heirloom tomatoes checca, basilico, maldon & our evoo         17.

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

bresaola of air cured beef with rocket arugula, shaved parmigiano reggiano & lemon truffle 15.

24 month aged pio tossini prosciutto di parma over organic peacock farm cantaloupe melon      16.

grilled evoo braised spanish octopus, heirloom maine beans, spicy chorizo & lemon emulsion 18.

insalata

caprese with imported mozzarella di bufala, mp heriroom tomatoes, fresh basilco & evoo           16.

caramelized beets, cucumber, merideth dairy feta, sky arugula, maldon salt & mercato evoo       15.

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

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

pasta

handmade ravioli of ricotta, garlic scape pesto, sautéed wild shrooms, browned butter sauce       23.

tagliatelle bolognese in a ragu of veal, pork, beef, proscuitto di parma, marinara & reggiano      24.

penne all’arrabiata with tomato, smoked pancetta, chilies, spanish paprika, cream & chives         21. 

spaghetti alla sorrentina with tomato fresh basilico sauce, mozzarella di bufala & parmigiano 22.

risotto

vialone nano paella style with n.z. cockles, wild gulf shrimp, scallops, calamari, mp haricots,
squash, saffron & spicy chorizo 28.

secondi

grilled marinated natural hanger steak over braised cannelloni beans & sautéed broccoli rabe 27.

fra diavolo with cockles, scallops, wild shrimp, calamari & squash in spicy marinara over linguine  29.

grilled northwind farms poussin under a brick with farro, arugula, mp grapes & shaved reggiano 27.

pan seared tilefish, red wine braised lentils, haricots verts, roasted sun golds & lemon emulsion     28.

contorni

warm marinated olives with herbs 7.

montgomery haricots verts with lemon 8.

red wine braised depuy lentils & parsley 7.

cast iron seared shishito, chilies & maldon 9.

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

                     buon appetito & grazie mille