friday, may 18th, 2018  

antipasti                  

campanelli chicken livers bruschetta with aged balsamico, fresh sage & spring mix greens         10.

bresaola carpaccio with wild arugula, shaved 24 month parmigiano & lemon truffle emulsion     15.

coach farm goat cheese curd gnudi with pecorino over pureed lacinato kale porcini sauce          14.

mercato salad with mixed greens, tomato, carrots, fennel, carrots, basilico & aged balsamico      12.

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

handmade burrata with pesto genovese & backyard beauty farm vine tomatoes checca style    16.

grilled octopus with radicchio, little gem, buttermilk, pecorino & bottarga bread crumbs             17.

pasta