Early Autumn
PRIMI
Little Gem Caesar, focaccia croutons, grated Parmesan — 17
Butterleaf lettuce, Fuyu persimmon, toasted sliced almonds, creamy Gorgonzola Dolce Latte dressing — 17
Radicchio, farro verde, toasted pumpkin seeds, crisped smoked prosciutto, grated hard-boiled egg, honey-balsamic vinaigrette — 18
Red endive, arugula, Pink Lady apple, candied pecans, aged white cheddar, whole-grain mustard vinaigrette — 18
Crostini brandade: whipped salt cod and Yukon Baker potato, served warm with extra-virgin olive oil and Kalamata olives — 18
Vitello tonnato: thinly sliced roast leg of veal, Italian tuna aioli, capers, extra-virgin olive oil — 19
Sweet-potato gnocchi, sherry cream, choice of smoked bacon or sage — 19
House-made focaccia bread — 7
SECONDI
Spaghetti marinara — 18
House-made meatballs in marinara — 19
Squid-ink spaghetti, braised Monterey squid sugo, tomato, PEI mussels, lemon, extra-virgin olive oil — 29
Jumbo shells stuffed with ricotta and Swiss chard, butternut squash, Parmesan cream sauce, toasted breadcrumbs — 28
Ravioli with chanterelle mushrooms, spinach, sage brown-butter sauce — 28
Pasta fazool: hearty white-bean soup with rich chicken broth, Tuscan kale, carrots, rosemary, Puccini sausage, and elbow macaroni, finished with grated Parmesan and extra-virgin olive oil — 28
Risotto with slow-braised Mary’s duck-leg ragù, wilted radicchio, pecorino fresco, fried shallots — 32
Fish of the day (AQ): celery-root purée, roasted garlic aioli, arugula, champagne vinaigrette — 39
Pan-seared smoked pork chop, caramelized onion, roasted tomato and potato gratin, balsamic glaze — 39