Winter
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 Gold 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, smoked bacon or sage – 19
Housemade focaccia bread – 7
SECONDI
Spaghetti marinara – 8
Housemade meatballs in marinara – 19
Squid ink spaghetti, braised Monterey squid sugo, tomato, PEI mussels, lemon, extra-virgin olive oil – 29
Spaghetti with slow-braised pork shoulder sugo, broccoli rabe, plumped golden raisins, toasted bread crumbs – 28
Ravioli, chanterelle mushrooms, Swiss chard, butternut squash, Parmesan cream – 28
Pasta fazool, hearty white bean soup with rich chicken broth, Tuscan kale, carrots, rosemary, Puccini sausage, elbow macaroni, finished with grated Parmesan and extra-virgin olive oil – 28
Risotto with slow-braised Mary’s duck leg ragu, wilted radicchio, pecorino fresco, fried shallots – 32
Breaded and pan-fried petrale sole, celery root purée, roasted garlic aioli, arugula, champagne vinaigrette – 39
Herb-roasted chicken thighs stuffed with smoked mozzarella and spinach, creamy polenta, tomato sauce, balsamic glaze – 32