Nocciola

Arugula, almonds, Piave, artichokes, red wine vinaigrette

Radicchio and frisée, walnut, grapes, gorgonzola, Champagne vinaigrette

Watercress, avocado, hearts of palm, pine nuts, Grana wafer, balsamic

Roasted beets, hazelnut, goat cheese, garlic-parsley aioli

Grilled ricotta, capponata, Vincotto drizzle

Heirloom tomatoes, burrata cheese, basil, aged balsamic

Yellowfin tuna, avocado, capers, shallots, crostini

Seared sea scallops, parmesan fondue, truffle shavings

Seared and thinly sliced lamb, celery and Piave cheese shavings

Pan roasted quail, polenta, mix mushrooms, marsala reduction

House-cured duck breast, gorgonzola dressing

Soup of the day

Tagliolini, fresh porcini and leeks

String-cut spaghetti, roma tomato fillets, almond pesto, cacio

Tagliatelle with slow roasted beef regú

Roasted beets ravioli, poppy seeds, brown butter and sage

Salted cod ravioli, bell pepper bagna cauda, breadcrumbs

Squid ink fettuccine, Dungeness crab, asparagus, saffron

Homemade pasta, slow roasted wild boar

beef tenderloin ravioli: roasted garlic-tomato sauce

Vialone Nano rice with homemade lamb sausages

Pan-seared duck breast, truffle-honey glaze

boneless pheasant, pear, speck, moscato cream

12 oz. Grass-fed NY steak, Worchester-mustard aioli

Pan-roasted Berkshire pork chop, grapes and white port

Lamb shank, slow braised with rhubarb and port

Fresh fish of the day, preparation changes daily