Dinner:

​Salumi e Formaggi, fig jam, pickled vegetables, mustard, crostini     25
Bone Marrow Meatballs, breadcrumbs, onion, gremolata     9
Foie Gras Mousse, bombolini, lardo, fig jam, balsamic*     15
Beets, goat cheese, carrots, onion, balsamic, malt soil     14
Burrata, tomatoes, cucumbers, onions, red wine vinaigrette, crostini     15

  
Yolk Filled Raviolo, ricotta, bacon, brussels sprouts, brown butter,
parmigiano reggiano*     16
Squid Ink Chitarra, clams, calabrian chili, garlic, lemon, bottarga     18
Farro Strangozzi, lobster, broth, oregano, breadcrumbs, caviar     20
Pork Belly Agnolotti, cherries, onion, demi, thyme     18


Halibut Cheeks, pig's head, cannellini beans, spring onion, spring garlic, 
romesco sauce. lemon      30
Jerk Rabbit, spinach, carrots, greek yogurt, herbs, lemon     26
Porchetta, potatoes, spring onions, ‘nduja, almonds     25
21 Day Dry-Aged Ribeye, lentils, oxtail, mushrooms, onions, bone marrow butter*     55
 
​
Dessert:

Cheesecake, lemon, blackberry, almond crumble     10
Budino, chocolate, cream, hazelnut, blueberry     10


*eggs served soft boiled and lamb, steak and poultry that are served rare or medium rare may be undercooked and will only be served upon the consumers request, consuming raw or undercooked food may increase your risk of foodborne illness.

Please note:
We charge a ​$5 per person cake-cutting fee
for any out-of-house desserts