Dinner:

​Salumi e Formaggi, fig jam, pickled vegetables, mustard, crostini     26
Focaccia, roasted garlic, cured olive, thyme, olive oil, balsamic     9
Tortellini en Brodo, mortadella, pistachio, hunter's consommé     10

Beets, beet chip, meringue, goat cheese, malt soil, balsamic     15
Belgian Endive, glacier wildfire blue cheese, walnut, herbs, walnut vinaigrette     15
Foie Gras Mousse, bombolini, guanciale, fig jam, balsamic*     16
Beef Tartare, calabrian chili, onion, yolk, mustard seed, carta di musica*    15
Pork Tripe, lima bean, olive, caper, tomato, farm egg, crostini*     21
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Yolk Filled Raviolo, ricotta, bacon, brussels sprout, brown butter, parmigiano reggiano*     17
Risotto, mushrooms, onion, parmigiano reggiano, balsamic     20
Casoncelli, oxtail, potato, ricotta, black truffle, parmigiano reggiano     17
Chitarra, bolognese, parmigiano reggiano, ricotta, basil      17

Lamb, belly, heart, lentils, red cabbage, anchovy vinaigrette*     40
Jerk Rabbit, carrot, greens, onion, remoulade     40
Quail, cannellini beans, rapini, calabrian chili, rosemary, orange*     42
Dry-Aged Prime Ribeye, mushrooms, potato gratin, bone marrow, sherry vinegar*     63
    
​
Dessert:

Panna Cotta, blood orange, vanilla, mint, amaretto crumble     11 
​Chocolate Budino, raspberry, chantilly cream, hazelnut      11
Pound Cake, honeycrisp apple, cognac, hook's 5yr cheddar caramel     11



*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