Saturday

Saturday

SATURDAY, MARCH 7, 2020

 

ZUPPA: CREAMY POTATO & FENNEL PASSATO, GREEN GARLIC PISTOU, SOURDOUGH CROSTINI

7

 

BURRATA: FRESH MOZZARELLA FILLED W/ HATCH CHILE & RICOTTA, MIXED GREENS, RADISH,

GRILLED CIABATTA

16

PESCE CRUDO: FINELY CHOPPED BIG EYE TUNA, DIJON MUSTARD, CAPERS, OLIVE TAPENADE,

ENDIVE, GRILLED BRUSCHETTA

20

 

ANTIPASTO: CRISPY SALT COD & SORREL FRITTERS, FRISEE, RED CHILE AIOLI

14

 

INSALATA: SHAVED ASPARAGUS, RED ROMAINE LETTUCE, MACERATED CIPOLLINI ONIONS,

HARD BOILED EGG, SOURDOUGH BREADCRUMBS, CREAMY FETA VINAIGRETTE

15

 

OVEN ROASTED JUMBO ASPARAGUS

ROASTED YELLOW POLENTA, CAMBOZOLA CHEESE, MACERATED RADISH & FENNEL,

PRESERVED TANGERINE

24

 

RISOTTO DEL GIORNO

GRILLED PRIME NEW YORK STRIP STEAK, ROQUEFORT BLUE CHEESE CRUMBLES

CARNAROLI RISOTTO MADE W/ CHIANTI WINE, CARAMELIZED ONIONS, BRUSSELS SPROUTS

45

 

SEARED MONKFISH, LITTLENECK CLAMS

POTATO GNOCCHI, ASPARAGUS, PRESERVED LEMON, CALABRIAN CHILES

36

 

CIOPPINO (LIVORNO STYLE SEAFOOD STEW)

TUNA, GULF SHRIMP, MONKFISH, P.E.I. MUSSELS, LITTLENECK CLAMS

TOMATO BRODETTO, GARLIC RUBBED FOCACCIA BRUSCHETTA

42

 

GRILLED DAY BOAT SCALLOPS

ROASTED GARLIC-ARTICHOKE PUREE, ENGLISH PEAS, CRISPY LEMONS, SALSA SALMORIGLIO

36

 

THINLY SHAVED LAMB LEG

POTATO TORTA W/ CAULIFLOWER, BRUSSELS SPROUTS, MARINATED CABOT CHEDDAR CHEESE

35

 

CONTORNI 6

ROASTED YUKON GOLD POTATOES, LEMON AIOLI

BRAISED CABBAGE W/ NDUJA SAUSAGE

CRISPY BRUSSELS SPROUTS, CHILE AIOLI

GRILLED BROCCOLI, RED CHILE PESTO

POTATO TORTA W/ CAULIFLOWER

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