Starters
Antipasti
Buffalo mozzarella, prosciutto crudo di Parma and roasted peppers 24 |
Burrata with roasted butternut squash, walnuts and truffle honey 23 |
Traditional eggplant Parmigiana 22 |
Pan seared octopus with broccoli florets and roasted potatoes 26 |
Arugula, asparguas, cherry tomatoes, shaved grana padano, and balsamic glaze 18 |
Frisee, fennel, grapefruit, oranges and black olives with mint evoo dressing 18 |
Soup
Zuppa
Soup of the day MD |
Primi piatti
Spaghetti chitarra with salsa al pomodro, burrata and fresh basil 30 |
Linguine with Manila clams, braised scallions, and moullet roe 36 |
Cavatelli with broccoli rabe and sweet sausage 32 |
Garganelli with wild boar ragout finished with crumble hazelnuts 35 |
Traditional lasagna Bolognese with bèchamel sauce 28 |
Fishes and Meats
Fresh codfish with puttanesca sauce and spinach 43 |
Braised Beef cheek “washuguy” with potatoes puree 45 |
Pan seared salmon with lentils and asparagus 43 |
Duck breast with figs sauce and rainbow roasted potatoes 46 |
Pan seared sea scallop with fennel sauce and rainbow cauliflower 50 |
Side dishes
Contorni
Roasted rainbow potatoes with cacio e pepe 12 |
Sautéed garlic spinach 12 |
Asparagus gratin 12 |
Our Dessert Menu
Dolci
Italian cheese cake 15 |
Apple tatin with vanilla ice cream 15 |
Tiramisu 15 |
EXECUTIVE CHEF ANTONIO SAVINO
MICHELIN GUIDE NEW YORK STATE 2020