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
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