Dishes

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