The Menu

Stracciatella, grilled white peaches, prosciutto di Parma, aged balsamic vinegar, torn basil, grilled bread

Thinly sliced wagyu beef, capers, shaved parmigiano reggiano, arugula, lemon, truffle oil

Crispy calamari, gulf shrimp, zucchini blossoms, lemon zest, seasoned flour, Calabrian chili aioli

Chicken liver mousse, pickled red onion, crispy sage, vin santo reduction, sourdough crostini

Char-grilled octopus, white bean purée, 'nduja, preserved lemon, smoked paprika oil, microgreens

Market greens, shaved radish, toasted hazelnuts, dried fruit, pecorino, house citrus vinaigrette

Chef's daily soup preparation. Ask your server for today's selection.

Curated selection of imported Italian cured meats, marinated olives, mostarda, grissini, aged cheeses

Whole roasted Mediterranean sea bass, salsa verde, caper berries, roasted fennel, preserved lemon

28-day dry-aged porterhouse, rosemary, garlic, house olive oil, roasted marrow, Florentine preparation

Brick-pressed half chicken, preserved lemon, Castelvetrano olives, fresh herbs, pan jus, roasted garlic

Slow-braised pork shoulder, Umbrian lentils, soffritto, pancetta, gremolata, Dijon crema

Braised Colorado lamb shoulder, white wine, rosemary, San Marzano tomato, olives, grilled polenta

Seared beef tenderloin, house salsa verde, crispy capers, roasted bone marrow, watercress salad

Vanilla bean, seasonal stone fruit compote, wildflower honey tuile, fleur de sel

House espresso, mascarpone, Savoiardi, Marsala, dark cocoa — made each morning

Warm dark chocolate and hazelnut cake, salted caramel, vanilla gelato, praline, sea salt

Fior di latte gelato, double espresso. Add amaretto or grappa — ask your server.

A selection of three Italian cheeses, seasonal accompaniments, honey, fruit paste, crackers

House-made seasonal sorbet. Ask your server for today's flavor.