Please alert your server of any dietary restrictions, as not all ingredients are listed. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness SNACKS Salumi Board local charcuterie, pickled vegetables, horseradish-dijon, breadsticks 25 Cheese Plate apricots, sesame crackers, brown butter almonds, artisinal cheeses 21 Spuntini Selection fried cheese, tuna polpette, crudité, and chick peas 22 Pickle Plate selection of house pickles, baguette 17 PLATES Brussels Sprouts cacio e pepe, brisket “burnt ends,” honey, calabrian chile 12 Mozzarella ciabatta, bresaola, olive oil 15 Cobia Crudo sumac, butternut squash, capers, orange, serrano 14 Beef Tartare sour dough, black garlic, crispy potato, cheddar, apple 14 Squash spinach, radicchio, calabrese, pumpkin seeds, pecorino 13 Cannellini Beans pork terrine, egg yolk, black pepper brodo, gremolatta 13 Grilled Quail polenta, pancetta, shiitake ragu 14 Brandade halibut, potato, caramelized shallots, whole grain mustard, baguette 13 PASTAS Francobolli sunchoke, apples, lemon, butter, pistachio 15 Malfatti butternut squash, brown butter, confit duck, sage, lemon 16 Reginetti pork stracotto, parmesan, tomato, garlic 14 Lumache cacio e pepe 14 Casonsei butternut, smoked white fish, cream, brown butter, lemon, panna gratta 16 Spaghetti lamb ragu, kalamata, pancetta, mint 17 Rigatoni maw maw’s gravy, sunday meatballs 17 Calamarata mushrooms, prosciutto, calabrian chiles, gorgonzola 16 ENTREES Duck farro, mushrooms, cauliflower, pear 32 Seasonal Fish summer squash, shishitos, tarragon, tomatillos, garlic 32 Veal Osso Bucco tomato, passatelli, root vegetables, horseradish 37 Pork sunchokes, cannellini beans, green cabbage, orange, chiles 27 Steak yukon gold, brisket, celery root, grilled onion, sun dried tomato verde 29 D I n n e r october 2 0 1