to start house made focaccia | 3.5 burrata, kabocha squash & quince puree, frisee, crispy sage, butternut squash compote, toasted hazelnuts, grilled bread | 17 ahi tuna tartare, compressed pear, roasted sunchoke, puffed wild rice, scallions, fennel pollen, lime-ginger vinaigrette | 17 pickled sardines, puntarelle, fennel, croutons, dill, roasted garlic vinaigrette, pecorino romano | 14 grilled octopus, squid ink aioli, butterball potatoes, pickled celery, salsa verde, red pepper coulis | 19 pork belly, spicy tomato marmalade, salsify puree, radicchio di castelfranco, crispy parmigiano | 15 roasted bone marrow, caramelized onions, blue fin tuna heart, micro parsley, grilled bread | 15 mixed chicory salad, roasted pears, candied walnuts, pomegranate, gorgonzola piccante, pear vinaigrette | 15 lollo rossa, radishes, avocado, fines herbes, creamy poppyseed & colatura di alici dressing | 15 pizza margherita, tomatoes, house made mozzarella, basil, olive oil | 1 8 duck bacon, tomatoes, house made mozzarella, broccoli di ciccio, taggiasche olive tapenade, balsamic onions | 25 butternut squash, tomatoes, house made mozzarella, buffalo ricotta, braised chicories, colatura di alici, sunflower seeds, pecorino romano | 22 + prosciutto | 25 salame calabrese, tomatoes, house made mozzarella, wild oregano, calabrian chile pepper, garlic | 25 house made sausage, house made mozzarella, roasted chestnuts, senise peppers, brescianella, chives, polenta chips | 25 pasta & risotto carnaroli risotto, butternut squash, chanterelle mushrooms, delicata squash chips, truffle perlage, parmigiano reggiano | 23 kabocha squash gnocchi, brown butter, buffalo ricotta fonduta, chives, pepitas, crispy sage | 24 monococco paccherini, mediterranean octopus ragu, chickpeas, parsley, pecorino romano | 25 buckwheat linguine, venison ragu, parsley, parmigiano reggiano | 25 senise pepper casarecce, lamb sugo, mint, caprino sardo | 25 stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 23 entrees New York tagliata, roasted garlic & celery root puree, smashed butterball potatoes, taggiasca olives, chanterelle mushrooms, baby spinach | 36 duck breast, Tokyo turnips, spring onions, duck bacon, swiss chard, turnip puree, huckleberry | 33 lamb shank, controne bean blend, fava beans, pickled leeks, mint and pistachio pesto | 35 Atlantic monkfish, roasted escarole, black trumpet mushrooms, truffled leek cream, truffle perlage | 35 sides roasted chicories, pecorino romano, pine nuts, mint, garlic-sherry vinaigrette | 10 brussels sprouts, guanciale, chives, breadcrumbs | 10 butterball potatoes | 8 DINNER salumi Butcher’s Board house selection 3 | 24 or 5 | 32 tigella, cunza, pickles, mustard Prosciutto Toscano 24 mo. | 15 Prosciutto Cotto ham | 11 Porchetta rosemary, thyme, sage | 12 Ciccioli pork terrine | 11 Mortadella pistachio, black pepper | 12 Chicken Liver Mousse saba, grilled bread | 12 Duck Pate dried cherries, pistachios, port | 12 Coppa cinnamon, black pepper, red wine | 13 Lonza coriander, fennel, white wine | 13 Finocchiona Salame fennel pollen, garlic, white wine | 12 Salame alla Maggiorana marjoram, garlic, white wine | 12 Salame del Doge squid ink, lemon zest, garlic | 12 Salame al Pepe black pepper, red wine | 12 executive chef/owner ANDREA GIULIANI | chef de cuisine/butcher DAN MUSSULMAN One check per table. Please limit 3 credit cards per check. A 20% gratuity may be added to tables greater than 6. formaggi Chef’s Board house selection 3 | 24 or 5 | 32 seasonal compote, truffle honey, oat crackers, grilled bread Stracchino cow, soft | 12 Gorgonzola Dolce Blu cow, soft | 12 Robiola Due Latti sheep, cow, soft | 13 La Tur sheep, goat, cow, soft | 13 Taleggio cow, semi-soft | 13 Brescianella cow, semi-soft | 13 Bufala al Glera buffalo, semi-hard | 13 Caciottona di Capra al Pepe goat, semi-hard | 13 Ciock cow, semi-hard | 13 Fiore Sardo sheep, semi-hard | 13 Latteria San Andrea cow, semi-hard | 12 Caprino Sardo goat, hard | 12 Parmigiano Reggiano Vacche Brune 5 Year cow, hard | 13