consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness FOUR-COURSEMENU PERPERSON CLASSICWINEPAIRING | SOMMELIER’SWINEPAIRING PER COMINCIARE Insalata baby lolla rossa, sucrine, manchego cheese, crouton, aged sherry Zuppa di Porri leek soup, yukon gold potato, créme fraîche, prosciutto Insalata di Astice nova scotia lobster, sunchokes, brown butter, radicchio treviso Polipo octopus alla piastra, sweet potato caponata, brown butter, pumpkin seeds Imperial Gold Ossetra Caviar gougères, crème fraîche, chives ($85 supplement) PASTA Marubini duck ravioli, foie gras butter, cherry gastrique Tortelli ricotta & mascarpone ravioli, sottocenere cheese, red wine glaze Trofie Nero ligurian crustacean ragu, seppia, scallops, spiced mollica Risotto riso acquerello, butternut squash, cranberry beans, taleggio Tagliatelle house made pasta ribbons, tartufo bianco ($50 supplement) ENTREE Tacchino heritage turkey, sage stuffing, pommes purée, brussels sprouts, cranberry jus Spada olive oil poached swordfish, artichokes, basil pesto, prosciutto Capesante pan-seared sea scallops, cauliflower purée, farro, walnuts Tagliata prime dry aged strip loin, endive, potato terrine, “cacio e pepe”, bordelaise DOLCI Budino dulce cremeux, espresso, dark chocolate, coffee gelato Torta di Nocciole milk chocolate mousse, hazelnut sponge, caramel, hazelnut gelato Mousse al Formaggio cheesecake, caramelized apple, pear sorbetto Semifreddo brown butter squash crème glacée, pistachio sable, cranberry