Dinner
We use fresh, seasonal ingredients and our dishes are subject to change.
SPUNTINI
Warm Bariole Olives
with smoked olive oil and fennel pollen
Nodini
garlic & rosemary bread knots
Pagnotta
Jyan Isaac bread served with weekly featured olive oil
Mozzarella Grigliata
preserved lemon, anchovy, lemon oil
Salumi & Gnocco Fritto
Dominick’s weekly cured meat selections served with apple mostarda
Fior di Zucca
Whipped scallop & ricotta stuffed squash blossom
PIATTI FREDDI
Insalata di Stagione
market lettuce, aged wine vinegar, Sicilian olive oil
Insalata Autunnale
apple & celery, date vinaigrette, spiced almond, cacio di fossa
Panzanella Estivia
persimmon, heirloom tomato, Lambrusco, sheep ricotta
Carpaccio di Pomodoro
char caviar, fresno chili, aged vinegar, dry marjoram
Lardo di Colonanta
mission fig, pecorino primosale, hazelnut, balsamic amaro
Burrata Pugliese
Finished table side with Sicilian Nocellara del Belice olive oil
CRUDO
Ricciola
dry-aged King Fish, heart of palm, finger lime, crispy sea lettuce
Salmone
dry-aged Ora King Salmon, squid ink salt, plum citrus dressing
Ricci di Mare
hand picked live Sea Urchin, roasted garlic & smoked olive oil
Carpaccio di Manzo
Wagyu tongue, scallion pistachio salsa verde, saba
Carpaccio di Branzino
Carved table-side, finished with Franciacorta, Meyer lemon, olive oil & salt from Cervia
Tartare di Manzo
hand-cut Wagyu beef, hen’s yolk, white anchovy, caper leaves
PASTA
Maccheroncini di Campofilone
choice of pomodoro or ragù marchigiano
Strozzapreti Cacio e Quattro Pepe
4 peppercorn blend, pecorino, white truffle
Lorighittas alla Pescatore
fisherman’s seafood pasta, ragù di mare, basil
Spizzulus
polpette bianche, Meyer lemon, parmigiano reggiano crema
Tortelli
Tahitian squash, brown butter, almond, 15 yr. balsamic, black truffle
Bigoli
octopus & ‘nduja ragù, peperoncini, basil, wild fennel pollen
Calamarata al Nero di Seppia
Monterey Bay squid, chickpea grattugiato
Spaghetti all’Astice
whole spiny lobster, cherry tomato arrabbiata, basil
Su Filindeu
The world’s rarest pasta served traditionally in roasted bone brodo with pecorino primo sale & lamb neck
PIZZA ALLA ROMANA
Burrata Pugliese
pomodoro, infused olive oil, basil
Soppressata
stracchino, Tropea onion, dried black olive, chili oil, oregano
Mortadella di pistacchi
stracciatella cheese, pistacchio pesto, basil
Fior di Zucca
whippped ricotta, sliced zucchini, squash blossoms, pecorino
Funghi
Chanterelle mushroom, gorgonzola, mascarpone, marjoram
Pepperoni di Tonno
tuna pepperoni, tomato passata, fiore di latte, fennel
Prosciutto e Arugula
tomato passata, mozzarella di buffala, anchovy, pecorino
Carbonara
taleggio, guanciale, hens yolk, pecorino, black pepper
Porchetta
roasted pork, mascarpone, agliata, apple mostarda
DALLA GRIGLIA A LEGNA
PESCE
Polipo
spanish octopus, ‘nduja, pistacchio verde, warm butter
Orata
dry-aged sea bream, smoked butter, Meyer lemon, caper, bottarga
CARNE
Iberico Pork Pluma
porchetta spices, saba lacquer, hen's yolk
Bistecca Tagliata
various cuts available
Salmone Grigliato
Dry aged Ora King Salmon grilled over fire, trout caviar, garlic chive butter & green mandarin
CONTORNI
Delicata Squash
Zucchini & Potato Piccata
Sicilian Squash Vines
Jimmy Nardello Peppers
Rainbow Carrots
Jimmy Nardello Peppers
Chanterelles & Ragu Bianco
Parmigiana Di Melanzane
Crispy purple eggplant finished with whipped ricotta, fresh tomato passata, burrata cheese & basil