Dinner
We use fresh, seasonal ingredients and our dishes are subject to change.
SPUNTINI
Marinated Adam's 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
PIATTI FREDDI
Insalata di Stagione
market lettuce, aged wine vinegar, Sicilian olive oil
Insalata Invernale
apple & celery, date vinaigrette, spiced almond, cacio di fossa
Puntarelle
Roman chicory salad, pesto genovese, hens yolk, crispy smelts
Lardo di Colonanta
persimmon, pecorino primosale, hazelnut, balsamic amaro
Burrata al Tartufo
Truffle stuffed Burrata finished table side with Sicilian Nocellara olive oil & fresh pregato truffle
CRUDO
Salmone
dry-aged Ora King Salmon, squid ink salt, plum citrus dressing
Granchino
chilled Florida stone crab, lemon aioli, herbed pomodoro sauce
Bisonte Tartara
Canadian Bison tartare, huckleberry, hen’s yolk, sicilian caper
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
Ricciola
dry-aged King Fish, heart of palm, finger lime, crispy sea lettuce
Ricci di Mare
hand picked live Sea Urchin, roasted garlic & smoked olive oil
PASTA
Maccheroncini di Campofilone
choice of pomodoro or ragù marchigiano
Strozzapreti Cacio e Quattro Pepe
4 peppercorn blend, pecorino, truffle
Lorighittas alla Pescatore
fisherman’s seafood pasta, ragù di mare, basil
Bigoli
duck ragu, venetian spices, mascarpone, basil
Spizzulus
ricotta meatballs, Meyer lemon, parmigiano reggiano crema
Tortelli
Tahitian squash, brown butter, almond, 15 yr. balsamic, sage
Calamarata al Nero di Seppia
Monterey Bay squid, chickpea grattugiato
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, red onion, black olive, ‘Nduja, chili oil, oregano
Mortadella al Pistacchio
stracciatella cheese, pistacchio pesto, basil
Zucchine Scapece
whipped ricotta, pecorino, lemon olive oil, pecorino, basil
Funghi
Chanterelle mushroom, gorgonzola, mascarpone, marjoram
Carbonara
taleggio, guanciale, hens yolk, pecorino, black pepper
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
Cotechino e Lenticchie
Emilian pork sausage, served with lentils, mascarpone & truffle
CONTORNI
Delicata Squash
Zucchini & Potato Piccata
Melanzane Caponata
Rainbow Carrots
Sweetheart Cabbage
Yellowfoot Mushrooms
Sautéed wild mushrooms with silky sea palm seaweed from Santa Barbara & ragu bianco