June 4, 2026

Panisse  18                                         Olives  15 

Finochietta  15

Asparagus poached with peas sott’olio, mint and Castelrosso  30

Hand-rolled trofie with pesto Genovese, potatoes and wax beans  29

Vitello tonnato  30

Montauk tuna crudo with first-of-the-season agretti 

and blistered Italian chili  32

Heirloom tomato tarte with opal basil and tapenade  30

Wild striped bass roasted in Pieropan Soave with Manila clams, fregola sarda, summer squash and bottarga di muggine  50

Pork chop roasted in King 2024 Rosé with cherries,
coco blanc and fig leaf  49

Sirloin chargrilled over rosemary branches with rainbow chard, broad beans and fresh horseradish cream  52

To share

Half a golden chicken chargrilled over rosemary branches with a bowl of borlotti beans, marinated peppers and salsa verde  84

Contorni   18

Salade verte with a mustard vinaigrette

Cherry clafoutis with vanilla ice cream to share  40

Please order at the start of your meal

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Parties of six or more will have an automatic gratuity of 20% added to their bill