Hand-made priest stranglers, sweet sausage ragù.

Spinach and ricotta gnocchi.

Wood-roasted green circle lemon chicken, potatoes, spinach.

Baked lasagnette, bolognese, béchamel, reggiano.

Bucatini, pancetta, black pepper, pecorino Romano.

A tasting of premier estate-bottled olive oils.

Prosciutto di Parma 36 Mo, cacciatorini, coppa, fiore sardo, taleggio, gorgonzola dolce, olives, mushrooms.

Prosciutto di Parma 36 Mo, cacciatorini, coppa, speck, soppressata calabrese, finocchiona, cipollini onions, olives.

Tagliere di salumi platter with cheeses: fiore sardo, taleggio gorgonzola dolce.

House-cured sashimi tuna, arugula, olio Verde, lemon.

Mussels, garlic, lemon, olive oil, black pepper.

Seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle oil.

Clams, white wine, garlic, mint, calabrese pepper.

A tasting of premier estate-bottled olive oils.

Beef tenderloin carpaccio, parmigiano reggiano, pantelleria capers, lemon, olive oil.

Bresaola, arugula, celery, Reggiano, lemon, olive oil.

Bufala mozzarella, roasted bell peppers, salted anchovies.

Tuscan farro with tomatoes, cucumbers, red onion, parsley, olive oil, red wine vinegar.

Seasonal lettuce, tomatoes, olive oil, balsamic vinegar.

Romaine hearts, classic Caesar dressing, croutons, shaved Parmigiano Reggiano.

Roasted beets, arugula, pistachios, gorgonzola, lemon, olive oil.

Carnaroli rice, shrimp, clams, squid, mussels.

Carnaroli rice, wild mushrooms, Reggiano.

Carnaroli rice, caramelized onions, 12yr balsamico, Reggiano.

Shrimp, clams, squid, mussels, lightly spicy shrimp broth.

Clams, bottarga di mugging, garlic, tomatoes, olive oil, parsley.

16th-century recipe from the master’s letters: veal, chicken and pork ravioli, brown butter & sage sauce.

Bucatini, pancetta, black pepper, pecorino Romano.

Fresh pappardelle, Hudson valley rohan duck ragù.

Spinach and ricotta gnocchi.

Hand-made priest stranglers, sweet sausage ragù.

Baked lasagnette, bolognese, béchamel, reggiano.

Wild mushrooms, garlic, cream.

Seared center-cut 8 oz. sashimi red ahi tuna, arugula, tomatoes, cucumber, onions, Kalamata olives, olive oil.

Oak-roasted center-cut veal chop, wild mushrooms, natural jus.

Pan-fried, bone-in veal chop, tomato, fi or di latte mozzarella, parmigiana reggiano, arugula salad.

Wood-roasted green circle lemon chicken, potatoes, spinach.

Pan-seared wild Norwegian salmon, arugula, venere black rice, seasonal vegetables, salmoriglio.

Joyce farms pasture-raised 100% natural sliced 16 oz ribeye, arugula, potatoes.