Salmon tartare, horseradish mascarpone, capers, red onion, chives, eggs mimosa, EVOO, and toast.

House-made terrines and pates, house-made whipped ricotta, and an assortment of eclectic garniture of a fanciful nature.

Roasted bone marrow, fried egg yolk, mustard seed, basil pesto, and garlic toast.

Tomato-horseradish ice, vodka infused celery, fried capers, chives, and flavored pipettes.

Maine lobster, radish, shaved fennel, frisee, champagne vinaigrette, and chips.

Asparagus, mushrooms, lemon, and capers.

Veal meatballs, spinach, pasta, and pecorino.

Local chevre, mixed greens, candied walnuts, and lemon-basil vinaigrette.

Balsamic glazed pork belly, apples, gorgonzola, candied almonds, balsamic figs, and EVOO.

Baby iceberg, bacon lardons, pickles, confit tomatoes, and gorgonzola.

Giancarlo tanara prosciutto, mixed greens, shaved fennel, pistachio-crusted goat cheese, balsamic, grapefruit vinaigrette.

Roasted tomato, basil, EVOO, balsamic, and garlic toast.

Sauce bolognese, tomato, and pecorino.

Prosciutto, tomato, veal ragout, and fontina.

Elysian fields lamb ragout, roasted tomato, and mint butter.

Sausage, tomato, chilies, pecorino, and EVOO.

Lobster, clams, mussels, scallops, tomato, chilies, and seafood brodo.

Anchovy oil, tomato, capers, chili flakes, basil, and EVOO.

Pancetta and vodka cream sauce.

Cauliflower, pea tendrils, asparagus, ginger, fennel, pistachio, pink peppercorn, juniper, lemon, and parsley.

Halibut, scallop, shrimp, lobster, clams, mussels, polenta, tomato, garlic, chilies, lemon, seafood, and brodo.

Sweet corn, carrot, radish, potato, spinach, and sweet corn veloute.

Roasted beets, potato, asparagus, orange, spinach, fennel, buckwheat salt, orange bourbon glaze.

Potato puree, haricot verts, lemon, and capers.

Roasted fennel, house sausage, mostarda di Frutta, salt-baked potatoes, apples, and natural jus.

Scalloped” risotto, fennel, asparagus, cauliflower, pearl onions, radish, garlic butter, and natural jus.

Polenta fries, garlic butter, cauliflower-spinach gratin, and natural jus.

Cappellini, slow-roasted marinara, and bruleed font in.

Crisp potato cake, spinach, roasted peppers, artichokes, lemon, and capers.

Polenta, Brussels, bacon, mushrooms, giardiniera, and natural jus.

Mushroom-fontina tots, pearl onion, charred endive, pickled mustard seed, herb butter, jus.

Pearl onions, bacon, and parsley.

Evoo, garlic, and rosemary.

Garlic, pecorino, and toasted breadcrumbs.

Roasted tomato, basil pesto, and fontina.

Carrot, onion, Brussels, and veal jus.

Bacon and pickled mustard seed.

Almonds, raisins, and balsamic.

Roasted tomato, basil, garlic, and bread crumbs.

Garlic oil and lemon.

Sage, brown butter, lemon, and parsley.

Lemon.