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WINE AND SPIRITS

DINNER MENU

ANTIPASTI

REGIIS OVA CAVIAR
potato torta, ossetra caviar, hen egg mousse, chives 56.
MISTICANZA SALAD
lettuce, pecorino, heirloom tomatoes, herb dressing gf22.
ZUPPA DI POMODRO
corbarino tomatoes, rosemary focaccia crostino, fontina 21.
STRACCIATELLA
English pea puree, English peas, asparagus, spring onion vinaigrette 29.
VITELLO TONNATO
roasted loin of veal, tuna dressing, fried capers 27.
HAMACHI
cucumber, kumquats, avacado crema, aqua chili gf28.

ANTIPASTI

REGIIS OVA CAVIAR
potato torta, ossetra caviar, hen egg mousse, chives 56.
MISTICANZA SALAD
lettuce, pecorino, heirloom tomatoes, herb dressing gf22.
ZUPPA DI POMODRO
corbarino tomatoes, rosemary focaccia crostino, fontina 21.
STRACCIATELLA
English pea puree, English peas, asparagus, spring onion vinaigrette 29.
VITELLO TONNATO
roasted loin of veal, tuna dressing, fried capers 27.
HAMACHI
cucumber, kumquats, avacado crema, aqua chili gf28.

PASTA

RIGATONI
San Marzano tomato sugo, parmigiano 48 month, polifemo olive oil 15|23
SPAGHETTONI ALLA GRICIA
guanciale, black pepper, spring peas, pecorino romano DOP 19|33
AGNOLOTTI
English pea filling, brown butter, 12 year balsamic tradizionale of Modena 19|33v
MALLOREDUS
lamb sausage, marinara, castelvetrano olives, pecorino fiore sardo 19|33
SQUID INK SPAGHETTONI
Peekytoe crab, Calabrian chili, parsley breadcrumbs 22|39

PASTA

RIGATONI
San Marzano tomato sugo, parmigiano 48 month, polifemo olive oil 15|23
SPAGHETTONI ALLA GRICIA
guanciale, black pepper, spring peas, pecorino romano DOP 19|33
AGNOLOTTI
English pea filling, brown butter, 12 year balsamic tradizionale of Modena 19|33v
MALLOREDUS
lamb sausage, marinara, castelvetrano olives, pecorino fiore sardo 19|33
SQUID INK SPAGHETTONI
Peekytoe crab, Calabrian chili, parsley breadcrumbs 22|39

SECONDI

DRY AGE STRIP LOIN
salt baked fingerling potatoes, marsala sugo * 52.
STRIPED BASS
black lentils, English peas, asparagus, salsa verde gf38.
OCTOPUS
bagna rosso, roasted fingerlings, grilled spring onions, mint 39.
LASAGNA BOLOGNESE
duck and pork ragu, besciamella, sugo di pomodoro 42.
CAPASANTE
day boat scallops, scampi-scallop crema, prosciutto bread crumbs 49.

SECONDI

DRY AGE STRIP LOIN
salt baked fingerling potatoes, marsala sugo * 52.
STRIPED BASS
black lentils, English peas, asparagus, salsa verde gf38.
OCTOPUS
bagna rosso, roasted fingerlings, grilled spring onions, mint 39.
LASAGNA BOLOGNESE
duck and pork ragu, besciamella, sugo di pomodoro 42.
CAPASANTE
day boat scallops, scampi-scallop crema, prosciutto bread crumbs 49.

SIDE DISHES

HEIRLOOM POLENTA
smoked mozzarella v16.
FINGERLING POTATOES
truffle aioli, pecorino, chives vgf15.
MUSHROOMS TRIFOLATI
porcini crema 16.
BROCCOLI RABE
chili, garlic, pecorino romano 16.

SIDE DISHES

HEIRLOOM POLENTA
smoked mozzarella v16.
FINGERLING POTATOES
truffle aioli, pecorino, chives vgf15.
MUSHROOMS TRIFOLATI
porcini crema 16.
BROCCOLI RABE
chili, garlic, pecorino romano 16.

DESSERTS

BABA
rum cake, pistachio chantilly, macerated strawberries 16.
TRIO DI GELATI
sicilian pistachio, dark chocolate, strawberry 12.
NONNO AFFOGATO
tequila, baileys, allspice dram, espresso gelato 20.
TORTINO DI CIOCCOLATO
chocolate genovese, ganache, milk-chocolate crema, vanilla bean gelato 16.
GELATO AFFOGATO
fior di latte gelato, espresso 12.

DESSERTS

BABA
rum cake, pistachio chantilly, macerated strawberries 16.
TRIO DI GELATI
sicilian pistachio, dark chocolate, strawberry 12.
NONNO AFFOGATO
tequila, baileys, allspice dram, espresso gelato 20.
TORTINO DI CIOCCOLATO
chocolate genovese, ganache, milk-chocolate crema, vanilla bean gelato 16.
GELATO AFFOGATO
fior di latte gelato, espresso 12.
v = vegetarian
vg = vegan
gf = made without gluten
*This item is cooked to guest preference and/or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.