Antipasti 

Burrata salad with arugula, olive oil, bee pollen, and old balsamico 
14.

Soup: gazpacho of Early Girl tomatoes citronette, onion, garlic, red bell pepper, red wine vinegar, corn salsa, and basil
12.

Insalate

Little Gem lettuce salad with anchovies, garlic crostini, cherry tomatoes, and shaved parmesan cheese
14.

Grilled stone fruits, goat cheese, candied walnuts, endive, orange vinaigrette
17.

Chopped pickled vegetable salad with grilled Gulf Shrimp, peppercress, and roasted citrus vinaigrette
18.

Pasta

Bucatini all’ amatriciana with house-made pancetta 
18.

Gnocchi with Piedmontese beef ragù, soffritto, Chianti, and Parmesan cheese
22.

Chitarra all bottarga 
20.

Maltagliati  with corn, squash blossoms, and garlic confit
18.

Main Courses

Roast breast of Liberty duck with Castelvetrano olives, slow-roasted cherry tomatoes, sunflower seed frittelle, and salted fava leaves
37.

Piedmontese flat-iron steak with wild mushroom butter, celery root purée, spigarello, and old balsamico
38.

Escalivada with saffron rice cake, green romesco, and upland cress

27.

Wild king salmon two ways: pan-roasted and citrus-cured, with charmoula, chickpea “polenta”, and roasted carrots
38.

Dessert

Semolina-olive oil cake with orange, sweet ricotta, rose petal syrup, and orange suprêmes

10.

Assorted chocolate sandwich cookies filled with strawberry diplomat cream

10.

Pistachio financier with mixed berry puree, whipped cream, and orange zest

10.

Profiteroles with peach whipped cream, peach coulis, and basil genache

10.

“Tiramisu sundae” of marscapone gelato, lady finger-espresso crumble, shaved chocolate, whipped cream
10.

From the Upstairs Kitchen

Wednesday through Saturday, July 28th through July 31st 2021