STARTERS APPETIZER

CRISPY CAULIFLOWER 11 ARTICHOKES AND AVOCADO 15

Battered cauliflower, smoked paprika sauce Baby artichoke, avocado and Parmigiano Reggiano

FRIED CALAMARI AND ZUCCHINE 15 BURRATA AND GRILLED PEACHES 16

Lightly fried calamari and zucchine, marinara sauce Fresh burrata cheese, grilled peaches, pistachios, lemon dressing

STEAMED MUSSELS IMPEPATA 13 HEIRLOOM TOMATOES AND WATERMELON 16

Steamed mussels, parsley, garlic, in a white wine broth Balsamic dressing, basil and ricotta salata cheese

ARUGULA SALAD 12 ROASTED OCTOPUS 18

Arugula salad, cherry tomatoes, Parmigiano Reggiano Portoguese octopus, eggplant, chickpea and cucumber salad

CAPONATA E STRACCIATELLA 12 SCALLOPS 19

Eggplant and summer vegetable ratatouille, fresh stracciatella Sea scallops, corn, roasted Shishito peppers, pesto trapanese

PASTA FISH & VEGETARIAN

LINGUINE VONGOLE E BOTTARGA 22 BRANZINO 27
Clams, breadcrumbs, garlic, parsley, olive oil and mullet roe Mediterranean sea bass filet, fennel soubise, spring onion
and salsa verde
GNUDI RICOTTA E SPINACI AL POMODORO 21
Home made dumplings, tomato sauce, aged Parmigiano Reggiano RED SNAPPER 30
Red snapper filet, red bell pepper, string beans and potato salad,
TAGLIATELLE LIMONE ZUCCHINE E GAMBERI 23 basil pesto
Home made flat ribbon pasta, shrimp, zucchine, lemon, butter
STEELHEAD SALMON 28
FETTUCCINE DI MARE AL NERO DI SEPPIA 24 Upstate NY wild steelhead salmon, cannellini and fava beans,
Home made squid ink noodles, shrimp, mussels, clams, octopus Sorrento lemon, chili flakes
and cherry Tomatoes

TAGLIATELLE AL TARTUFO NERO 35

ROASTED BABY EGGPLANT 21
Baked baby eggplants, heirloom tomatoes, red quinoa salad,
Home made flat ribbon pasta, black Summer truffle, Grana Padano
honey garlic dressing
PACCHERI POMODORO E BURRATA
VEGGIES
20
Large pasta tubes, S. marzano tomatoes, basil and fresh burrata 20 for three

SPAGHETTI CACIO E PEPE or CASHEW 19 SAUTEED STRING BEANS 8 SPICY SWEET CORN 8
Pecorino Cheese and Black Pepper, or Cashew Cheese FINGERLING POTATOES 8 SHISHITO PEPPERS 8

Vegan or can be made Vegan Gluten Free or GF available

*Raw or undercooked seafood, shellfish or eggs may increase the risk of foodborne illness,
Please inform your server if a member of your party has any food allergies.
Gratuity will be added to parties of 6 or more.
 SPARKLING AND ROSE
PROSECCO “YES” BRUT 11-45
NV, Veneto
PROSECCO “YES” BRUT ROSE 12-48
NV, Veneto
LE PROVENCAL 12-48
Cote de Provence 2018, France

WHITE WINE RED WINE

LUGANA “SAN BENEDETTO” 12-48 NEBBIOLO “BOTTI” 15-60
Sergio Zenato 2018, Veneto Pecchennino, 2016, Piemonte
CIRO’ BIANCO 12-48
TORRE DEL FALCO 13-52
Librandi 2018, Calabria Fattorie Torrevento 2015, Puglia
GAVI DOCG 13-50 BARENGO MONTALCINO 15-60
Beni di Batasiolo, 2017, Piemonte La Togata 2014, Toscana
FALANGHINA 14-54 MADEGO 14-56
Farro 2017, Campania La Cappuccina, 2016, Veneto
GEWURTZTRAMINER 11-44 MONTEPULCIANO D’ABRUZZO 11-48
Pacherof 2014, Alto Adige Vallevo’ 2017, Abruzzo

BEER COFFEE AND TEA

3
PERONI 7 ESPRESSO
Light Italian Lager Espresso Macchiato 3.5
MENABREA 8 CAPPUCCINO 4
Italian Lager Also with Almond Milk
FAT TYRE 7 ICE TEA 3
Amber, Colorado Lemon Verbeena
FLOWER POWER 8 HOT TEA 4
Indian Pale Ale, New York Ask for Selection

TASTING MENU
1 STARTER, 1 APPETIZER, 1 MAIN, 1 DESSERT 55 CHEF TASTING - 4 COURSES and DESSERT 75
WINE PAIRING 27 WINE PAIRING 40