Professional Documents
Culture Documents
In salata 14
italian fall greens, pickled delicata squash, manchego, aged sherry
Frisé e 18
bacon, poached egg, pickled vegetable
Torch on 20
foie gras au naturel, spiced fig, ormeasco mostarda, pistachio, brioche toasté
Granc hio 19
blue crab, avocado, grapefruit, crispy farinata
Ve llu tata 18
lobster veloute, shaved chestnuts, black truffle
Con sommé 16
mushroom, guinea hen quenelle, root vegetables
Sard ine 17
mediterranean sardines, tomato confit, ceci mille foglia, olio nuovo
L E PA S TA
Trofie N ero 21
ligurian crustacean ragoût, seppia, scallops, spiced mollica
Agnolotti 23
braised veal parcels, butternut squash, black truffle sugo
Tor telli 18
ricotta & mascarpone ravioli, boschetto cheese, red wine glaze
Gnoc ch etti 23
saffron gnocchi, crab, sea urchin
ENTRÉES
I ns a l a t a di A s t i c e 27
chilled maine lobster, romaine, potato gribiche, citrus vinaigrette
I ns a l a t a di Po l l o 22
poached chicken breast, hearts of palm, aged balsamic, persimmon
Mer l uz z o 24
pan roasted cod demi sel, little neck clams, watercress pesto
Razza 23
sauteed skate wing, roasted salsify, spinach, brown butter, lemon
Far aona 23
roasted hen, mediterranean flavors, lemon-thyme jus
Fi l etto 26
seared filet of beef, crisp pomme dauphine, saffron onion, bordelaise
W hi te L a b e l 19
8oz. La Frieda prime burger, nueske’s slab bacon, american cheese, black tomato
crisp pomme dauphine