Dinner

Cured Meats & Cheeses

one for 5.25, three for 15, five for 24

Cured Meats

Prosciutto di Parma: Italian cured ham GF
Speck: smoked prosciutto GF
Toscano: beef & pork salami, black pepper GF
Finocchiona: pork salami with fennel seed GF
Soppresatta: spicy pork salami GF
Lomo: house cured pork loin GF
Cacciatorini: Italian “hunter’s” salami GF
Bresaola: house cured beef eye of round GF

Cheeses
in descending order from mild to pungent

Brillat Savrin: France; cow’s milk; soft GF
Montalban: Spain; tres leches; semi-firm GF
Robiola Fresca: Italy; sheep’s milk; soft GF
Caña de Cabra: Spain; goat’s milk; soft GF
Fontina Val D’Aosta: IT; cow; semi-firm GF
Midnight Moon: CA; goat’s milk;semi-firm GF
Mobay: WI; sheep and goat’s milk; firm GF
Bayley Hazen Blue: VT; cow’s milk; soft blue
Stilton: England; raw cow’s milk; blue

Marcona almonds GF 6
Mixed Olives GF 6

Taste & Share

Fried goat cheese, honey, black pepper 7
Rabbit Terrine, pancetta, pickled carrot, mustard seeds 11 GF
Piquillo peppers, braised beef 7
Littleneck Clams, Farro, tomato saffron broth, fennel 12 MGF
Boquerones, olive oil, garlic, parsley GF 7
Fairytale eggplant, pepperonata, pine nuts, basil, fennel pollen GF 9

Appetizers

Marinated baby beets, whipped ricotta, spring onion, pistachios 12
Georgia baby lettuces, radish, cipollini, tarragon—grain mustard vinaigrette GF 10
Octopus al la plancha, citron yogurt, charred onion, chorizo, Yukon potatoes GF 16
Hearth roasted shrimp, chile de arbol, tomato nage, bruschetta MGF 14

Wood-Fired Flatbreads

Grilled zucchini, ricotta, tarragon, pine nuts, arugula, calamansi 17
San Marzano tomatoes, house made mozzarella, basil  15
Boquerones, olive,  tomato, caper, roasted eggplant, mozzarella, marjoram 16
Robiola fresca, Fontina Val D’Aosta, roasted garlic, prosciutto di parma, farm egg 20
 

Pastas

Torchietti, smoked corn, mushroom conserva, fresh cream 19
Pappardelle, braised pork, peppadew peppers, garlic 20
Ricotta Gnocchi, braised rabbit ragu, preserved lemon, wild oregano 23

Mains

Red Fish, English pea puree, pickled ramps, tarragon, radish MGF 36
Whole oven roasted Bronzini, prepared with seasonal accoutrement MGF 32
Lamb Scottaditto, espelette chickpeas, charred peppers, lemon emulsion MGF 35
Market steak, daily preparation MGF MP

Sides

Pommes frites, mayonnaise 5
Baby turnips, roof-top sage, brown butter, lemon gastrique GF 9
Grilled broccoli rabe, colatura, preserved lemon, calabrese peppers GF 10
Citrus glazed baby carrots, tarragon, toasted hazelnut GF 9

Desserts

Sacher Torte chocolate, apricot, cream 8

Seasonal Strudel Farmer’s Cheese, roasted GA blueberries 8

Linzer Torte Morello cherry, almond, hazelnut, elderflower 8

Flourless Walnut Cake espresso, cream, olive oil, sea salt
(served a la mode) 8

Profiteroles lemon, passion fruit, caramel, fluff 8

House made ice cream and sorbet 6
Olive oil with chocolate & sea salt, sablé
Coffee with chocolate covered espresso beans
Pistachio with pistachio crumble
Cocoa nib with chocolate magic shell
Seasonal sorbet

Celebrating and want to bring your own dessert? No problem! We charge a flat, $20 service fee that includes cake cutting and serving to your guests.

Take a look at our wine list, too!

THIS MENU IS SUBJECT TO CHANGE

(GF=Gluten Free, MGF=Modification to be made Gluten Free)