EXECUTIVE CHEF: FRANK STITT BIRMINGHAM, ALABAMA CHEF DE CUISINE: JOHN ROLEN

APPETIZER MAIN

gulf shrimp capellini bottega tzatziki, calabrian chiles, dill, san marzano tomatoes, hot chiles, chervil, olive oil 14 parmigiano, basil 22

gem bibb pappardelle sweet peas, asparagus, ricotta salata, veal, asparagus, spring peas, bulb onion, mint 31 buttery croutons, lemon vinaigrette 14

spaghetti tuscan egg salad lobster, tomato, spinach, sicilian olive oil 39 local lettuces, pancetta, farm egg, fried oysters, jerez vinaigrette 16 swordfish sweet peppers, leeks, pancetta, lacinato kale 34 beef carpaccio* horseradish cream, arugula, grana padano 16 branzino risi e bisi, sweet pea purée, lemon agrumato 36

parmesan soufflé mushrooms, prosciutto di parma 15 pork tenderloin venetian spinach, creamy polenta 29

fritto misto branzino, shrimp, oysters, peppers, duck breast* parsley, lemon 16 collard rapini, cipollini onion, carrot purée, pomegranate molasses 32

lamb meatballs local greens pesto, calabrian chiles, new york strip* pecorino toscano 14 roast carrots, asparagus, cremini mushrooms, romesco 37

sweet pea arancini spicy marinara, pea tendrils, mint 13 leg of lamb* new potatoes, scarlet turnips, pearl onions, sweet peas, board dressing 32 asparagus farm egg, aged balsamico, parmigiano, prosciutto, chervil 14

creamy polenta thank you to our farmers: belle meadow, bois d’arc, harvest farm, collard rapini jones valley teaching farm, paradise farm, petals from the past, carrots snow’s bend, & terra preta SIDES 5 SIDES 5 tuscan kale

risi e bisi

APRIL 6, 2019 *CONSUMING RAW OR UNDERCOOKED FOOD MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS.