$85 per person for 4 courses| $49 optional wine pairing

A n t i p a s t i & Insalate Fritto misto lightly fried calamari, rock shrimp, seasonal fish, crispy vegetables, saffron lemon aioli, bitter greens *Sylvaner, Abbazia di Novacella 2018 Alto Adige

^Crudo di salmone GF diced scottish salmon, english peas, pickled bell peppers, marcona almonds, wholegrain miso vinaigrette, red pepper granita *Sylvaner, Abbazia di Novacella 2018 Alto Adige

Soufflé di tartufi** truffle & parmigiano-reggiano soufflé, asparagus salad, red onion condiment, truffle fonduta *Timorasso ‘Derthona’ Vigneti Massa 2017 Piemonte

^Vitello tonnato** GF thinly-sliced veal eye of round & raw yellowfin tuna, modern piemontese tuna sauce, caper berries, micro basil, viola extra virgin olive oil *Timorasso ‘Derthona’ Vigneti Massa 2017 Piemonte

Insalata di anatra** GF upon request mixed chicories, duck confit, braised fennel, red wine vinaigrette, humboldt fog cheese, muesli, kumquats *Rosato of Sangiovese ‘Casanova’ La Spinetta 2019 Piemonte

Verdure di campo GF upon request baby field greens, ancient grains, spring berries, saba vinaigrette, sheep skyr, brown butter seed mix *Rosato of Sangiovese ‘Casanova’ La Spinetta 2019 Piemonte

Insalata di primavera GF esoterra greens, spring vegetables, parsley-lemon vinaigrette, parmigiano-reggiano *Rosato of Sangiovese ‘Casanova’ La Spinetta 2019 Piemonte

Primi Piatti Agnolotti con rampe** ramp pasta stuffed with sunchoke pecorino filling, marinated baby artichokes, sunchoke chips *Castelli di Jesi Verdicchio Riserva ‘Salmariano’ Marotti Campi 2015 Marche

Risotto ai piselli** GF seven year-aged acquerello carnaroli rice, english peas, piave cheese, and thinly sliced iberico lardo *Castelli di Jesi Verdicchio Riserva ‘Salmariano’ Marotti Campi 2015 Marche

Tajarin con coniglio** menabrea beer braised rabbit ragu, charred tri colored carrots, cardamom crema, and pistachios *Castelli di Jesi Verdicchio Riserva ‘Salmariano’ Marotti Campi 2015 Marche

Secondi Piatti Anatra di barolo** GF barolo-style braised duck, kalamata olives, seasonal vegetables, roasted garlic potatoes *Barolo, Pertinace 2013 Piemonte

^ Costaletta di agnello** GF grilled lamb t-bone, coriander parsnip puree, walnut sage crumble, red wine carmelo *Barolo, Pertinace 2013 Piemonte

^ Maiale con barbabietole** GF upon request fennel crusted pork tenderloin, red wine barley, roasted baby beets, grilled beet puree *Barolo, Pertinace 2013 Piemonte

Ippoglosso di primavera** GF seared alaskan halibut, salad of cabbage, leeks, fennel, and pickled mushrooms, mushroom brodo *Pinot Nero Riserva ‘Monticol’ Terlan 2017 Alto Adige

^ Bistecca di manzo** ($9 supplement) GF upon request grilled beef tenderloin, crispy polenta, asparagus, beef cheek ravioli, gorgonzola crema, black peppercorn demi *Barolo, Pertinace 2013 Piemonte

D o l c e Ricotta bombolone housemade ricotta doughnuts rolled in sugar, corriander, and pink peppercorn served with raspberry variations and white chocolate marscapone *Brachetto d’Acqui ‘Pineto’ Marenco 2017 Piemonte

Panna cotta GF upon request vanilla bean panna cotta, chocolate & caramel sauce, chocolate pearls *Moscato d’Asti, Vietti 2020 Piemonte

Torta di formaggio GF castelmagno cheesecake, lavender honey, toasted hazelnuts *Moscato d’Asti, Vietti 2020 Piemonte

^these items may be raw or undercooked: Consuming raw or undercooked foods may increase your risk of foodborne illness gluten free pasta available for an additional charge, please inquire with your server. we use peanut oil in our fryers, if there is an allergy concern please alert your server.

Chef di cusine: darrel truett Chef di cucina: trevor burt, jared roan, egan ma, patrick murray, jill shaw

A LA CARTE DINING AVAILABLE WEEKDAYS UPON REQUEST