<p> Appetizers</p><p>Yellowfin Tuna Tartare spun cucumber salad, crispy rock shrimp, sesame dressing, whitefish caviar…..16.00</p><p>Tender Lettuce Salad of Boston Bibb and Mache shaved white onions, toasted walnut dressing, maytag blue cheese ‘shower’…..13.00</p><p>Escargot Flatbread garlicky burgundy snails, montrachet goat cheese, truffle vinaigrette…..16.00</p><p>Char Grilled Squid and Octopus chickpea ragu, tomato, toasted garlic, parsley…..14.00</p><p>Carpetbagger Oysters crispy fishers island oysters, beef carpaccio, truffled potatoes…..16.00</p><p>Fig and Prosciutto Flatbread rosemary crust, sweet and sour fig jam, gorgonzola cheese, prosciutto di parma…..14.00</p><p>Hand Crafted Pastas</p><p>Chestnut Candy Wrappers creamy broccoli rabe, rosemary, parmesan…..14.00/26.00</p><p>Tender Veal Agnolotti ‘al plin’ prosciutto, parmesan, truffle butter…..15.00/27.00</p><p>Tortelli of Butternut Squash brown butter, sage, parmesan…..12.00/22.00</p><p>Lobster Fazzoletti sweet maine lobster, english peas, toasted hazelnuts…..18.00/32.00</p><p>11/10</p><p>Entrées 16oz. Bone-In Rib Eye oxtail potato rösti, roasted beets parsley pesto, horseradish…..41.00</p><p>Seared Yellow Fin Tuna gingered apple, napa cabbage, green lentils, cider.….31.00</p><p>Lamb Porterhouse crispy merguez samosa, zaatar parsnips, kefir cheese, pistachio vinaigrette…..35.00</p><p>Pan Roasted Sea Scallops ‘saltimbocca’ risotto, white turnips, shitake glaze, sage cream…..31.00</p><p>Crispy Long Island Duck seared breast, chorizo basmati, golden raisin glaze, eggplant puree.….29.00</p><p>Grilled Swordfish chermoula shrimp spiedini, cauliflower bisque, chorizo couscous, smoked paprika oil.….31.00</p><p>Smokey Braised Short Rib charred green bean ‘casserole’, fresh porcini, parmesan gremolata…..28.00</p><p>OLiVES Vegetarian Mezze selection of mediterranean salads, grilled zaatar flatbread…..24.00</p><p>Brick Oven Roasted Free Range Chicken roasted garlic glaze, country mashed potato cake, green beans…..26.00</p><p> please inform your server of any dietary or health restrictions an 18% gratuity will be added to parties of 6 or more</p><p>Mike Crain -Executive Chef…..Todd English-Chef /Owner…..Sebastian Jaramillo-Executive Sous Chef</p><p>11/10</p>