| ANTIPASTI |
|
| Salumi Plate | 12 |
| San Daniele prosciutto / house-made coppa / house-made duck breast prosciutto | 9 |
| Warm house-marinated olives | 5 |
| Farm lettuces, radishes, fennel and tapanade toast | 8 |
| Mixed chicories, marinated beets, orange and ricotta salata | 9 |
| Sformato of cauliflower with bagna cauda | 9 |
| Minestra of Yukon Gold potato and wild nettles | 8 |
| Mussels alla Triestina with garlic, chili, fresh bay leaf and breadrumbs | 9 |
| PRIMI |
|
| Fresh house-made pastas - | |
| Ravioli of Bellwether ricotta and farm greens with salsa di noci | 15 |
| Fettucini with slow-cooked Romanesco broccoli, capers and parsley | 15 |
| Pappardelle with chicken and local Chanterelle sugo | 16 |
| Potato gnocchi with house-made spicy sausage, rapini and pecorino | 15 |
| SECONDI |
|
| Roast Black cod with local black Trumpet mushrooms, spinach and agliata | 22 |
| Pollo alla Diavola with red Russian kale, house-made pancetta and roast lemon | 21 |
| Liberty Farms duck breast with celery root - potato gratinata and escarole | 24 |
| Hanger steak tagliata with fagioli arrosto and baby turnips | 23 |
| CONTORNI |
|
| Roasted Fingerling potatoes with rosemary | 5 |
| Brick-oven cauliflower with raisins and pine nuts | 6 |
| Fried ceci polenta with Happy Boy Farms rapini, garlic and chili | 5 |
| PIZZE | |
| Quattro Formaggi - Tomato, mozzerella, fontina, pecorino, parmigiano | 12 |
| Ortiche - Nettles, prosciutto, ricotta, la Posta egg | 15 |
| Zucca - Butternut squash, Fontina d'Aosta, cream and rosemary | 13 |
| Acciughe - Tomato, mozzerella, salted anchovies, oil-cured black olives and oregano | 14 |
| Salsiccia - House-made sausage, Windmill Farm kale and red onion | 14 |
| 2/12/10 | |