| ANTIPASTI |
|
| Prosciutto | 7 |
| add Fuyu persimmons | 9 |
| Warm house-marinated olives | 5 |
| Farm lettuces, radishes, fennel and tapanade toast | 8 |
| Marinated red and gold beets, pistachios and ricotta salata | 9 |
| Sformato of cauliflower with bagna cauda | 9 |
| Zuppa - Kabocha Squash soup, walnuts and creme fraiche | 8 |
| Mussels alla Triestina with garlic, chili, fresh bay leaf and breadrumbs | 9 |
| PRIMI |
|
| Fresh house-made pastas - | |
| Ravioli of Windmill Farms Butternut squash and chard | 15 |
| Fettucini with Chanterelle mushrooms, cipolline and thyme | 16 |
| Pappardelle with slow cooked Liberty duck sugo | 15 |
| Yukon Gold potato gnocchi with cavolo nero, prosciutto and pecorino romano | 15 |
| SECONDI |
|
| Black cod in brodo with baby leeks, celery root and chard | 22 |
| Pollo al Matone with Brussels Sprouts, chestnuts and house-made pancetta | 21 |
| Crispy-skin duck breast with red-wine braised lentils and Bloomsdale spinach | 25 |
| 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 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 |
| 1/12/10 | |