APPETIZERS

In salata 14
italian fall greens, pickled delicata squash, manchego, aged sherry

Frisé e 18
bacon, poached egg, pickled vegetable

Torch on 20
foie gras au naturel, spiced fig, ormeasco mostarda, pistachio, brioche toasté

Granc hio 19
blue crab, avocado, grapefruit, crispy farinata

Ve llu tata 18
lobster veloute, shaved chestnuts, black truffle

Con sommé 16
mushroom, guinea hen quenelle, root vegetables

Sard ine 17
mediterranean sardines, tomato confit, ceci mille foglia, olio nuovo

L E PA S TA

Trofie N ero 21
ligurian crustacean ragoût, seppia, scallops, spiced mollica

Agnolotti 23
braised veal parcels, butternut squash, black truffle sugo

Tor telli 18
ricotta & mascarpone ravioli, boschetto cheese, red wine glaze

Gnoc ch etti 23
saffron gnocchi, crab, sea urchin
ENTRÉES

I ns a l a t a di A s t i c e 27
chilled maine lobster, romaine, potato gribiche, citrus vinaigrette

I ns a l a t a di Po l l o 22
poached chicken breast, hearts of palm, aged balsamic, persimmon

Mer l uz z o 24
pan roasted cod demi sel, little neck clams, watercress pesto

Razza 23
sauteed skate wing, roasted salsify, spinach, brown butter, lemon

Far aona 23
roasted hen, mediterranean flavors, lemon-thyme jus

Fi l etto 26
seared filet of beef, crisp pomme dauphine, saffron onion, bordelaise

W hi te L a b e l 19
8oz. La Frieda prime burger, nueske’s slab bacon, american cheese, black tomato
crisp pomme dauphine