Menu

Olives and fritto misto set atop a red marble bar with a martini and aperol fizz

Nibbles

OLIVES | 10

FOCACCIA with confit garlic | 12

ZUCCHINI FRITTE | 17

ARANCINI fried risotto with melted fontina | 16

PROSCIUTTO & PARMESAN | 18

Pasta

PANSOTTI DI ZUCCA with honeynut, ricotta and marjoram | 29

RIGATONI cacio e pepe with pecorino and Aranya black pepper | 28

LINGUINI with manilla clams, parsley, garlic and bottarga | 30

PAPPARDELLE with 8-hour beef ragu and parmesan | 32

CAPPELLACCI VERDE with spinach, ricotta and salsa di noci | 32

GNOCCO ALLA ROMANA with sage butter and speck | 28

Starters

BRUSCHETTA with white bean puree and braised greens | 16

BURRATA soft mozzarella with fennel fronds and Capezzana olive oil | 18

FLUKE CRUDO with fennel and Sorrento lemon | 26

HEIRLOOM CARROTS roasted with marjoram and hazelnuts | 16

BADGER FLAME BEETS from Row 7 with pistachio and blood orange | 17

SOUP with sausage, kale potato and chili | 16

Salads & Sandwiches

WINTER SALAD chicories, warm walnuts, poached pears and Occelli Barolo cheese | 22

CAESAR baby gems, garlic croutons, shaved parmesan | 21

PORCHETTA with mint, rocket and dijon | 25

TUNA with caper aioli and watercress | 24

TUSCAN KALE with anchovy, Calabrian chili and stracciatella | 21

STEAK grilled hanger steak with arugula, ages balsamic and parmigiano reggiano | 24

Mains

RED SNAPPER grilled with warm lentils and salsa verde | 39

STEAK hanger with Point Reyes blue cheese fonduta and rocket | 40

Sides

MARINATED SPINACH | 14

CRISPY ROSEMARY POTATOES | 14

Dessert

THE 30 ROCK CAKE | 24

PANNA COTTA with Luxardo cherries | 16

TIRAMISU | 18

AFFOGATO gelato and espresso | 15

SALTED CARAMEL | 9

FIOR DI LATTE | 9

ALMOND SORBET | 9

BLOOD ORANGE | 9

3 scoops | 24

For our current wine list, click here.

Corkage Policy: $35 per bottle, two bottle maximum, Tuesday- Sunday

Enjoy up to two bottles of free corkage on Monday evenings!