Menu
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!