January 19, 2026

Panisse  18                     Olives  15

Finochietta  15

Grilled polenta with baccalà mantecato  18

Hand-rolled cappellacci with sage, butter and parmesan  28

Risotto di treviso with gorgonzola dolce  28

Winter leaves salad of grumolo rosso and pink endive with

crushed hazelnuts, ricotta salata  and pomegranate molasses  28

Poached ox-tongue and cotechino with fresh horseradish cream, dragoncella sauce and warm lentils  30

Boiled turnips, tardivo and ruby chard with Fontodi Chianti Classico bagna càuda  28

Sirloin chargrilled over rosemary branches with ceci and cavolo nero inzimino with Capezzana 2025 olio nuovo  49

Wild striped bass grilled with olive oil crushed potatoes, cima di rapa and tapenade  44

Happy Valley pork chop roasted with orange peel and fennel seed with Florence fennel and coco blanc  52

To share

Half a golden chicken grilled with baked borlotti beans, watercress leaves and salsa verde

Contorni   18

Salade verte

Roast trevise

Tarte tatin with vanilla ice cream  45

Please order at the start of your meal

Our Fall/Winter uniforms are presented this season in collaboration with TOAST.  

Visit their new store at 271West 4th Street for the full collection or online at us.toa.st.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Parties of six or more will have an automatic gratuity of 20% added to their bill.