July 30, 2026

Panisse  18                             Olives  15

Finochietta  15

Veal saltimboca roasted in Volpaia red wine vinegar with sage, capers, speck and polenta verde  29

Montauk tuna crudo with torn Taggiasca olives, Italian chilli, marjoram and wild oregano  32

Hand-cut tagliatelle ai funghi with thyme and parmesan  28

Insalata di stagione of summer squash, English peas, mint, purslane and ricotta salata  27

Pork chop grilled over thyme branches with first-of-the-season yellow peaches, flageolet beans and sorrel  48

Hudson Valley trout poached with blistered red and yellow peppers, marinated spinach and basil aïoli  47

Lombatello chargrilled over rosemary branches with slow-cooked tomatoes, baked borlotti beans and fresh horseradish cream  48

To share

Half a golden chicken chargrilled over sage branches with a summer tian of aubergine, heirloom tomatoes and squash with salsa verde and watercress leaves  84

Contorni  18

Marinated rainbow chard

Summer berry pudding to share  42

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.