Spring Dinner Menu 2026 corto (copy)

CAVIAR & CRUDO

• Caviar Cannoli

  • Description: cannoli with whipped mascarpone, golden osetra caviar, and chives.

  • The Ossetra caviar is sourced from Russia.

  • Allergies: Alcohol, Allium (chives), Egg, Dairy (mascarpone), Gluten, Seafood.

• Caviar Service

  • Description: "The Only" Siberian caviar served with crème fraîche, chives, and gnocco fritto.

  • Size Options: Available in $1\,oz$ or $4\,oz$ portions.

  • Allergies: Allium (chive oil), Dairy (crème fraîche), Gluten (fried dough).

• Steak Tartare

  • Description: Wagyu tartare with Calabrian chili vinaigrette, sunchoke cream, and smoked egg yolk, served with grilled rye sourdough.

  • Allergies: Dairy (sunchoke cream), Chili (Calabrian chili), Allium, Alcohol (brandy), Gluten (rye sourdough), Egg (smoked egg yolk), Nightshades, Soy (soy sauce).

• Montauk Fluke

  • Description: Local fluke with sungold tomatoes, lime, cucumber, kohlrabi, and cilantro.

  • Allergies: Allium (onion, garlic), Chili (jalapeño), Seafood (fluke, fish fumet).

• Yellowfin Tuna Tartare

  • Description: Tuna with Sorrento lemon, basil, and a sweet-savory umami sauce, served with a crispy rice chip.

  • Cross-Contamination: The rice chip may contain traces of nuts or shellfish.

  • Allergies: Alcohol (mirin), Allium (garlic), Chili (yuzu kosho), Egg (aioli), Gluten (white soy), Soy.

ANTIPASTI

• Octopus Carpaccio

  • Description: Octopus carpaccio dressed with green olive salsa verde, garlic aioli, crispy fingerling potatoes, and frisée.

  • Allergies: Allium (aioli, chives), Chili (Aleppo), Alcohol (white wine).

• Insalata Caesar

  • Description: Baby gem lettuce with tahini Caesar dressing, garlic breadcrumbs, and parmigiano.

  • The dressing also contains colatura (an Italian fish sauce made from anchovies). The salad is finished with grated parmesan and garlic breadcrumbs.

  • Allergies: Allium (garlic in dressing and breadcrumbs), Dairy (cheese), Gluten (breadcrumbs), Sesame (tahini), Fish (colatura).

• Chicory

  • Description: Italian chicories dressed with a buttermilk vinaigrette, grapes, candied pecans, and pecorino toscano.

  • Allergies: Allium (chives, roasted garlic), Dairy (buttermilk, pecorino), Nuts (pecans), Gluten/Soy (white soy sauce).

• Tuscan Kale

  • Description: Tuscan kale greens tossed with lemon vinaigrette, snap peas, fennel, pickled currants, and candied walnuts over walnut puree.

  • Allergies: Dairy (ricotta salata), Nuts (walnuts).

• Housemade Focaccia

  • Description: Sourdough focaccia with Taggiasca olives, served with house-made ricotta seasoned with Sicilian oregano.

  • Allergies: Gluten, Dairy (ricotta).

• Meatballs

  • Description: Beef and pork meatballs in pomodoro sauce, served over parmesan fondue with grilled bread.

  • Allergies: Dairy (ricotta, parmesan, cream), Gluten (breadcrumbs, bread), Allium (onion, garlic, chives), Egg, Pork, Nightshades (pomodoro).

• Burrata

  • Description: Local burrata served with English pea salsa verde, rhubarb, and prosciutto di parma.

  • Allergies: Allium (salsa verde/caponata elements), Gluten (crostini), Dairy (burrata), Pork (prosciutto), Alcohol (rhubarb puree).

• Fritto Misto

  • Description: Fried rock shrimp, squid, and zucchini with lemon aioli.

  • Note: While the batter is rice flour, cross-contamination exists via the fryer.

• Allergies: Shellfish (shrimp), Egg (aioli), Allium (garlic confit), Gluten (cross-contamination).

• Baked Clams

  • Description: Littleneck clams with garlic butter, breadcrumbs, pancetta, and lemon.

  • Littleneck Clams are filled with a house mixture of butter, garlic, smoked bacon, pancetta, and oregano. Served with a lemon wedge.

  • Allergies: Shellfish, Pork (bacon, pancetta), Dairy (butter), Gluten (breadcrumbs), Allium (garlic).

PRIMI

• Tortellini

  • Description: House-made tortellini filled with ricotta and kale, served with English peas and morel mushrooms.

  • Allergies: Alcohol (white wine), Dairy (cheese, butter), Egg (pasta), Gluten (pasta).

• Potato Gnocchi

  • Description: Potato Gnocchi Amatriciana with chunky pomodoro, caramelized onion, guanciale, and pecorino romano.

  • Allergies: Dairy (gnocchi, pecorino, garlic butter), Gluten, Allium (onion), Pork (guanciale), Nightshade (pomodoro), Egg (gnocchi).

• Fusilli

  • Description: Fusilli pasta with wagyu beef ragu, garlic breadcrumbs, and parmesan.

  • Allergies: Gluten (pasta, breadcrumbs), Dairy (butter, cheese), Allium (chives, garlic), Alcohol (red wine).

• Cavatelli

  • Description: House-made ricotta cavatelli with ruby red shrimp, roasted garlic, and scampi butter.

  • Allergies: Gluten (cavatelli, breadcrumbs), Dairy (butter, cheese), Shellfish (shrimp, stock), Chili, Allium (garlic), Alcohol (white wine), Egg (cavatelli).

• Lasagna

  • Description: White mushroom lasagna with parmigiano, béchamel, and a truffle cream sauce.

  • This lasagna mix of chopped roasted wild mushrooms (shiitake, cremini, and maitake), pecorino toscano, and mozzarella. The plate is finished with a base of celery root and black truffle cream.

  • Allergies: Gluten, Dairy, Allium, Egg.

• Bucatini

  • Description: Bucatini pasta with Maine lobster in a spicy lobster pomodoro sauce.

  • Allergies: Gluten (pasta), Shellfish (lobster), Dairy (butter), Allium (garlic), Chili (Calabrian), Alcohol, Nightshade (tomato).

SECONDI

• Branzino

  • Technical Components: Branzino served over broccoli rabe and a roasted eggplant puree with a chunky pesto rosso

  • Allergies: Tree Nuts (pine nuts in pesto), Allium (onion, garlic), Nightshade (eggplant, peppers, tomato), Chili (Calabrian).

• Dover Sole

  • Description: Dover sole with baby spinach, lemon-caper brown butter, and brioche croutons.

  • Cross-Contamination: Potential nut and shellfish contamination from the fryer.

  • Allergies: Dairy (butter, cream), Allium (onion, garlic, chives), Gluten (flour, croutons).

• Roasted Half Chicken

  • Description: Pan-roasted half chicken over porcini mushroom marsala sauce, served with Yukon Gold potato puree.

  • Allergies: Dairy (sauce, puree), Allium (brine, sauce, puree), Alcohol (wine, marsala), Nightshade.

• Veal Chop Parmigiana

  • Description: Breaded veal chop with pomodoro sauce, buffalo mozzarella, and parmigiano and micro basil.

  • Allergies: Gluten (breading), Dairy (cheese), Allium (pomodoro), Egg, Nightshades.

• Bistecca (Prime Steaks)

  • 8oz Prime Center-Cut Filet

  • 10oz Australian Wagyu Zabuton: Also known as the "Denver Steak," known for its rich and buttery flavor.

  • 12oz Prime New York Strip: Sourced from Double R Ranch farm in Washington State.

  • 40oz 30-day Dry-Aged Tomahawk: Dry-aged for 30 days to concentrate flavor; served with a red wine sauce.

CONTORNI

• Grilled Asparagus

  • Components: Seasoned with EVOO, salt, and pepper. Served over gribiche (a sauce made of egg, capers, and herbs) and garnished with shaved asparagus, chives, parsley, and fried shallots.

  • Allergies: Egg (gribiche), Allium (chives, shallots).

• Roasted Mushrooms

  • Components: A mix of maitake, cremini, and shiitake mushrooms tossed with fresh herbs (chive, parsley) and lemon. Garnished with fried shallots.

  • Allergies: Allium (chives, shallots), Gluten (fried shallots).

• Fingerling Potatoes

  • Components: fingerling potatoes fried in canola oil and tossed with parmesan and fine herbs (parsley, chives). Served with a side of truffle aioli (made with egg, truffle paste, and canola oil).

  • Cross-Contamination: Potential nut and shellfish contamination from the fryer.

  • Allergies: Dairy (cheese), Egg (aioli), Allium (chives), Gluten, Nightshades.

• Grilled Broccolini

  • Components: Grilled with EVOO and finished with a lemon vinaigrette and Aleppo chili flakes.

  • Allergies: Chili (Aleppo).

• Roasted Carrots

  • Components: Carrots roasted with EVOO and salt. Served over pomegranate yogurt (pomegranate molasses and lemon zest) and topped with toasted almonds, chili honey, and pomegranate seeds.

  • Allergies: Dairy (yogurt), Chili (honey/gremolata), Nuts (almonds), Allium.

DESSERTS

• Tiramisu

  • Technical Components: mascarpone cream , marsala wine, chocolate glaze 70% chocolate). served with vanilla gelato over chocolate streusel

  • Allergies: Dairy, Gluten, Alcohol (Kahlua, Marsala), Pork (gelatin).

• Apple Crostata

  • Technical Components: Honeycrisp apples, It is topped with an oat crumble and served with Olive Oil-Rosemary gelato (olive oil, Maldon salt, and fresh rosemary).

  • Allergies: Gluten, Dairy, Apple.

• Pistachio Semifreddo

  • Technical Components: The pistachio mousse is a crème anglaise finished with Zabaglione whipped crème fraîche, an espresso sugar tuile, micro-planed espresso beans, and espresso jus.

  • Allergies: Dairy, Tree Nuts (pistachio, almond), Egg, Gluten, Alcohol, Pork (gelatin).

• Cheesecake

  • Technical Components: Cheesecake made with mascarpone, crème fraîche, vanilla bean, eggs, and heavy cream. It is served with an oat lace cookie. Garnish includes port-roasted grapes and a golden raisin sauce.

  • Allergies: Alcohol (port), Gluten (oat tuile), Oats, Grapes/Raisins.

  • Marking: Dessert Fork and Dessert Spoon.