madagascar vanilla gelati and cocoa nib croquante with espresso soda

house made traditional flavors

house made seasonal flavors

von trapp oma, pecorino oro antico caciobufula, blu di langa and seasonal fruit confettura

salted gianduja ricotta with chili hazelnuts and chocolate sauce

organic rhubarb, toasted almonds and buttermilk gelati

mascarpone cheesecake with candied pine nuts and seasonal fruit compote

cherry bread pudding with mascarpone gelati and cherry brandy sauce

whole mediterranean sea bass for two cooked in sea salt

sicilian style fish stew

crispy mixed seafood

selection of italian style vegetables

pan roasted american red snapper with a salad of grilled lemon, castelvetrano olives and parsley

four story hills farm chicken with fregula, house cured olives and lemon

whole grilled local porgy with salsa verde

whole grillednpink snapper for two with young fennel

grilled swordfish with black mission figs, wild watercress and saba

whole pan roasted gulf shrimpbwith heirloom squash, sungold tomatoes and olives

squid ink spaghetti with cuttlefish, green chilis and scallion

old chatham sheeps milk ricotta gnocchi with tomato, garlic scapes and bufala mozzarella

with a one pound lobster, chilies and mint

house made guitar cut spaghetti with sea urchin and crabmeat

with briny mahogany clams, hot red pepper and pancetta

house made "little tops" with tuna meatballsn

fish soup in the style of amalfi with tomato chili bruschetta

grilled octopus with giant corona beans and preserved sorrento lemon

with peperonata grilled sardines with shallot thyme vinaigrette marinated anchovies with preserved blood orange bottarga di tonno (cured tuna roe) with capers, raisins and pinenuts

salad of italian bitter greens with dandelion honey vinaigrette

grilled portuguese anchovies with house cured green olive tapenade

local red dandelion salad with anchovy vinaigrette

squid ink risotto stuffed calamari with calabrian hot sauce

salad of raw summer vegetables with lemon vinaigrette

crispy halibut cheeks and steamers with meyer lemon jam

zucchini flower stuffed with goat cheese and marinated zucchini salad

salad of roasted corn, chanterelles, toasted walnuts and aged goat cheese

polenta crusted blowfish tails with zucchini and lemon basil

salad of guy's arugula with farmhouse cheese and chianti vinaigrette

six unique tastes of our raw seafood in two flights

with sea bean and radish

with lemon wash

with red clay salt

with watermelon

with sea salt from trapani

with two minute ceviche, chilis, scallions and mint

with pine nuts

with extra virgin sunflower oil

with pink peppercorns

with ligurian olive oil

with caperberries

with gaeta aioli

with crushed almonds