BRUNCH
OYSTERS
Daily selection
half dozen 21
one dozen 42
FOCACCIA 45
butter and anchovies 11
smoked whitefi sh 13
ricotta and truffl e honey 15
all three 24
PASTRY
croissant, donut, chocolate tart,
cannolo, bread toasts
with butter jam
1pc 6 | 3pcs 15 | 5pcs 20
CRISPY
ARTICHOKE
Roman-Jewish fried artichokes,
Pecorino Romano 16
CALAMARI
Long Island squid, chili powder,
Meyer lemon aioli 18
TOMINO CHEESE
“Milanese” style, spinach,
potato salad, mustard 16
VEGGIES
SNAP PEAS
a la plancha, Meyer lemon aioli,
smoked ricotta 14
HARVEST SALAD
organic greens and vegetables
from USQ market, balsamico 14
POTATOES
La Ratte ngerling potatoes,
sea weed powder 12
PIADINA
GARDEN
spring vegetables, wild arugula,
Stracchino cheese, pickled red onion 22
NEW YORK
whipped ricotta, smoked Catsmo salmon,
capers, scallion 24
MEX
soft scrambled eggs, heirloom beans,
Pecorino cheese, salsa verde 22
SPICY LOBSTER
Maine lobster, lettuce,
Calbrian chilli mayo, pickled beets 32
PASTA
TONNARELLI CACIO E PEPE
homemade tonnarelli,
Pecorino Romano, black pepper 22
LOBSTER “MAC AND CHEESE”
with homemade gnocchi,
serves two 52
UOVO RAVIOLO
spring vegetables,
poached morels 26
SPAGHETTI ARRABBIATA
San Marzano and Corbara tomatoes,
garlic, Calabrian chili 21
EGGS
UPSTATE
sourdough bread, Swiss chard,
smoked upstate trout,
horseradish hollandaise,
poached eggs 22
ASPARAGUS
white and green asparagus,
romesco, sunny side up eggs,
brown butter croutons, summer tru ffle 21
PRIMAVERA
spring vegetable frittata on a bun,
Cheddar cheese, pickles,
spicy Calabrian mayo 19
SWEET
WHOLE WHEAT PANCAKE
lemon custard,
whipped cream,
organic blueberries,
local maple syrup 21
PANNETONE FRENCH TOAST
Italia sweet bread,
candied friut, chantilly cream,
Maraschino cherries,
gold flakes 23
FRUIT PLATE
hand-picked local seasonal fruit from USQ market 12
add yogurt & granola +6
Gluten-free pasta and bread available upon request +3
Our fish is sustainably sourced, most of our produce is local and organic, our pantry is GMO, canola and soybean free.
Please inform your server if you or any member of your party have any food allergies or dietary restrictions.
Raw or undercooked seafood, shellfish, or eggs may increase the risk of foodborne illness.
Gratuity will be added to parties of 6 or more
COCKTAILS
RISING STAR Desolas mezcal, Pernod absinthe, lime, agave 20
HEART OPENER Don Q rum, blood orange puree, lime, black strap 17
VIVA AMOR Vodka, pomegranate molasses, lime, agave, orange blossom 17
FIG OLD FASHIONED Templeton rye 4 yrs, fig cordial, gum syrup, Angostura bitters 19
WARM SHADOW Great Jones bourbon, egg whites, amaro, lemon, agave, cinnamon 18
BODY LANGUAGE ABV 0% Seedlip Spice, grape molasses, date syrup, lemon, rose water 17
CANTARITO 400 conejos mezcal, cucumber water, egg white, lime, agave 18
ESPRESSO MARTINI Crystal Head vodka, illy co ee, Amaro Montenegro 20
SPIRIT BIRD Basil infused tequila, pineapple puree, lime, agave, bitters 18
PERFECT DARKNESS Thyme infused gin, cassis, lemon, blackberry 19
JUICE
ORANGE JUICE freshly-squeezed organic oranges 10
GREEN JUICE apples, celery, cucumber, lemon, mint 12
SPARKLING & ROSE
PROSECCO BRUT, DOC, Balan, NV, Veneto 14/58
FRANCIACORTA EXTRA BRUT, DOCG, “Animante”, Barone Pizzini, NV, Lombardia 23/98
NEGROAMARO ROSATO SALENTO, IGT, “Calafuria”, Tormaresca, 2020, Puglia 15/62
WHITE
LUGANA, DOC, “San Benedetto”, Zenato, 2019, Veneto 15/60
FRIULI ISONZO BIANCO, DOC, “Sontium”, I Feudi di Romans, 2018, Friuli 18/72
GAVI, DOC, “La Meirana”, Broglia, 2020, Piemonte 17/68
GRILLO, IGT, “Sur Sur”, Donnafugata, 2019, Sicilia 15/60
SANCERRE, “Le Bou ants”, Domaine Roger & Christophe Moreaux, 2019, Francia 20/82
CHABLIS, “Sainte Claire”, Jean-Marc Brocard, 2019, Francia 24/96
RED
GAMAY NOIR, Martin Woods, 2018, Willamette Valley, Oregon 17/68
BARBERA D’ASTI, DOCG, Damilano, 2018, Piemonte 16/64
BOLGHERI ROSSO, DOC, “Greppicante”, I Greppi, 2018, Toscana 20/85
ROSSO DEI NOTRI, IGT, Tua Rita, 2017, Toscana 17/68
PINOT NOIR, Square Plumb & Level, 2018, Carlton District, Oregon 18/72
