Dinner

Thursday, May 27
Appetizers
Iced Oysters on the Half Shell served with Mignonette
Pickle Point (PEI) Salutation Cove (PEI) Gigamoto (WA) 2.50 each
Chilled Asparagus Soup with Chives 10

Cherry Lane Farm Sugar Snap Pea Salad “Tagliatini” with Guanciale, Mint and Pecorino Romano 13

Bibb and Red Oak Leaf Lettuce Salad with Gruyère and Dijon Vinaigrette 13

Beef Sirloin Carpaccio, Crispy Artichokes, Rocket and Parmigiano Reggiano 14

Wild Nettle & La Tur Cheese Sformato with Wild Mushrooms and Sunny Side-Up Quail Egg 14

Hamachi Crudo with Vanilla Pineapple, Avocado, Cilantro, Jalapeño & Watercress 15

Union Square Cafe’s Fried Calamari with Spicy Anchovy Mayonnaise 13

Marinated Sardines with Sweet Pea Cous Cous, Lovage and Pickled Green Almonds 12

Pasta
Veal Ravioli with Morels, Asparagus and Veal Reduction 18 / 28

Berkshire Pork Lasagna with Ricotta and English Pea-Pesto Sauce 17 / 34

Caramelized Onion Risotto, Balsamic-Roasted Spring Onions and Rick’s Chives 16 / 26

Ricotta Gnocchi, Tomato-Basil Passatina and Pecorino Romano 15 / 25

Chitarra with Clams, Chorizo, Red Mustard Greens, Garlic, Chili and Rustic Bread Crumbs 16 / 26

Strangozzi, Prosciutto, Sweet Peas, Pecorino Romano and Sage 16 / 26

Main Courses
Grilled Halibut, Greenmarket Asparagus, Spring Onions and Preserved Lemon 32

Pan-Seared Black Bass with Chanterelles, Fava Beans, Wild Spinach, Fingerling Potatoes and
Foie-Lobster Butter 31

Canadian Red Trout, Franca’s Watercress, Beets, Mushroom Conserva and Bacon Vinaigrette 29

Crispy Soft Shell Crabs with Spring Vegetable “Risi Bisi,” & Basil Citronette 30

Oven-Roasted Chicken, Parmigiano Bread Pudding, Grilled Maitake Mushrooms and

Sherry-Roasted Cipollini 27

Crisp Duck Confit with Sweet Pea-Whipped Potatoes, Mustard Greens and Red Wine Gastrique 28

Grilled Smoked Shell Steak, Smashed Fried Yukon Potatoes and Wilted Spinach 34

Grilled Lamb Chops Scotta Dita, Potato-Gruyère Gratin and Insalata Tricolore 35

Weekly Classics
Monday – Maine Lobster 38  Tuesday – Filet Mignon of Tuna 32  Wednesday – Rib-Eye for Two 110
Thursday – Porchetta Arrosta with Red Mustard Greens and Smashed Yukon Gold Potatoes 33
Friday – Roasted Baby Lamb 35  Saturday – Pan-Roasted Pork Chop 31  Sunday – Grilled Marinated Veal Chop 34

Vegetables 7
Mashed Potatoes with Crispy Leeks  Warm Garlic Potato Chips
Sautéed Spinach with Lemon  Broccoli Rabe “Mama Romano Style”
Grilled Sweet Red Onion  Anson Mills Mascarpone Polenta with Gorgonzola and Toasted Walnuts
Fagioli alla Toscana – Cannellini Beans with Rosemary, Extra Virgin Olive Oil and Pecorino

Carmen Quagliata, Executive Chef
Michael Romano, Chef-Partner