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Restaurant Week

September 18 to 30, 2021

Four Courses | Forty Dollars*

*Plus Tax | Gratuity

Executive Chef Steven Howells

AMUSE

FIRST COURSE

(select one)

  • CAESAR SALAD

    award-winning, romaine, pecorino, house-made dressing, croutons

  • ROASTED TOMATO AND GARLIC SOUP

    halloumi cheese, basil

  • BURATTA

    red bell pepper, baby kale, grain mustard

SECOND COURSE

(select one)

  • GNOCCHI

    white & black truffle cream, prosciutto cotto

  • SEMOLINA GIGLI

    ricotta salata, shiitake bolognese

  • CARAMELIZED SALMON

    corn and bean succotash, green onion salad, pink peppercorn

  • ROASTED NY STRIP

    sliced, smoked potato puree, baby carrots, red wine jus

DOLCI

(select one)

  • BROWN BUTTER CAKE

    vanilla ricotta, butterscotch

  • CREMA PARIGINA

    Italian meringue, cocoa nibs, and pomegranate

Featured Cocktail

  • MAKER'S GOLD RUSH | 13

    maker's mark bourbon, fresh lemon, honey syrup

Featured Wines

  • il Granato Chianti

    glass 11 | quartino 16 | bottle 42

  • il Centoventi Italian White

    glass 9 | quartino 13 | bottle 38

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