What we cook today

Hand-stretched burrata, late-summer tomato, basil oil, sea salt.

Thinly sliced raw beef, capers, arugula, shaved Parmigiano-Reggiano.

Three meatballs braised slow in tomato, served with grilled bread.

Cold sliced veal, tuna-caper sauce, lemon, soft-boiled egg.

Seasonal vegetables, soft herbs, sherry vinaigrette.

Hand-cut tonnarelli, Pecorino Romano, cracked black pepper. Three ingredients, done right.

Fresh egg tagliatelle, eight-hour beef and pork ragu.

Hand-shaped orecchiette, broccoli rabe, anchovy, garlic, chili. Nonna Lucia's recipe.

Vialone Nano, lemon zest, mascarpone, chive.

Potato gnocchi, San Marzano tomato, basil, fior di latte.

Brown butter, sage, amaretto, Grana Padano. Available October through January.

Whole roasted Mediterranean sea bass, lemon, herbs, olive oil. Served whole.

Forty-day dry-aged ribeye for two, rosemary, sea salt. 32oz, served on the bone.

Pounded chicken cutlet, breadcrumb, lemon, arugula salad.

Braised veal shank, saffron risotto, gremolata. Falls off the bone.

Layered eggplant, tomato, basil, mozzarella, Parmigiano. Baked in clay.

Mascarpone, espresso, ladyfingers, cocoa. Made fresh each morning.

Vanilla bean panna cotta, seasonal compote.

Crisp shells, sweet ricotta, candied orange, pistachio.

Vanilla gelato, hot espresso, amaretti crumble.

Three Italian cheeses, honey, mostarda, walnut.