Pollo ripieno 23

Chicken stuffed with prosciutto cotto, fresh Pecorino Toscano, in a broccoli rabe 

purée & a roasted chicken glacé, accompanied by fresh baby vegetables

Timballo d’agnello brasato 28

Timballo of slow-braised lamb with sautéed wild mushrooms on a garlic crostino,
& topped with a poached egg, finished with a lamb glacé

-Philadelphia magazine’s “Dish of the Year ‘09”

Il maialino da latte 28

Suckling pig cooked sous vide, soft polenta, a fondue of parmigiano, 

pork glace, grilled romanesco served with  compressed apple 

Filet mignon con l ‘osso 32

Bone in filet mignon served over yukon gold potato purÉe, cioppolini onions & fig in a port wine glacé

Vitello con pomodoro arrostito e ragù di porcini e pancetta 26

Seared veal medallions served with a roasted tomato, porcini, & pancetta ragù 

Stinco di cervo 28

Pulled venison shank served with toasted pine nuts & pumpkin gnudi in a sage cream sauce 

Costata di vitello alla griglia  39

Grilled 16 oz. rib veal chop with a lemon-infused extra virgin olive oil & roasted garlic

 
Add’l  3 

Porcini mushroom sauce, green peppercorn brandy cream sauce, and/or
Barolo red wine reduction