L’Artusi Bucatini Al La Norma

Fresh Pasta with Purple & Green Olives and a Roast Tomato Sauce.

Rack of Lamb

Herb Crusted Lamb, Slow Roasted Root Vegetables, and a Light Arugula Salad with Pickled Onion to garnish.

Terra e Vigna

Fresh Pasta with a Homestyle Cherry Tomato-Vermouth Reduction.

Salt-Baked Red Snapper

Lemon, Parsley, and a bed of Blackened Romano Beans.

Seared Duck Breast

Sour-Cherry Reduction, Whipped Parsnips.

Mushroom Risotto

Wild Mushrooms, Long-grain Rice, and Leeks.

Ratatouille

Shaved Eggplant, Tomato, and Zucchini in Tomato Sauce, topped with Fried Squash Blossoms and Fresh Basil.

Oxtail Tagliatelle

Fresh Tagliatelle Noodles with a Slow-cooked Oxtail Ragu.

Chef Andrew Carmellini’s Whipped Sheep’s Milk Ricotta

Topped with Dried Aromatics, Flaky Salt, Crostini, and Imported Olive Oil.

Eggplant Caprese Crostini

Caramelized Red Onion, Spicy Homestyle Tomato Sauce.

Fortified Chicken-Lentil Soup

Chicken, Brown Lentils, Fennel, and Mushrooms.

Potato Leek Soup

Pureed Potatoes, Herbs, Roasted Leeks, and Heavy Cream.

Panzanella-Caprese Salad

Fresh Mozzarella Pearls, Shredded Basil, Heirloom Cherry Tomatoes, and Sourdough Croutons tossed in a Balsamic Reduction and Extra Virgin Olive Oil.

Barbuto Kale Caesar

Chopped Baby Kale, Homemade Caesar Dressing, and Fresh Sourdough Croutons dusted with Parmigiano Reggiano Cheese.

La Scala Salad

Shredded Iceberg Lettuce, Dry-Aged Salami, Chickpeas, Cherry Tomatoes, and Flaked Parmigiano Reggiano Cheese in a Red Wine Vinaigrette.

Coquito Rice Pudding

Cream of Coconut, Cinnamon, Nutmeg, and Star Anise.

Broccoli Rabe

Garlic, Olive Oil, Fresh Mustard Flowers.