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Menu
Categories
Lunch
Prix Fixe Lunch - $69
Three-course lunch with your choice of antipasto, secondo and dolce. Guests may enjoy an additional taste of pasta for the table at $15 per person
Antipasti
- Insalata di LATTUGHE e ERBE di StagioneSoft Herbs & Lettuces with Del Posto Truffled Dressing
- INVOLTINO di RadicchioBraised Winter Chicories with Speck & Aged Balsamic Vinegar
- VITELLO Tonnato con ColaturaChilled Veal and Tuna with Lemon Basil & Vinaigrette
- Trio di SALMERINO con Radice di PrezzemoloArctic Char Crudo, Confit and Tartare with Parsley Root & Parsley
- INSALATA AutunnaleAutumn Harvest Salad of Sunchoke, Sweet Potato, Caramelized Pear & Spiced Nuts
Primi
- TORTELLINI e FagioliBorlotti Bean Filled Pasta with Kale, Braised Vegetables, Parmigiano Reggiano & Savory
- ORECCHIETTE con Rapini e Pecorino CanestratoLittle Ears with Broccoli Rabe & Puglian Sheep's Milk Cheese
- GARGANELLI al Ragù BologneseQuill Shaped Pasta with Pork, Veal & Tomato
- GNOCCHI alla Nocciola con Tartufo Nero e BuroPotato Dumplings with Brown Butter, Hazelnuts & Black Truffle ~$10 supp
- AGNOLOTTI di Maiale al LatteSmall Envelopes with Milk Braised Heritage Berkshire Pork & Parmigiano Reggiano
- LASAGNE all'AmatricianaBaked Pasta Layers with Guanciale, Tomato & Peperoncino
Secondi
- TONNO con Caponata di ZuccaTuna with Charcoal Grilled Autumn Squash, Pumpkin Seeds & Brown Butter Vinaigrette
- CACCIUCCO con Polpette di Baccalà FritteTuscan Shellfish Stew with Cod & Squid Ink Fritter
- Spezzatino di MAIALEHeritage Berkshire Pork Tuscan Stew with Smoked Loin, Sage Pesto & Chicharron
- BRANZINO Sotto Sale con Polpo e PatateSalt Baked Sea Bass with Octopus and Potato
- POLLO Ripieno di Carciofi con Tartufo NeroChicken with Artichoke Stuffing & Black Truffle Jus
- Peposo dell'IMPRUNETARed Wine Wagyu Beef Short Rib with Anson Mills Polenta & Spinach~$20 supp
Formaggio e Dolci
- RICOTTA Stagionata Pezzata Rossa con Gremolata & PinoliAbruzzian Cow's Milk Cheese with Chives, Olive Oil Crackers & Pine Nuts
- PANNA COTTA di Riso NeroForbidden Rice and Vanilla Bean Custard with Black Sesame & Concord Sorbetto
- TORTINO alla Gianduja con Gelato al Latte di Nocciola PiemonteseChocolate Hazelnut Cake with Piemonte Hazelnut Milk Gelato
- BRIOSCIA con Granita di MandorleSicilian Brioche with Almond Granita, Ricotta Amaretti Semifreddo & Espresso
- SEMIFREDDO ai Brutti Ma BuoniSemi-Frozen Mousse with Almond Cookies, Meringue & Cocoa Nib Granita
Dinner
Il Menù Del Posto - $179
$179 per guest. Five Courses. Wine Pairings are available for an additional $115 per guest. Each guest will have his / her choice of antipasto, secondo and dolce from the full menu, and the table will select two pastas to share. Please note that Il Menù del Posto is for the entire table's participation
- Antipasto
- Bis: Two Tastes of Pastashared by the entire table
- Secondo
- Dolce
Captain's Menu - $209
$209 per guest. Eight Courses. Wine Pairings are available for an additional $175 per guest. Please note that the Captain's Menu is for the participation of the entire table
Antipasti
- Insalata di LATTUGHE e ERBE di StagioneSoft Herbs & Lettuces with Del Posto Truffled Dressing
- Trio di SALMERINO con Radice di PrezzemoloArctic Char Crudo, Confit and Tartare with Parsley Root & Parsley
- VITELLO Tonnato con ColaturaChilled Veal and Tuna with Lemon Basil & Vinaigrette
- INSALATA AutunnaleAutumn Harvest Salad of Sunchoke, Sweet Potato, Caramelized Pear & Spiced Nuts
- INVOLTINO di RadicchioBraised Winter Chicories with Speck & Aged Balsamic Vinegar
Primi
- TORTELLINI e FagioliBorlotti Bean Filled Pasta with Kale, Braised Vegetables, Parmigiano Reggiano & Savory
- GNOCCHI alla Nocciola con Tartufo Nero e BurroPotato Dumplings with Brown Butter, Hazelnuts & Black Truffle ~ $10 supp
- LINGUINE alle Vongole GigantiThin Ribbon Pasta with Geoduck & Lemon
- GARGANELLI al Ragù BologneseQuill Shaped Pasta with Pork, Veal & Tomato
- GNUDI con Bietola, Tuorlo d' Uovo e Tartufo BiancoRicotta Pillows with Swiss Chard, Egg Yolk & White Truffle ~ $25 supp
- ORECCHIETTE con Rapini e Pecorino CanestratoLittle Ears with Broccoli Rabe & Puglian Sheep's Milk Cheese
- AGNOLOTTI di Maiale al LatteSmall Envelopes Filled with Milk Braised Heritage Berkshire Pork & Parmigiano Reggiano
- LASAGNE all'AmatricianaBaked Pasta Layers with Guanciale, Tomato & Peperoncino
Secondi
- TONNO con Caponata di ZuccaTuna with Charcoal Grilled Autumn Squash, Pumpkin Seeds & Brown Butter Vinaigrette
- CACCIUCCO con Polpette di Baccalà FritteTuscan Shellfish Stew with Cod & Squid Ink Fritter
- Spezzatino di MAIALEHeritage Berkshire Pork Tuscan Stew with Smoked Loin, Sage Pesto & Chicharron
- BRANZINO Sotto Sale con Polpo e PatateSalt Baked Sea Bass with Octopus and Potato
- POLLO Ripieno di Carciofi con Tartufo NeroChicken with Artichoke Stuffing & Black Truffle Jus
- Peposo dell'IMPRUNETARed Wine Wagyu Beef Short Rib with Anson Mills Polenta & Spinach ~$20 supp
Vegan Tasting Menu
8 COURSES $179 Wine Pairings are available for an additional $175 per guest. Please note: the Captain's Menu is for the entire table's participation
- LATTUGA Grigliata con Finocchio e CetrioloGrilled Lettuces with Fennel & Cucumber
- LINGUINE al Pesto con Noci e Limone ConservatoThin Ribbon Pasta with Pesto, Walnuts & Preserved Meyer Lemon
- CAPONATA di ZuccaCharcoal Grilled Autumn Squash with Pumpkin Seeds & Aged Balsamic Vinegar
- Lemon Vermouth and Green Apple & Fennel SORBETTO
- ORECCHIETTE con Rapini e Pomodorini SecchiLittle Ears with Broccoli Rabe & Sun Dried Tomatoes
- Arrosto di RAPAWhole Roasted Turnip with Chinese Mustard
- FUNGHI SelvaticiCharred, Foraged Wild Mushrooms with Tree Nut Ragu, Sour Apple Citronette & Sage in Flower
- TARTUFO al Cioccolato e CoccoCoconut & Dark Chocolate Gelato Truffle with Coconut Caramel
Dolci
- BRIOSCIA con Granita di MandorleSicilian Brioche with Almond Granita, Ricotta Amaretti Semifreddo & Espresso
- PANNA COTTA di Riso NeroForbidden Rice and Vanilla Bean Custard with Black Sesame & Concord Sorbetto
- SEMIFREDDO ai Brutti Ma BuoniSemi-Frozen Mousse with Almond Cookie, Meringue & Cocoa Nib Granita
- Mela e Farro TORTA SOTTOSOPRAApple and Farro Upside Down Cake with Cardamaro Caramel & Yogurt Spuma
- TARTUFO al MascarponeMascarpone Gelato with Aged Balsamic & Puffed Wild Rice
- TORTINO alla Gianduja con Gelato al Latte di Nocciola PiemonteseChocolate Hazelnut Cake with Piemonte Hazelnut Milk Gelato
Formaggi
- RICOTTA Stagionata Pezzata Rossa con Gremolata & PinoliAbruzzian Cow's Milk Cheese with Chives, Olive Oil Crackers & Pine Nuts
- Brioche al Bay BLUE con Miele di Cardo e Pepe NeroPoint Reyes Bay Blue Cheese with Cardo Honey & Black Pepper
- MADAIO CALCAGNO con Miele di GirasoleSardinian Sheep's Milk Cheese with Sunflower Honey, Quince & Grilled Semolina Sourdough