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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
- LATTUGA Grigliata con Finocchio e SeppieGrilled Lettuces with Fennel, Cucumber & Cuttlefish
- PANNA COTTA ai Funghi MatsutakePanna Cotta and Salad of Matsutake with Pine Nut, Rosemary & Onion Agrodolce
- 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
Primi
- TORTELLINI di Mais in BrodoRoasted Corn Filled Pasta with Parmigiano Reggiano-Corn Broth, Sungolds & Savory
- ORECCHIETTE con Rapini e Pecorino CanestratoLittle Ears with Broccoli Rabe & Puglian Sheep's Milk Cheese
- AGNOLOTTI di ConiglioSmall Pillows Filled with Braised Rabbit, Taggiasca Olives & Parmigiano Reggiano
- LASAGNE all'AmatricianaBaked Pasta Layers with Guanciale, Tomato & Peperoncino
- BUSIATI con Pesce Spada e MelanzanaCorkscrew Shaped Pasta with Swordfish & Eggplant
- GNOCCHI alla Nocciola con Tartufo Nero e BuroPotato Dumplings with Brown Butter, Hazelnuts & Black Truffle ~$10 supp
- GARGANELLI al Ragù BologneseQuill Shaped Pasta with Pork, Veal & Tomato
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
- MAIALE con Mostarda di Pesche e FinferliHeritage Pork with Roasted Peach & Chanterelles
- 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
- BISTECCA alla PizzaiolaWagyu Beef Short Rib with Tomato & Taleggio Spuma~$20 supp
Formaggio e Dolci
- Alta Langa BRUNET con Focaccia alla Romana, Ciliegie & PinoliPiemontese Goat's Milk Cheese with Flatbread, Amarena Cherries & 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
- FOCACCINE Veneziane Dolci con Pistacchio e LimoneGriddled Sweet Cake with Sicilian Pistachio, Lemon Curd & Fior di Latte Gelato
- 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
- LATTUGA Grigliata con Finocchio e SeppieGrilled Lettuces with Fennel, Cucumber & Cuttlefish
- VITELLO Tonnato con ColaturaChilled Veal and Tuna with Lemon Basil & Vinaigrette
- GIARDINO di Fine StagioneEnd of Season Vegetable Garden with Puffed Grains & Herbs
- Carpaccio di GAMBERI, Dragoncello, e Polenta CroccanteSpot Prawn with Tarragon & Polenta Crisps ~ $10 supp
- PANNA COTTA ai Funghi MatsutakePanna Cotta and Salad of Matsutake with Pine Nut, Rosemary & Onion Agrodolce
Primi
- TORTELLINI di Mais in BrodoRoasted Corn Filled Pasta with Parmigiano Reggiano-Corn Broth, Sungolds & Savory
- 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
- BUSIATI con Pesce Spada e MelanzanaCorkscrew Shaped Pasta with Swordfish & Eggplant
- 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
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
- MAIALE con Mostarda di Pera e FinferliHeritage Pork with Roasted Pear & Chanterelles
- 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
- BISTECCA alla PizzaiolaWagyu Beef Short Rib with Tomato & Taleggio Spuma ~$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 ZucchineZucchini with Pistachios & Squash Blossoms
- Plum SORBETTO with Ginger & Lemon Verbena Granita
- 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
- FOCACCINE Veneziane Dolci con Pistacchio e LimoneGriddled Sweet Cake with Sicilian Pistachio, Lemon Curd & Fior di Latte Gelato
- 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
- Alta Langa BRUNET con Focaccia alla Romana, Ciliegie & PinoliPiemontese Goat's Milk Cheese with Flatbread, Amarena Cherries & Pine Nuts
- Brioche al Bay BLUE con Miele di Cardo e Pepe NeroPoint Reyes Bay Blue Cheese with Cardo Honey & Black Pepper
- SALVA CREMASCO con Fitascetta e Mostarda di PomodoroLombardian Cow's Milk Cheese with Caramelized Onion & Tomato