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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 Tonno Crudo e AnimelleChilled Veal with Tuna Crudo, Crispy Sweetbread & Citrus Vinaigrette
- Trio di SALMERINO con Radice di PrezzemoloArctic Char Crudo, Confit and Tartare with Parsley Root & Parsley
- SFORMATO di Carciofi con Bagna CaudaArtichoke Custard with Anchovy and Garlic Fonduta, Pickled Celery & Oregano
Primi
- TORTELLINI e FagioliBorlotti Bean Filled Pasta with Kale, Braised Vegetables, Parmigiano Reggiano & Savory
- CARAMELLE di Gorgonzola con PeraCandy Shaped Pasta filled with Blue Cheese & Red Wine Poached Pear
- 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
Secondi
- SALMONE Arrosto Al Carbone con Rapini e MandorleCharcoal Roasted Salmon with Broccolini & Almond 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 Avvolto nel Prosciutto con Cipollini, Finocchio e Salsa VerdeProsciutto Wrapped Sea Bass with Cipollini Onion, Fennel & Herb Aioli
- POLLO con Cotechino e LenticchieChicken with Sausage, Lentils & Smoked Carrots
- MANZO con Patate e Tartufo Nero28-Day Dry Aged Ribeye with Potato, Black Truffle & Chicories ~ ($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 & Pear 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 all' Arancia RossaSemi-Frozen Mousse with Blood Orange, Lemon Olive Oil Curd, Cardamom & Satsuma Sorbetto
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 Tonno Crudo e AnimelleChilled Veal with Tuna Crudo, Crispy Sweetbread & Citrus Vinaigrette
- SFORMATO di Carciofi con Bagna CaudaArtichoke Custard with Anchovy and Garlic Fonduta, Pickled Celery & Oregano
- 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
- SPAGHETTI alla BottargaCured Fish Roe, Chili & Chive
- GARGANELLI al Ragù BologneseQuill Shaped Pasta with Pork, Veal & Tomato
- CARAMELLE di Gorgonzola con PeraCandy Shaped Pasta filled with Blue Cheese & Red Wine Poached Pear
- CORZETTI con Vongole, Finocchio e CavialeStamped Coin Pasta with Razor Clams, Fennel & Caviar
- AGNOLOTTI di Maiale al LatteSmall Envelopes Filled with Milk Braised Heritage Berkshire Pork & Parmigiano Reggiano
Secondi
- SALMONE Arrosto Al Carbone con Rapini e MandorleCharcoal Roasted Salmon with Broccolini & Almond 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 Avvolto nel Prosciutto con Cipollini, Finocchio e Salsa VerdeProsciutto Wrapped Sea Bass with Cipollini Onion, Fennel & Herb Aioli
- POLLO con Cotechino e LenticchieChicken with Sausage, Lentils & Smoked Carrots
- MANZO con Patate e Tartufo Nero28-Day Dry Aged Ribeye with Potato, Black Truffle & Chicories~$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
- INVOLTINO di RadicchioBraised Winter Chicories with Cured & Smoked Daikon Brodo
- SPAGHETTI alla PuttanescaTomato, Olives & Kombu
- RAPINI Al Carbone con MandorleCharcoal Grilled Broccolini with Almond Vinaigrette
- Lemon Vermouth and Green Apple & Fennel SORBETTO
- CORZETTI al Finocchio, Limone e PinoliStamped Coin Pasta with Fennel, Meyer Lemon & Pine Nuts
- Arrosto di RAPAWhole Roasted Turnip with Chinese Mustard
- FUNGHI SelvaticiCharred, Foraged Wild Mushrooms with Tree Nut Ragu, Sour Apple Citronette & Sage in Flower
- TORTA Al Cioccolato con CaffèFlourless Chocolate Cake with Coffee Gelato & Chocolate Olive Oil
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 & Pear Sorbetto
- SEMIFREDDO all' Arancia RossaSemi Frozen Mousse with Blood Orange, Lemon Olive Oil Curd, Cardamom & Satsuma Sorbetto
- 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, Pear & Grilled Semolina Sourdough