consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

F O U R - C O U R S E � M E N U � � � � � � P E R � P E R S O NC L A S S I C � W I N E � P A I R I N G � � � � � | � S O M M E L I E R ’ S � W I N E � P A I R I N G � � � � �

P E R C O M I N C I A R EInsalatababy lolla rossa, sucrine, manchego cheese, crouton, aged sherry

Zuppa di Porrileek soup, yukon gold potato, créme fraîche, prosciutto

Insala ta di Ast icenova scotia lobster, sunchokes, brown butter, radicchio treviso

Pol ipooctopus alla piastra, sweet potato caponata, brown butter, pumpkin seeds

Imperia l Gold Osset ra Caviargougères, crème fraîche, chives ($85 supplement)

P A S T AMarubiniduck ravioli, foie gras butter, cherry gastrique

Tor te l l iricotta & mascarpone ravioli, sottocenere cheese, red wine glaze

Trof ie Neroligurian crustacean ragu, seppia, scallops, spiced mollica

Risot toriso acquerello, butternut squash, cranberry beans, taleggio

Tagl ia te l lehouse made pasta ribbons, tartufo bianco ($50 supplement)

E N T R E ETacchinoheritage turkey, sage stuffing, pommes purée, brussels sprouts, cranberry jus Spadaolive oil poached swordfish, artichokes, basil pesto, prosciutto

Capesantepan-seared sea scallops, cauliflower purée, farro, walnuts

Tagliataprime dry aged strip loin, endive, potato terrine, “cacio e pepe”, bordelaise

D O L C IBudinodulce cremeux, espresso, dark chocolate, coffee gelato

Tor ta di Nocciolemilk chocolate mousse, hazelnut sponge, caramel, hazelnut gelato

Mousse a l For maggiocheesecake, caramelized apple, pear sorbetto

Semifreddobrown butter squash crème glacée, pistachio sable, cranberry

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T H A N K S G I V I N G � T A S T I N G � M E N U � � � � � �

S e lec t ion o f Can apé s

Amuse - B o uc he

Insa la ta d i As t i c enova scotia lobster, sunchokes, brown butter, radicchio treviso

Cr udo d i Pas se r afluke crudo, american sturgeon caviar, meyer lemon

Tr o f i e Ne r oligurian crustacean ragu, seppia, scallops, spiced mollica

Tag l i a t e l l ehouse made pasta ribbons, tartufo bianco

Spadaolive oil poached swordfish, artichokes, basil pesto, prosciutto

Cape santepan seared sea scallops, cauliflower purée, farro, walnuts

Tac c h inoheritage turkey, sage stuffing, pommes purée, brussels sprouts, cranberry jus

Tagl ia taprime dry aged strip loin, endive, potato terrine, “cacio e pepe”, bordelaise

In te r me z z o

To r ta d i No c c io lemilk chocolate mousse, hazelnut sponge, caramel, hazelnut gelato

Mo usse a l Fo r magg iocheesecake, caramelized apple, pear sorbetto

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C L A S S I C � W I N E � P A I R I N G � � � � | � S O M M E L I E R ’ S � W I N E � P A I R I N G � � � � �

C O N T O R N I � � � �C A V O L E T T I � brussels sprouts

P O M M E S � P U R É E � potato purée