SALAD • INSALATA

DONATELLA SALAD

21

Bibb lettuce, arugula, white endive with marinated heirloom tomatoes, roasted pistachio,
shavings of red wine pecorino and pistachio vinaigrette

 
 
 

POLPO DI CAPRI

24

Octopus, frisée, marinated white beans, Meyer lemon, parsley, heirloom cherry tomato and E.V.O.O.

 
 
 

HEIRLOOM TOMATO SALAD

20

Florida heirloom tomatoes, 10 year aged balsamic, pickled red onion, taggiasche olive, petite basil cotta salata, Calabrian oregano, Maldon salt and E.V.O.O

 
 

GRILLED PEARS & GOAT CHEESE SALAD

21

Arugula, brown butter pears, roasted walnuts, truffle goat cheese with Dijon vinaigrette
and a truffle honey drizzle

 
SIDES· CONTORNI 14 

ROASTED POTATOES
TRUFFLE HONEY CARROTS
BROCCOLINI
MUSHROOM MEDLE

 

A 18% SERVICE CHARGE HAS BEEN ADDED TO YOUR BILL.

*Consuming raw, undercooked, or barely cooked foods of animal originsuch as beef, eggs, fish, lamb, milk, poultry, or shellfishmay increase the risk of foodborne illness. Individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.