APERITIFS

12
Uncouth Vermouth Apple Mint
Valdespino Ynocente Fino Sherry
Ramnoux Pineau des Charentes

OYSTER S
4
Barnstable, MA St. Simon, NB
Chelsea Gem, WA Fanny Bay, BC

APPE TIZER S
Crispy Polenta 13

Fonduta, Peperonata

Bibb & Red Oak Leaf Lettuces 15

Gruyre, Dijon Vinaigrette, Sourdough Croutons

Duck Crostone 18

Chicories, Roasted Grapes, Candied Pecans

Steak Tartare al Modo di Panzano 21

Parmigiano Reggiano, Cranberry Beans, Turnips

Marinated Sardines 16

Grilled Avocado, Crispy Olives, Orange

PA S TA
Ricotta Gnocchi 17

Tomato-Basil Passatina, Pecorino Romano

MAIN COUR SE S
Roast Chicken Salad 24

Spaghettini 23

Chicories, Rosemary-Walnut Oil, Apples, Pecorino Romano

Strozzapreti 21

Beechers Flagship Cheddar, Bacon, Brioche, French Fries

Tortellini in Brodo 19

Tomato, Roasted Peppers, Olive Aioli, Brioche, Garlic Chips

Candele 25

Leafy Greens, Soft Herbs, Buttermilk, Fingerling Potatoes

Pappardelle 27

Shell Beans, Roasted Fennel, Apples, Kale

Make any pasta a main course 10

Gruyre-Potato Gratin, Wilted Spinach

------------------------

V E G E TA B L E S & S I D E S

D A I LY S O U P

12

Ribollita 13

Fagioli alla Toscana

Christmas Eve Calamari Ragu, Chili Flakes, Meyer Lemon

Roasted Broccoli, Smoked Mozzarella, Preserved Lemon
Heritage Chicken Broth, Swiss Chard, Soffrito
Carrots, Fresno Chilies, Scallion, Greek Yogurt, Pancetta
Duck Confit & Chanterelle Sugo, Brussels Sprouts, Honeynut Squash

Tuscan Bread & Vegetable Soup, Fresh Pressed Olive Oil

USC Burger 25

19th Street Yellowfin Tuna Burger 29

Rainbow Trout 26

Heritage Pork Sausage 31

Lamb Chops Scotta Dita 38

Anson Mills Polenta

------------------------

Fried Brussels Sprouts

Executive Chef Carmen Quagliata

Chef de Cuisine Amanda Wilson

Wilted Spinach

Baked Potato Beets

Whole Roasted Carrots