$135 four course menu wine pairing for $65 ANTIPASTI TONNO bigeye tuna crudo, clementines, Calabrese peppers, Sicilian capers CAPESANTE seared sea scallops, blood orange, baby fennel, Sicilian pistachio TERRINA foie gras and duck terrine, fig marmellata, Sicilian pistachio, toasted brioche PICCIONE dry-aged squab, crispy polenta, pancetta marmellata, blackberries PRIMI PIATTI FRANCOBOLLI Piemontese meat ravioli, tomato crema, parmigiano GARGANELLI lemon bagna cauda, American sturgeon caviar FORNELLO baked stracci pasta, braised duck, pecorino RISOTTO prosecco, oysters, black pepper mignonette PIATTI PRINCIPALI POLLO roasted baby chicken, rosemary potatoes, marinated red peppers, lemon BISTECCA dry-aged prime Creekstone striploin, rosemary potatoes, wild mushrooms, red wine SPIGOLA NERA black sea bass, confit tomatoes, patate al olio, ligurian olives, basil AGNELLO roasted lamb chops, spaetzle, Brussels sprouts, savoy cabbage DOLCI TIRAMISU mascarpone mousse, lady finger, espresso, amaretto, chocolate sorbet BUDINO DI LIMONE meyer lemon-yogurt crema, citrus, Sicilian pistachio, lemon basil sorbet BOMBA DI CIOCCOLATA dark chocolate mousse, ricotta, dulcey ganache, devil’s food, salted caramel gelato MICH A E L WH ITE Chef & Owner GORDO N FI NN Executive Chef
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