GRAPHIC DESIGN
Alvin Diec
DEVELOPMENT
Visual23
PHOTOGRAPHY
Andrew Thomas Lee
PHOTOGRAPHY (Gallery photos 4, 11)
Emily Schultz
*OUR MENUS CHANGE DAILY*
COLD WATER OYSTERS………………………………20/40
mignonette, fresh lemon
HAMACHI……………………………………………………….. 16
coriander, grapefruit, winter onions
SNAPPER………………………………………………………… 16
dry-cured olive, fennel, charred lemon
PROSCIUTTO DI SAN DANIELE / IT
SOPRESSATA CALABRESE / CAN
CACCIATORNI / US
PECORINO BIANCO / IT
FONTINA VAL D’AOSTA / IT
served with honeycomb, mostarda, and gnocco fritto.
SMALL … 23 / LARGE … 29
WARM OLIVES………………………………………………..6
rosemary, orange, chili
ARANCINI………………………………………………………9
prosciutto, pecorino, basil
MOZZARELLA BURRATA……………………………….14
house-made focaccia, St. Cecilia olive oil
SUNCHOKE SOUP…………………………………………17
sea scallop, black truffle, brown butter
INSALATA……………………………………………………..11
chevre, strawberry, pistachio, citronette
ROASTED BABY BEETS…………………………………14
preserved lemon, arugula, rye
SHAVED BRUSSELS SPROUTS………………………12
mint, Marcona almond, pangrattato, anchovy
FREGOLA & CLAMS………………………………………17
sobrasada, Calabrian chilies, oregano
GRILLED OCTOPUS………………………………………18
potato, charred olive, fennel
TAGLIOLINI CACIO E PEPE……………………………….22
pecorino romano, parmigiano reggiano, black pepper
SQUID INK MALFADINI…………………………………….28
charred calamari, native shrimp, mussels
LUMACHE………………………………………………………….25
spicy pork sausage ragú, basil
AGNOLOTTI……………………………………………………….26
braised beef cheek, fonduta, bordelaise
RISOTTO BIANCO……………………………………………… 23
scallop, basil, verjus
STROZZAPRETI ………………………………………………… 23
sweet peas, pancetta, carbonara
*Most pasta dishes are available to order gluten-free,
made in-house with almond flour
HEARTH-ROASTED WHOLE BRANZINO…………37
blood orange, salmoriglio, fennel pollen
PAN-SEARED HALIBUT…………………………………..33
cavolo nero, cannellini beans, prosciutto
TURBOT MILANESE………………………………………..28
brown butter, caper, parsley, lemon
WOOD-GRILLED SWORDFISH…………………………34
cauliflower, pine nut, sultana
GOOD BREED CHICKEN………………………………….28
potato puree, caperberries, lemon
22oz. BONE-IN RIBEYE……………………………………..74
bone marrow butter, garlic, thyme
EACH 9
CRISPY POTATOES garlic, pecorino
ARTICHOKES salsa verde, espelette
CARROTS & TURNIPS ricotta, honey, Calabrian chili, pumpkin seeds
RAPINI chilies, bottarga, garlic
SEA ISLAND RICE BEANS pangrattato, garlic confit
ASPARAGUS bagna cauda, pecorino
FEEL THE VIBRATION … 14
Vodka, Blood Orange Liqueur, Aperitivo, Grapefruit, Prosecco
NIGHT AFTER NIGHT… 14
Aged Gin, Hibiscus Honey, Pampelmousse, Lemon
BEACH BOY BLUES … 14
Pineapple Rum, Dry Curacao, Lemon, Cassis
THIS DESERT FLOWER … 13
Mezcal, Lillet Rose, Italicus, Grapefruit, Salt Spray
CHEERS TO THE WEEKEND … 15
Rye Whiskey, Chicory Liqueur, Bitter Orange, Aromatics
SO FRESH, SO CLEAN … 15
Bonded Bourbon, Spiced Pear Liqeuer, Lime, Gamay, Aquafaba
SPARKLING
Prosecco: Bisol Jeio, Valdobbiadene NV … 11/55
Cava Brut: El Xamfra ‘Mercat’ Penedes NV … 11/55
Brut Rosé: Alice, Valdobbiadene NV … 12/60
WHITE
Melon de Bourgogne: La Pepiere, Muscadet Sèvre et Maine 2018 … 11/44
Pinot Grigio: Villa Alpini, Friuli 2019 … 12/48
Albariño: Granzabán, Rias Baixas 2018 … 13/48
Riesling: Brand, Pfalz 2019 … 14/70
Sauvignon Blanc:Daniel Chotard, Sancerre 2019 … 21/84
Sauvignon Blanc: Courtault-Tardieux ‘Les Parcs’, Touraine 2019 … 13/52
Chenin Blanc: Florent Cosme ‘Grosse Pierre’, Vouvray 2019 … 17/68
Dry Furmint: Tokaj-Hetszolo, Tokaj 2016 … 15/60
Chardonnay: Cantina Andriano, Sudtirol-Alto Adige 2018 … 15/60
Chardonnay: Frantz Chagnoleau, Bourgogne 2018 … 19/76
Viura: Palacios Remondo ‘Placet’ Rioja 2017 … 18/72
ROSE
Cinsault+: La Bernarde ‘Les Hauts du Luc’, Provence 2019 … 14/56
RED
Corvina: Brigaldara, Valpolicella 2019 … 11/44
Pinot Noir: Vincent Girardin, Bourgogne 2017 … 21/84
Dolcetto: Deforville, Alba 2019 … 14/56
Garnacha Tintorera: Envínate, ‘Albahra’, Spain 2019 … 15/60
Tempranillo: Viña Alberdi, Reserva Rioja 2015 … 15/60
Nebbiolo: Angelo Negro, Langhe 2018 … 16/64
Malbec: Chateau Haut-Monplasir, Cahors 2017 … 15/60
Mouvedre/Syrah: Domaine du Somail, Languedoc-Roussillon 2018 … 13/52
Merlot+: Chateau La Grolet, Cotes De Bourge 2018 … 15/60
Cabernet Sauvignon+: Giuseppe Brancatelli, Tuscany 2016 … 17/68
PERONI PALE LAGER – Italy 4.7% … 7
ESTRELLA DAMM DAURA LAGER – Spain 5.4% … 6
ALLAGASH WHITE – ME 5.1% … 9
BRASSERIE DUPONT SAISON – Belgium 6.5% … 12
CREATURE COMFORTS BERLINER – GA 4.5% … 7
CREATURE COMFORTS TROPICALIA IPA – GA 6.5% … 8
SCOFFLAW BASEMENT IPA – GA 7.5% … 8
BELL’S AMBER ALE – MI 5.8%… 7
OLD RASPUTIN IMPERIAL STOUT – CA 9% … 9
GREEN EYED LADY … 6
Verjus, Ginger Beer, Rhubarb Bitters
MADAME BUTTERFLY … 6
Grapefruit Juice, Honey, Lemon
CHOCOLATE BRULEE TART … 9
zabaglione crema, caramel
PEAR TOFFEE CAKE … 9
toffee sauce, rum ice cream
GELATI & SORBETTI … 7
Mostcato d’Asti, Marchesi di Gresy 2015 … 9
Dry Oloroso, Marques de Poley, Toro Albala, Montilla-Moriles … 6
Verdelho Madeira, “Savannah,” Rare Wine Co … 12
Malmsey Madeira, “New York,” Rare Wine Co … 12
Sauternes, Chateau Roumieu-Lacoste 2014 … 15
Vin Santo, Borgo Scopeto 2005 … 16
10-year Tawny Port, Casa de Santa Eufemia … 12
20-year Tawny Port, Graham’s … 15
Fine Ruby Port, Kopke … 7
Late Bottle Vintage Tawny Port, Smith Woodhouse … 9
Royal Tokaji, Five Puttonyos 2013 … 14
CAFFE CORRETTO … 9
A shot of espresso with grappa or sambuca, anise sugar and lemon zest
CARAJILLO … 9
A shot of espresso with rum, lemon zest, sugar and cinnamon
ST. CECILIA HOUSE MADE CORDIALS
Limoncello … 7
Barrel-Aged Amaro … 7
FRESH FRUIT……………………………….5
chantilly
CARROT CAKE MUFFINS……………..6
BISCUITS……………………………………..6
honey butter, seasonal jam
CHERRY AND CHEESE DANISH…..6
PROSCIUTTO DI SAN DANIELE / IT
SOPPRESATA CALABRESE / IT
CACCIATORINI / IT
ASIAGO D.O.P. / IT
MANCHEGO / ES
served with honeycomb, mostarda, and gnocco fritto.
SMALL … 23 / LARGE … 29
MISTICANZA………………………………………….9
artisan lettuce, shaved seasonal vegetables
LITTLE GEMS………………………………………..11
anchovy dressing, smoked olives, bread crumbs
BURRATA………………………………………………16
beets, speck, black walnuts, citrus
SUNCHOKE SOUP………………………………….17
scallop, truffle, brown butter
PROSCIUTTO COTTO & EGGS…………………….18
brioche, mornay
FRITTATA…………………………………………………..18
seasonal vegetables, stracciatella
DUTCH BABY………………………………………………18
smoked salmon, goat cheese, arugula
FRENCH TOAST…………………………………………..22
apple compote, oatmeal crisp
CACIO E PEPE……………………………………………22
tagliolini, percorino, parmigiano, pepper
LUMACHE………………………………………………….25
spicy pork sausage ragu, pecorino, basil
AGNOLOTTI……………………………………………….26
braised beef short rib, parmigiano crema, sage
HEARTH ROASTED CAVOLFIORE……………………..21
farro verde, pomegranate, olives, pine nuts
CHICKEN PICCATA……………………………………………21
capers, lemon
MARKET FISH…………………………………………………..24
apple, fennel, farro
WOOD ROASTED STEAK…………………………………..24
parsnip, salsa verde, Sea Island peas
TWO EGGS…………………….4
BACON………………………….5
POLENTA………………………6
BRAISED GREENS…………6
POTATOES…………………….7