GRAPHIC DESIGN
Alvin Diec
DEVELOPMENT
Visual23
PHOTOGRAPHY
Andrew Thomas Lee
PHOTOGRAPHY (Gallery photos 4, 11)
Emily Schultz
*OUR MENUS CHANGE DAILY*
WARM OLIVES………………………………………………6
rosemary, orange, chili
COLD WATER OYSTERS…………………………..20/40
mignonette, fresh lemon
AMERICAN RED SNAPPER………………………………..17
black olive, basil, grilled lemon
YELLOWFIN TUNA……………………………………………18
salsa cruda, capers, fennel
HAMACHI………………………………………………………. 16
coriander, grapefruit, winter onions
BAY SCALLOP………………………………………………… 18
satsuma, turnip, basil
assortment of cured meats, cheeses and pickles
served with honeycomb, mostarda, and gnocco fritto.
SMALL … 23 / LARGE … 29
SUNCHOKE SOUP…………………………………………17
bay scallops, black truffle, brown butter
MISTICANZA…………………………………………………11
chevre, satsuma, pistachio, citronette
ROASTED BABY BEETS…………………………………14
preserved lemon, arugula, rye
SHAVED BRUSSEL SPROUTS………………………..12
mint, Marcano almonds, pangrattato, anchovy dressing
GRILLED OCTOPUS………………………………………18
potatoes, charred olives, fennel
TAGLIOLINI CACIO E PEPE……………………………….22
pecorino romano, parmigiano reggiano, black pepper
SQUID INK MALFADINI…………………………………….28
charred calamari, native shrimp, Littleneck Clams
LUMACHE………………………………………………………….25
spicy pork sausage ragù, basil
AGNOLOTTI………………………………………………………..26
braised beef cheek, parmigiano crema, sage
RISOTTO…………………………………………………………… 27
Jonah crab, basil pesto, verjus
MEDAGLIONE…………………………………………………….34
chanterelle mushrooms, preserved lemon, truffle
SPAGHETTI………………………………………………………. 39
scarlet prawn, shrimp and tomato passatina
*Most pasta dishes are available to order gluten-free,
made in-house with almond flour
TURBOT MILANESE………………………………………..35
foraged mushrooms, wilted greens, charred lemon
ROASTED MONKFISH……………………………………..33
cavolo nero, Sea Island peas, fennel pollen
HEARTH-ROASTED WHOLE BRONZINO………….37
salsa verde, blood orange, watercress
LOBSTER PAN ROAST………………………………………38
GA white shrimp, tomato agrodolce, hearth toast
GOOD BREED CHICKEN………………………………….28
potato puree, caperberries, lemon
16oz DRY AGED KANSAS CITY STRIP……………….72
sherry jus, chanterelle mushroom, cipollini
EACH 9
CRISPY POTATOES garlic, pecorino
ARTICHOKES salsa verde, espelette
CARROTS & TURNIPS ricotta, honey, Calabrian chili, seeds
POLENTA RUSTICA cauliflower mushroom, fonduta
RAPINI chilies, bottarga
LET IT LINGER … 14
Vodka, Spiced Cranberry, Yellow Chartreuse, Lime, Sparkling Rose
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
SON OF A GUN … 13
Rye Whiskey, Grapefruit, Lemon, Apricot Liqueur
START SPREADING THE NEWS … 14
Bonded Bourbon, Dry Vermouth, Luxardo Maraschino, Amaro
SPARKLING
Prosecco: Bisol Jeio, Valdobbiadene NV … 11/55
Cava Brut: El Xamfra ‘Mercat’ Penedes NV … 11/55
Brut Rose: Alice, Valdobbiadene NV … 12/60
Brut Champagne: J. Dumangin, Le Cuvee 17 NV … 16/80
WHITE
Melon de Bourgogne: La Pepiere, Muscadet Sevre et Maine 2018 … 11/44
Pinot Grigio: Villa Alpini, Friuli 2019 … 12/48
Albarino: Granzaban, Rias Baixas 2018 … 13/48
Riesling: Brand, Pfalz 2019 … 14/70
Sauvignon Blanc:Daniel Chotard, Sancere 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: Domaine Séguinot-Bordet, Bourgogne 2017 … 16/64
Viura: Palacios Remondo ‘Placet’ Rioja 2017 … 18/72
ROSE
Grenache+: Moulin de Gassac, Guilhem 2019 … 12/48
Cinsault+: La Bernarde ‘Les Hauts du Luc’, Provence 2019 … 14/56
RED
Corvina: Brigaldara, Valpolicella 2019 … 11/44
Pinot Noir: Vincent Girardin, Bourgogne 2017 … 18/72
Dolcetto: Deforville, Alba 2019 … 14/56
Garnacha Tintorera: Envinate, Albahra, Spain 2019 … 15/60
Tempranillo: Vina 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 … 16/64
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
tiramisu cocoa
WHITE CHOCOLATE PANNA COTTA … 9
pistachio tuile, honey citrus, chantilly
PEAR TOFFEE CAKE … 9
toffee sauce, vanilla anglaise
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
seasonal fruit, chantilly
CINNAMON ROLL MUFFIN…….6
BISCUITS………………………………..5
honey butter, seasonal jam
CHOCOLATE DANISH…………….6
assortment of cured meats, cheeses and pickles
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
blood orange marmalade, speck, marcona almonds
PROSCIUTTO COTTO & EGGS…………………….18
brioche, mornay
FRITTATA…………………………………………………..18
seasonal vegetables, stracciatella
DUTCH BABY………………………………………………18
smoked salmon, goat cheese, arugula
FRENCH TOAST…………………………………………..22
blackberry chamomile compote, almonds
CACIO E PEPE……………………………………………18
tagliolini, percorino, parmigiano, pepper
LUMACHE………………………………………………….19
spicy pork sausage ragu, pecorino, basil
AGNOLOTTI……………………………………………….24
braised beef short rib, parmigiano crema, sage
HEARTH ROASTED CAVOLFIORE……………………..19
farro verde, pomegranate, olives, pine nuts
CHICKEN PICCATA……………………………………………19
capers, lemon
MARKET FISH…………………………………………………..24
apple, fennel, farro
WOOD ROASTED STEAK…………………………………..24
butternut squash, parsnip, braised greens
TWO EGGS…………………….4
BACON………………………….5
POLENTA………………………6
BRAISED GREENS…………6
POTATOES…………………….7
SCRAMBLED EGGS……..9
FRENCH TOAST…………..9
PASTA…………………………9