GRAPHIC DESIGN Alvin Diec
DEVELOPMENT Visual23
PHOTOGRAPHY Andrew Thomas Lee
PHOTOGRAPHY (Gallery photos 4, 11) Emily Schultz
*OUR MENUS CHANGE DAILY*
OSTRICA………………………………….. 22/44 cold water oysters, mignonette, lemon
TONNO……………………………………………20 Yellowfin tuna, smoked trout roe, cured egg yolk
HAMACHI……………………………………….19 salsa cruda, farmer onion
DENTICE ROSSO…………………………….18 Red Snapper, dry-cured olive, fennel, lemon
CAMPIONATORE di PESCE CRUDI.. 64 caper, shallot, lemon, chervil
PROSCIUTTO DI PARMA / IT CACCIATORINI / US SOPRESSATA CALABRESE / IT MONTASIO / IT PECORINO TOSCANO / IT
served with honeycomb and mostarda.
SMALL … 25 / LARGE … 30
ARANCINI…………………………………….. 11 smoked fish, basil
PERA MISTA…………………………………. 13 pear, endive, fig, piave
INSALATA MISTA………………………….. 14 butter lettuce, roasted garlic, crouton
SPINACI CALDI………………… 15 warm spinach, guanciale, winter citrus
BARBABIETOLA……………………………..13 mixed beet, chevre, tarragon
POLPO CARBONIZZATO……………….. 21 grilled octopus, ‘nduja, gigante beans
TAGLIOLINI CACIO e PEPE………………. 24 parmigiano reggiano, pecorino romano, black pepper
SPAGHETTI VONGOLE ARRABBIATA.. 28 Sapelo Island clams, passata, chili
MAFALDINI AL NERA……………………….. 30 squid ink, calamari, native shrimp, Sapelo Island Clams
LUMACHE………………………………………… 29 spicy pork sausage ragú, basil
TRIANGOLI………………………… 26 pear, mascarpone, fontina
AGNOLOTTI………………………………………. 30 braised beef cheek, fonduta, bordelaise
BURGUNDY TRUFFLE………………………….. 18 4g
*Most pasta dishes are available to order gluten-free
PESCE SPADA GRIGLIA……………………….. 39 wood grilled swordfish, broccoli, bagna cauda
TURBOT MILANESE……………………………. 28 browned butter, parsley, caper, lemon
BRANZINO ALLA BRACE……………………… 39 hearth roasted, braised tomatoes, castelvetrano olive
PESCE ROSSO………………………………………. 35 redfish, fregola, sobrasada, tomato passata
HALIBUT SCOTTATO IN PADELLA………. 39 pan seared, cavolo nero, cannellini bean, prosciutto
POLLO AL FORNO……………………………….. 32 Good Breed Chicken, potato purée, caperberries
TAGLIATA DI MAZNO………………………… 155 34 OZ. RIBEYE, MAITAKE, chanterelle mushroom
EACH 9
PATATE CROCCANTI crispy potatoes,garlic, pecorino
PATATE DOLCI roasted sweet potatoes, red onion
ZUCCA delicata squash, honey, pangrattato
POLENTA parmigiano reggiano, black pepper
BROCCOLI ALLA GRIGLIA lemon, pecorino
BEHIND THE SUN Vodka, Chamomile Vermouth, Fino, Elderflower, Lemon 15.
THIS DESERT FLOWER Mezcal, Lillet, Grapefruit, Cassis 15.
I CAN DREAM ABOUT YOU Aged Infused Rum, Rabarbaro, Maraschino 14.
SON OF A GUN Rye Whiskey, Blood Orange, Grapefruit, Lemon 15.
START SPREADING THE NEWS Bonded Bourbon, Vermouth, Amaro, Maraschino 15.
SPARKLING
Prosecco: Bisol ‘Jeio’ Valdobbiadene NV…………………………………………… 12/60
Cava Brut Nature: Alta Alella Gran Reserva ‘Mirgin’ Penedes 2016………………………………………….. 18/90
Brut Rosé: Alice, Valdobbiadene NV………………………………………………. 14/70
Champagne Brut: Jacquart ‘Mosaïque’ Reims NV………………………………….. 16/80
WHITE
Pinot Grigio: Cantina Lavis, Trentino 2019………………………………………….12/48
Riesling: Brand, Pfalz 2019…………………………………………………………. 15/75
Gelber Muskateller: Berger, Kremstal 2017………………………………….15/60
Sauvignon Blanc: Courtault0-Tardieux 2019…………………………………. 16/64
Sauvignon Blanc: Domaine Delaporte, Sancerre 2020…………………………….23/92
Chenin Blanc: Florent Cosme ‘Grosse Pierre’ Vouvray 2019………………………. 17/68
Chardonnay: Domaine Merlin, Macon La Roche Vineuse 2019……………………. 23/92
Chardonnay: Cantina Andriano, Alto Adige 2019…………………………………. 16/64
Viura: Palacios Remondo ‘Placet’ Rioja 2017………………………………………….21/84
ROSÉ
Cinsault+: Le Bernarde ‘Les Hauts du Luc’, Provence 2020……………………….. 15/60
RED
Barbera/Nebbiolo: G.D. Vajra, Langhe 2019………………………………………. 13/52
Pinot Noir: Frédéric Esmonin, Burgundy 2020……………………………………. 18/72
Nebbiolo: Angelo Negro, Langhe 2019……………………………………………. 16/64
Garnacha Tintorera: Envinate ‘Albahra” Almansa 2020……………………………16/64
Tempranillo: Viña Alberdi, Reserva Rioja 2016…………………………………… 15/60
Malbec: Château Haut-Monplaisir, Cahors 2019…………………………………… 15/60
Mourvèdre/Syrah: Domaine du Somail, Minervois 2018…………………………… 14/56
Merlot+: Château La Grolet, Côtes de Bourg 2019………………………………….. 15/60
Cabernet Sauvignon+: Tenuta Sette Ciele ‘Yantra’, Tuscany 2018………………….. 17/68
Corvina+: Buglioni, Valpolicella Ripasso 2017……………………………………… 18/72
PERONI PALE LAGER – Italy 4.7% … 7
ESTRELLA DAMM DAURA LAGER – Spain 5.4% … 6
ALLAGASH WHITE – ME 5.1% … 9
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 Pear Shrub, Ginger Beer, Rhubarb Bitters
MADAME BUTTERFLY … 6 Grapefruit Juice, Honey, Lemon
Wine from Cellar
PANNA COTTA 9.
buttermilk, figs, pine cone bud syrup
TORTA CAPRESE 9.
chocolate almond cake, vanilla crema
CROSTATA 9.
apple, zabaglione gelato
GELATI e SORBETI 7.
seasonal selections
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
