GRAPHIC DESIGN
Alvin Diec
DEVELOPMENT
Visual23
PHOTOGRAPHY
Andrew Thomas Lee
PHOTOGRAPHY (Gallery photos 4, 11)
Emily Schultz
*OUR MENUS CHANGE DAILY*
HAMACHI……………………………………………………….. 16
coriander, grapefruit, winter onions
TUNA………………………………………………………………. 18
Meyer lemon, smoked trout roe, cured egg yolk
SNAPPER………………………………………………………… 17
dry-cured olive, fennel, charred lemon
CAMPIONATORE di PESCE CRUDI …………………..48
PROSCIUTTO DI PARMA………8
MOZZARELLA BURRATA…….14
WARM OLIVES……………………..6
TOMATO e AGLIO PASSATA …5
PROSCIUTTO DI SAN DANIELE / IT
SOPRESSATA / US
CACCIATORNI / US
ALTA BADIA / IT
EWEPHORIA / ND
served with honeycomb and mostarda.
SMALL … 23 / LARGE … 29
COLD WATER OYSTERS……………………………20/40
mignonette, fresh lemon
ARANCINI………………………………………………………9
prosciutto, pecorino, basil
GRILLED OCTOPUS………………………………………18
potato, charred olive
INSALATA DI CASARE…………………………………..12
Castlefranco, Marcona almonds, pangratatto
FREGOLA & CLAMS………………………………………17
sobrasada, Calabrian chilies, oregano
INSALATA MISTA………………………………………….11
chevre, strawberry, pistachio, citronette
ROASTED BABY BEETS…………………………………14
preserved lemon, arugula, rye
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
RISOTTO BIANCO……………………………………………… 28
scallop passato, basil, Jonah crab
AGNOLOTTI……………………………………………………….26
braised beef cheek, fonduta, bordelaise
STROZZAPRETI ………………………………………………… 23
sweet peas, pancetta, carbonara
*Most pasta dishes are available to order gluten-free,
made in-house with almond flour
WOOD GRILLED SWORDFISH…………………………34
fava bean, spring onion, oregano
TURBOT MILANESE……………………………………….28
browned butter, caper, parsley, lemon
PAN-SEARED GROUPER………………………………….32
cavolo nero, canellini beans, prosciutto
GOOD BREED CHICKEN………………………………….28
potato puree, caperberries, lemon
14oz ROASTED LAMB RACK…………………………….43
Sea Island rice beans, herb crust
HEARTH-ROASTED BRANZINO………………………37
blood orange, salmoriglio, fennel pollen
LOBSTER PAN ROAST……………………………………..37
Sapelo clams, tomato agrodolce, hearth toast
22oz. BONE-IN RIBEYE……………………………………..74
bone marrow butter, garlic, thyme
EACH 9
CRISPY POTATOES garlic, pecorino
ARTICHOKES salsa verde, espelette
RAPINI chilies, garlic, bottarga
ASPARAGUS bagna cauda, pecorino
SEA ISLAND RICE BEANS pangrattato, garlic confit
CARROTS & TURNIPS ricotta, honey, Calabrian chili, pumpkin seed
SHE’S A BEAUTY … 15
Vodka, Blood Orange Cordial, Lemon, Almond, Prosecco
(Proceeds benefit the Hunger Walk)
NIGHT AFTER NIGHT… 14
Aged Gin, Hibiscus Honey, Pampelmousse, Lemon
I CAN DREAM ABOUT YOU … 14
Aged Infused Rum, Rabarbaro, Maraschino
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
Champagne Brut: Jacquart ‘Mosaïque’, Reims NV… 16/80
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
Sangiovese: San Michele a Torri, Chianti 2018… 14/56
Pinot Noir: Vincent Girardin, Bourgogne 2017 … 21/84
Dolcetto: Deforville, Alba 2019 … 14/56
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+: Tenuta Sette Ciele ‘Yantra’, Tuscany 2018 … 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
citrus chantilly, St. Cecilia olive oil
Blueberry Pudding Cake … 9
hot buttered rum, vanilla basil gelato
STRAWBERRY TRIFLE … 9
mascarpone, tre latti cake
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……………………………….9
chantilly
BLUEBERRY MUFFINS…………………6
BISCUITS……………………………………..6
honey butter, seasonal jam
CITRUS AND CHEESE DANISH…….6
PROSCIUTTO DI SAN DANIELE / IT
SOPPRESATA CALABRESE / CAN
CACCIATORINI / IT
BEEMSTER GOUDA / US
MANCHEGO / ES
served with honeycomb, mostarda, and gnocco fritto.
SMALL … 23 / LARGE … 29
INSALATA……………………………………………..9
simple greens, soft herbs, pecorino, lemon vinaigrette
LITTLE GEMS………………………………………..11
anchovy dressing, smoked olives, bread crumbs, boiled egg
BURRATA………………………………………………16
beets, speck, pistachio, strawberry
ARANCINI ……………………………………………..9
prosciutto, pecorino, basil
PROSCIUTTO COTTO & EGGS…………………….18
brioche, mornay
FRITTATA…………………………………………………..18
peas, potato, tomato conserva, fonduta
DUTCH BABY………………………………………………18
smoked salmon, chevre, local greens
FRENCH TOAST…………………………………………..22
strawberry compote, oatmeal crisp, citrus chantilly
EGGS N’ PURGATORY………………………………….22
n’duja, stracciatella, san marzino, rapini, toast
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
STROZZAPRETI………………………………………….23
sweet peas, pancetta, carbonara
SPANISH MACKEREL………………………………………..21
shrimp, polenta, fried egg, sunday sauce
CHICKEN PICCATA……………………………………………21
capers, lemon
MARKET FISH…………………………………………………..24
fava bean, spring onion, peas, asparagus
WOOD ROASTED STEAK…………………………………..24
rapini, carrot, kale, chips
TWO EGGS…………………….4
BACON………………………….5
POLENTA………………………9
BRAISED GREENS…………6
POTATOES…………………….7