GRAPHIC DESIGN
Alvin Diec
DEVELOPMENT
Visual23
PHOTOGRAPHY
Andrew Thomas Lee
PHOTOGRAPHY (Gallery photos 4, 11)
Emily Schultz
*OUR MENUS CHANGE DAILY*
WILD STRIPED BASS……………………………………………………….. 18
beet, pea tendril, sorrel
HAMACHI…………………………………………………………… 19
salsa cruda, spring onion
YELLOWFIN TUNA……………………………………………… 19
meyer lemon, smoked trout roe, cured egg yolk
SNAPPER……………………………………………………………. 18
dry-cured olive, fennel, charred lemon
CAMPIONATORE di PESCE CRUDI…………………….. 64
caper, shallot, chervil, charred meyer lemon
PROSCIUTTO DI SAN DANIELE / IT
SOPPRESSATA CALABRESE / CN
SOPRESSATA DOLCE / IT
MONTASIO / IT
MANCHEGO / ES
served with honeycomb and mostarda.
SMALL … 25 / LARGE … 30
COLD WATER OYSTERS……………………………………… 22/44
mignonette, lemon
ARANCINI………………………………………………………………… 11
prosciutto, pecorino, basil
PEARSON’S PEACHES………………………………………………… 13
thai basil, tarragon, marcona almond, colatura
GRILLED OCTOPUS……………………………………………………. 19
potato, charred olive
INSALATA MISTA……………………………………………………….. 13
chevre, strawberry, pistachio, citronette
ROASTED BABY BEETS……………………………………………….. 14
preserved lemon, arugula, pangrattato
PANZANELLA……………………………………………….. 15
radish, tomato, cucumber, stracciatella
TAGLIOLINI CACIO E PEPE……………………………….22
pecorino romano, parmigiano reggiano, black pepper
SPAGHETTI VONGOLE…………………………………….. 27
clams, chili, soft herbs, ramps
SQUID INK MALFADINI…………………………………….28
charred calamari, native shrimp, mussels
LUMACHE………………………………………………………….28
spicy pork sausage ragú, basil
AGNOLOTTI……………………………………………………….30
braised beef cheek, fonduta, bordelaise
*Most pasta dishes are available to order gluten-free
WOOD GRILLED SWORDFISH………………………………….. 34
eggplant caponata, pine nut
TURBOT MILANESE………………………………………………….. 28
browned butter, caper, parsley, lemon
HEARTH-ROASTED BRANZINO…………………………………. 38
sungold tomatoes, castlevatrano olive, soft herb
PAN-SEARED HALIBUT……………………………………………… 34
cavolo nero, cannellini bean, prosciutto
OVEN-ROASTED SNAPPER…………………………………….. 34
fregola, sobrasada, tomato passata
GOOD BREED CHICKEN……………………………………………. 30
potato purée, caperberries, lemon
COTELETTE DI VITELLO………………………………………………. 44
squash, pepper, oregano
EACH 9
CRISPY POTATOES garlic, pecorino
CRISPY ARTICHOKES salsa verde, espelette
BLISTERED PEAS sesame, mint, crème fraîche
SUMMER SQUASH roasted garlic, chilies, soft herbs
ROMA BEANS lardo, fennel pollen
NOTHING IS REAL … 15
Vodka, Strawberry Cordial, Bianco Vermouth, Lime, Arugula
PRETTY LITTLE DITTY… 15
Jasmine Infused Gin, Pampelmousse, Grapefruit, Lemon
I CAN DREAM ABOUT YOU … 14
Aged Infused Rum, Rabarbaro, Maraschino
THIS DESERT FLOWER … 14
Mezcal, Lillet Rose, Italicus, Grapefruit, Salt Spray
I’LL BE BLUE FOR YOU … 16
Reposado Tequila, Blueberry, Grand Marnier, Black Pepper, Lime
CHEERS TO THE WEEKEND … 15
Rye Whiskey, Chicory Liqueur, Bitter Orange, Aromatics
SPARKLING
Prosecco: Bisol Jeio, Valdobbiadene NV…………………………………………… 12/60
Cava Brut: El Xamfra ‘Mercat’, Penedes NV…………………………………………. 11/55
Brut Rosé: Alice, Valdobbiadene NV………………………………………………. 14/64
Champagne Brut: Jacquart ‘Mosaïque’, Reims NV…………………………………. 16/80
WHITE
Melon de Bourgogne: Pierre Henri, Muscadet Sèvre et Maine 2018………………. 11/44
Pinot Grigio: Villa Alpini, Friuli 2019……………………………………………… 13/52
Riesling: Brand, Pfalz 2019…………………………………………………………. 15/75
Sauvignon Blanc: Domaine Merlin Cherrier, Sancerre 2019……………………… 23/92
Sauvignon Blanc: Domaine Octavie, Touraine 2019……………………………….. 15/60
Chenin Blanc: Florent Cosme ‘Grosse Pierre’, Vouvray 2019……………………… 17/68
Dry Furmint: Tokaj-Hètszolo, Tokaj 2016…………………………………………. 15/60
Chardonnay: Domaine Moreau-Naudet, Chablis 2018…………………………….. 22/88
Chardonnay: Cantina Andriano, Alto Adige 2018…………………………………. 16/64
Viura: Palacios Remondo ‘Placet’ Rioja 2017……………………………………….. 18/72
ROSÉ
Cinsault+: Le Bernarde ‘Les Hauts du Luc’, Provence 2020……………………….. 15/60
RED
Sangiovese: San Michele a Torri, Chianti 2019…………………………………….. 14/56
Pinot Noir: Domaine Chavy- Chouet, Bourgogne 2018……………………………. 24/96
Barbera/Nebbiolo: G.D. Vajra, Langhe 2019………………………………………. 13/52
Tempranillo: Viña Alberdi, Reserva Rioja 2015…………………………………… 15/60
Nebbiolo: Angelo Negro, Langhe 2019……………………………………………. 16/64
Malbec: Château Haut-Monplaisir, Cahors 2018…………………………………… 15/60
Mourvèdre/Syrah: Domaine du Somail, Languedoc-Roussillon 2018…………….. 13/52
Merlot+: Château La Grolet, Côtes de Bourg 2018………………………………….. 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
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