Spinasse

A taste of the above four antipasti.

Beef and pork sausage stuffed cipollini onions with caramelized onion brodo and pine nuts.

Kohlrabi and watermelon radish salad with anchovy vinaigrette, capers and parmigiano.

Chicory salad with grapes, walnuts and pecorino stagionata.

Pio Tosini 20 month-aged prosciutto with black currant vinegar marinated apples and toasted mustard seeds.

Thinly sliced cabbage dressed with an anchovy egg sauce.

Herkimer espresso (approx. 2 shots)

Aperol, Sparkling Wine, Club Soda

Bourbon, Campari, Sweet Vermouth

Gin, Sweet Vermouth, Maraschino, Orange Bitters

Gin, Sweet Vermouth, Campari

Rye, Dry Vermouth, Campari

Bourbon, Amaro Nonino, Lemon, Aperol

Chestnut Cognac, Rum, Lemon, Poly Miele, Orange Bitters

Pisco, Cocchi Rosa, Campari, Luxardo Bitter Bianco, Grapefruit Bitters

House-made Vermouth, Citrus Cordial, Soda

Roasted cauliflower with bagna caoda and lemon.

Sauteed spinach with nutmeg and garlic chips.

Every antipasto, primo and secondo on the menu, served family style. Optional wine pairing available.

Chocolate custard with almond cream and amaretti cookies.

Chamomile panna cotta with sesame feuilletine.

Poached pear millefoglie layered with vanilla pastry cream and green cardamom croccante.

Pistachio semifreddo with butter cookies.

Cavatelli with guanciale, garlic and lacinato kale.

Risotto with hazelnuts, rosemary and a brown butter.

Fine hand-cut egg yolk pasta with pork and beef ragù.

Fine hand-cut egg yolk pasta with cultured butter and sage.

Braised beef and pork with vegetables stuffed in chard leaves with caramelized honey sauce.

Pan-fried chicken with speck, fontina and crimini mushroom sauce.

Pan-roasted sturgeon with leek puree and patate fritte.