Aperitivi

(special cocktails)

Mirtillo Rosso $12

Sloe Berry Blue Gin, Prosecco, fresh cranberry, lemon

The Maple Manhattan $15

Bourbon, Punt e Mes, Maple syrup, Bitters, Amarena cherry

$30 wine pairing

gli Antipasti

(please choose one)

Topinambur con Fonduta al Tartufo

Roasted Jerusalem artichokes and Brussels Sprouts with truffled pecorino fondue , fall salad Franciacorta Brut Rose, Fratelli Berlucchi NV (Lombardia)

Capesante

Seared Diver scallops with red sorrel, Fuji persimmon and puntarelle salad, Sicilian oregano and hazelnut vinaigrette Ischia Bianco, Casa D’Ambra ’14 (Campania)

Brasatino di Manzo

Braised grass fed short ribs with spaghetti squash gallette and horseradish gremolata Valpolicella Ripasso, “Le Pesse”, Arduini ‘13 (Veneto)

i Primi e Secondi

(please choose one)

Cappellacci di Zucca con Funghi

butternut squash filled pasta, black royal trumpet, chanterelle mushrooms, bianchetto butter “Ferentano”, Falesco ’12 (Lazio)

Pesce Arrosto

roasted wild Atlantic halibut filet over lobster bisque, with New Zealand cockles, shrimp and braised leeks Kerner, Nals Margreid ’14 (Campania)

Tacchino del Ringraziamento

roasted Misty Knoll Farm turkey with apple-sage-sausage stuffing and cranberry mostarda Barbaresco, Cantina del Nebbiolo ’12 (Piemonte)

Maialino al Forno

whole roasted Vermont suckling pig, thyme and meyer lemon jus Sagrantino di Montefalco, Colpetrone ’10 (Umbria)

i Contorni

(for the table) buttery Yukon gold mashed potatoes lemon & parmesan green beans and shallots maple roasted kabala squash

“Menu items are subject to change according to availability”