— SMALL PLATES–

Marinated Olives 8

lemon, chili, garlic, rosemary

FOCCACIA 24

olive tapenade, honey ricotta

FRENCH FRIES 12

tomato ketchup, truffle aioli, parmigiano

CRUDO E CAVIALE* 44

atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

BEEF TARTARE* 35

hand-cut beef, shallot, cornichon, baguette

ARANCINI 15

mushroom, parmigiano

MIGLIAZZA 24

local corn, chanterelle, market pepper, fontina

PANZEROTTI 15

ricotta, black truffle, calabrian honey

— LARGE PLATES–

FORMAGGI  25

artisanal cheese plate, housemade accompaniment

ChARCUTERIE 32

chef’s selection of cured meat, accoutrement

SPAGHETTI 43

blue crab, lemon, bottarga, calabrian chili

TROFIE NERO 45

ligurian crustacean ragu, scallop, seppia, mollica

FIORI BURGER* 29

prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries

EXECUTIVE CHEF: Rose NoEL

* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness