Dinner
Modern American cuisine rooted in Italian tradition, reimagined with global flavors and playful nostalgia. Our menu is built around shared plates crafted with fresh ingredients sourced from Italy and local Delaware Valley farms and purveyors. Dishes are designed for the table and will arrive as the kitchen prepares them.
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Shrimp Cocktail
lemon gel, horseradish
$23
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Oyster
naked $24
Composed $5
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Scottish Salmon
barrel-aged soy, botija olive, trout roe
$16
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Beef Tartare
ribeye cap, truffle french toast, sesame tare, funions
$18
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Japanese Yellowtail
wasabi buttermilk, green apple gelée, shisho
$22
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Hokkaido Scallop
crispy rice, vadouvan curry, lemon verbena
$18
For the table
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Burrata Poptart
fennel onion jam
$15
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Gem Salad
cucumber, tzatziki, ricotta salata
$15
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Potato Hash
champagne crème fraîche, shallot confit, aji amarillo
$16
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Pork Rib
apricot-chile, tenkasu, green goddess
$18
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Cordon Bleu Wing
jambon de paris, cornichon, honey mustard
$18
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Ricotta Gnocchi
tomato eggplant sugo, robiola, artichoke
$15
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Artisan Pizza
margherita | spicy honey | upside down | dop
$20
Pastas
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Spaghetti
scallop xo, rock shrimp, black lime
$25
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Gemelli
basil-pistachio pesto, razor clam, lemon-chili crumb
$25
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Lumache
chicken ragù bianco, parmigiano, chive
$24
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Fusilloni
alla zozzona - spicy sausage, pecorino di fossa, egg yolk
$24
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Risotto
Maryland blue crab, n’duja, kumquat
$30
Plates
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Caraflex Cabbage
smoked ham, comté, sweet corn
$18
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celery root
vanilla miso honey, horseradish, macadamia nut
$18
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Octopus
gungogu potato, red shatta, sun-dried pepper
$25
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Lamb Neck
gooseberry, parsnip, green labneh
$22
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Washugyu Zabuton
grilled baby gem, beef cheek marmalade, caesar bagna caud
$38
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Prime short rib
maitake mushroom, sunchoke ponzu demi
$42
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Australian Wagyu Hanger
calabrian chili au jus, celery relish, gorgonzola espuma
$44
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Heritage Chicken
sweet potato, jimmy nardello, cashew, coconut au jus
$35
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
For your convenience, a 20% gratuity will be added to parties of 6 or more
Executive Chef Antimo DiMeo