OUR BLACKBOARD MENU

BOTTEGA • CUCINA • VINO

Every two weeks we showcase our original and unique dishes from every region of Italy. These dishes are available for a limited time and can be ordered with our dinner menu.

BLACKBOARD 27TH- DECEMBER 10TH

  • Crudo di Pescespada​​​​​​​​​​

    lightly cured swordfish, pickled shallot, lemon olive oil, Blood Orange, , micro greens.

  • Pizzoccheri della Valtellina​​​​​​​​​

    Pizzoccheri della Valtellina​​​​​​​​​

    House Made Buckwheat pasta, savoy cabbage, potato, cream, montasio cheese, parmigiano Reggiano.

  • Risotto ai funghi di bosco​​​​​​​​​

    Risotto ai funghi di bosco​​​​​​​​​

    Carnaroli IGP Rice, 30 months Parmigiano Reggiano DOP, Chanterelle mushroom, hen of the
    woods mushrooms. 

  • Ravioli doppi

    Ravioli doppi

    Hand made Ravioli stuffed w/ Jerusalem artichoke puree, ricotta and black truffle, thyme butter.

  • Cinghiale in umido

    Cinghiale in umido

    Braised wild boar, polenta, Tuscan Kale

  • Polpo alla Griglia​​​​​​​​​​

    Polpo alla Griglia​​​​​​​​​​

    Romesco sauce, fried garlic, new potato, black olive, semi dried tomato.

  • Scaloppine​​​​​​

    Scaloppine​​​​​​

    Veal scaloppine, confit garlic, red wine, veal jus, roasted root vegetables.

  • Zuppa

    Zuppa

    Porro e patate.

  • Dolce

    Dolce

    Parsnip, slowly baked in apple and cardamom juice. Pate braise pastry, clotted cream, walnut oil.

BlackBoard November 13th- 27th

  • OLIVE ASCOLANE

    Green olives, stuffed with pork, speck, parmesan cheese. Breaded and lightly fried.

  • SOUP

    SOUP

    Roasted red pepper and tomato.

  • PASTA BASILICO, UVA PASSA E LIMONE

    PASTA BASILICO, UVA PASSA E LIMONE

    Our house made spaghetti, with basil, golden raisin, butter and lemon. A Sicilian delight.

  • RAVIOLI ALLA RICOTTA

    RAVIOLI ALLA RICOTTA

    Our House Made Ravioli, stuffed w/ Ricotta, N’duja tomato sauce, Ricotta Salata.

  • RISOTTO AL PARMIGIANO REGGIANO E TARTUFO NERO

    RISOTTO AL PARMIGIANO REGGIANO E TARTUFO NERO

    Carnaroli IGP Rice, 30 months Parmigiano Reggiano DOP, Black Truffle.

  • SCALOPPINE

    SCALOPPINE

    Roasted cranberries.

  • TROTA DI LAGO

    TROTA DI LAGO

    Pan Seared Lake Trout, Fresh apple, grilled fennel, farro.

  • ARISTA DI MAIALE AL FORNO

    ARISTA DI MAIALE AL FORNO

    Roasted Pork Loin, Apricot jus, hen of the wood’s mushrooms, Polenta.

  • BLACK TRUMPET & CHESNUT TARTLET

    BLACK TRUMPET & CHESNUT TARTLET

    Tartlet filled w/ CHESNUT Praline, Sunchoke Mousse, Shaved Chesnuts, served w/ sunchoke chips and caramel gelato

Blackboard October 30th- November 12th

  • SOUP

    Sweet potato, Chive oil, Taleggio DOP cream

  • CARPACCIO DI MANZO

    CARPACCIO DI MANZO

    Beef Carpaccio, Pickled Shallot, Garlic Tarragon Aioli, Casa Toscana Rosemary
    EVOOO, Chervil, Chives

  • CAVATELLI AL FORMAGGIO CAPRINO

    CAVATELLI AL FORMAGGIO CAPRINO

    Our Home Made Pasta w/ Onion Puree (Pearl, White,Red), Whipped goat cheese with herbs (Thyme/Chive)

  • SPAGHETTI AL NERO DI SEPPIA E VONGOLE VERACI

    SPAGHETTI AL NERO DI SEPPIA E VONGOLE VERACI

    Our Home Made pasta w/ Black Squid Ink, Clams, Peperoncino, Garlic, Parsley, White wine, Caviar

  • SCALP|OPPINE

    SCALP|OPPINE

    Veal, Olives, Capers, Mushrooms, Rosemary (cacciatore)

  • CALAMARI ALLA GRIGLIA

    CALAMARI ALLA GRIGLIA

    Grilled Calamari, Brown butter, Capers, Olives, Mixed vegetables.

  • BRASATO DI ANATRA

    BRASATO DI ANATRA

    Braised Duck Leg, Potato Gratin, Brussel sprouts, Duck jus, Gremolata.

  • TAJARIN AL TARTUFO

    TAJARIN AL TARTUFO

    Our home made pasta with egg yolk , foraged mushrooms, shaved black truffle

  • ANICE HISSOP MOUSSE

    ANICE HISSOP MOUSSE

    Compressed Blood Oranges Marmalade, Honey Waffle Waffer.

BlackBoard October 16th - 29th

  • CRUDO DI TONNO

    Tuna Crudo, Fried shallots, cucumber, pomegranate, sorrel.

  • AGNOLOTTI DI ZUCCA

    AGNOLOTTI DI ZUCCA

    Our house made pasta stuffed with ricotta, brown butter, and hazelnut; squash
    puree, charred pumpkin, pumpkin seeds, sage.

  • PASTA AL PESTO TRAPANESE E GAMBERI

    Our House made pasta served with shrimps, sundried tomatoes pesto, almonds, garlic, and basil.

  • RISOTTO CAROTE E BURRATA

    Carnaroli rice, carrots, chicken stock, Burrata IGP Puglia, arugula, walnuts.

  • PESCE SPADA ALLA PANTESCA

    Pan seared swordfish, lemon, pantelleria capers, fish stock, parsley, roe, grilled
    fennel, red potato.

  • SALTIMBOCCA ALLA ROMANA

    Veal Saltimbocca, sage, Prosciutto di Parma DOP, Creamy Polenta Taragna, Kale.

  • SCALOPPINE

    Spiced chicken, quinoa, farm vegetables.                                              

  • Zuppa

    Porcini and foraged mushroom, truffle.

  • Dolce

    Apple tart, custard, caramel, sorrel. 

Blackboard October 2nd-16th

  • TARTARE DI MANZO

    Beef Tartare, Grilled flat bread, tarragon aioli, pickled onion.

  • INSALATA

    INSALATA

    Potato salad, peppers, artichokes, anchovy, mustard vinaigrette, watercress.

  • PASTA E CECI ALLA ROMANA


    Our House made Handmade pasta, with braised lamb, rosemary, tomato broth, chickpeas.

  • CRESTE DI GALLO SALSICCIA E CREMA DI GORGONZOLA


    Our House made Pasta w/ House made Italian sausage, broccolini, gorgonzola cream, garlic breadcrumb

  • CANNELLONI AL FORNO

    Our House made stuffed basta, baked in the oven with, squash puree, bechamel, cured egg yolk.

  • ZUPPA DI PESCE

    Shrimp, calamari, mussels, clams, Cod,octopus, slowly cooked with field tomatoes, white wine and herbs. Served with house made focaccia

  • SCALOPPINE

    Mushroom marsala, 3-acre farm vegetables.

  • CONTROFILETTO DI ANGUS ALLA GRIGLIA

    12oz Grilled ANGUS beef striploin, Potato gratin, 3-acre Farm vegetables, veal jus, black truffle.

Reserve Your Seat!