12
BURRATA
Multigrain Fettunta, Pea Greens, Pignoli, Frico
12
12
MUSSELS
Guanciale, Tomato Broth, Grilled Focaccia
12
11
ARUGULA SALAD
Fava Beans, Pecorino, Mint, Lemon
11
11
RADICLE FARM GREENS
Radishes, Herbs, Anchovy Dressing
11
12
BEET AND FRISEE SALAD
Almonds, Smoked Ricotta, Red Wine Vinaigrette
12
13
GRILLED OCTOPUS
Fingerlings, Castel Vetrano Olives, Paprika Vinaigrette
13
10
MEATBALLS
White Wine Glaze, Lemon, Parsley
10
16
CAVATELLI
Housemade Sausage, Broccoli Rabe, Ricotta Salata
16
17
ARUGULA GNOCCHI
Spring Onion, Rock Shrimp “Scampi”, Arugula Gremolata
17
16
SPAGHETTI NERI
Squid-Ink Pasta, Mussels, Green Chile, Bottarga
16
15
SWEET PEA AGNOLOTTI
Chiodini Mushrooms, Zucchini, Bianca, Mint, Pistachio
15
16
WHOLE WHEAT PAPPARDELLE
Shredded Duck, Oyster Mushroom, Grana Padano
16
25
MARKET FISH
Chickpea Panelle. Fennel, Blood Orange, Taggiasca Olives, Saffron
25
21
GOFFLE FARM CHICKEN
Red Swiss Chard, Parsnip Puree, Sage Pan Sauce
21
23
GRILLED BERKSHIRE PORK LOIN
Stone Ground Polenta, Roasted Apple, Savoy Cabbage, Pancetta
23
24
CREEKSTONE FARM HANGER STEAK
Rosemary Potatoes, Cipolline Agrodolce
24
14
BALSAMIC SHORTRIB SANDWICH
Apple and Black Radish Slaw, Roasted Potatoes
14
KALE CHIPS
6
MARINATED OLIVES
6
7
BROCCOLI DI RABE
Anchovies, Golden Raisins, Calabrian Chile
7
6
FINGERLING POTATOES
Sage, Rosemary, Garlic, Duck Fat
6
9
ARTICHOKES ALLA ROMANA
Peas, Green Garlic, Mint
9
8
PAN-ROASTED ASPARAGUS
Six Minute Egg, Orange Curd, Bottarga
8
7
CANNOLI
Lemon, Pistachio, Ricotta
7
8
CHOCOLATE GANACHE TART
8
12
GINGER SMASH
Bourbon, Ginger Syrup, Lemon, Fresh Mint
12
12
SAGE DAIQUIRI
Rum, Sage Syrup, Lime, Grapefruit
12
12
ROSEMARY GIN FIZZ
Gin, Rosemary Syrup, Lemon, Soda
12
11
MANHATTAN
Rye Whiskey, Sweet Vermouth, Bitters
11
11
THYME MARGARITA
Tequila, Thyme Syrup, Lime Juice
11
11
MARTINI
Gin, Dry Vermouth
11
11
DIRTY MARTINI
Gin, Dry Vermouth, Olive Juice
11
11
NEGRONI
Gin, Campari, Sweet Vermouth
11
7
CONEY ISLAND
7
9
NEWBURGH CREAM ALE
9
9
AMARCORD AMA BIONDA
9
7
TROEGS BREWING CO
7
16
TRANSMITTER BREWING
16
8
ROCKAWAY BREWING
8
8
GREENPORT HARBOR BLACK DUCK
8
42
SAUVIGNON BLANC - Kurtatsch, Italy
Typical bouquet of the variety with slightly “green aromas” of freshly cut grass and gooseberries.
42
44
CHATEAU DE BERNE, ROSE’ - France
Lively and aromatic with overtones of exotic fruits. Perfect as an aperitif.
44
40
PINOT GRIGIO - Aldeno, Italy
Quite pleasant with a fruity (but not overwhelmingly so) flavor.
40
45
PECORINO - Pasetti, Italy
Straw-yellow in color with elegantly floral bouquet of acacia and jasmine and a hint of licorice.
45
45
ROERO ARNEIS - San Vito, Italy
Straw-yellow in color, it is dry and harmonious on the palate with a pleasant acidity and persistence
45
40
CAVA, CASTELL SANT’ANTONIO - Spain
Bright gold color, with expressive aroma of nuts and complex ripe fruit. Powerful and rich, with good acidity, fine bubbles and fine bitterness.
40
42
PROSECCO - Il Morgante, Valdobbiadene, Italy
Fresh with sharp mineral tones backed by orange blossom, white pepper and stone fruit.
42
42
VERMENTINO - Villa Solais, Sardinia
Pale, brilliant color. Dry and crisp, soft to the palate.
42
40
RIESLING - Kingelberger, Germany
Made in the modern dry style, offers expressive fruitiness with riesling’s typical backbone of racy and refreshing acidity.
40
45
CHARDONNAY - Famila Conesa, Spain
Structured wine with pale straw color. Of great distinction with a predominance of tropical fruit.
45
48
MANOIR DE MERCEY - Pinot Noir, France
Ripe fruit aromas mixed with a hint of oak. Very generous and voluptuous on the palate.
48
48
SYRAH - Marcelino Delicadas, Spain
Soft-yet-generous tannins and ripe dark fruit flavors of plum and black cherries.
48
45
CHIANTI CLASSICO RISERVA - Casa Sola, Italy
Clear and strong personality, powerful yet same time, remarkable freshness and softness.
45
48
BARBERA D’ASTI (50+) - Pordere Valfre, Italy
Amazing wine with a very balanced minerality.
48
48
PRIMITIVO - Li Janni, Erminio Campa, Italy
It shows a juicy and rounded character, scented of plum and raspberry , with a soft touch and a smooth tannin.
48
75
BAROLO - Alessandro Rivetto. Italy
This structured wine opens with aromas of red and black berry, spices and a whiff of coffee, offering rich black cherry flavors accented with vanilla.
75
40
CABERNET-SAUVIGNON - Las Casas de Vaqueria, Chile
Aromas and flavors of cedar, apple, blueberry, vanilla and herbs with a supple, dry medium body and a tangy nut accented finish.
40
45
CARIGNANO DEL SULCIS - Sella e Mosca, Sardinia
This wine has an elegant ripe plum aroma with a medium body.
45
MERLOT - Domaine Lauriga, Italy
Balanced wine, pleasant to drink with a wonderful fruity feeling in the mouth that reports. Intense and delicate aftertaste. 42
10
STUFFED FRENCH TOAST
Mascarpone and Homemade Nutella Filling
10
11
LEMON-RICOTTA PANCAKES
Seasonal Fruit Compote and Whipped Ricotta
11
EGGS - All Our Eggs Are Cage-Free and Local
..................................................................
12
ZUCCHINI PANCAKES
Herbed Bianca Cheese, Sunnyside-up Egg, Salad
12
11
MARKET VEGETABLE FRITTATA
with Rosemary Potatoes or Arugula Salad
11
12
2 EGGS ANY STYLE
with Hand-Cut Bacon or Housemade Fennel Sage Sausage, Rosemary Potatoes, 7 Grain Toast
12
13
POACHED EGGS
on Organic Polenta with Sauted Oyster Mushrooms
13
12
PANE FRATTAU
Sardinian Flat Bread "Pizza", Marinara Pecorino, 2 Sunnyside-up Eggs
12
16
CREEKSTONE FARM HANGER STEAK AND EGGS
Rosemary Potatoes and Cipolline Agrodolce
16
12
SPAGHETTI ALLA CARBONARA
Guanciale, Egg, Black Peper, Parmesan, Pecorino
12
10
AVOCADO TOAST
Multigrain Bread, Olives, Mint (add poached egg +1 or bacon +2)
10
14
CAVATELLI WITH SAUSAGE
Broccoli Rabe and Ricotta Salata
14
12
GRASS-FED HAMBURGER
With Red Onion and Smoked Tomato Jam
12
13
SHORT RIB SANDWICH
Horseradish, Aioli, Arugula on Ciabatta Bread
13
11
EGG SANDWICH
Mozzarella or Gorgonzola or Taleggio on Ciabatta
11
12
BURRATA
Crostino, Pea Greens, Pignoli, Frico
12
11
ARUGULA SALAD
Fava Beans, Pecorino, Mint
11
11
RADICLE FARM GREENS
Radishes, Herbs, Anchovy Dressing
11
12
BEET AND FRISEE SALAD
Almonds, Smoked Ricotta, Red Wine Vinaigrette
12
5
ROSEMARY POTATOES
5
4
HAND-CUT BACON
4
5
HOUSEMADE FENNEL-SAGE SAUSAGE
5
5
STONE GROUND POLENTA
Marscapone and Parmigiano
5
8
ASPARAGUS
Six minute Eggs, Lemon Vinaigrette, Bottarga
8