minimum 6 oysters per order
Montauk Wild Oysters
( Montauk, LI )
Wild Maine Belon Oysters
( Damariscotta River, ME )
Nantucket Bay Scallops
With chervil
Peconic Bay Scallops
With ginger gold apple
Halibut Belly
With extra virgin sunflower oil
Pink Snapper
With black lava salt
Mediterranean Pink Snapper
With Ligurian olive oil
With sea beans and radish
With pomegranate
Black Sea Bass
With toasted pine nuts
Diver Scallop
With tangerine pressed olive oil
With mugolio (pine bud syrup)
Icelandic Arctic Char
With Sicilian spiced cracklings
Wild Washington State Steelhead Salmon
With fiddlehead pickles
Cobia (lemonfish)
With house made pink lemon oil
Bigeye Tuna
Carpaccio with olio verde and chives Alba White Truffles supplement Supp $50
Seared "au poivre"
With Gaeta olive aioli
Spanish Mackerel
With Sicilian dried cherry tomato
Maine Sea Urchin
With capezzana olive oil
Razor Clams
Two minute ceviche with chilis, scallion and mint
Crudo Tasting
Six unique tastes of our raw seafood in two flights
Uovo di Pollo
Soft scrambled farmhouse egg with Alba white truffle
Soft cheese from Puglia with grilled pancetta, raddichio and aged balsamic
Insalata di Radicchio
Salad of Guy's radicchio, roasted heirloom pumpkin, gingergold apple and pumpkin seed oil viniagrette
Baked Jonah crab with young fennel and ritz crackers
Verdura Mista
Organic salad of fall vegetables, sheep's milk ricotta and herb garden vinaigrette
Salad of fresh porcini mushrooms and parmesan vinaigrette
Insalata di Puntarelle
Salad of Italian bitter chicory with anchovy vinaigrette
Grilled local squid with Maui onion, jalapeno and radicchio
Coda Di Rospa
Crispy local blowfish tails with cippoline and lemon jam
Vongole e Capesante
Peconic bay scallops and littleneck clams baked with heirloom apples, Nueske's bacon and just dug horseradish
Crispy rainbow smelts with caper-tarragon aioli
Grilled octopus with giant corona beans and preserved Sorrento lemon
Insalata di Amara
Salad of local bitter greens and aged merlot vinaigrette
Zuppa di Pesce Amalfitana
Fish soup in the style of amalfi with tomato chili bruschetta
Pesci Azzurri
House marinated sardines with pepperonata - Marinated anchovies, preserved blood orange and Manzanilla olive - Grilled sardines with shallot thyme vinaigrette -Bresaola di Tonno (tuna prosciutto) with capers, raisins and pine nuts - Each $9, Two $12, Three $15, All Four $18
Taglierini Piedmontese
Piedmontese style spaghetti with Alba white truffles
With a one pound lobster, chilis and mint
Gnocchi di Zucca
House made cheese pumpkin gnocchi with lobster, sea scallops, saba and sage
House made Amalfitana style flat ribbon pasta with gulf shrimp, rock shrimp, roasted artichokes and chef's chilis
Spaghetti Neri
Squid ink spaghetti with seppia, green chilis and scallion
Maccheroni alla Chitarra
House made guitar cut spaghetti with sea urchin and crabmeat
With briny clams, hot red pepper and pancetta
Gnocchi di Ricotta
Old Chatham sheep's milk ricotta gnocchi with tomato, bufala mozzarella and basil
Pesce Intero
Branzino per Due o Tre
Whole Mediterranean sea bass for two or three cooked in sea salt - $36PP Alba White Truffle Supplement SUPP $50
Whole roasted North Atlantic turbot with marinated meyer lemon
Spigola Nera
Whole roasted local black bass with caperberries and olives
Orata Americana per Uno o Due
Whole grilled local porgy for one or two with salsa verde - $36PP
Salmone Bianco
Wild Alaskan ivory salmon with pumpkin, vanilla, wild mushrooms and caramelized chestnuts
Seared Nantucket bay scallops with root vegetable slaw
Grilled Spanish mackerel with brussels sprouts roasted with pancetta
Zuppa di Pesce
Sicilian style fish stew
Fritto Misto Amalfitano
Crispy mixed seafood
Four story hills farm chicken with primo olives, fregula and lemon
Selection of Italian style vegetables - Any One $9, Any Three $15, Any Five $19

Menus and wine lists are representative only and certain items may change based on availability.