FOCACCIA RIPIENA
stuffed with stracchino cheese,
potato & pesto – 15

PULL-APART ROLLS
garlic butter & grana padano – 8
add crispy prosciutto di parma +$2

CLASSIC MEATBALLS
fregola, broccoli rabe pesto &
pickled fresno chili – 25

SALUMI & CHEESE BOARD
chef’s daily selection – 28

SALT & PEPPER FRITTO MISTO
lobster, calamari, shrimp
& green onion – 29

CHARRED OCTOPUS
fingerling potatoes, capers
& “scampi” sauce – 28

POLENTA “CREMOSA”
seasonal mushrooms &
truffle sugo – 22

SHRIMP COCKTAIL
lemon & cocktail
sauce – 26

TUNA TARTARE
chimichurri, crispy risotto &
black garlic vinaigrette – 29*

HALF DOZEN OYSTERS
cocktail sauce & red wine
mignonette – MP*

SEAFOOD TOWER
shrimp, clams, oysters, daily market selection
medio – 120* / grande – 225*
add 1oz Caviar – 50*

*These items may be served undercooked. Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

WEDGE
marinated tomatoes, crispy lardons &
buttermilk blue cheese dressing – 18

CAESAR
little gem, colatura dressing,
parmigiano & garlic mollica – 17

BURRATA
prosciutto di parma &
aged balsamico – 35

Housemade Daily

PASTA AL POMODORO
chef ‘s signature sauce – 25

TAGLIATELLE BOLOGNESE
wagyu, pork & veal ragu
& fontina fonduta – 30

FETTUCCINE AL BURRO (for two)
european butter &
parmigiano reggiano – 48
finished tableside

TRENETTE AL VONGOLE
little neck clams, vino bianco
& garlic – 40

SERVED WITH THE FOLLOWING SAUCES, CHOOSE ONE
(additional $4 for extra sauce):

• Cellaio Steak Sauce • Salsa Verde • Truffle Jus
• Horseradish Crema • Roasted Garlic & Parmigiano Butter

SKIRT STEAK
12oz – 37

FILET
8oz – 59

RIBEYE
16oz – 71

NEW YORK
12oz – 55

BONE-IN RIBEYE
40oz – 200
Market Availability

WAGYU
Market Availability

ENHANCEMENTS
• Mixed Mushrooms 8 • Caramelized Onion 8
• Smoked Blue Cheese Fonduta 8 • 8oz Lobster Tail 45

DIVER SCALLOPS
butternut squash &
guanciale agrodolce – 34

SEARED FAROE ISLAND SALMON
cauliflower, mushrooms &
olive tarragon salsa verde – 36

HALIBUT
parsnip, sunchokes &
bagna cauda – 40

ROASTED HALF CHICKEN
truffle jus, fingerling potatoes &
prezzemolo “chimichurri” – 33

14 each

Brussels Sprouts
neonata, crispy shallots &
crème fraîche

Creamed Spinach
fontina gratin

Heirloom Carrots
truffle honey & toasted hazelnuts

Potato Purée
chicken jus & crispy shallots

Baked Potato
butter or sour cream

Loaded Baked Potato
mascarpone, scallion &
crispy prosciutto (additional $7)

Italian Fries
crispy herbs & roasted garlic aïoli

Macaroni Tre Formaggi
parmigiano, mozzarella & fontina

MELA CANELLA
applejack, absinthe,
pear & cinnamon – 18

BELLINE PESCA
cognac, peach, lemon & prosecco – 19

SAN REMO
elderflower, sweet vermouth,
bourbon & orange – 18

HARVEST MULE
vodka, ginger, apple cider
& cinnamon – 20

NEW YORK MARGARITA
tequila, orange, agave
& mulled wine – 22

DEMURE
gin, blackberry, thyme
& egg white – 20

BY THE GLASS
See the entire collection on our wine list.

PROSECCO, Cima Di Conegliano, Cuvée
Prestige, Veneto, Italy, NV – 13

MOSCATO d’Asti, Acquesi, ‘Casarito’,
Piemonte, Italy, 2021 – 14

BRACHETTO d’Acqui, Acquesi, Piemonte,
Italy, 2022 – 15

ROSÉ, Mas de Daumas Gassac, Provence,
France, 2020 – 12

PINOT GRIGIO, Ferrari-Carano, Russian River
Valley, California, 2022 – 11

SAUVIGNON BLANC, Kono, New Zealand,
2020 – 12

CHARDONNAY, FoxGlove, San Luis Obispo,
California, 2019 – 13

PINOT BIANCO, Alois Lageder, Trentino
Alto-Adi ge, Italy, 2019 – 14

RIESLING, Chateau Ste. Michelle, Columbia
Valley, Washington, 2021 – 15

MONTEPULCIANO D’Abruzzo, La Fiera,
Italy, 2021 – 11

CHIANTI, Selvapiana, ‘Vendemmia’, Tuscany,
Italy, 2022 – 14

CABERNET SAUVIGNON, Clos de Luz,
Central Valley, Chile, 2022 – 15

MERLOT, Falesco, ‘Tellus’, Umbria,
Italy, 2015 – 13

PINOT NOIR, Rainstorm, Willamette Valley,
Oregon, 2022 – 15

ROSSO TOSCANO, Collemattoni Adone,
Tuscany, Italy, 2019 – 15

CABERNET SAUVIGNON, Silver Ghost,
Napa Valley, California, 2022 – 22