FOR THE TABLE MEDITERRANEAN MEZZE Spicy Moroccan Hummus, Herb Falafel, Babaganoush 16. CRISPY DELICATA SQUASH RINGS Harissa Aioli 16. HOUSE-MADE “TARAMASALATA” Smoked Cod Roe, Dill Potato Chips 15. SICILIAN SARDINE ESCABÈCHE* White Raisins, Toasted Pine Nuts 17. CURED SPANISH ANCHOVIES* Shaved Fennel, Crispy Socca 19. ARABIC LAMB FLATBREAD Eggplant, Pine Nuts, Labneh 19. “CINCO JOTAS” IBÉRICO HAM Pan Con Tomate, Marinated Olives 29. SOUPS & SALADS CUMIN-SCENTED CAULIFLOWER SOUP Green Grapes, Marcona Almonds, Hawaij Yogurt 17. SOUPE DE POISSON* Mediterranean Fish Soup, Garlic Rouille 19. “HARIRA” Traditional Lentil Soup, Lamb Merguez 17. ITALIAN CHICORY SALAD Pine Nuts, Raisins, Pecorino Romano 17. ROASTED BABY BEET SALAD Monte’s Burrata, Autumn Fruit, Walnut-Arugula Pesto 23. APPETIZERS CRUDO “DU JOUR” Seasonal Accompaniments MP. “SETAS CON HUEVO“* Fire Roasted Wild Mushrooms & Croûton Salad AP 21. | MC 28. GAMBAS AL AJILLO Ruby Red Shrimp, Spanish Chili, Focaccia 19. OCTOPUS À LA PLANCHA Marcona Almonds, Arugula, Jerez Vinegar 24. PROVENCALE BEEF TARTARE Matsutake Mushroom, Pine Nuts, Slow-Poached Egg Yolk 25. HAND-MADE PASTA “CINDERELLA” PUMPKIN RAVIOLI Brown Butter, Sage, Amaretti Crumble AP 19. | MC 29. TIMILIA SPAGHETTI “TONNATO” Yellowfin Tuna, Fennel, Maine Sea Urchin AP 23. | MC 33. ACQUERELLO BUTTERNUT SQUASH RISOTTO Sweet Local Lobster, Basil, Charred Onion Cream AP 26. | MC 38. BRAISED LAMB PAPPARDELLE Calabrian Chili, Artichoke, Fresh Ricotta AP 23. | MC 33. MAIN COURSES SEARED DAY BOAT SCALLOP* Heirloom Beans, Piopini Mushrooms, Smoked Ham Broth 34. PANCETTA-WRAPPED SWORDFISH* Sweet Potato, Apples, Brussels Sprouts 36. OLIVE OIL POACHED ATLANTIC COD* Chorizo Piperade, Potato “Espuma,” Cuttlefish Sofrito 36. MOROCCAN CHICKEN TAGINE Turnips, Couscous, Preserved Lemon 32. “RAS EL HANOUT” SPICED LONG ISLAND DUCK Red Kuri Squash, Medjool Dates, Pomegranate-Rose Jus 36. VENETIAN STYLE BEEF DUO* Grilled Tenderloin, “Agro-Dolce” Short Rib, Caramelized Radicchio 41. WHOLE FISH FOR TWO Grilled or Salt-Baked, Choice of One Side Dish Market Price. SIDE DISHES | 11. OLIVE OIL CRUSHED POTATOES Garlic Chips OLIVE OIL CRUSHED POTATOES Garlic Chips FIRE ROASTED BRUSSELS SPROUTS Za’atar, Tahini CHARRED BROCCOLI RABE Pepperoncini, Crispy Shallots ORGANIC FARROTTO Wild Mushroom “PATATAS BRAVAS” Crispy Potatoes, Garlic Aïoli FIRE ROASTED BRUSSELS SPROUTS Za’atar, Tahini CHARRED BROCCOLI RABE Pepperoncini, Crispy Shallots ORGANIC FARROTTO Wild Mushrooms “PATATAS BRAVAS”*

FOR THE TABLE

MEDITERRANEAN MEZZE
Spicy Moroccan Hummus, Herb Falafel, Babaganoush
16.

CRISPY DELICATA SQUASH RINGS
Harissa Aioli
16.

HOUSE-MADE “TARAMASALATA”
Smoked Cod Roe, Dill Potato Chips
15.

SICILIAN SARDINE ESCABÈCHE*
White Raisins, Toasted Pine Nuts
17.

CURED SPANISH ANCHOVIES*
Shaved Fennel, Crispy Socca
19.

ARABIC LAMB FLATBREAD
Eggplant, Pine Nuts, Labneh
19.

“CINCO JOTAS” IBÉRICO HAM
Pan Con Tomate, Marinated Olives
29.

SOUPS & SALADS

CUMIN-SCENTED CAULIFLOWER SOUP
Green Grapes, Marcona Almonds, Hawaij Yogurt
17.

SOUPE DE POISSON*
Mediterranean Fish Soup, Garlic Rouille
19.

“HARIRA”
Traditional Lentil Soup, Lamb Merguez
17.

ITALIAN CHICORY SALAD
Pine Nuts, Raisins, Pecorino Romano
17.

ROASTED BABY BEET SALAD
Monte’s Burrata, Autumn Fruit, Walnut-Arugula Pesto
23.

APPETIZERS

CRUDO “DU JOUR”
Seasonal Accompaniments
MP.

“SETAS CON HUEVO“*
Fire Roasted Wild Mushrooms & Croûton Salad
AP 21. | MC 28.

GAMBAS AL AJILLO
Ruby Red Shrimp, Spanish Chili, Focaccia
19.

OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
24.

PROVENCALE BEEF TARTARE
Matsutake Mushroom, Pine Nuts, Slow-Poached Egg Yolk
25.

HAND-MADE PASTA

“CINDERELLA” PUMPKIN RAVIOLI
Brown Butter, Sage, Amaretti Crumble
AP 19. | MC 29.

TIMILIA SPAGHETTI “TONNATO”
Yellowfin Tuna, Fennel, Maine Sea Urchin
AP 23. | MC 33.

ACQUERELLO BUTTERNUT SQUASH RISOTTO
Sweet Local Lobster, Basil, Charred Onion Cream
AP 26. | MC 38.

BRAISED LAMB PAPPARDELLE
Calabrian Chili, Artichoke, Fresh Ricotta
AP 23. | MC 33.

MAIN COURSES

SEARED DAY BOAT SCALLOP*
Heirloom Beans, Piopini Mushrooms, Smoked Ham Broth
34.

PANCETTA-WRAPPED SWORDFISH*
Sweet Potato, Apples, Brussels Sprouts
36.

OLIVE OIL POACHED ATLANTIC COD*
Chorizo Piperade, Potato “Espuma,” Cuttlefish Sofrito
36.

MOROCCAN CHICKEN TAGINE
Turnips, Couscous, Preserved Lemon
32.

“RAS EL HANOUT” SPICED LONG ISLAND DUCK
Red Kuri Squash, Medjool Dates, Pomegranate-Rose Jus
36.

VENETIAN STYLE BEEF DUO*
Grilled Tenderloin, “Agro-Dolce” Short Rib, Caramelized Radicchio
41.

WHOLE FISH FOR TWO
Grilled or Salt-Baked, Choice of One Side Dish
Market Price.

SIDE DISHES | 11.

OLIVE OIL CRUSHED POTATOES
Garlic Chips

OLIVE OIL CRUSHED POTATOES
Garlic Chips

FIRE ROASTED BRUSSELS SPROUTS
Za’atar, Tahini

CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots

ORGANIC FARROTTO
Wild Mushroom

“PATATAS BRAVAS”
Crispy Potatoes, Garlic Aïoli

FIRE ROASTED BRUSSELS SPROUTS
Za’atar, Tahini

CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots

ORGANIC FARROTTO
Wild Mushrooms

“PATATAS BRAVAS”*