As recognized by the New York Times, we have a commitment to sustianability and seasonality.

Accordingly our menu changes frequently. For the most up to date menus, please visit our Facebook page at the link in the lower left corner of this site.

Beginning March 1 we will strive to offer brunch items that appeal to children without insulting their palates (or their parents' palate).

Our a la carte prices are below.

  • BRUNCH MENU

  • SALAD & VEGETABLE APPETIZERS

  • BABY LETTUCES  9
  • Radishes, Herbs, Lemon Vinaigrette

  • ARAHOVA FETA SALAD  14
  • Farro, Fava Beans, Mint

  • EGGPLANT  14
  • Calabrian Chili Honey Vinaigrette
  • Sesame, Cilantro, Yogurt

  • OVEN ROASTED BROCOLLI  11
  • Pine Nuts, Salmoriglio

  • ESCAROLE SALAD  13
  • Herbs, Parmesan, Capers, Breadcrumbs

  • MARINATED BUFFALO MOZZARELLA  18
  • Grilled Ramps, Roasted Tomatoes, Ciabatta


  • CHEESE, SALUMI & SAUSAGE APPETIZERS

  • BUFFALO RICOTTA  13
  • Arugula Pesto, Chili, Grilled Ciabatta

  • CHEESE PLATE  M/P
  • Clothbound Cheddar / Cow’s Milk, Vermont (semi hard)
  • Baley Hazen Blue / Raw Cow’s Milk, Vermont (blue)
  • Von Trapp Camembert/ Cow’s Milk, VT (cream)
  • Served with Apricot Raisin Compote & Pistachio Honey


  • SALUMI CUTS
  • Jamon Serrano, Pancetta, Coppa, Lonza, Iberico Lardo

  • DRY CURED SAUSAUGE
  • Garlic and Pepper, Soppressata, Beef and Cinnamon, Saucisson Sec


  • FISH APPETIZERS

  • BOUCHOT MUSSELS  16
  • Garlic, White Wine, Grilled Bread

  • SMOKED TROUT SALAD  16
  • Potato, Soft Boiled Farm Egg, Aioli


  • BRUNCH SIDES

  • CRISPY RED BLISS POTATOES  6
  • Chives, Creme Fraiche

  • APPLEWOOD SMOKED BACON  6

  • TWO FARM EGGS ANY STYLE  6


  • BRUNCH ENTREES

  • BAKED EGGS  21
  • White Beans, Merguez, Grilled Bread

  • BRIOCHE FRENCH TOAST  16
  • Blueberries, Whipped Ricotta, Lemon

  • STEAK AND EGGS  M/P
  • Crispy Potatoes, Sunny Side Egg

  • WILD MUSHROOMS  18
  • Creamy Polenta, Slow Poached Eggs, Lardons

  • SWEET BISCUIT  16
  • Market Strawberries, Greek Yogurt, Vanilla


  • LUNCH ENTREES

  • SPAGHETTI  18
  • Cured San Marzano Tomatoes, Fiore Sardo

  • LINGUINI CARBONARA  21
  • Pecorino, Pancetta, Black Pepper

  • ROASTED CHICKEN UNDER A BRICK  26
  • Crispy Fingerling Potatoes, Herbs, Olive Oil

  • RICOTTA CAVATELLI  22
  • Herb Pesto, Lemon, Whipped Goat Cheese

  • GRILLED FISH  M/P
  • Kritiko Olive Oil, Herbs


  • Daily additions available on Twitter and Facebook.

  • True commitment to sustainability includes economic stewardship of our community. Should you be interested in donating in any manner to New York City, please visit www.nycservice.org.