* Simple crepes stuffed with Parmigiano Reggiano and herbs with spring vegetable ragout 21.

* Tuscan fish stew—spicy tomato broth with clams, mussels, scallops, octopus, shrimp and monkfish 28.

*Crispy sole with shredded potato cake, braised lettuce, pesto, peas and carrots 29.

Seared halibut with steamed Wellfleet clams, sea beans and tomato-saffron vinaigrette 29.

Salmon paillard flashed on a plate with smokey vanilla vinaigrette,
sesame seeds and warm cucumber and ramp salad 26.

Crisp confit leg of organic chicken with rolled stuffed breast, artichokes, capers, and favas 26.

Braised rabbit leg in chamomile and crème fraiche with grilled pancetta wrapped loin and a variety of peas 32.

Slow roasted Long Island duck with braised escarole, roasted fingerlings and Sicilian olives 29.

Grilled Ninam pork tenderloin and roasted belly with traditional antipasti 28.

Roasted lamb rack chops with braised shank and rice in phyllo, grilled asparagus and garlicky yogurt 34.

Tuscan style sirloin steak with sliced portabella mushroom, endive and arugula salad, shaved Parmigiano Reggiano and truffle oil 39.


Consuming raw or undercooked meats, poultry, seafood or eggs increases your risk of foodborne illness.

* Selected menu items taken from In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant
By Jody Adams and Ken Rivard
(HarperCollinsPublishers; January 2002)