FIRST

Spicy greens with caciotta cheese and walnuts  8

Mushrooms three ways  9

Artichokes with stracciatella cheese and mint  11

Tuna crudo with beets and blood orange  14

Rolled, stuffed veal breast with pistachio and salsa verde  12

La Quercia prosciutto, pears and gooey cheese  11

Antipasti — Daily selections                           For one  10
                                                                  For two  15

SECOND

Floppy farro and tomato lasagna   10

Game agnolotti with hazelnuts and brown butter  14

Red wine risotto with radicchio and almond pesto  11

Potato gnocchi with duck ragu and grilled liver  13

Spaghetti and lobster  18

Citrus braised pork cheek with heirloom polenta  12

Smooth white bean soup with crab and red pepper  10

THIRD

Grilled bass with fennel and prosecco zabaione  31

Roasted cod, littlenecks, guanciale and potato-basil purée  30

Orange-dusted scallops with sunchokes and olives  32

Grilled guinea hen with pistachios and tomato-potato tart  28

Slow braised rabbit with olives, figs and chestnuts  32

Quails stuffed with polenta, currants and pinenuts  30

Grilled rack and roasted leg of lamb with sheep’s cheese crespelle  36

Melting short rib with marrow and celery  31

. . . A LITTLE MORE

Spicy greens with garlic and chilis  5

Roasted fennel with Parmigiano Reggiano  5

Orange beets  5

Farro with mushrooms  5

Potato basil purée  5

RIALTO CLASSICS

Soupe de poissons — Provençal fisherman’s soup with rouille,
Gruyère and basil oil  12

Grilled mussels with andouille and toasted garlic bread  12

Slow roasted Long Island duck with braised escarole, roasted fingerlings and Sicilian olives  36

Grilled Wolfe’s Neck sirloin steak with sliced portabella mushroom, arugula and endive salad, shaved Parmigiano Reggiano and
truffle oil  43

Chef/Owner: Jody Adams
Chef de Cuisine: Carolyn Johnson
Sous Chef: Nuno Alves
Pastry Chef: Tal Shofman-Schejter