PER LA TAVOLA
peekytoe crab crostini, meyer lemon aioli, red fresno chili 10
oyster del giorno, asian pear mignonette & calabrian chili cocktail sauce 3.50 per piece
herb & fontina potato croquettes, white truffle essence 8
p.e.i. mussels, guanciale & calabrian chili broth 9
mascarpone polenta fries, gorgonzola fonduta 8
yellowfin tuna tartare, lime aioli, marinated radish, toasted crostini 12
ANTIPASTI
romaine wedge, prosciutto di parma, roasted garlic dressing, ricotta salata 14
roasted octopus, fingerlings, pickled red onion, sicilian olive aioli, red fresno chiles 16
cornmeal crusted calamari, tomato -fennel compote 15
shaved zucchini & apple insalata, gorgonzola dolce, red wine vinaigrette 14
delicata squash & apple soup, oregano crema, & ciabatta croutons 12
foie gras del giorno 18
PASTA
truffle scented rigatoni, forest mushroom ragu, castelmagno cheese 15/25
ricotta gnocchi, sweet sausage bolognese, basil, & pecorino 15/25
cavatelli, roasted octopus, salami -pomodoro, ricotta salata 15/25
pappardelle, braised duck sugo, oregano, & pecorino sardo 15/25
braised short rib & taleggio ravioli, truffle jus, parmigiano reggiano 15/25
delicata squash & mascarpone mezzaluna, sage -brown butter, spiced pumpkin seeds 15/25
PIATTO
pancetta wrapped bronzini, red quinoa, tomato confit, yellow squash, crispy salsify, salsa verde 29
seafood risotto, scallops, prawns, octopus, & peekytoe crab, english peas, saffron acqua pazza 36
olive crusted scottish salmon, crispy couscous, baby zucchini, yellow squash -sweet onion puree 27
espelette dusted cod, cranberry bean & leek stufato, caramelized fennel, tomato broth 28
buttermilk baked chicken, truffle pesto, creamy fontina polenta, broccolini, black truffle jus 28
braised short ribs, wilted swiss chard, truffle potato puree, & spiced port reduction 36
long island duck breast, duck fat poached sunchokes, red kuri squash, & soy -ginger caramel 31
14 oz. pork chop, celery root puree, broccoli rabe, parmigiano spaetzle, & sweet onion agrodolce 30
20% gratuity added for parties of 6 or more
V E G E T A R I A N O 45
shaved zucchini & apple insalata, gorgonzola dolce, red wine vinaigrette
or
delicata squash & apple soup, oregano crema, ciabatta croutons
truffle scented rigatoni, forest mushroom ragu, castelmagno cheese
or
delicata squash & mascarpone mezzaluna, sage -brown butter, spiced pumpkin seeds
crispy couscous, baby zucchini, yellow squash -sweet onion puree
or
caramelized fennel scampi, cranberry bean & leek stufato, tomato broth
TASTING MENU
choose one course from each section PER LA TAVOLA, ANTIPASTI, PASTA, PIATTO
and then our pastry chef cynthia’s DESSERT SAMPLER 70
supplement for foie gras +8
SIDES
parmigiano spaetzle 8
saffron risotto 8
creamy fontina polenta 8
sautéed broccoli rabe 8
broccolini 8
truffle potato puree 8
please note: Chef Ryan would like to refrain from cell phone use unless you’re instagramming or facebooking
his delicious cuisine. In that case please #chefryandepersio #fascinorestaurant #sexythingsonaplate ;)
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.