Alto
Restaurant Menu
Appetizers
Branzino Tartare // 16
avocado, gremolata and preserved lemon vinaigrette
Yellowfin Tuna "Susci" // 16
preserved truffles, baby watercress and sea salt
Wagyu Beef Albese Style // 18
shaved parmigiano and pickled baby mushrooms
Cold Smoked Trout // 15
red beet vinaigrette and pink peppercorns
Puree of Curried Butternut Squash Soup // 14
whipped burrata and guanciale
Autumn Salad // 16
braised chestnuts, grilled pumpkin, shaved ovoli mushrooms and speck
Herbed Spaetzle with Slow Braised Rabbit // 17
caramelized parsnips, mint and parmigiano
Poached Kumomoto Oysters // 15
cauliflower soup, crisp shallots and caper salmoriglio
Seared Diver Scallops // 17
caramelized potatoes, mushrooms and sunchoke puree
Slow Braised Short Ribs of Beef // 16
vegetable and farro risotto
Pasta
House Made Tagliatelle // 23
speck-potato sauce, broccoli rabe and parmigiano
Squid Ink Strigoli // 26
braised octopus and pickled shallots
Veal and Fontina Agnolotti // 26
organic carrots, baby mushrooms and parmigiano emulsion
Chanterelle and Braised Lumache Ravioli // 27
truffled watercress puree
Pumpkin Filled Casoncelli // 25
amaretti cookies, peperoncino and parmigiano
House Made Spaghetti // 24
fresh tomato and basil
Braised Oxtail Cappellacci // 27
parmigiano broth and horseradish
Green Apple Risotto // 35
seared foie gras and aged balsamico
($17 prix fixe supplement)
Entrees
Seared Wild Striped Bass // 34
early autumn vegetables, guanciale, red wine reduction and spicy potato-onion salad
Pan Seared Alaskan Sablefish // 35
horseradish puree, roasted potatoes, double smoked bacon and clams
Imported Turbot // 36
caramelized leeks, onions, endive, salsa verde and lentils
Poached Dorade // 34
caponata and golden raisin-pignoli mostarda
Slow Roasted Stuffed Baby Chicken // 32
early autumn vegetables and foie gras emulsion
Moist Roasted Baby Lamb // 35
creamy polenta, artichokes and caramelized shallots
Local Raised Porchetta // 36
roasted with caramelized cabbage and grappa pickled apples
Grilled Dry Aged Ribeye of Beef (18oz) // 42
hen of the woods mushrooms, fingerling potatoes, truffles and parmigiano
($12 prix fixe supplement)
Dessert // $12
Apple "Tatin" //
muscovado gelato, dry fruit compote
Caramelized Figs //
red wine syrup, vanilla gelato, toasted pistachios
Chocolate Napoleon //
chocolate crème catalan, tonka bean gelato
Warm Chocolate Ganache //
milk chocolae gelato, roasted peanut froth
Chocolate Brioche //
gianduia gelato and orange confit
Black Truffle Sundae // $27
truffle whipped cream, toasted almonds
($15 supplement)
Selection of Seasonal Sorbet //
Chocolate with Chocolate Sable
PLEASE NOTE: All menu items and prices are subject to change.
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