Alto

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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