Housemade squid ink pasta and shrimp in a sauce of nduja sausage, bergamot, and butter with flecks of mint and bread crumb.
Tuna Crudo (MP)
Tuna is draped over a salad of raw carrots, carrot purée, crushed pistachios, mint, and Calabrian chili.
Chef de Cuisine Ayesha J. Nurdjaja
Chef Nurdjaja finishing pasta in the kitchen.
The crostini are topped with housemade ricotta, rapini pesto, pine nuts, and lemon zest.
Grilled octopus, olives, escarole, and salmoriglio over a purée of castelvetrano olives
Berkshire Pork Chop ($28)
The Berkshire Pork Chop is brined with coriander, fennel seed, black pepper, basil, and mint, then rubbed with garlic before it's grilled.
Ear-shaped pasta with spicy lamb sausage, rapini, and ricotta salata.
Pasta and Meatballs ($17)
Wednesday's piatto del giorno: housemade pasta with a meatball of pork, beef, veal, and Calabrian chili.
Italian Greens ($9)
Imported greens with candied walnuts, pickled onions, and pear.
Focacchia and Fava Bean Puree
In lieu of the typical bread and olive oil, Red Gravy's pre-meal bread service is focaccia and fava bean purée.
The "cannoli" features a warm sheep milk ricotta, orange blossom honey, meyer lemon sorbet, and crushed pistachios.