To celebrate the season, Chef Theo Schoenegger is serving dishes such as Panzanella con Granchio (blue crab, brioche croutons, tomato, cucumber, tomato fonduta, $24) and Insalata Primaverile (farmer's market spring vegetables with white balsamic vinaigrette, $17).
New entrees such as Branzino alla Genovese (grilled Mediterranean sea bass, cannellini bean and baby vegetable ragu, pesto, $41) and Ippoglosso (butter poached Alaskan halibut, asparagus, morels, sherry cream sauce, $46) join signature dishes such as Ossobuco "My Way" ($48) and Risotto with Maine lobster ($45).

The complete menu is provided below:

ANTIPASTI

FREDDI E CALDI

Cold and Hot Appetizers

Caprese bufala mozzarella, vine-ripened tomatoes, basil 17

Antipasto Parma prosciutto, parmigiano reggiano, roasted peppers, marinated olives 17

Octopus Affogato braised baby octopus, potatoes, white wine, tomato, garlic crouton 17

Crudo di Tonno Bianco sliced yellowtail, avocado puree, pickled ramps, espelette pepper 19

Panzanella con Granchio blue crab, brioche croutons, tomato, cucumber, tomato fonduta 24

Insalatina dell’ Imperatore “Caesar Salad” lemon-anchovy vinaigrette 14

Insalata Primaverile farmer’s market spring vegetables, white balsamic vinaigrette 17

Carpaccio thinly sliced beef tenderloin, salsa verde, wild arugula, shaved parmigiano, crouton 19

Lobster Cappuccino classic lobster bisque, tarragon, brandy spuma 17

Polpettine meatballs, polenta fries 18

PASTA

Pennette Italian sausage ragu, bell peppers, tomato, fresh basil 27

Lasagna Bolognese fresh pasta layered with veal, pork and beef 29
Frank’s “Spaghetti & Clams” Manila clams, white wine, tomato garlic broth 29
Agnolotti small pockets filled with bufala ricotta, herbs, asparagus sauce 26
PESCI
Fish
Ippoglosso butter poached Alaskan halibut, asparagus, morels, sherry cream sauce 46

Branzino alla Genovese grilled Mediterranean sea bass, cannellini bean and baby vegetable ragu, pesto 41

Capesante seared Maine diver scallops, braised farmer’s market artichokes, shiitake, tarragon oil 43

Risotto Maine lobster, forest mushrooms, chive oil 45

CARNI

Meat

Pollo Marsala chicken breast, forest mushrooms, potato gnocchi 33

Agnello grilled Colorado lamb chops, goat cheese mashed potatoes, rapini 49

Milanese lightly breaded veal chop, lemon, tomato marmalade, tri color salad 47

Ossobuco “My Way” braised veal ossobuco, risotto Milanese and gremolata 48

Tagliata bone-in rib eye, eggplant parmigiana, cherry tomatoes, capers, basil 52

Chicken Parmigiana crispy chicken, mozzarella, tomato sauce 29

CONTORNI

Sides

Purea di Patate mashed yukon gold potato 9

Spaghetti tomato basil sauce 9

Cime di Rapa rapini, garlic, olive oil 9

Capponatina vegetable ratatouille 9