il Buco

House-Made Pasta with Rabbit Sugo

Rotating seasonal shapes with sauces built from quality ingredients — restrained, precise, and consistently al dente

Charcuterie and cheese board

Curated selection from artisan producers, reflecting the restaurant's decades-long sourcing relationships — best way to open a meal here

Risotto with Chanterelle Mushrooms

Creamy risotto with earthy chanterelles, spinach, and aged cheese -- comfort in a bowl

Artisan Pasta with Peekytoe Crab

Dried pasta with sweet Maine crab -- simple, elegant, and letting the crab shine

Wood oven-roasted dishes

Whole fish or roasted meats from the wood-burning oven arrive with clean, smoky depth and minimal fuss

Flatbreads

Thin, crispy flatbreads from the wood oven with simple seasonal toppings — good for sharing while the rest of the meal arrives

Grilled Spanish Dorade

Whole grilled dorade with summer vegetable caponata -- clean, Mediterranean, and beautifully cooked

Burrata or seasonal cheese starter

Simple preparations that let the ingredient quality speak — don't expect elaboration, do expect freshness

Heirloom Beet Puree

Chilled puree of colorful heirloom beets with yogurt and chives -- bright, earthy, and refreshing

House Baked Bread Basket

Artisan breads baked in-house by Sheena Otto -- warm, crusty, and worth ordering before you even look at the menu

Grilled Shrimp