Est. in the Old Quarter

Vinear

The Menu

To Begin

Small plates, big appetites

  • Burrata al Forno

    16

    Charred sourdough, roasted grapes, honeycomb, cracked pepper

  • Tuna Crudo

    19

    Yellowfin, blood orange, fennel pollen, chili oil, sea salt

    Chef's pick

  • Charred Octopus

    21

    Smoked paprika, crushed potato, salsa verde, lemon

  • Whipped Lardo

    13

    Rosemary focaccia, fig mostarda, grey salt

The Table

Hearth-fired, hand-finished

  • Bone-In Ribeye

    58

    28-day dry aged, bordelaise, roasted marrow, watercress

    For two

  • Cacio e Pepe

    24

    Fresh tonnarelli, three-pepper blend, aged pecorino

  • Branzino al Sale

    36

    Salt-baked whole fish, citrus fennel salad, olive oil

  • Duck Confit

    32

    Crispy leg, cherry gastrique, celery root puree, chard

  • Wild Mushroom Risotto

    27

    Arborio, black trumpet, parmesan, white truffle oil

    Vegetarian

To Finish

A quiet, sweet ending

  • Olive Oil Cake

    12

    Candied citrus, mascarpone, pistachio crumble

  • Dark Chocolate Tart

    13

    Sea salt caramel, espresso cream

  • Affogato

    10

    Vanilla bean gelato, double espresso, amaretti

The Cellar

Wine, spirits, and something without

  • Nebbiolo, Piedmont

    17 / 68

    Glass / Bottle — earthy, tannic, cherry finish

  • Vermentino, Sardinia

    14 / 56

    Glass / Bottle — crisp, saline, citrus

  • Vinear Negroni

    15

    House gin, sweet vermouth, campari, orange

  • Rosemary Spritz

    9

    Non-alcoholic, sparkling grapefruit, rosemary