Menu is Subject to Change
Antipasti
Olive Miste
Mix of Castel Vetrano, Gaeta and Cerignola Olives
Polenta con Funghi e Taleggio
Polenta with Taleggio Cheese, and Oyster Mushrooms
Carciofo alla Romana
Artichoke Heart, Braised in White Wine, EVOO, Parsley and Mint
Quaglia Ripiena
Roasted Quail, Stuffed with Sausages, Figs and Chestnuts, with Radicchio and Port Wine Reduction
Polpo alla Griglia
Char Grilled Octopus, with a Celery, Red Onion, Cherry Tomato and Fingerling Potato Salad
Burrata, Pomodoro e Basilico
Burrata, Beefsteak Tomatoes and Basil
Taglieri
Board of Cured Meats
Board of Cheeses
Assorted Board
Insalate
Lattuga Cappuccio, Pinoli e Gorgonzola
Bibb Lettuce Salad, with Sundried Tomato, Toasted Pinenuts and Gorgonzola
Radicchio, Rucola e Indivia
Radicchio, Endive and Arugula, Shaved Parmigiano
Paste
All Pastas Made in House
Linguine con Gamberi, Pomodoro e Olive
Linguine with Fresh Tomato, Shrimp and Taggiasca Olives
Gnudi di Spinaci
Spinach and Ricotta Gnudi, Asiago Cheese Fonduta, and a Hint of Nutmeg
Tagliatelle all Ragú
Tagliatelle with a Beef, Veal and Pork Ragú
Pappardelle al Ragú di Coniglio
Pappardelle with a White Rabbit Ragú, Rosemary and Pistachios
Ravioli di Mela, con Ragu di Anatra
Green Apple, Ricotta and Cinnamon Ravioli, with a Duck Ragú and Fresh Radicchio
Secondi
Dentice con Caperi e Limone
Red Snapper with Caper Lemon and Cherry Tomaoes, Over Potatoes and Spinach
Costatina Di Maiale, Burro e Salvia
12 oz Bone In Apple Cider Brined Pork Chop, in Butter and Sage, with Whipped Potatoes, Butternut Squash Pureé, and Apple Chutney
* Carre di Agnello, in Crosta di Pinoli
Pinenut Cruste Rack of Lamb, with Potato Cake, Purple Cauliflower Pureé, and Port Wine Reduction
Costata di Manzo { For Two }
40 oz Bone In Ribeye, Charred and Roasted
Contorni/Sides
Roasted Asparagus
Sauteéd Spinach
Purple Cauliflower, Gaeta Olives
Herbed Fried Potatoes
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