CROSTINI

Blue Crab with jalapeno and tomato  10

Garlic Shrimp with cannellini bean and basil  8

Sweet Corn with smoked shiitake on prosciutto bread  8

Sheeps’ Milk Ricotta with sea salt and herbs  12

 

ANTIPASTI

Finocchiona Salumi with pickled cauliflower  14 

Local Radish & Cucumber with lemon and tonnato  12

Burrata with peperonata agrodolce, dandelion and almonds  16

Local Tomatoes with watermelon and smoked ricotta from abruzzi  15

Steak Tartara Piedmontese with walnuts, truffles and crispy guanciale  17

Arugula Insalata with black mission figs, asiago and american speck  15

Warm Asparagus with fried organic egg, duck prosciutto and truffle dressing  16

Grilled King Prawns with spicy romesco, and local fagiolini  16

Tripe alla Parmigiana with a fried organic farm egg  15

Lamb Meatball sliders with caprino and cucumber  12

 

PASTA

Veal Agnolotti with pancetta, peas and rosemary  19

Spaghetti with rock shrimp, toasted garlic and bottarga  19

Trofie with basil pesto, gaeta olives and parmigiano-reggiano  17

Orecchiette with homemade duck sausage, broccoli rabe and piave  19

Gigantone with sunday night ragu and provolone picante  19

Pappardelle with lamb bolognese, ricotta and mint  19

 

SECONDI

Grilled Branzino with caponata, pignoli and lemon  28

Roasted Sea Scallops with farro piccolo, summer squash & giallo  28

Wood-Fired Pork Chop with fagioli stufato, peperoncini and aceto onions  29

Fennel-Glazed Duck with tuscan lentils, local chard and grappa-cherries  27

Broccoli Rabe Sausage Grinder with spicy peperonata and ricotta  17

Fire-Roasted Garlic Chicken for Two  22 per person 

 

CONTORNI

Fagiolini Misti with lemon and mint  8

Rustic Potatoes with garlic and parmigiano-reggiano  7

Organic Broccoli modo mio  8

 

Chef and Owner: Andrew Carmellini

Chef della Cucina: Ron Rosselli

 

20% gratuity will be charged to parties of 6 or more people