CROSTINI

Blue Crab with jalapeno and tomato  10

Cured Trout with horseradish crema and trout caviar  9

Fava Bean with mint and pecorino on prosciutto bread  8

Sheep’s Milk Ricotta with sea salt and herbs  15

ANTIPASTI

Salumi Misti with giardiniera and conserva  19

Marinated Beets with herb goat cheese crema, radish, snap peas and sunflower  14

Locanda Salad with dried cherries, american speck and hazelnut vinaigrette  15

Steak Tartara Piemontese with hazelnuts, truffles and crispy guanciale  18

Warm Asparagus with an organic egg, parmigiano, proscuitto and truffle dressing  16

Tripe alla Parmigiana with a fried organic farm egg  15

Lamb Meatball sliders with caprino and cucumber  12

PASTA

tutta la nostra pasta è fatta in casa

Casarecce with basil pesto, taggiasca olives, pine nuts and parmigiano  18

Mezzaluna Ravioli with eggplant, tomato conserva, basil and ricotta salata  18

Pasta alla Chitarra with ruby red shrimp, tomato, chili, yuzu and garlic  22

Girondole with duck sausage, English peas, ramps and fiore sardo  22

Paccheri with Sunday night ragu and provolone picante  20

Pappardelle with bolognese ragu and solo di bruna  21

My Grandmother’s Ravioli  19

SECONDI

Steamed Orata with clams, fennel, spring onions in a sorrel pesto broth  29

Grilled Swordfish with braised escarole calabrese, chickpeas and salsa verde  28

Almond Crusted Halibut with spring garlic, peas, maitake mushrooms and lemon  30

Fennel-Glazed Duck with sunchokes, kale, pioppini mushrooms, pancetta and kumquats  29

Berkshire Pork T-Bone with organic grains, pickled turnips, mustard and rhubarb  34

Roasted Rabbit Ripiene with mushrooms, fava beans, asparagus, olives and tarragon  29

Wood-Fired Lamb Chops with fagiolini, artichokes, ramps and pistachios  32

Fire-Roasted Garlic Chicken for Two  28 per person

CONTORNI 

Broccoli Rabe with toasted garlic and lemon  9

Roasted Carrots with olive, citrus and yogurt  9

Rustic Potatoes with garlic and parmigiano-reggiano  8

Chef and Owner: Andrew Carmellini

Chef della Cucina: Ron Rosselli