ANTIPASTI

Sheep’s Milk Ricotta with sea salt and herbs  12

Sopressata Salumi with pickled cauliflower  14 

Local Tomatoes with watermelon and smoked ricotta from abruzzi  15

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

Steak Tartara Piedmontese with hazelnuts, truffles and crispy guanciale  16

Lamb Meatball sliders with caprino and cucumber  12

Crostino of the day  7

 

PASTA

Veal Agnolotti with pancetta, spinach and rosemary  18

Trofie with pesto, pine nuts, gaeta olives and fagiolini  17

       Scampi Ravioli with rock shrimp, zucchini and toasted garlic  17

Orecchiette with homemade duck sausage, broccoli rabe and piave cheese  18

Pappardelle with lamb bolognese, ricotta and mint  17  

 

SECONDI

Grilled Branzino with caponata, pignoli and lemon  24

Roasted Sea Scallops with farro piccolo, tomato mostarda and salsa rossa  24

Slow-Cooked Lamb Sandwich on a rosemary bun with farinella  16

Broccoli Rabe Sausage Grinder with spicy peperonata and ricotta  16

Chicken Parmesan Sandwich with basil pesto and marinated vegetable salad  16

Hanger Steak with yukon gold potatoes, escarole and pancetta vinaigrette  22

Fire-Roasted Garlic Chicken  21

 

CONTORNI

Fagiolini Misti with lemon and mint  7

 Rustic Potatoes with garlic and parmigiano-reggiano  6

Organic Broccoli modo mio  7

 

Chef and Owner: Andrew Carmellini

Chef della Cucina: Ron Rosselli

 

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