Dinner Menu
INSALATA
INSALATA DI SPINACI 9
Young spinach leaves, endive, candied walnuts, gorgonzola cheese
CAPRESE D’ AUTUNNO 13
Oven- dried tomatoes, basil, imported buffalo mozzarella from Campania
INSALATA DI PERE 8
Roasted pears, baby arugula, lemon oil, Capriole Farm goat cheese
INSALATA DI BARBABIETOLE 9
Green Acres Farm beets, shaved fennel, imported ricotta di bufalo, local greens, citrus infused oil
TRE COLORI 8
Treviso, arugula, endive, aged balsamic, parmesan shavings
INSALATA MISTA 7
Field greens, house vinaigrette, fennel flavored grissini
ANTIPASTI
PROSCIUTTO DI PARMA 14
Prosciutto di Parma, sliced cantaloupe
CECINA FRITTA 8
Chick pea flour fries with parmesan
SFORMATO DI ZUCCA 9
Local squash flan, aged balsamic, parmesan
BURRATA CON CULATELLO 13
Pugliese, hand-stuffed mozzarella, artisan style prosciutto
GRIGLIA MISTA 14
Wood grilled calamari, shrimp, octopus, arugula, lemon and caper infused olive oil
FRITTURA DI CALAMARI 10
Fried calamari served in a paper artichoke
LA RIBOLITTA ALLA “DELFINA” 7
Twice cooked vegetable and bread soup in the style of “Da Delfina restaurant in Artimino, Tuscany”
PASTE
(APPETIZER PORTIONS AVAILABLE)
LASAGNA TIPICA DI BOLOGNA 15
Traditional lasagna of Bologna with green pasta sheets layered with béchamel and Bolognese sauces
STRACCI DI FARRO 14
Farro flour pasta triangles, asparagus, mushrooms, garlic, truffle oil
RAVIOLI “PICCOLO SOGNO” 14
Four cheese ravioli, pine nuts, butter, Marsala glaze, parmesan curls
PAGLIA E FIENO CON VITELLO 15
“Straw and Hay” green and white ribbon noodles, veal ragu
SPAGHETTI NERI “FRUTTI DI MARE” 17
String cut black spaghetti, mussels, clams, shrimp, calamari, San Marzano tomatoes, red chilies
GNOCCHI DI SPINACI 14
Spinach and potato gnocchi, tomato basil sauce
PAPPARDELLE CON CINGHIALE 16
Wide noodles, spiced wild boar ragu
CAPPELLACCI DI ZUCCA 14
Spiced local squash stuffed pasta, brown butter, sage, walnuts
PIZZA
MARGHERITA 13
Tomato sauce, mozzarella, basil
BIANCA CON RUCULA 14
Mozzarella, arugula, olive oil, Reggiano curls
PROSCIUTTO 15
Tomato sauce, mozzarella, Italian ham
FUNGHI TARTUFATI 14
Mozzarella, mushrooms, herbs, truffle oil
SECONDI
POLLETTO ALLA GRIGLIA 18
Flattened wood grilled spring chicken, rapini, lemon
PORCHETTA ALLA ROMANA 21
Roman style roasted Swan Creek Farm pork, garlic sautéed local greens
ANATRA ARROSTO 22
Slow roasted half duck, fennel sausage, farro polenta
ROSTICCIANA 23
Braised beef short ribs, aromatic vegetables, soft polenta, Tuscan kale
“SAPORE” DI MARE 23
Assorted shellfish and fish stew, garlic rubbed toast
SALMONE ALLA SENAPE 21
Grilled salmon, grain mustard, broccolini, fingerling potatoes
PESCE INTERO MP
“Wood fired” whole fish of the day, baked with Sicilian sea salt crust, braised fennel, citrus and caper reduction
CONTORNI
OLIVE MISTE 5
POLENTA CON FARRO 5
PATATE AL ROSMARINO 6
ASPARAGI ALLA GRIGLIA 6
RAPINI 6
BROCCOLINI 6
CAPONATA 6
FREGOLA 6