Dinner Menu

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INSALATA

MOZZARELLA DI CAMPANIA 13

Imported bufalo milk mozzarella, basil, roasted bell peppers, olive oil, white anchovies

INSALATA DI PERE 8

Roasted pears, baby arugula, lemon oil, Capriole Farm goat cheese

INSALATA DI BARBABIETOLE 9

Mixed local beets, shaved fennel, imported ricotta di buffalo, greens, citrus infused oil

FAVA E PECORINO 10

Fava beans, aged pecorino cheese, extra virgin olive oil and arugula

INSALATA DI CARCIOFI 9

Shaved baby artichokes marinated in lemon, shaved parmesan cheese, lemon oil

INSALATA MISTA 7

Field greens, house vinaigrette, fennel flavored grissini

ANTIPASTI

PROSCIUTTO DI PARMA 15

Prosciutto di Parma, Melon

CECINA FRITTA 8

Chick pea flour fries with parmesan

CANNELLONI DI ORTICA 11

Baked pasta wrapped around spring nettles, buffalo ricotta, béchamel and tomato sauces

CODA ALLA VACCINARA 9

Roman style braised oxtail stewed with aromatic vegetables

BURRATA CON CULATELLO 13

Pugliese, hand-stuffed mozzarella, artisan style prosciutto

GRIGLIA MISTA 14

Grilled calamari, shrimp, octopus, arugula, lemon and caper infused olive oil

FRITTURA DI CALAMARI 12

Fried calamari served in a paper artichoke

PASTE

(APPETIZER PORTIONS AVAILABLE)

RAVIOLI “PICCOLO SOGNO” 14

Four cheese ravioli, pine nuts, butter, Marsala glaze, parmesan curls

STRACCI DI FARRO 15

Farro flour pasta triangles, asparagus, mushrooms, garlic, truffle oil

TORTELLI ALLA PRIMAVERA 16

Baby artichoke and buffalo ricotta filled pasta tossed with spring peas, fava beans and pea sprouts

PAGLIA E FIENO CON VITELLO 16

“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 pepper flakes

GNOCCHI DI SPINACI 15

Spinach and potato gnocchi, mushrooms, oven dried tomatoes, toasted garlic

PAPPARDELLE CON CINGHAILE 18

Large ribbon pasta, spiced wild boar ragu

PIZZA

MARGHERITA 14

Tomato sauce, mozzarella, basil

BIANCA CON RUCULA 15

Mozzarella, arugula, olive oil, Reggiano curls

PROSCIUTTO 16

Tomato sauce, mozzarella, Italian ham

SALAMETTI E CIPOLLA 16

Tomato sauce, red onions, mozzarella and salami

PEPERONI E GORGONZOLA 15

Roasted bell peppers, gorgonzola, mozzarella

SECONDI

POLLETTO ALLA GRIGLIA 18

Flattened grilled Cornish hen, rapini, lemon

CONIGLIO ALL’ AGRO 22

Slow stewed rabbit with white wine, rosemary, lemon, semolina pudding

ROSTICCIANA 24

Braised beef short ribs, polenta, pea shoots, red wine and aromatic vegetables

MAIALE AL LATTE 23

Milk braised Berkshire pork shank, mashed potatoes, Tuscan Kale, house cured pancetta

“SAPORE” DI MARE 22

Assorted shellfish and fish stew, garlic rubbed toast

HALIBUT CON FARRO 27

Alaskan halibut filet, farro with leeks, and spring vegetables, lemon oil

SALMONE ALLA MOSTARDA 24

Grilled Loch Duart Scottish salmon, broccolini, fingerling potatoes, white wine and grain mustard reduction

TONNO ALLA PEPERONATA 26

Grilled, Rare Ahi Tuna, stewed bell peppers and red onion, eggplant puree, olive tapenade

Piccolo Sogno