CHOICE OF 1 ·· 12 || CHOICE OF 2 ·· 21 || CHOICE OF 3 ·· 33
Prosciutto di Parma
Mortadella con Pistachio*
Capocollo
Speck
Soppressata
Taleggio cow, semi-soft
Moliterno al Tartufo sheep, black truffle
Quartirolo cow, semi-soft
Blu di Capra goat, semi-soft
Parmigiano Reggiano 32-month, “white gold” (+4)
Gelato di Parmigiano
crema, nutmeg
Trota Affumicata
smoked trout, crème fraîche, castelvetrano olive, chive
Fegatini
duck liver mousse, passito wine
INSALATA MISTA 22
mixed greens, shaved squash, pickled sweet peppers, tomato conserva
robiolina crostini, morini vinaigrette
INSALATA ROMANA 18
romaine lettuce, parmigiano, anchovy vinaigrette, garlic pancito
CARPACCIO DI WAGYU** 22
black truffle pecorino, tomato confit, castelfranco, carta di musica
CARCIOFI 17
roman-style grilled marinated artichoke, herb yogurt, cipollini onion
BURRATA* 21
creamy mozzarella, grilled plums, ají dulce, spiced almonds
add prosciutto +9
SHRIMP COCKTAIL 22
calabrian chili cocktail sauce
FRITTO MISTO 23
crispy calamari, shrimp & seasonal vegetables, spicy pomodoro
POLIPO 27
red wine braised octopus, marble potato, soppressata
castelvetrano olive, blood orange
POLPETTINE* 20
prosciutto & mortadella meatballs, pomodoro, whipped ricotta
HALF DOZEN 21 || DOZEN 39
red wine mignonette, calabrian chili cocktail sauce
FATTA IN CASA
SPAGHETTI 22
pomodoro & basil
add burrata +8 • add meatballs* +10
GNOCCHETTI 23
sardinian gnocchi, black kale pesto, tomato conserva
smoked ricotta salata
RIGATONI 24
wild mushroom ragù, black truffle moliterno, rosemary
CAPPELETTI 27
truffled ricotta ravioli, prosciutto, butter
LINGUINE 27
alle vongole, sunray venus clams, leek soffritto, pancito
TORCIA 28
gulf coast shrimp, cherry tomato, lemon, pancito, bottarga
TAGLIATELLE 26
bolognese, parmigiano
PANSOTTI 27
spring pea ravioli, lamb ragu, english peas, mint oil
BRANZINO 42
grilled mediterranean sea bass, chickpea, asparagus, castelvetrano olive
bagna cauda
POLLO AL FORNO* 34
roasted half chicken, polenta cake, spring onion pesto, chicken sugo
ANATRA** 36
pan-seared duck breast, snap pea salad, citrus, pistacho, duck sugo
VEAL MILANESE 42
crispy veal cutlet, arugula, fennel, lemon aïoli
*COSTATA** 95
bone-in ribeye, cacio e pepe gratin, broccoli rabe pesto
bone marrow sugo
FUNGHI roasted mushrooms, marsala
SPINACI calabrian chili, pancito
ASPARAGI grilled asparagus, spring onion aïoli, pancito
PATATE crispy rosemary potatoes, parmigiano
EXECUTIVE CHEF Bill Dorrler
CHEF DI CUCINA Thomas Levandoski