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
